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Tomato


Tortilla Soup

Tortilla Soup
Sopa de Tortilla

Serves: 6

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Sopa de Tortilla" />

Ingredients

3 guajillo chiles, stemmed and seeded

1 pound ripe tomatoes

1 garlic clove

1/2 cup roughly chopped white onion

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

2 tablespoons vegetable oil

6 cups chicken broth

1 sprig fresh parsley

12 corn tortillas, cut into 1- to 2-inch strips

1 ancho or pasilla chile, stemmed, seeded, cut into 1-inch strips and quickly fried (optional, for garnish)

Vegetable oil, for frying

8 ounces queso fresco, diced

1/2 cup Mexican-style cream, crème fraiche or sour cream

1 ripe avocado, halved, pitted, meat scooped out and diced

To Prepare

Set a comal or skillet over medium heat. Once it is hot, toast the guajillo chiles for about a minute per side.

In a medium saucepan, place the toasted guajillos, tomatoes, and garlic clove and cover with water. Place over medium-high heat and bring to a boil. Reduce heat to medium and simmer anywhere from 12 to 15 minutes, until tomatoes are fully cooked and mushy, and the guajillos have rehydrated and plumped up.

Place the guajillos, tomatoes, garlic and onion in a blender, along with 1 cup of the simmering liquid and salt. Puree until completely smooth.

In a large soup pot, heat the 2 tablespoons oil over medium-high heat. Once hot, but not smoking, pour in the tomato puree. It will sizzle, make noise and smoke. Partially cover with a lid, if you need to. Let the puree cook, season and thicken, changing from a bright red to a darker red and thicker consistency, for about 12 minutes, stirring occasionally. Pour in the chicken broth, add the parsley sprig and once it comes to a simmer, continue simmering for another 10 minutes. Before serving, remove the parsley sprig.

To prepare the garnishes: Fry or bake the tortilla strips. Flash fry the ancho or pasilla chile strips, literally 5 seconds in already hot oil in a skillet set over medium heat, drain in a paper towel.

Serve in soup bowls. Add a handful of tortilla crisps, and let people decide how much cream, queso fresco, chile crisps and avocado to add to their bowls. Or, if you don’t want to give anyone a choice, place all the garnishes in the soup plates, and pour the hot soup into the bowls at the table.

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

http://www.patismexicantable.com/2014/01/tortilla-soup/


Pico de Gallo

Pico de Gallo SalsaPico de Gallo

Serves: makes about 4 cups

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Ingredients

1 pound ripe tomatoes, cored and chopped (about 3 cups)

1/2 cup finely chopped white onion

1 jalapeño or serrano chile, finely chopped, or to taste

1/2 cup coarsely chopped cilantro leaves and top part of stems, or to taste

2 to 3 tablespoons freshly squeezed lime juice, or to taste

2 tablespoons olive oil (optional)

1 teaspoon kosher or coarse sea salt, or to taste

To Prepare

Place the tomatoes, onion, chile, cilantro, lime juice, olive oil (if using) and salt in a bowl and toss well. Let it sit for at least 5 minutes before serving. Store any leftovers, covered, in the refrigerator.

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

http://www.patismexicantable.com/2013/12/pico-de-gallo-salsa/


Alphabet Soup

Alphabet SoupSopa de Letras

Serves: 6

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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/


Tex-Mex chili

Tex-Mex Chili

Serves: 8

Tex-Mex Chili

Ingredients

3 tablespoons vegetable oil, plus one tablespoon set aside

1 pound beef stew meat, cubed into 1-inch chunks

1 pound ground pork or beef

1 teaspoon kosher or coarse sea salt, or more to taste

1/4 teaspoon freshly ground black pepper, or more to taste

1 white onion, chopped

1 red bell pepper, chopped

1 tablespoon chopped jalapeño, seeding optional

4 cloves garlic, finely chopped

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon cayenne pepper

1/2 teaspoon paprika

1 teaspoon chili powder such as ancho or chipotle chile powder

1 tablespoon chipotles in adobo sauce, or more to taste

1/2 teaspoon cumin

1 teaspoon dried oregano

1 tablespoon tomato paste

1 28-ounce can crushed tomatoes

1 tablespoon dark brown sugar

1 tablespoon distilled white vinegar

4 cups beef stock

2 15-ounce cans pinto beans, drained and rinsed (or about 4 cups homemade)


To garnish:

Sour cream

Chopped fresh cilantro

Shredded cheddar cheese

Tortilla chips

Green onions, sliced thin

To Prepare

In a Dutch oven or heavy bottom casserole, heat 3 tablespoons oil over medium-high heat. Add the beef, and begin to brown on all sides. After 2 to 3 minutes, add the ground meat, sprinkle with salt and pepper, and let it brown along with the cubed meat for another 5 to 6 minutes. The juices of the ground meat should have come out and then dry out. Stir as the meat browns.

Make room in the center of the pan, add the extra tablespoon of oil and add the onions and peppers, cook for 5 more minutes or until they begin to soften. Make some room in the casserole again, add the garlic, red pepper flakes, cayenne, paprika, chili powder, chipotle sauce, cumin, oregano, stir well.

Add the crushed tomatoes, tomato paste, sugar and vinegar, mix well and cook for 3 to 4 minutes stirring a couple times. The tomato paste should have dissolved and the sauce thickened a bit. Pour in the beef stock and once it comes to a strong simmer, reduce heat to medium. Add the beans and stir. Lower the heat to medium-low, it should have a low steady simmer, and cook uncovered for an hour, stir every once in awhile.

Serve the chili in bowls and let your guests garnish with sour cream, cilantro, shredded cheddar cheese, tortilla chips and green onions.

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

http://www.patismexicantable.com/2013/12/tex-mex-chili/


Mexican rice with prawns

Mexican Rice with PrawnsArroz Rojo con Camarones Gigantes

Serves: 6 to 8

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Ingredients

2 cups long- or extra-long-grain white rice or jasmine rice

1 pound ripe tomatoes, quartered

1/3 cup roughly chopped white onion

2 garlic cloves

1 teaspoon kosher or coarse sea salt, or to taste

3 tablespoons vegetable oil

3 cups chicken or vegetable broth, or enough to make 4 cups total liquid including the strained tomato puree, see step 2 below

2 sprigs fresh parsley

3/4 cup peeled and diced carrots (optional)

1/2 cup shelled green peas, fresh or frozen (optional)

1/2 cup corn kernels, fresh or frozen (optional)

1 whole jalapeño or serrano chile (optional)

6 to 8 head-on prawns

Half a lime (optional)

To Prepare

Place rice in a bowl, cover with hot water, and soak for about 5 minutes. Strain and rinse under cold running water until the water runs clear; drain well. If you don’t have time to soak and drain the rice, you can skip this step…

In a blender or food processor, puree the tomatoes along with the onion, garlic and salt until thoroughly smooth. Pass through a strainer into a measuring cup and reserve. In another measuring cup, add enough chicken broth to make altogether 4 cups of liquid, but keep the 2 measuring cups separate.

Heat the oil in a medium saucepan or casserole, over medium-high heat until hot but not smoking. Add the drained rice and cook, stirring often, until the rice becomes milky white and feels heavy in the pan as you stir, about 3 to 4 minutes.

Pour in the strained tomato puree, mix gently and cook until the color of the puree darkens, thickens, and is mostly absorbed, about 3 to 4 more minutes. Stir in the pre-measured chicken broth and add the parsley, carrots, peas, corn and whole chile, if using.

Bring to a rolling boil, reduce heat, add the prawns, squeeze the juice of half a lime all over if using, cover, and reduce heat to the lowest setting. Cook until most of the liquid has been absorbed, yet there is still some moisture in the pan. The rice should be cooked and tender; if not, but the liquid is totally absorbed, add a couple tablespoons of water, cover again, and continue to cook for a couple more minutes.

Remove from the heat and let the rice rest, covered, for at least 5 minutes before you fluff with a fork and serve.

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

http://www.patismexicantable.com/2013/12/mexican-rice-with-prawns-2/


February 9, 2013

I had the pleasure of interviewing author Arthur Allen about his new book Ripe: The Search for the Perfect Tomato in this week’s Splendid Table. Listen in to hear about how the tomato came to be a worldwide obsession.

Listen to my segment right here…


Travel with Pati to the state of Puebla to see why it isn’t just the site of the legendary Cinco de Mayo battle — it’s also home to some of Mexico’s most luscious, delectable culinary treats.


By adding a few key Mexican ingredients to what you’d normally find in an all-American pantry and fridge, you get these to-die-for, lip-smacking dishes.


ENCHILADAS IN RED TOMATO SAUCE
Enchiladas en Salsa Roja

INGREDIENTS
For the sauce:
1 poundripe tomatoes
1 garlic clove, skin on
1 1/4″-thick slicewhite onion (about 1 ounce)
1 jalapeño or serrano chile, or to taste
3/4 teaspoon kosher or sea salt, or to taste

For the enchiladas:
Oil for frying the tortillas, optional
12 corn tortillas
1/2 cup Mexican cream
1/2 cup queso fresco or cotija, crumbled
1/3 cup white onion,chopped
Ripe avocado, halved, scooped and sliced

TO PREPARE
Place the tomatoes, garlic, onions, and chile on a medium baking dish, roasting pan or ovenproof skillet. Place them under a hot broiler and char the ingredients for about 9 to 10 minutes, turning them halfway through as the pieces brown thoroughly. The tomatoes’ skin should be charred, wrinkled, and the juices begin to run. The chile and onions should be softened and nicely charred; the papery husk of the garlic should be burned and the clove softened inside.

Remove the skin from the garlic clove and discard. Place the garlic in the blender along with the tomatoes, onion, and chile (start with half chile first, adding the other half or more if you feel you want more heat later), and the salt. Purée until smooth, set aside.

In a large sauté pan, over medium heat, add enough oil to reach 1/2-inch deep; let it heat for about 3 minutes. Gently glide each tortilla through the oil, one by one, for about 15 seconds on each side, so that they soften and become resilient. You should be able to fold them without breaking them. Transfer the tortillas to a paper towel-covered plate. Alternately, you can lightly toast them on an already hot comal or skillet set over medium heat, for about 20 seconds per side.

Glide the tortillas through the salsa. Fold and then cover, generously, with more of the red sauce. Sprinkle with the crumbled cheese, the cream, and the chopped onion.


RABO DE MESTIZA: POACHED EGGS IN A TOMATO AND POBLANO RAJAS SAUCE
Huevos Rabo de Mestiza: con Salsa de Jitomate y Rajas de Poblano
Serves 6 to 8

The sauce can be made ahead of time and the dish cooked right before you want to eat it.

INGREDIENTS
2 lbs Roma tomatoes
1 garlic clove
2 bay leaves
3 tbsp corn or safflower oil
1/2 cup white onion, slivered or thinly sliced
3/4 lb poblano chiles, or about 3, charred, sweated, skinned, stemmed, seeded, cut into about 2″ slices (may soak in hot water with 2 tbsp brown sugar or piloncillo to tame heat)
1/4 tsp dried marjoram
1 tsp kosher or sea salt, more or less to taste
8 eggs
1 cup queso fresco, crumbled, my substitute for farmers or a mild feta
Corn tortillas or toast, optional

TO PREPARE
Place the tomatoes along with the garlic and bay leaves in a medium saucepan. Cover with water and bring to a boil over medium-high heat, simmer until thoroughly cooked, about 10 minutes. Place tomatoes, garlic and bay leaves in the blender and puree until smooth.

In a large, heavy bottomed pan set over medium heat, pour in the oil. Once hot, cook the onion, stirring now and then, until soft and translucent, about 4 to 5 minutes. Stir in the poblano rajas and let them cook for 1 or 2 minutes. Pour in the tomato sauce, sprinkle the marjoram, salt and pepper, and let it season and thicken for about 10 to 12 minutes. You can make this sauce ahead of time and refrigerate for up to 4 days.

When ready to make the eggs, reheat the sauce, then lower the heat to medium-low and add the eggs one by one. It is easier if you crack the eggs into a small bowl or cup and slide them into the sauce. Sprinkle a bit of salt on top of each egg and cover the pan with its lid. Let the eggs poach until cooked. I like the yolks, still runny, which takes like 4 to 5 minutes.

Serve on plates and sprinkle crumbled cheese on top. Have warm corn tortillas or toast on the side.

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