chiltepin chiles

Apple Chiltepin Salsita recipe from Pati&#039;s Mexican Table Season 9, Episode 7 &quot;Legends of the Sonoran Sea&quot;

Apple Chiltepin Salsita

tomatoes

garlic cloves

apple

oregano

cinnamon

black pepper

allspice

apple cider vinegar

salt

dried chiltepin chiles (or to taste)

vegetable oil

Place the whole tomatoes and peeled garlic cloves in a medium saucepan. Cover with water and bring to a rolling boil over high heat. Reduce heat to medium and simmer for 10 minutes, or until the tomatoes are completely cooked and mushy, and their skins are starting to peel off.  Transfer to a blender along with the garlic, and 1/2 cup of the cooking liquid. Add the apple, oregano, cinnamon, black pepper, allspice, cider vinegar, salt and chiltepin chiles, and puree until completely smooth.

Dry the saucepan and set over medium heat. Add the oil and when it is hot and starts to ripple, add the puree. The mixture will jump and splutter initially so use the lid of the saucepan to shield yourself, holding it slightly above the pan. Cook for 3 to 4 minutes, until the sauce has thickened and the flavors have ripened and melded together. Scrape into a bowl and serve, or allow to cool, cover and refrigerate. It will keep in the refrigerator for at least 5 days.

Milanesa Torta with Matador Guacamole and Melty Cheese recipe from Pati’s Mexican Table Season 8, Episode 5 &quot;A Taste of Mazatlán&quot;

Milanesa Torta with Matador Guacamole and Melty Cheese

Vegetable oil (for frying)

boneless skinless chicken breasts (pounded to 1/4-inch thickness)

Kosher or sea salt (to taste)

black pepper (to taste)

all-purpose flour

eggs

milk

butter

chiles

mayonnaise

Oaxaca cheese

Cotija cheese

baby arugula

Matador Guacamole

soy and lime mixture

Preheat the oven to 450°F.

In a large skillet over medium heat, add 1/2-inch of vegetable oil and heat until very hot but not smoking, for at least 4 to 5 minutes.

Meanwhile, season the chicken breasts with salt and pepper. Make a breading station using three shallow dishes: place the flour in one, whisk the eggs with a splash of milk in another, and mix the cracker crumbs with salt, pepper and the crushed chiles in the third one. One by one, dredge the chicken breasts in the flour, then pass through the egg mixture, and then coat well with the cracker crumbs mixture, pressing it onto the chicken as you do. Place them on a baking sheet and continue with the remaining chicken.

Fry the chicken breasts in the heated oil one or two at a time, making sure the pan is not over crowded, for about 3 minutes per side until golden brown and cooked through. Transfer to a paper towel lined plate or rack and repeat with the remaining chicken breasts.

In another bowl, mix the mayonnaise with Oaxaca and Cotija cheeses.

To build the torta, place the split bread rolls on a baking sheet. Spread the cheese and mayonnaise mixture on the split sides of the rolls. Bake until the cheese is bubbling and melted, about 4 to 5 minutes.

Toss the arugula with 1/4 cup of the soy and lime mixture from the Matador Guacamole. Top the bottom half rolls, with the cheese already melted on them, with the chicken, Matador Guacamole, and the dressed arugula. Cover with the top half of the rolls.

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