MEXICAN FRENCH TOAST ROLLS
6 slices white bread
Cajeta, dulce de leche, nutella or any preserves
2 tablespoons unsalted butter
1/2 cup milk
1/2 cup granulated sugar
1 teaspoon cinnamon
Trim the crust from the bread. Flatten the slices slightly with a rolling pin. In the center of each bread slice, add about 1 teaspoon of the filling of your choice.
Roll the bread and the mixture like a cigar or a rolled taco; set aside until you finish all of the slices.
In a bowl mix the egg and the cup of milk, whisk until well combined. In another extended bowl, mix the sugar with the cinnamon.
Set a skillet over medium heat. Add a tablespoon of butter.
Soak the bread rolls in the milk mixture until fully coated. Add them to the hot pan, which should have the butter already melted, cook the rolls until they’re golden brown and look fully cooked. Roll the fingers in the sugar and cinnamon mixture; they are ready to eat!
The breakfast of your dreams, prepared by Pati and her sister Alisa. This episode includes both quick, simple dishes and ones meant for a deliciously messy morning feast.
GREEN CHILAQUILES IN A ROASTED TOMATILLO SAUCE
18-5″ corn tortillas
2 pounds green tomatillos, husked and rinsed
Half of a large white onion
1 or 2 serrano or jalapeño chiles
1 garlic clove
2 or 3 cilantro sprigs
2 cups vegetable or chicken broth
3 tablespoons vegetable oil, plus more for brushing tortillas
1/2 cup onion, thinly sliced
1/4 cup cilantro, chopped
1/2 cup queso fresco or cotija, or substitute with Farmer’s cheese or mild feta, crumbled
1/4 cup Mexican cream
To Prepare the Tortillas:
Heat the oven to 300 degrees. Cut the tortillas into 2-inch, bite-sized pieces, lightly brush with oil, sprinkle salt. Set them on a baking tray and bake in the oven until crispy, about 15 to 20 minutes. Let the pieces cool. Alternately, you can fry the tortilla pieces.
To Prepare the Tomatillo Sauce:
Preheat oven to 350 degrees. Place the tomatillos, onions, garlic and serrano chiles in a bowl. Add about 1 tablespoon of vegetable oil and rub all the ingredients until everything has a light coat of oil. Lay the ingredients in a baking tray. Sprinkle with salt.
Bake until tomatillos are soft and plump and all the ingredients look charred.
Let the ingredients cool. Add the charred vegetables, the cilantro and the broth to a blender and mix well.
Heat a pan over medium heat, adding one additional tablespoon of oil. When the oil is hot, add the sauce from the blender and finish cooking over medium heat for about 10 minutes. Season to taste.
When the sauce is hot, quickly but carefully add the tortillas. Stir the tortillas into the mixture so that they are fully coated with the sauce.
Serve the tortillas and salsa in a large platter, garnished with the sliced onions, crumbled Mexican queso fresco, drizzle with the cream, garnish with chopped onion and cilantro. Eat immediately.
“Food is a great ‘teacher’ when it comes to learning about culture. Is that how you get people excited about all-things-Mexico?
Indeed! It seems to me that there is no better place to share differences, no more joyous and peaceful way to experience other’s ‘culture’ than at the table. The dish, a recipe, is just the start. It is a delicious and edible lid that opens a world of how a people, a country, a community live: how they grow, buy and sell ingredients, how they cook, serve, interact, share, celebrate; ultimately, how their lives are built and experienced.”
To read the entire article, click here.
ABC 7 News: Pati Jinich celebrates Hispanic Heritage Month
CHOCOLATE AND CAJETA CUPCAKES
Recipe from my sister Alisa Romano
Cupcakes de chocolate con cajeta
Makes 12 cupcakes
1/2 cup unsalted butter
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1/2 cup cocoa powder
1/2 cup hot water
3/4 cup cajeta or dulce de leche
1 cup heavy whipping cream
14 oz semi-sweet chocolate, chopped
2 tablespoons sugar
1 tablespoon unsalted butter
To prepare the cupcakes:
Place oven rack in the center position. Preheat oven to 350 degrees. Butter the cupcake molds.
In the mixer, cream the butter and sugar together until soft and creamy. Add the egg and vanilla extract and mix until well combined.
In a separate bowl, add flour, baking soda and salt. Mix it up and add it to the butter mixture. Pour the buttermilk and continue beating. In a small bowl, combine hot water and cocoa powder and stir into the mix, beat until combined. Pour the batter into the cupcake molds.
Bake for 20 to 25 minutes, until the cupcakes rise, are cooked and tanned on top. Transfer to a wire rack and let them cool completely. Using a paring knife, cut a 1-inch piece from the top of each cupcake. Save the cut pieces. Fill each hole with one tablespoon cajeta and replace the cut-out pieces. Top the cupcakes with the chocolate ganache.
To prepare the ganache:
Mash the butter until it’s creamy and has no lumps. Heat the chopped chocolate in a double boiler water bath and let it melt. Warm the heavy whipping cream slightly
Slowly fold the whipping cream into the melted chocolate. Finish off the ganache by folding in the softened butter and adding sugar until everything is well combined.
6 fresh ears of corn, husked and rinsed
Unsalted butter, to taste
Mayonnaise, to taste
1 cup crumbled queso cotija or queso fresco, or to taste
1 lime, or to taste
Kosher or sea salt, to taste
Dried ground chile like piquín or a mix like Tajín
To cook the corn, you can grill it or boil it. To grill, brush the ears of corn with a bit of oil. Place them over a grill or grill pan, set over medium heat, and let the corn cook and char slightly, turning every 3 minutes until all the corn is done, anywhere from 9 to 12 minutes total. Remove from the heat. You can also cook the corn it in boiling water until soft and cooked, less than ten minutes.
Once cooked, stick the corn on corn holders or a wooden stick. Choose your toppings! Traditionally in Mexico, we: spread butter, then a layer of mayonnaise, coat thoroughly with crumbled cheese, sprinkle with salt and ground chile and finally, drizzle with freshly-squeezed lime juice.
MEATBALLS IN CHIPOTLE SAUCE
Albóndigas al chipotle
Serves 8 to 10
1 1/2 pounds ground beef
2 garlic cloves, minced
2 eggs, lightly beaten
1/4 cup unseasoned breadcrumbs
1 teaspoon kosher or sea salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
2 pounds ripe tomatoes
2 garlic cloves
3 tablespoons white onion, chopped
1 to 2 tablespoons chipotle chiles in adobo sauce, or to taste
1 chipotle chile in adobo sauce, optional
2 tablespoons vegetable oil
1 cup chicken broth
2 to 3 fresh cilantro sprigs, or to taste
In a large mixing bowl, combine the ground meat with the eggs, minced garlic, breadcrumbs, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Mix thoroughly with your hands or a spatula.
Place tomatoes in a saucepan and cover with water; simmer over medium-high heat for 8 to 10 minutes, until cooked through and mushy.
In a blender, add the cooked tomatoes along with 1/4 cup of their cooking liquid, 2 garlic cloves, white onion, the sauce from the chipotle chiles in adobo and, if desired, one whole seeded chipotle chile. Purée until smooth.
Pour the oil into a large soup pot and place over medium-high heat. Once hot, pour in the puréed tomato mix. It will sizzle and jump, that is ok! Let it simmer, with the lid ajar, anywhere from 6 to 8 minutes, or until it has changed its color to a deeper red, thickened in consistency and lost its raw flavor. Add the chicken broth and salt to taste and reduce heat to medium low.
Place a small mixing bowl with water to the side of the soup pot with the simmering tomato broth. Wet your hands and start to make the meatballs, one by one. They should be anywhere from 1 to 2″. Gently place the meatballs in the simmering tomato broth.
Once you have shaped all the meatballs, add the cilantro sprigs to the pot, then simmer over medium-low heat for 25 to 30 minutes.
Serve hot with a side of avocado slices avocado, some warm corn tortillas and, if desired, frijoles de olla or white rice and plantains.
“Con su programa de TV, Pati’s Mexican Table, Patricia Jinich lleva el sabor de la comida mexicana a los hogares norteamericanos.
Calidez, explicaciones muy sencillas acompañadas de historia, y un acento latino –que porta con orgullo–, son las características con las que muestra la esencia de la culinaria mexicana. Así derriba mitos sobre nuestra cocina: que es compleja y difícil de hacer; que es fast food, grasosa, y que es picosa y pesada.”
Para leer el artículo complete, haga clic aquí.