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Salsa Verde


April 28, 2015

“Lightness is not an attribute usually associated with enchiladas, the most comforting of Mexican tortilla foods. But these enchiladas, filled with a mix of blanched seasoned chard and succulent diced chayote and covered with a classic cooked tomatillo salsa, are both light and incredibly satisfying.

I didn’t skimp on oil to lighten them. When you prepare tortillas in oil that is hot enough, they absorb only a small amount. When I tested the recipe, I used about one-third of a cup of oil to get a half-inch of depth in the pan. After quickly frying 18 tortillas, I found that most of the oil remained in the pan, not weighing down the tortillas.

I take my enchilada-making cues from Pati Jinich, host of ‘Pati’s Mexican Table’ on PBS. Her instructions for frying are infallible. In the past, I’ve had trouble with tortillas cracking as I rolled them up, but because they were quickly fried, they remained light and intact…”

To read the entire article, click here.


Chicken in Salsa Verde Tamal Casserole

Chicken in Salsa Verde Tamal Casserole
Cazuela de Tamal de Pollo en Salsa Verde

Serves: 12

Cazuela de Tamal de Pollo en Salsa Verde" alt="Chicken in Salsa Verde Tamal Casserole
Cazuela de Tamal de Pollo en Salsa Verde" />

Ingredients

Vegetable oil to grease the baking dish

1 batch of corn dough or masa from tamal recipe

1 batch salsa verde (recipe follows)

2 cups shredded cooked chicken

1 1/2 cups Mexican crema, or Latin-style cream, crème fraiche or sour cream

2 1/2 cups (about 10 ounces) grated Oaxaca cheese, mozzarella or Monterey Jack

To Prepare

Preheat oven to 400 degrees.

Grease a large baking dish with oil. Spread half of the tamal dough or masa in a single layer over the bottom of the baking dish. Set aside 3/4 cup of salsa verde and combine the rest with the shredded chicken. Spread the chicken and salsa verde mix on top of the masa. Cover with the rest of the masa in a second layer. Cover with aluminum foil and place in the oven for an hour.

Remove from the oven. Carefully remove the aluminum foil and spread on the remaining 3/4 cup of salsa verde. Top with the cream and cheese. Place back in the oven, uncovered, for 10 more minutes, or until the cheese completely melts and begins to brown along the edges. Serve hot, cut into squares.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2015/04/chicken-and-salsa-verde-tamal-casserole/

Salsa Verde

Serves: makes about 4 cups

Ingredients

2 pounds green tomatillos, husks removed and rinsed

2 garlic cloves

2 serrano or jalapeño chiles, or more to taste

1 cup cilantro, leaves and upper stems

1/4 cup roughly chopped white onion

1 teaspoon kosher or coarse sea salt, or to taste

2 tablespoons safflower or corn oil

To Prepare

Place the tomatillos along with the garlic cloves and chiles in a pot and add enough water to cover. Place over high heat and bring to a boil. Reduce heat to medium and simmer for about 10 minutes, or until the tomatillos change in color from bright green to a pale green, are cooked through, and are soft but are not coming apart.

Transfer the tomatillos, garlic, chile (you may want add only 1 chile at first), and 1/2 cup of the cooking liquid to a blender and puree until smooth. Incorporate the cilantro leaves, onion and salt and process again. Taste for salt and add more if need be. Also taste for heat, you may add the other chile in pieces until you reach your desired heat level.

In a medium saucepan, set over medium heat, pour the oil. Once hot, pour in the salsa verde, bring to a simmer and cook for 6 to 8 minutes until it thickens a bit and deepens its flavor and color. Turn off the heat.

Allow to cool to room temperature and serve. Or, once it cools down, you may store it in a closed container in the refrigerator for weeks.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2015/04/chicken-and-salsa-verde-tamal-casserole/


Chicken in Salsa Verde Tamales

Chicken in Green Salsa Tamal
Tamales de Pollo con Salsa Verde

Serves: makes about 18 tamales

Tamales de Pollo con Salsa Verde" alt="Chicken in Green Salsa Tamal
Tamales de Pollo con Salsa Verde" />

Ingredients

For the tamal dough or masa:

3/4 cup lard, vegetable shortening, or seasoned oil (see note at end of recipe)

1/2 teaspoon kosher or coarse sea salt, or to taste

1 teaspoon cold water

1 teaspoon baking powder

1 pound (about 3 1/4 cups) instant corn masa for tortillas or tamales

3 1/2 cups Mexican chicken broth (recipe follows), add more if needed


For the filling:

1 batch salsa verde (recipe follows)

2 cups shredded cooked chicken, from Mexican chicken broth


To assemble the tamales:

25 dried corn husks, soaking in hot water

To Prepare

To make the tamal dough or masa: Place lard, vegetable shortening or seasoned oil in an electric mixer and beat until very light, about 1 minute. Add salt and 1 teaspoon of cold water and continue beating until it is white and spongy, a couple more minutes. Add the baking powder and then alternate adding the instant corn masa and the chicken broth a little at a time. Continue beating until dough is homogeneous and as fluffy as can get. You know the tamal masa is ready when you can drop 1/2 teaspoon of the masa in a cup of cold water and it floats.

To make the filling: Combine the salsa verde with the cooked shredded chicken.

To assemble the tamales: Soak the dried corn husks in hot water for a couple minutes, or until they are pliable, and drain. Lay out a corn husk with the tapering end towards you. Spread about 3 tablespoons of masa into about a 2 to 3-inch square, the layer should be about 1/4-inch thick, leaving a border of at least 1/2-inch on the sides. Place 1 tablespoon of filling in the middle of the masa square.

Pick up the two long sides of the corn husk and bring them together (you will see how the masa starts to swaddle the filling) and fold the folded sides to one side, rolling them in same direction around tamal. Fold up the empty section of the husk, with the tapering end, from the bottom up. This will form a closed bottom and the top will be left open.

Assemble all the tamales and place them as vertically as you can in a container.

To prepare the tamalera or steamer: Place water in the bottom pan of a steamer (so that water is under the steamer) and bring it to a simmer. Line the steamer with one or two layers of soaked corn husks.

To cook the tamales: When you have all tamales ready, place them, again as vertically as you can, into the prepared steamer with the open end on top. If there is space left in the steamer, tuck in some corn husks, so the tamales won’t dance around. Cover with more corn husks, and steam covered with a lid for 50 minutes to an hour. You know the tamales are ready when they come easily free from the husks. They will still be moist, and as they are released from the husks, you will see the moisture, like when you remove good moist muffins from their paper baking cups.

Finished tamales will stay warm for about 2 hours in the steamer. They can be made ahead several days before and stored in refrigerator, well wrapped. They can also be frozen for months. In either case, reheat in a steamer. For refrigerated tamales, it will take about 20 minutes and about 45 minutes for frozen tamales.

Note: To make seasoned oil, in a medium saucepan, heat 1 cup vegetable oil over medium heat, add a thick slice of onion and 4 garlic cloves. Cook for 15 minutes until completely browned. Remove onion and garlic before using the oil.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2015/04/chicken-and-salsa-verde-tamales/

Mexican Chicken Broth
Caldo de Pollo

Serves: makes about 8 cups broth and 6 cups shredded chicken

Ingredients

1 3-pound chicken, cut into serving pieces, or 2–3 pounds mixed chicken parts

3 carrots, peeled and cut into large chunks

1 white onion, halved

3 celery stalks, cut into large chunks

1 garlic clove

5 to 6 black peppercorns

5 to 6 fresh Italian parsley sprigs

1?2 teaspoon dried marjoram

1?2 teaspoon dried thyme

2 bay leaves

1 tablespoon kosher or coarse sea salt, or to taste

3 1?2 quarts water

To Prepare

Place all the ingredients in a large pot and bring to a boil. Reduce the heat to medium-low, skim off any foam, and simmer, partially covered, for 50 minutes. Turn off the heat and let cool.

With a slotted spoon, transfer the chicken pieces to a bowl. Strain the broth into a container, cool, and refrigerate. Remove the skin and bones from the chicken. Shred or cut the meat into chunks for future use and refrigerate if not using right away.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2015/04/chicken-and-salsa-verde-tamales/

Salsa Verde

Serves: makes about 4 cups

Ingredients

2 pounds green tomatillos, husks removed and rinsed

2 garlic cloves

2 serrano or jalapeño chiles, or more to taste

1 cup cilantro, leaves and upper stems

1/4 cup roughly chopped white onion

1 teaspoon kosher or coarse sea salt, or to taste

2 tablespoons safflower or corn oil

To Prepare

Place the tomatillos along with the garlic cloves and chiles in a pot and add enough water to cover. Place over high heat and bring to a boil. Reduce heat to medium and simmer for about 10 minutes, or until the tomatillos change in color from bright green to a pale green, are cooked through, and are soft but are not coming apart.

Transfer the tomatillos, garlic, chile (you may want add only 1 chile at first), and 1/2 cup of the cooking liquid to a blender and puree until smooth. Incorporate the cilantro leaves, onion and salt and process again. Taste for salt and add more if need be. Also taste for heat, you may add the other chile in pieces until you reach your desired heat level.

In a medium saucepan, set over medium heat, pour the oil. Once hot, pour in the salsa verde, bring to a simmer and cook for 6 to 8 minutes until it thickens a bit and deepens its flavor and color. Turn off the heat.

Allow to cool to room temperature and serve. Or, once it cools down, you may store it in a closed container in the refrigerator for weeks.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2015/04/chicken-and-salsa-verde-tamales/


August 5, 2009
Paula Deen and Pati Jinich

As I delightfully accepted (jumping up and down) the invitation to come cook Mexican with Paula, I told her producer, we love her show at home. Not only does it make my boys want to jump into the kitchen but her accent completely cracks them up. That last bit made her producer burst in laughter. Patriz-z-zia, he said, her accent cracks them up?  What about yours?

Mine?

Sometimes we are the last ones to notice some of our most obvious traits and talents. Growing up in Mexico I used to think I was tall, then I moved to Texas.  After years of studying to become a political analyst, here I am, cooking my life away.

A couple months after the invitation to visit Paula, guess what started to happen?  Even my little gringo boys at home started cracking up at my accent too. “Mami, you don’t say feesh, you say fish, not like bee… you know, like dish.” Oh well… I am not tall, I am not a political analyst anymore and I do have an accent.

Accents included and all, visiting Paula’s kitchen in Savannah was some of the best fun I’ve ever had. Thinking about it makes me smile so wide, my eyes barely get the chance to see what’s in front of them. She is hilarious.

This I can say: I am amazed by Paula. She is as scrumptious, funny and generous in person as she is on screen. As real as real can get, and its even better live. I don’t know that many people who enjoy food as much as Paula. She just dives into it, the whole thing, the preparing, the cooking and the savoring. So before deciding the menu, I knew the food had to be as yummy as she is. Now that’s a challenge.

Continue reading The crunchiest and tastiest tacos for Paula Deen


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