Search the website

Pasta


Guajillo and Garlic Pasta

Guajillo and Garlic Pasta
Pasta con Guajillo y Ajo

Serves: 6

Pasta con Guajillo y Ajo" alt="Guajillo and Garlic Pasta
Pasta con Guajillo y Ajo" />

Ingredients

1 pound thin spaghetti or vermicelli

1/2 cup olive oil

5 garlic cloves, finely chopped

1 tablespoon finely chopped fresh rosemary, or 1 teaspoon dried and crumbled

1 tablespoon finely chopped fresh oregano, or 1 teaspoon dried and crumbled

1 1/2 teaspoons finely chopped fresh thyme, or 1/2 teaspoon dried

1 1/2 teaspoons finely chopped fresh marjoram, or 1/2 teaspoon dried

5 guajillo chiles, stemmed, seeded and finely chopped

Kosher or coarse sea salt, to taste

Freshly ground black pepper, to taste

1/2 cup freshly grated queso Cotija, Parmigiano-Reggiano, Romano, ricotta salata, or Pecorino Romano

2 tablespoons coarsely chopped fresh parsley (optional, for garnish)

To Prepare

Bring salted water to a rolling boil. Add the pasta and let it come to a boil again. Boil, uncovered, until pasta is al dente, about 7 to 8 minutes. Scoop out 1 cup of the pasta cooking water and set aside. Drain the pasta.

In a large skillet or casserole, heat the olive oil over medium heat. Once it is hot, but not smoking, add the garlic and cook just until fragrant, 20 to 30 seconds, stirring continuously. Stir in the rosemary, oregano, thyme and marjoram, and cook for 30 to 40 seconds. Add the guajillo chiles and cook, continuing to stir, for another 20 to 30 seconds. You want them to gently brown, but not burn.

Add the pasta to the skillet and toss well. Pour in the reserved pasta water, toss and cook for another couple minutes. Remove from the heat. Taste and season with salt and pepper as needed. Serve garnished with freshly grated cheese and chopped parsley.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2014/01/guajillo-and-garlic-pasta/


Mac N' Cheese Mexicano

Mac 'N Cheese Mexicano
Mac 'N Cheese a la Mexicana

Serves: 8 to 10

Mac 'N Cheese a la Mexicana" alt="Mac 'N Cheese Mexicano
Mac 'N Cheese a la Mexicana" />

Ingredients

1 pound penne or elbow-shaped pasta

3 large poblano chiles (about 3/4 pound) rinsed, stemmed, seeded and cut into large chunks

3 cups milk

4 tablespoons unsalted butter, plus more for buttering the dish

6 tablespoons all-purpose flour

3/4 teaspoon kosher or coarse sea salt, or to taste

Freshly ground black pepper, to taste

3 cups grated Monterey Jack or mozzarella cheese, plus 1 cup for topping

1 cup grated Pecorino Romano or Parmesano-Reggiano cheese, plus 1/2 cup for topping

2 tablespoons olive oil

1 cup chopped white onion

1 cup corn kernels, shaved from the cob or thawed from frozen

1/2 pound chopped zucchini (about 1 medium zucchini)

5 to 6 slices of bacon, fried and cut into chunks (optional)

1/4 teaspoon kosher or coarse sea salt, or to taste

To Prepare

Bring salted water to a boil in a large pot and cook pasta until al dente, about 8 to 10 minutes. Drain.

Preheat the oven to 400°F. Butter a large baking dish.

In the jar of a blender, puree the poblano chiles and milk until completely smooth. Strain into a bowl, pressing with the back of a wooden spoon to make sure you get mostly liquid.

In a medium saucepan, heat the butter over medium heat. Once it has melted and begins to bubble, add the flour. Cook, stirring continuously to make a roux or paste until you get the desired color (I go for light brown and a toasty aroma), about 2 minutes. Pour the poblano chile mixture into the roux or paste, stirring as you do. Add salt and freshly ground pepper and cook until the sauce thickens, about 10 to 12 minutes, occasionally stirring. If it gets lumpy, you can smooth the sauce by beating with a whisk. Add 3 cups of Monterey Jack cheese and 1 cup of Pecorino Romano, mix well, remove from heat and stir until well combined.

In a large skillet set over medium heat, heat the olive oil. Add the onion and cook until completely soft and translucent, about 6 to 8 minutes. Add the corn kernels and cook for a couple minutes. Add the zucchini, sprinkle with the remaining 1/4 teaspoon salt, mix well and set aside. We don’t want to cook the zucchini here, as it will cook in the oven.

In the large pot, where the pasta was cooked, add the drained pasta, poblano chile sauce and sautéed vegetables, gently toss to mix. If using fried bacon, add it in here! Pour into a buttered baking dish, top with the remaining grated cheeses and place in the oven until the top layer of cheese has melted and begun to crisp along the edges, about 25 to 30 minutes. Serve hot.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2014/01/mac-n-cheese-mexicano/


Alphabet Soup

Alphabet SoupSopa de Letras

Serves: 6

Sopa de Letras" alt="Alphabet SoupSopa de Letras" />

Ingredients

1 1/2 pounds fresh ripe tomatoes, quartered, or whole canned tomatoes, drained

1 garlic clove, peeled

1/4 cup coarsely chopped white onion

1 cup water

3 tablespoons vegetable oil

2 cups alphabet-shaped pasta (12 ounces), or any other small-shaped pasta

1 teaspoon kosher or coarse sea salt, or to taste

8 cups chicken or vegetable broth

To Prepare

Place the tomatoes, garlic, onion and water in a blender or food processor. Puree until smooth.

Heat the oil in a large soup pot over medium-high heat. When the oil is hot, but not smoking, add the pasta, stirring continuously. As you fry the pasta, it will change in color from a deep white to a deep brown. Take care not to burn it! You want to cook it until it smells toasty, but not bitter like burned toast, about 2 to 3 minutes.

Pour the tomato puree over the pasta, sprinkle in the salt, and stir. Be careful, as the puree will want to jump all over your burners, it’s a good idea to cover it partially with a lid. Let the tomato base cook and thicken for about 6 minutes, stirring often, until it becomes a deeper red and has thickened to the consistency of a thick puree. Keep on stirring, so the pasta doesn’t stick to the bottom of the pot. You will see the base of the pot as you stir, but the sauce will not be dried out. Cooking the tomato puree to this point will give the soup a really nice depth of flavor.

Pour in the broth, stir, and when it comes to a boil, reduce the heat to medium and simmer for another 10 minutes. Taste for seasoning and serve.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2013/12/alphabet-soup/


WHITE RICE WITH TOASTED ANGEL HAIR PASTA
Arroz Blanco con Fideos
Serves 6 to 8

INGREDIENTS
2 cups white rice
1/4 cup vegetable oil
1/4 lb or about 1 cup angel hair pasta, broken into pieces
1/4 cup white onion, finely chopped
1 garlic clove
4 cups water or chicken broth
1 tbsp fresh lime juice, optional
1 tsp kosher or sea salt, or to taste

TO PREPARE
Soak the white rice in hot water for 5 minutes. Drain, rinse with cold water and drain again. In a cooking pot, heat the oil over medium heat until hot but not smoking. Add the angel hair and fry for about 2 minutes, stirring constantly. It should be browned but not burnt.

Incorporate the drained rice, cook for 3 to 4 minutes, stirring occasionally, until the rice achieves a milky white color and it feels and sounds heavier when you move it.

Add the chopped onion and garlic, stir and cook for another 2 minutes. Pour the water or broth over the rice, add the salt and lime juice, and once it comes to a boil, reduce the heat to low, cover with the lid, and cook for about 20 minutes.

The rice is ready when the water has been absorbed and the rice is tender and cooked. Turn off the heat and keep it covered for at least 5 minutes. Fluff with a fork and serve.


MEXICAN STYLE PASTA WITH TOMATO SAUCE, CHORIZO & FRESH CREAM
Pasta Seca con Jitomate, Chorizo y Crema

INGREDIENTS
1 1/2 lbs ripe Roma tomatoes(about 6 to 8 tomatoes)
1 medium clove garlic
1/2 cup tomato cooking liquid
1/2 cup medium white onion, coarsely chopped (about 1/2 cup)
3/4 tsp kosher or sea salt
1/4 tsp freshly ground black pepper
8 oz fresh, uncooked Mexican chorizo, casings removed and coarsely chopped
1 tbsp safflower or corn oil
8 oz dried spaghetti, angel hair or fettuccine, broken into smaller pieces
2 cups chicken broth
2 bay leaves
1 to 2 tbsp sauce from canned chipotles in adobo, plus 1 whole canned chipotle chile for more heat (optional)
6 oz queso fresco, fresh cheese, farmer’s cheese, or a milde feta, crumbled
Mexican or Latin cream, as much as needed (!) or substitute for creme fraiche or sour cream
1 ripe Hass avocado, halved, peeled, cut into slices

TO PREPARE
Place tomatoes and garlic in a medium saucepan. Add water to cover and bring to a boil over medium-high heat. Simmer for about 10 minutes, until the tomatoes are thoroughly cooked, they look mushy and the skins have started to come off.

Transfer the tomatoes, 1/2 cup of the cooking liquid and garlic to a blender along with the onion, salt and pepper. Let cool slightly and puree until smooth.

Cook the chorizo in a large, deep skillet over medium-high heat for 5 to 6 minutes, until it has browned and crisped; use a wooden spoon or spatula to break it into smaller pieces as it cooks. Use a slotted spoon to transfer the cooked chorizo to a bowl.

Add oil to the same skillet used to cook the chorizo, over medium-high heat. Add the spaghetti or fettuccine pieces and cook for a few minutes, stirring often, until the pasta changes color and starts to brown. Do not let it burn!!

Pour the tomato puree on the pasta. Cook for about 5 minutes, stirring often, until the sauce thickens and the color darkens to a deeper red. Add the chicken broth, bay leaves and adobo sauce, plus a whole chipotle chile in adobo, if desired.

Mix well, cook uncovered for 10 to 12 minutes, stirring often to keep the pasta from sticking, until the pasta is cooked through and the tomato sauce has thickened considerably. Discard the bay leaves.

Add the chorizo and stir to incorporate. Divide among individual plates; serve hot, topped with crumbled cheese, fresh cream and avocado slices.


Who doesn’t love sausage? Chorizo, the Mexican version, is a deep-burnt-reddish explosion of fresh, moist, exotically seasoned flavor. When it’s fried, it becomes crisp and incredibly savory. This episode will look at the difference between Mexican chorizo sausage and its Spanish, Central American and South American cousins.


January 14, 2010
Mexican Style Pasta with Chorizo

Right off the bat, you must understand: I heart chorizo. Especially the kind I grew up eating in Mexico. It comes in deep-burnt-reddish links of fresh, moist, exotically seasoned ground meat that, once fried, becomes crisp and filling bites with bold flavors and a thousand uses. My oldest son’s quick choice for breakfast is chorizo fried until it browns and crisps, with a side of white toast.  Add some lightly beaten eggs as the chorizo is starting to brown and some ripe and creamy avocado slices on the side, and that’s my kind of rich-tasting brunch dish. Of course chorizo is delicious in sandwiches, in tacos and quesadillas, on top of enchiladas, in mashed potatoes, as a topping for heartier salads, in some of the tastiest bean dishes I have tried, in pastas with a ton of personality and on pizzas with pickled jalapeño peppers on top.

I am really trying to stop myself here…

Continue reading More Chorizo to Love


December 16, 2009
Achiote Paste-thumb-510x342-651

The achiote paste or recado rojo, is one of the main seasonings of the Yucatecan cuisine. Although it is mainly known for its use as the base of a marinade in the Pibil style dishes, it is used in many other ways.

This paste is made of achiote seeds, charred garlic, toasted herbs and spices such as oregano, cloves, cumin, black peppercorns, allspice, coriander seeds, salt and bitter orange or its substitute, which is a mix of citrus juices and/or vinegar.

Continue reading Achiote Paste or Recado Rojo


Home | About Pati | TV Show | Cookbook | Pati’s Blog | Contact | Terms of Use & Privacy Policy
© 2010-2014 Mexican Table, LLC. All rights reserved.
 
Get the Newsletter