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Sandwich


June 1, 2015

I had a blast with the ladies on The Talk making Faroladas (a Mexican take on the Philly cheesesteak) and Veggie Stuffed Avocados! We also had the Triple Orange Mexican Wedding Cookies from my cookbook and the most refreshing Sweetened Cold Pressed Coffee, I call it “Bomba.” If you missed it, watch me cooking with Julie Chen and Sheryl Underwood here…

For the recipes, click here.


Crazy Chicken and Plantain Torta

Crazy Chicken and Plantain Torta
Torta Loca de Pollo y Plátano

Serves: 6

Torta Loca de Pollo y Plátano" alt="Crazy Chicken and Plantain Torta
Torta Loca de Pollo y Plátano" />

Ingredients

6 boneless, skinless chicken thighs (or breast filets)

2 teaspoons white vinegar

2 tablespoons vegetable oil, plus 3 tablespoons if frying chicken, plus more for plantains

1/4 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon freshly ground black pepper

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

4 whole cloves

2 very ripe plantains, peeled and diagonally sliced

1 1/2 cups refried beans, homemade or store bought

6 bolillos, teleras, individual baguettes or large baguettes cut into 4-inch pieces and halved

2 large ripe Mexican avocados, halved, pitted, meat scooped out and sliced

To Prepare

Place the chicken in a container or dish.

In a small bowl, combine the vinegar, oil, cumin, cinnamon, allspice black pepper and salt. With your hands, pulverize the tops of the cloves into the mix and discard the stems. Whisk with a fork or whisk until thoroughly combined. Pour the mixture all over the chicken, making sure it is entirely covered. You may marinate it for up to 24 hours in the refrigerator, or cook immediately.

Preheat oven to 425 degrees. Make sure your chicken thighs are not rolled out before you bake them; they should be in their normal shape, as if there were a bone still in them. Place the baking dish with the chicken in the oven and roast for 25 minutes. Raise the oven temperature to 500 and roast for 5 more minutes, until the chicken has browned on top and bottom and the meat is thoroughly cooked. Alternatively, heat 3 tablespoons of oil in a large casserole or frying pan set over medium high heat. Once hot, cook the chicken for about 4 to 5 minutes per side.

Let the chicken rest for a few minutes before you slice. Once it is cool enough to handle, cut each thigh into 1/2-inch slices across the grain.

Heat about 1/2-inch oil in a large casserole or frying pan over medium to medium-high heat. Once it is hot, test with a plantain slice to see if there are active bubbles all around it (without foaming over). Fry the plantain slices, without crowding the pan (you may need to do it in batches), for about 2 to 3 minutes per side until they are golden brown, a bit caramelized and crisp. Remove and place on a paper towel covered plate.

Heat your refried beans!

To assemble the tortas: If the bread is fresh, just slice it in half, no need to toast. If it isn’t fresh, toast it for a few minutes. Spread about 2 to 3 tablespoons refried beans on the bottom half, top with 4 to 5 cooked plantain slices, then a chicken thigh and then 3 to 4 slices of avocado. Place top half on bread on. Cut in half and eat, or pack and take it to go.

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

http://patismexicantable.com/2015/04/crazy-chicken-and-plantain-torta/


Sandwich Rollups

Sandwich Rollups
Rollitos de Sandwich

Serves: makes 4 whole rollups, 8 halves

Rollitos de Sandwich" alt="Sandwich Rollups
Rollitos de Sandwich" />

Ingredients

1 ripe Mexican avocado, halved, pitted, meat scooped out, diced and mashed in a bowl

1 teaspoon mayonnaise

2 teaspoons yellow mustard

1 teaspoon adobo sauce from chipotles in adobo sauce, optional, or more to taste

4 sandwich bread slices, whole wheat or white

4 thin slices black forest ham (or the ham or turkey of your choice)

4 slices Muenster or Monterey Jack cheese

To Prepare

In a bowl, mash the avocado and mix with the mayonnaise, mustard and adobo sauce until completely smooth and combined.

To assemble the sandwich rolls: With a rolling pin, roll out each sandwich bread slice until completely flattened. Leaving at least 1 inch around the edges of the bread, spread on a generous tablespoon of the avocado mixture and top with a slice of ham and cheese. Roll up the sandwich and pat to flatten a bit with your hand once you are done. With a sharp knife, cut off the ends of the sandwich roll (less than 1/4-inch) and cut the sandwich roll in half, diagonally.

If sending them to school, pack as is and lay flat on their side.

If you are eating them at home, you can place them in the toaster oven for 2 to 3 minutes and stand them up on the cut flat side.

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

http://patismexicantable.com/2015/04/sandwich-rollups/


Chipotle Salmon, Bacon and Avocado Sandwich

Salmon, Bacon and Avocado Sandwich
Sandwich de Salmón, Tocino y Aguacate

Serves: 6

Sandwich de Salmón, Tocino y Aguacate" alt="Salmon, Bacon and Avocado Sandwich
Sandwich de Salmón, Tocino y Aguacate" />

Ingredients

4 tablespoons freshly squeezed lime juice, divided

5 tablespoons olive oil, divided, plus more to grease dish

1/4 teaspoon Dijon mustard

1 teaspoon agave or maple syrup, or honey

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

1/2 teaspoon freshly ground black pepper, divided, or to taste

1/4 red onion, slivered or thinly sliced

3 tablespoons adobo sauce from chipotle chiles in adobo

1/2 teaspoon ground cumin

3 garlic cloves, pressed or finely chopped

3 6-ounce salmon fillets

12 bacon slices

3 cups baby greens

12 slices of whole-wheat sandwich bread

1 large ripe Mexican avocado, halved, pitted, meat scooped out and sliced

To Prepare

Preheat oven to 400 degrees.

In a medium mixing bowl, whisk together 2 tablespoons freshly squeezed lime juice, 3 tablespoons olive oil, Dijon mustard, agave syrup, 1/4 teaspoon salt and 1/4 teaspoon pepper. Incorporate the onion, mix, and let it sit so it will pickle or macerate while the rest of the ingredients are prepared.

In another medium mixing bowl, combine the adobo sauce from chipotle chiles in adobo, 2 tablespoons freshly squeezed lime juice, 2 tablespoons olive oil, cumin, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper until well mixed. Taste for salt and add more if need be.

Brush a baking dish with olive oil, place the salmon on it, and pour the chipotle sauce over it, spreading it throughout. Bake anywhere from 12 to 15 minutes, depending on thickness of the fish, until the salmon is cooked through, yet still very moist. Remove from the oven.

On a large skillet or grill pan set over medium heat, cook the bacon for 3 to 4 minutes per side, until crisp and browned. Transfer to a plate lined with a paper towel.

When ready to make the sandwiches, mix the vinaigrette with the red onion and incorporate the baby greens, toss well. Toast the bread. On each bottom slice, place a cooked salmon filet, top with a couple bacon slices broken in half, a serving of a baby greens, 2 to 3 avocado slices, and the top bread layer to finish making the sandwich.

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

http://patismexicantable.com/2015/04/chipotle-salmon-bacon-and-avocado-sandwich/


Beef Barbacoa Sliders

Beef Barbacoa Sliders
Bocados de Barbacoa

Serves: makes 24 sliders

Bocados de Barbacoa" alt="Beef Barbacoa Sliders
Bocados de Barbacoa" />

Ingredients

For the marinade:

10 guajillo chiles, stemmed and seeded

10 ancho chiles, stemmed and seeded

5 cups water

1/3 cup apple cider vinegar

1 medium Roma tomato, quartered

1/2 medium white onion, coarsely chopped (about 1/2 cup)

3 medium garlic cloves

1 tablespoon dried oregano

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon freshly ground black pepper

5 whole cloves, stems removed

2 1/2 teaspoons kosher or coarse sea salt

3 tablespoons safflower or vegetable oil


For the meat:

4 pounds beef round roast or brisket, cut into 4-inch chunks

1 pound banana leaves, or aluminum foil

12 ounces (1 bottle) light beer


To assemble:

24 small slider buns (brioche or challah buns are specially good with this!)

Drunken pasilla, prune and orange salsa (optional)

Pickled jalapeños (optional)

To Prepare

For the marinade: Heat a large skillet or comal over medium heat. Add the dried guajillo and ancho chiles and toast them for no more than 20 seconds per side, taking care not to burn them. Transfer the toasted chiles to a medium saucepan and add the water, place over medium heat and cook for 12 to 15 minutes, until the chiles have softened and rehydrated.

Transfer the chiles to a blender, and add 2 cups of their cooking liquid (discard the remaining liquid), the vinegar, tomato, onion, garlic, oregano, cinnamon, allspice, black pepper, cloves and salt. Puree until smooth.

Wipe out the medium saucepan and add the oil. Place over medium heat for 1 to 2 minutes, then add the pureed chile mixture, being careful to avoid any splatters. Partially cover and cook for 10 to 12 minutes, stirring once or twice, until the color darkens and the mixture thickens to a paste-like consistency.

For the meat: Place the beef in a large bowl and cover it with the marinade. If you will not cook it that day, cover and place in the refrigerator for up to 48 hours. Wrap the individual meat chunks in pieces of banana leaf or aluminum foil as you would wrap burritos or tamales - making sure to add a generous amount of marinade in each packet.

Preheat the oven to 350°F. Place the meat packets inside a large, heavy ovenproof French oven or casserole, pour in the beer and cover with a tight-fitting lid. Roast for about 3 hours, until the meat is succulent and comes apart when pulled with a fork. Transfer to the stovetop (off of the heat), and let everything rest for 10 to 15 minutes before opening the meat packets.

Serve on slider buns with drunken salsa and/or pickled jalapeños.

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

http://patismexicantable.com/2014/01/beef-barbacoa-sliders/


Molletes

Grilled Cheese and Bean HeroesMolletes

Serves: 4 to 6

Molletes" alt="Grilled Cheese and Bean HeroesMolletes" />

Ingredients

4 teleras, bolillos, Portuguese buns, petite baguettes or large baguettes, cut into 5- to 6-inch pieces

2 cups refried beans, homemade or store-bought

2 cups shredded Oaxaca, mozzarella, Monterrey Jack or mild cheddar cheese (about 8 ounces)

Traditional tomato pico de gallo salsa, or other salsa of your choice

Optional extra toppings: crumbled and fried Mexican-style chorizo, crisp bacon, ham, turkey, sautéed mushrooms or avocado slices

To Prepare

Preheat the oven to 350°F. Slice the bread in half lengthwise. Spread each piece with 3 to 4 tablespoons of refried beans and top with 3 to 4 tablespoons of grated cheese. Arrange the molletes on a baking sheet as you make them. If you want to add more toppings like ham, turkey, bacon or chorizo, sprinkle them on top of the cheese.

When they are all assembled, bake until the cheese has melted and the bread has a nice toasted crust on the bottom and around the edges, 8 to 10 minutes. Eat while hot. Serve with pico de gallo, or your favorite salsa, on the side.

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

http://patismexicantable.com/2013/12/grilled-cheese-and-bean-heroes/


HAM AND CHEESE TORTA SANDWICHES
Tortas de jamón y queso

INGREDIENTS
2 Mexican bolillo or telera rolls, or small baguettes
1/2 cup refried beans
1/2 ripe Mexican avocado, scooped and sliced
4 slices Mexican queso fresco, Oaxaca or Mozzarella
4 to 6 slices turkey, ham or cooked chicken
1 tomato, sliced and seeded
A couple of thin slices of onion, optional
Pickled jalapeño peppers to taste, optional
Salt to taste, optional
2 tablespoons Mexican-style cream, optional

TO PREPARE
Slice the rolls in half lengthwise. If they’re not fresh, toast them slightly for a few minutes. On one side, spread a tablespoon of refried beans; on the other, mash 1/4 of an avocado with a fork.

Top the bottom half of the bread with a few slices of cheese, 2 or 3 slices of turkey or cold cuts of your choice, it may also be shredded chicken or meat, and a couple of slices of tomato.

Drizzle a tablespoon of Mexican-style cream and crown your package with as many pickled jalapeños as you wish. Sprinkle a bit of salt on top.

Place the top half of the roll on the sandwich and slice the torta horizontally. Eat it or wrap it up so that it can travel along with you.


PEPITO: STEAK & AVOCADO SANDWICH
Pepito
Makes 4 to 6 generous tortas or sandwiches of about 4″ length

INGREDIENTS
1 1/2 lbs flank steak
3 tbsp soy sauce
1 tsp Dijon mustard
3 garlic cloves, finely chopped or pressed
1 tsp dried rosemary
1/8 tsp black pepper
Pinch of sea salt
2 tbsp olive oil
4 teleras, bolillos, petite baguettes, or baguettes sliced into 3 to 4 inches and cut in half
6 ounces Monterey jack cheese, muenster or mild cheddar
1 cup gucamole (see below)
1 cup refried beans (store bought or homemade)

TO PREPARE
Marinate the flank steak with the soy sauce, olive oil, Dijon mustard, garlic, rosemary and black pepper. You may marinate it anywhere from 1/2 hour to overnight in the refrigerator. Remove the meat from the refrigerator and sprinkle with salt when you are ready to cook it.

Preheat the grill pan or grill at medium-high heat. Once it is hot, place the meat and let it cook anywhere from 4 to 5 minutes per side, depending on how well done you want the meat. You can drizzle any extra marinade right over the top of the meat while it cooks. For medium, its closer to 4 minutes per side, for over medium, closer to 5 minutes per side. Remove the meat from the heat and place it on a cutting board. Let it rest for 5 to 10 minutes, slightly covered. Thinly slice across the grain.

Preheat the oven to 350 degrees.

Slice the baguettes, teleras or bolillos in half lengthwise and place in a baking sheet. Spread about 3 tablespoons of refried beans on the bottom half of each bread. Cover with about 3 to 4 tablespoons shredded cheese. Place in the oven and let the bread crisp and the cheese melt, for about 5 to 6 minutes. Remove from the oven.

Top the pepitos with a generous amount of the thinly sliced meat and 3 to 4 tablespoons of the guacamole. Place the tops on top! Eat while hot.

GUACAMOLE
Makes over a cup

INGREDIENTS
2 ripe Mexican avocados, halved, pit removed, meat scooped out and mashed
3 scallions, about 2 tbsp, rinsed, tops removed, white and light green parts thinly sliced
2 tbsp coarsely chopped cilantro leaves, optional
3 tbsp jalapeno or serrano chile, more or less to taste, minced (seeding is optional)
2 tbsp lime juice, freshly squeezed
Salt to taste

TO PREPARE
Gently mix ingredients in a bowl or molcajete and serve. It can be prepared up to 12 hours in advance if covered and stored in the refrigerator.


April 11, 2011

It takes three ingredients, plus any extra topping that you fancy, 8 minutes in the toaster or oven and you get one of the most comforting foods I have eaten since I can remember: Molletes.

One of the most popular Mexican anytime antojitos or cravings, that can be eaten for breakfast, brunch, lunch, a hearty afternoon snack or dinner.  It used to be a standard option for breakfast or dinner at my house growing up in Mexico City, just as quesadillas were. But I also used to crave Molletes from my school cafeteria.

So yes, even if I had some at home in the morning, I would have more for lunch at school…

Continue reading Molletes with Pico: No Way not to Fall in Love


February 11, 2010
Stuffed Avocados

Avocados are, to me, amongst the most sensuous, luscious and luxurious of ingredients.  Add how delicious, soft and subtly flavored they are, and you get a clear winner for Valentine’s Day.Despite the many pounds of avocados we go through at home each week, regardless of the infinite number of cases I use for events at Washington, DC’s Mexican Cultural Institute, and  notwithstanding that my sisters and I used them for hair and face treatments as we were growing up (all those nurturing natural oils and vitamins), I still find avocados to be wow-inducing.

If there’s an avocado dish on a restaurant menu, it lands on my table.

So if I am planning a menu, especially with a hint of romance, avocados will be there…

Continue reading Romancing The Avocado

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