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Pati's Mexican Table


Tart Pico de Guac

Pico de Guac
Pico de Guacamole

Serves: 6 to 8

Pico de Guacamole" alt="Pico de Guac
Pico de Guacamole" />

Ingredients

1 cucumber (about 1 pound) peeled, seeded and diced

4 tomatillos (about 1/2 pound), husked, thoroughly rinsed, diced

1 tart green apple such as Granny Smith (about 1/2 pound), rinsed, diced

2 celery sticks, thoroughly rinsed, cleaned off strings, thinly sliced

1/2 cup diced red onion

1 to 2 jalapeño or serrano chiles, or to taste, seeding optional, minced

1/2 cup chopped cilantro, leaves and upper part of stems

1/2 cup freshly squeezed lime juice

3 tablespoons olive oil

2 teaspoons kosher or coarse sea salt, or to taste

3 ripe Mexican avocados, halved, pitted, meat scooped out and diced

To Prepare

In a large mixing bowl, combine all ingredients except the avocados and mix well. When it is all thoroughly combined, incorporate the avocados and gently mix. Serve immediately or you may cover and chill until ready to serve.

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

http://patismexicantable.com/2015/04/tart-pico-de-guac/


Pati is in constant contact with her fans – through Facebook, Twitter, email – and they love to give her feedback on her recipes. In this episode, Pati will update and put new spins on her three most popular recipes according to the fans. And she’ll surprise a lucky fan by showing up at his or her house!


Poblano Corn Zucchini Pizza

Poblano, Corn and Zucchini Pizza
Pizza de Chile Poblano, Elote y Calabacitas

Serves: makes one 10 to 12-inch pizza

Pizza de Chile Poblano, Elote y Calabacitas" alt="Poblano, Corn and Zucchini Pizza
Pizza de Chile Poblano, Elote y Calabacitas" />

Ingredients

1 poblano chile, roasted, sweated, peeled and cut into 1 inch strips

1 small zucchini, shaved into zucchini ribbons with a peeler or mandoline (about 1 1/4 cups)

1/3 cup corn kernels, fresh or thawed from frozen

1/4 cup slivered red onion

2 tablespoons extra-virgin olive oil

2 teaspoons freshly squeezed lime juice

1/4 teaspoon chipotle or ancho chile powder

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

All-purpose flour for dusting work surface

1/2 pound pizza dough (recipe follows)

1/2 cup tomato pizza sauce (recipe follows)

1 1/2 cups shredded mozzarella cheese, divided

1/4 cup fresh ricotta cheese or requesón

2 tablespoons roughly chopped Italian flat-leaf parsley, for garnish

To Prepare

Preheat oven to 425 degrees.

In a medium bowl, toss to combine the poblano chile strips, zucchini ribbons, corn, red onion, olive oil, lime juice, chile powder and salt.

On a lightly floured surface, stretch the dough into a 10 to 12-inch circle and place on a pizza stone or in a cast-iron pan. Bake for 10 minutes. Remove from the oven and spread on 1/2 cup pizza sauce, leaving a 1/2-inch border all the way around. Top with 3/4 cup mozzarella cheese, then using a slotted spoon to leave the juices in the bowl, spoon on the poblano, zucchini and corn mixture. Add the remaining mozzarella cheese, and then place about 8 mounds, about a heaping teaspoon each, of ricotta cheese on top. Transfer back to the oven and bake until the cheese is melted and the crust is crisp, about 12 to 14 more minutes.

Transfer to a cutting board, sprinkle with chopped parsley if desired, and serve.

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

http://patismexicantable.com/2015/04/poblano-corn-and-zucchini-pizza/

Foolproof Pizza Dough
Masa para Pizza Fácil

Serves: makes enough for two 10 to 12-inch pizzas

Ingredients

1 teaspoon active dry yeast

1 tablespoon extra virgin olive oil

1 cup lukewarm water (110-115 degrees)

1/2 teaspoon sugar

2 2/3 cups all-purpose flour, plus more for work surface

2 teaspoons kosher or coarse sea salt

To Prepare

In a medium bowl, combine the yeast with the olive oil and the lukewarm water. Once it is well mixed, add the sugar and stir well.

In a large mixing bowl, combine the flour with the salt. Make a well in the middle and add the yeast mix. Use your hands to incorporate it all together until it is fully combined, about 2 minutes. Let the dough rest for 15 to 20 minutes.

Flour your counter and your hands generously, remove the dough from the bowl and knead until the dough goes from being sticky and gooey to very elastic, smooth and malleable. It will take anywhere from 3 to 5 minutes. Add more flour to your counter and hands as need be.

Divide the dough in half, form into two balls and wrap them each in plastic wrap. Place the dough in the refrigerator for at least 2 hours before using, or up to 3 days.

Bring the dough back to room temperature, without removing the plastic wrap, before using.

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

http://patismexicantable.com/2015/04/poblano-corn-and-zucchini-pizza/

Basic Pizza Sauce
Salsa de Pizza Básica

Serves: makes over 2 cups

Ingredients

3 tablespoons olive oil

1/3 cup chopped white onion

2 garlic cloves, finely chopped or pressed

1 28-ounce can crushed tomatoes, or 2 pounds of fresh tomatoes (quartered and pureed)

1 teaspoon dried oregano

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

To Prepare

Heat oil in a medium saucepan over medium heat. Once hot, add the onions and cook, stirring occasionally, until they have completely softened and begun to brown around the edges. Add the garlic, stir and cook for a minute until fragrant and tanned. Pour in the tomatoes, sprinkle with salt and oregano, stir, cover the pot partially (sauce will want to splatter all over your counters) and simmer for 5 to 6 minutes. Turn off the heat.

Use what you need and store the rest tightly covered in the refrigerator for further use.

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

http://patismexicantable.com/2015/04/poblano-corn-and-zucchini-pizza/


Carne Asada Cebollitas Pizza

Carne Asada and Cebollitas Pizza
Carne Asada and Cebollitas Pizza

Serves: makes one 10 to 12-inch pizza

Carne Asada and Cebollitas Pizza" alt="Carne Asada and Cebollitas Pizza
Carne Asada and Cebollitas Pizza" />

Ingredients

1 chile de arbol, stemmed

2 garlic cloves, roughly chopped

2 tablespoons Worcestershire sauce

1/2 cup Maggi sauce or soy sauce

1/2 cup freshly squeezed lime juice

8 ounces flank steak or skirt steak

3 spring onions or 1 bunch scallions (5 to 6), trimmed to bite size pieces, including white and light green part of stems, plus more for garnish

8 ounces pizza dough (recipe follows)

All-purpose flour for dusting work surface

1/2 cup tomato pizza sauce (recipe follows)

1 1/2 cups shredded mozzarella cheese, divided

1/2 ripe Mexican avocado, pitted, meat scooped out and sliced, for garnish

Cilantro leaves, for garnish

1 lime, cut into wedges, for garnish

To Prepare

To make the marinade, toast the chile on a small skillet over medium heat for less than a minute per side, until toasted but not burnt. In a blender or food processor, puree the chile with the garlic, Worcestershire sauce, Maggi sauce and lime juice. Divide marinade, reserving 1/4 cup for the onions and the rest for the steak.

Place the steak in a zip-lock bag or shallow dish and pour all but 1/4 cup marinade over it to coat. Cover (if in a dish) and refrigerate for at least 2 hours and up to overnight, turning the meat once.

Remove the steak from the marinade. Place in an oven-proof dish and broil for 3 minutes per side. Alternatively, you can grill it for the same amount of time over medium-high heat. You want to cook the meat to somewhere between rare and medium rare. Set aside to rest for 5 to 10 minutes, then slice and cut into 1 to 2-inch pieces, across the grain.

Place the spring onions or scallions in a medium bowl with remaining 1/4 cup marinade.

Preheat the oven to 425 degrees. On a lightly floured surface, stretch dough into a 10 to 12-inch circle and place on a pizza stone or in a cast-iron pan. Bake for 10 minutes. Remove from the oven and spead on 1/2 cup of the pizza sauce leaving a 1/2-inch border all the way around. Top with 3/4 cup mozzarella cheese, place the meat and onions (without their marinade) all over. Reserve the onion marinade for people to add as extra sauce once the pizza is done. Add the remaining mozzarella cheese. Transfer back to the oven and bake until cheese is melted and crust is crisp, about 12 to 14 more minutes.

Transfer to a cutting board and serve the pizza topped with sliced avocado, cilantro leaves, sliced scallions and lime wedges. Drizzle on some reserved onion marinade, too.

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

http://patismexicantable.com/2015/04/carne-asada-and-cebollitas-pizza/

Foolproof Pizza Dough
Masa para Pizza Fácil

Serves: makes enough for two 10 to 12-inch pizzas

Ingredients

1 teaspoon active dry yeast

1 tablespoon extra virgin olive oil

1 cup lukewarm water (110-115 degrees)

1/2 teaspoon sugar

2 2/3 cups all-purpose flour, plus more for work surface

2 teaspoons kosher or coarse sea salt

To Prepare

In a medium bowl, combine the yeast with the olive oil and the lukewarm water. Once it is well mixed, add the sugar and stir well.

In a large mixing bowl, combine the flour with the salt. Make a well in the middle and add the yeast mix. Use your hands to incorporate it all together until it is fully combined, about 2 minutes. Let the dough rest for 15 to 20 minutes.

Flour your counter and your hands generously, remove the dough from the bowl and knead until the dough goes from being sticky and gooey to very elastic, smooth and malleable. It will take anywhere from 3 to 5 minutes. Add more flour to your counter and hands as need be.

Divide the dough in half, form into two balls and wrap them each in plastic wrap. Place the dough in the refrigerator for at least 2 hours before using, or up to 3 days.

Bring the dough back to room temperature, without removing the plastic wrap, before using.

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

http://patismexicantable.com/2015/04/carne-asada-and-cebollitas-pizza/

Basic Pizza Sauce
Salsa de Pizza Básica

Serves: makes over 2 cups

Ingredients

3 tablespoons olive oil

1/3 cup chopped white onion

2 garlic cloves, finely chopped or pressed

1 28-ounce can crushed tomatoes, or 2 pounds of fresh tomatoes (quartered and pureed)

1 teaspoon dried oregano

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

To Prepare

Heat oil in a medium saucepan over medium heat. Once hot, add the onions and cook, stirring occasionally, until they have completely softened and begun to brown around the edges. Add the garlic, stir and cook for a minute until fragrant and tanned. Pour in the tomatoes, sprinkle with salt and oregano, stir, cover the pot partially (sauce will want to splatter all over your counters) and simmer for 5 to 6 minutes. Turn off the heat.

Use what you need and store the rest tightly covered in the refrigerator for further use.

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

http://patismexicantable.com/2015/04/carne-asada-and-cebollitas-pizza/


Crab Cakes with Jalapeno Aioli

Crab Cakes with Jalapeño Aioli
Croquetas de Cangrejo con Aioli de Jalapeño

Serves: 6

Croquetas de Cangrejo con Aioli de Jalapeño" alt="Crab Cakes with Jalapeño Aioli
Croquetas de Cangrejo con Aioli de Jalapeño" />

Ingredients

For the crab cakes:

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

2 teaspoons freshly squeezed lime juice

2 teaspoons chopped fresh cilantro, leaves and upper part of stems

3 tablespoons breadcrumbs

1 large egg

2 teaspoons mayonnaise

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

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

1 pound jumbo lump crab meat, cartilage removed and meat broken into smaller pieces with your hands

1 tablespoon butter

1 tablespoon olive oil


For the jalapeño aioli:

1 jalapeño or serrano chile, seeded optional, or to taste

1 tablespoon freshly squeezed lime juice

1 cup mayonnaise, store bought or homemade

1/4 cup cilantro leaves

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

Freshly ground black pepper, to taste


For garnish:

2 cups watercress

1 tablespoon freshly squeezed lime juice

2 tablespoons olive oil

Kosher or coarse sea salt, to taste

Freshly ground black pepper, to taste

To Prepare

In a mixing bowl, combine the jalapeño, lime juice, cilantro, breadcrumbs, egg, mayonnaise, salt and pepper, and mix well. Gently fold in the crab meat until blended and the mixture holds together. Using your hands, shape into six 3-inch cakes, about 1-inch thick and somewhat flattened on the top and bottom.

Set a large 12-inch skillet over medium-high heat and add the butter and oil. When the butter begins to foam, add as many crab cakes as will fit without crowding. Cook 2 to 3 minutes per side. The outside should be lightly browned and the inside cooked, but moist and firm when pressed with a finger. Remove the crab cakes from the pan.

For the jalapeño aioli: Place the jalapeño, lime juice, mayonnaise, cilantro, salt and pepper in a blender or food processor and puree until smooth.

For the garnish: In a medium bowl, mix the watercress with the lime juice and olive oil. Season with salt and pepper and toss.

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

http://patismexicantable.com/2015/04/crab-cakes-with-jalapeno-aioli-2/


Pati’s family is the perfect example of cultures colliding – Mexican and American. The happy result is the creation of unique and tasty recipes in the kitchen on a daily basis. In this episode, Pati dives deep into the blending of these cultures and comes up with some classic American recipes with a delicious Mexican twist. Of course, the meeting of Mexican and American cultures is happening in small towns and big cities all over America, too! Pati will also take us to a local restaurant where she’ll get the story, and taste the results of, their unique Mex-American story.


Champurrado

Champurrado

Serves: 8

Champurrado

Ingredients

1 cup corn masa flour

4 cups warm water

4 cups milk

8 ounces (1 cup) Mexican chocolate for drinking, such as Abuelita, grated or cut into chunks

2 ounces (1/4 cup) grated piloncillo, or brown sugar

1 cinnamon stick (about 3-inches long)

To Prepare

Stir the corn masa flour into the warm water. Let it sit for a couple minutes and strain it onto a saucepan set over medium heat. Incorporate the milk and let it simmer for 3 to 4 minutes, so it will begin to thicken. Incorporate the piloncillo or brown sugar, the chocolate and the cinnamon stick. Simmer for about 5 minutes, stirring here and there, until the chocolate and the piloncillo dissolve. Serve hot.

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

http://patismexicantable.com/2015/04/mexican-chocolate-and-masa-drink/


Fresh From the Garden Green Rice

Green Rice
Arroz VerdeRecipe courtesy Tamara Belt

Serves: makes about 3 1/2 cups

Arroz VerdeRecipe courtesy Tamara Belt" alt="Green Rice
Arroz VerdeRecipe courtesy Tamara Belt" />

Ingredients

For the rice:

3 cups water

1/2 cup coarsely chopped white onion

1 garlic clove, coarsely chopped

Kosher or coarse sea salt, to taste

1 1/2 tablespoons vegetable or olive oil

1 1/2 cups long grain white rice

1 whole serrano chile


For the green sauce:

3 cups packed baby spinach, washed and drained

1 jalapeño chile, coarsely chopped

1/3 cup chopped fresh basil or chopped cilantro (or both)

3 garlic cloves

Kosher or coarse sea salt, to taste

To Prepare

For the rice: Combine the water, onion, garlic and salt in a blender and puree until smooth.

Heat the oil in a medium saucepan over medium heat.

Add the rice and cook, stirring constantly, until it is translucent. (There should be an occasional crackle and sizzle, but don’t let your rice color and pop. This means you should lower the heat.)

Pour in the onion/garlic puree and add the whole chile. Bring to a boil, reduce heat and simmer for about 20 minutes until all the liquid is absorbed and the rice is cooked though.

For the green sauce: In a large saucepan, put enough water to cover the bottom, approximately 1/4 cup, add the spinach and set over medium heat. Cover and let cook until the spinach is wilted, about 2-3 minutes, checking to make sure the spinach looks bright green. If it turns a deep green, it has cooked for too long.

Put the spinach and water into a blender and add cilantro or basil, jalapeño and garlic cloves. Puree until smooth.

When you are ready to serve the rice, pour the green sauce over the rice and mix thoroughly, so all grains are coated in the sauce.

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

http://patismexicantable.com/2015/04/tamaras-fresh-from-the-garden-green-rice/


Sweet Corn Tamales

Uchepos

Serves: makes 10 to 12

Uchepos

Ingredients

10 large tender ears of corn, with fresh corn husks attached

3/4 cup sweetened condensed milk

1/4 cup corn meal or rice flour, more as needed

1 teaspoon ground canela or cinnamon

1/4 teaspoon kosher or coarse sea salt

Fresh corn husks from the ears of corn to make the tamales, or dried corn husks

Mexican crema (optional topping)

Queso fresco (optional topping)

To Prepare

To make the corn dough or masa: Carefully peel the husks from the ears of corn. It helps if you slice 1/4-inch or so from the bottom part of the corn. Place the husks in a large bowl and cover with hot water. (If using dried corn husks, soak in hot water.)

Rinse the peeled corn thoroughly. Shave the corn kernels off and place in a food processor or blender along with the sweetened condensed milk. Process until you get as smooth consistency as you can. Incorporate the corn meal or rice flour until you get a moist, but not wet, dough consistency. Season with the cinnamon and salt and mix well.

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 assemble the tamales: Lay out a corn husk with the tapering end towards you. If the fresh corn husks are too thin, use 2 or 3 fanned together. Spread about 3 tablespoons of dough or 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.

Pick up the two long sides of the corn husk and bring them together and fold the folded sides to one side, rolling them in the 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.

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

To cook 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 cornhusks, so the tamales won’t dance around. Cover with more cornhusks, and steam covered with a lid anywhere from 55 minutes to an hour. You know the tamales are ready when they come easily free from the husks.

Serve hot, along with fresh Mexican cream and crumbled queso fresco on the side.

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

http://patismexicantable.com/2015/04/sweet-corn-tamales/


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


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