Search the website

Pati's Mexican Table : TV Recipes


Street Corn or Esquites

Esquites

Serves: 8

Esquites

Ingredients

2 tablespoons unsalted butter

1 tablespoon safflower or corn oil

1 serrano or jalapeño chile, or more to taste, chopped, seeding optional

8 cups fresh corn kernels, from about 12 ears of corn

2 cups water

2 tablespoons chopped fresh epazote leaves, or 1 teaspoon dried (may substitute cilantro, which gives a different flavor, but it also works!)

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

2 limes, quartered (optional for garnish)

1/2 cup mayonnaise or Mexican crema (optional for garnish)

1/2 cup crumbled queso fresco, cotija, or mild feta cheese (optional for garnish)

Dried ground chile piquín (optional for garnish)

To Prepare

Heat the butter together with the oil in a large saucepan or casserole over medium-high heat. Once the butter has melted and is bubbling, add the chopped chile and cook for a minute, stirring frequently, until softened.

Incorporate the corn and cook for a couple more minutes. Pour the water over the corn mix, add the chopped fresh or dried epazote (or cilantro) and salt. Stir and bring to a simmer, cover, reduce heat to medium-low and cook for 12 to 14 minutes, until the corn is completely cooked. Turn off the heat. You may leave the corn in the pot for a couple hours.

Serve the corn in cups or small bowls. Let your guests add fresh lime juice, mayonnaise or Mexican crema, crumbled cheese, powdered chile piquín, and salt to their liking.

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

http://patismexicantable.com/2015/04/street-corn/


Miner Style Enchiladas or Enchiladas Mineras

Enchiladas Mineras

Serves: 6 (makes 12 enchiladas)

Enchiladas Mineras

Ingredients

For the guajillo chile salsa:

15 guajillo chiles, stemmed and seeded

1 garlic clove, peeled

1 teaspoon dried oregano

1/2 teaspoon kosher or coarse sea salt

2 tablespoons vegetable oil

1 1/2 cups chicken or vegetable broth


For the enchiladas:

2 cups (about 8 ounces) crumbled queso fresco, ranchero or cotija, or farmer’s cheese, crumbled

4 tablespoons finely chopped white onion

1 pound red potatoes, peeled and cut into small dice

1 pound carrots, peeled and cut into small dice

4 radishes, rinsed thoroughly and cut into small dice

4 romaine lettuce leaves, rinsed and thinly sliced

2 tablespoons white distilled vinegar

4 tablespoons vegetable oil

2 tablespoons olive oil

1/4 kosher or coarse sea salt, or to taste, plus more to salt the water

Freshly ground black pepper, to taste

Pinch of sugar

Pickled blond peppers or pepperoncini, or pickled jalapeños

To Prepare

On an already hot comal or skillet set over medium-low heat, toast the chiles for about 15 seconds per side. The inner skin will turn opaque and the outer skin will crisp. Place them in a medium saucepan, cover with hot water and set over medium-high heat. Let them simmer for 10 to 15 minutes until they rehydrate, soften and plump up.

In the jar of a blender, place chiles along with 1 1/2 cups of their soaking liquid, the garlic, oregano and 1/2 teaspoon salt. Puree until completely smooth. In a medium saucepan set over medium-high heat, pour the oil. Once hot, but not smoking, add the guajillo chile sauce and cover with a lid ajar, as the sauce will be jumping. Cook for 3 to 4 minutes, add the chicken broth and cook a couple minutes more. Turn off the heat and keep covered.

In a mixing bowl, combine the queso fresco with the chopped onion. Set aside.

In a medium saucepan, bring salted water to a rolling boil over medium-high heat. Add the potatoes and cook for 4 to 5 minutes until cooked through but not mushy. Scoop out with a spider or a slotted spoon and place in a bowl. In the same water, add the carrots and cook for 3 to 4 minutes until cooked but still firm. Scoop them out, place in the same bowl and set aside. Once the vegetables have cooled a little bit, add the radishes and lettuce. In a small bowl, mix the vinegar with the oils, 1/4 teaspoon salt, pepper to taste, and a pinch of sugar. Whisk well and pour over the vegetables.

When ready to eat, have the guajillo salsa warmed up. Place a comal or skillet over medium-low heat and wait until it is very hot. One by one heat the corn tortillas, about 15 to 20 seconds per side, until they barely begin to toast. With a pair of tongs, dip each tortilla into the guajillo salsa on one side and then the other. The tortilla will barely get “wet” and soften in the sauce. You don’t want to pour this sauce on top, as it is rather bitter, it should just be a light coating.

On a plate, set the “wet” tortilla and place 2 to 3 tablespoons of the queso fresco in the middle. Fold the tortilla making a half moon shape. Prepare one by one, or all one after the other, and place on a platter.

Garnish with the dressed potatoes, carrots, radishes and lettuce. Place pickled peppers on the side.

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

http://patismexicantable.com/2015/04/miner-style-enchiladas/


Marbled Tres Leches Cake

Marbled Tres Leches Cake
Pastel de Tres Leches Marmoleado

Serves: 12 to 15

Pastel de Tres Leches Marmoleado" alt="Marbled Tres Leches Cake
Pastel de Tres Leches Marmoleado" />

Ingredients

For the cake:

Unsalted butter, to butter the pan

9 large eggs, separated, at room temperature

1 cup sugar

1 tablespoon vanilla extract

2 cups all-purpose flour

1/2 cup hot water

1/3 cup unsweetened cocoa powder


For the sauce:

1 14-ounce can sweetened condensed milk

1 12-ounce can evaporated milk

1 cup whole milk

1 tablespoon vanilla extract


For the whipped cream topping:

2 cups heavy cream

3 tablespoons confectioners’ sugar


1 disk (about 3 ounces) Mexican-style chocolate such as Abuelita, grated, for garnish

To Prepare

Preheat the oven to 350 degrees with a rack in the middle. Butter a 9x13-inch baking pan and line the bottom with a piece of parchment paper.

To make the cake: In a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until they hold soft peaks, about 4 to 5 minutes. Reduce the speed to medium and slowly add the sugar, beating until the whites hold stiff, shiny peaks. Transfer to a large bowl and set aside.

Pour the egg yolks into another large bowl and beat with a whisk or fork, until fluffy and pale yellow. Add the vanilla and continue beating until fully incorporated. Gently fold the egg yolk mixture into the egg white mixture with a rubber spatula, taking care not to deflate the whites. Fold in the flour 1/4 cup at a time and mix well. The batter will look a bit streaky.

In a small bowl, combine the hot water with the cocoa powder. Pour half the cake batter into another bowl and fold in the cocoa-water mixture with a rubber spatula until thoroughly mixed.

Spread the vanilla batter in the prepared pan. Pour the chocolate batter on top, in a straight line down the center. With a knife or spoon, make a whirling design from one side of the pan to the other. Bake for 22 to 25 minutes, until the top of the cake has lightly browned and feels spongy to the touch. Remove from the oven and let cool.

Invert the cake onto a large platter or board and remove the pan and parchment paper. Cover the cake with an upside-down platter large enough to hold the cake and the vanilla sauce and invert again so the cake is right side up. Using a fork, poke holes all over the top of the cake, so it will absorb the sauce.

To make the sauce: In a large bowl, combine the three milks and vanilla and stir to blend well. Pour about 2/3 of the sauce over the cake. Don’t worry if it looks like there is too much sauce—the cake will absorb it. Cover and refrigerate for at least 2 hours or overnight. Reserve the remaining vanilla sauce.

When you are ready to finish the cake, remove the cake from the refrigerator and spoon the remaining sauce on top of the cake.

Make the whipped cream: In a stand mixer fitted with the whisk attachment, whip the cream and the confectioners’ sugar on medium speed until it holds well formed peaks, about 6 minutes. Spread the whipped cream over the top and sides of the cake. Garnish with the grated Abuelita chocolate.

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

http://patismexicantable.com/2015/04/marbled-tres-leches-cake/


Chipotle Chicken Pasta Casserole

Chipotle Chicken Pasta Casserole
Cazuela de Pasta con Pollo y Chipotle

Serves: 6 to 8

Cazuela de Pasta con Pollo y Chipotle" alt="Chipotle Chicken Pasta Casserole
Cazuela de Pasta con Pollo y Chipotle" />

Ingredients

1 1/2 pounds ripe tomatoes

2 garlic cloves

1/2 cup coarsely chopped white onion

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

1/4 teaspoon freshly ground black pepper, plus more to taste to season chicken

2 tablespoons sauce from chipotles in adobo, or to taste

1 chipotle chile in adobo sauce, seeded, or to taste, optional

1 1/2 pound boneless skinless chicken thighs

1 teaspoon dried oregano

6 tablespoons vegetable oil, divided

1 pound penne or elbow pasta

3 cups chicken broth, homemade or store bought

2 cups (8 ounces) grated melty cheese, such as Oaxaca, Monterey Jack or mozzarella

1 ripe Mexican avocado, halved, pitted, meat scooped out and cut into slices (optional for garnish)

Mexican crema, Latin-style cream, crème fraiche or sour cream (optional for garnish)

To Prepare

Place the tomatoes and garlic in a medium (3-quart) saucepan and cover with water. Set over medium-high heat and simmer until the tomatoes are thoroughly cooked and the skins have started to come off, about 10 minutes. Transfer the tomatoes and garlic, along with 1/2 cup of the cooking liquid, to a blender or food processor. Once it has cooled slightly, add the onion, 3/4 teaspoon of salt, 1/4 teaspoon of pepper, adobo sauce, and chipotle chile if using, and puree until smooth.

Sprinkle chicken with oregano, 1/4 teaspoon of salt, and pepper to taste. Heat 4 tablespoons oil in a large, deep and thick casserole or skillet set over medium-high heat. Once hot, sear the chicken thighs about 2 to 3 minutes per side until browned. Remove from skillet, reserve in a bowl.

Pour the remaining 2 tablespoons of oil into the casserole, set over medium-high heat. Once hot, add the pasta. Fry the pasta for a few minutes, stirring constantly, until browned, but not burnt, and it smells toasty. Pour the tomato puree over the pasta. It will jump all over the casserole, so you may want to use the lid as a shield over the casserole. Stir, cover partially and let the sauce cook for about 5 minutes, stirring occasionally, until it darkens and cooks into a thick puree consistency.

Nest the browned chicken thighs in the pasta, pour the chicken broth on top, stir gently, cover tightly, reduce heat to low and cook for 25 minutes.

Preheat the oven to 400 degrees.

Remove the lid, sprinkle the cheese all over the pasta and place the casserole uncovered in the oven. Bake anywhere from 10 to 12 minutes, or until the cheese has completely melted and begun to lightly brown. Serve hot. You may garnish with avocado slices and Mexican crema. Cut into thick slices and serve as you would a cake, since there will be a light crust on the bottom and sides and top.

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

http://patismexicantable.com/2015/04/chipotle-chicken-pasta-casserole/


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/


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/


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/


Home | About Pati | TV Show | Cookbook | Pati’s Blog | Contact | Terms of Use & Privacy Policy
© 2010-2015 Mexican Table, LLC. All rights reserved.
 
Newsletter Sign Up