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Sami's Smashed Baby Potatoes

Sami´s Smashed Potatoes
Papas Aplastadas para Sami

Serves: 6

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Papas Aplastadas para Sami" />


1 1/2 pounds baby potatoes

6 tablespoons olive oil, plus more to brush dish

8 to 10 garlic cloves, pressed or finely chopped

1/2 teaspoon ground ancho (mild) or chipotle (spicy) chile powder, or more to taste

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

1 tablespoon chopped fresh rosemary, or 1 teaspoon dried and crumbled rosemary

1 cup grated parmeggiano reggiano or queso añejo

To Prepare

In a large pot, bring salted water to a boil over medium-high heat. Drop in the potatoes and cook until completely cooked and soft, about 20 minutes. The tip of a sharp knife should be able to completely and easily go through one.

Brush olive oil on a large baking sheet or dish. Place the potatoes, one by one, on the baking sheet. With the back of a soup spoon, smash each potato lightly but firmly until it flattens, albeit unevenly, halfway; as if just lightly smashed, but not completely broken apart. Continue with all the potatoes. Don’t let them cool too much, or it won’t be as easy to smash and lightly flatten them.

Place the oven rack in the upper third tier and preheat the oven to 400 degrees.

In a bowl, mix the olive oil with the pressed or finely chopped garlic, chile powder, rosemary and salt. Spoon some of the garlic mixture on top of each lightly smashed potato. Cover with grated parmesan cheese.

Place the potatoes in the oven and bake for 25 to 30 minutes, until they are golden and crisp. Serve hot.


Miner Style Enchiladas or Enchiladas Mineras

Enchiladas Mineras

Serves: 6 (makes 12 enchiladas)

Enchiladas Mineras


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.


Citrus Chicken with Carrots and Baby Potatoes

Citrus Chicken with Carrots and Baby Potatoes
Pollo con Limón y Naranja, Zanahorias y Papitas

Serves: 4 to 6

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Pollo con Limón y Naranja, Zanahorias y Papitas" />


1 pound roma tomatoes

1/4 cup vegetable oil

4 pounds chicken pieces (such as thighs, breasts, drumsticks), patted dry

1 teaspoon kosher or coarse sea salt, or to taste

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

2 cups chopped white onion

4 garlic cloves, pressed or finely chopped

1 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon dried marjoram

1/4 teaspoon true or ceylon cinnamon

1/2 teaspoon chipotle chile powder, or to taste

1 cup fresh squeezed orange juice

2 tablespoons fresh squeezed lime juice

3/4 pound carrots, peeled and diagonally sliced into about 1-inch pieces

1 pound baby red potatoes

To Prepare

Broil, char or roast the roma tomatoes until completely charred, mushy and juicy. If under the broiler, it will take about 9 to 10 minutes, flipping once in between. Once cool enough to handle, chop and place in a bowl, including the seeds and all the juices.

Heat oil in a large casserole or a large heavy skillet over medium heat. Sprinkle the chicken with salt and pepper. Add the chicken pieces and brown for about 4 minutes per side. Remove the chicken pieces and place them in a bowl.

Add the onion and garlic to the casserole and cook for about 4 to 5 minutes, stirring occasionally, until completely soft and the edges begin to brown. Sprinkle with oregano, thyme, marjoram, cinnamon and chile powder, and give it a good stir. Incorporate chopped tomatoes along with their seeds and juices, as well as the orange and lime juice, mix well.

Add the chicken, carrots and potatoes, and gently spoon the chunky sauce all over them. Reduce heat to medium low and cook covered for one hour, flipping the chicken and moving the vegetables around, once in between.


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