patis mexican table

Yucatán-Style French Toast recipe from Pati&#x27;s Mexican Table Season 3, Episode 10 “Brunch at the Jinich House”

Yucatán-Style French Toast

water

sugar

raisins (or

ceylon cinnamon stick

cloves

Dry Sherry (optional)

eggs (separated)

milk

sweetened condensed milk

vanilla extract

Vegetable oil (for frying)

French baguette

almonds

Place a medium saucepan with the water, sugar, raisins, cinnamon and cloves over medium heat. Bring to a simmer and let it cook until it achieves the consistency of a light syrup and the flavors from the spices have infused the liquid, about 35 minutes. Turn off the heat. If you like a hint of alcohol in your dessert, add the sherry. Remove the cinnamon stick and cloves. Cover to keep warm.

Meanwhile, beat the egg whites in the bowl of an electric mixer or with a hand mixer over medium-high speed until they hold stiff peaks. Reduce the speed to low, add the yolks one by one and continue beating just until incorporated, so the volume will not decrease much.

In a large bowl, combine the milk, sweetened condensed milk and vanilla, stir until incorporated.

Set the bowl with the milk mixture beside the bowl with the beaten egg whites and yolks.

Fill a large sauté pan with about 1/4-inch of oil and heat over medium heat until hot, but not smoking, and you see ripples in the oil when you tilt the pan.

One at a time, dunk each piece of bread in the milk mixture until soaked, immediately dip into the egg mixture to completely cover, and place the coated slice in the hot oil. Fry for about a minute on one side, until golden brown, flip to the other side and do the same. Add as many bread pieces as will fit into the pan without over-crowding. When finished frying, place the bread pieces on a baking dish covered with paper towels to drain.

Traditionally, the “poor gentleman” pieces are placed on a platter, covered with the syrup and refrigerated. But I think they are a thousand times tastier served hot! Cover the pieces with warm syrup, sprinkle chopped almonds on top and serve.

If you have leftovers, cover the battered and fried bread pieces with the remaining syrup and almonds, and store covered in the refrigerator. I admit they are also fabulous cold.

Chicken in Salsa Verde Tamal Casserole recipe from Pati&#x27;s Mexican Table Season 4, Episode 5 “Tamaliza!”

Chicken in Salsa Verde Tamal Casserole

Vegetable oil

corn dough

salsa verde

chicken

Mexican crema (or Latin-style cream, crème fraiche

(about 10 ounces) grated Oaxaca cheese (mozzarella

Preheat oven to 400 degrees Fahrenheit.

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.

Chipotle Butternut Squash Risotto, from Pati’s Mexican Table Season 7, Episode 10 'Los Cabos by Land &amp; Sea'

Chipotle Butternut Squash Risotto

butternut squash (2

olive oil (plus 3 tablespoons)

chipotle chile powder

salt

chicken broth

cheese

maple syrup

leeks

white onion

Arborio rice

white wine

unsalted butter

Cotija cheese

epazote leaves

cilantro leaves

Set a rack in upper third part of the oven and preheat to 400 degrees Fahrenheit.

Place the butternut squash on baking sheet, drizzle 3 tablespoons of olive oil, sprinkle with the chipotle chile powder and 1 teaspoon of the salt and toss. Place in the oven and roast for 20 to 25 minutes, until cooked and very soft. Scrape onto a bowl and set aside.

Pour the chicken broth into a saucepan set over medium-low heat. Bring to a simmer, then reduce heat to low.

While your both comes to a simmer, combine the requeson or mascarpone cheese with the sauce from chipotles in adobo and the maple syrup in a small bowl. Season with salt to taste and set aside.

Before moving on, be ready with your roasted butternut squash and chicken broth that should be at a low simmer, if need be, raise heat to medium.

Heat ¼ cup olive oil in an extended casserole or Dutch oven set over medium heat. Once hot, add the leeks, onion and ½ teaspoon of the salt, and cook for 8 to 10 minutes, stirring often, until softened and wilted. Pour in the water and continue to cook and stir until the water has completely evaporated, the vegetables have become even softer, and they begin to glisten with the oil.

Incorporate the rice and stir well to combine with the vegetables and coat in the oil. Add the remaining ½ teaspoon salt, stir, and cook 3 to 4 minutes. The rice should start to smell toasty, but it shouldn’t brown.

Pour in the wine, stir, and cook 2 to 3 minutes more until it completely evaporates, then immediately add a large ladleful of the simmering broth. Cook at a simmer until it is absorbed and you can see the bottom of the casserole when you stir.

Add the next ladle of broth, along with about a fourth of the roasted butternut squash, simmer and cook until the liquid is absorbed again. Repeat 3 more times, adding another ladle of broth and a fourth of the squash each time, until all the squash has been added.

Continue adding broth by the ladleful until the risotto is cooked al dente. Add a cup more broth and stir before you turn it off; it should be quite soupy, yet the broth should be thick.

You may have used only 6 cups of the broth or all 7 cups, depending on the heat of your stovetop and the weather where you live. What matters is the rice is still al dente and the consistency still seems a bit soupy.

Turn off the heat, top with the butter and the seasoned requeson or mascarpone cheese. Stir well to mix. Sprinkle on the grated cotija and the epazote and cilantro and serve.

Chicken in Green Salsa Tamal recipe from Pati&#x27;s Mexican Table Season 4, Episode 5 “Tamaliza!”

Chicken in Green Salsa Tamal

baking powder

(about 3 1/4 cups) instant corn masa flour

chicken broth (add more if needed)

chicken (from homemade chicken broth

corn husks (soaking in hot water)

Place lard, vegetable shortening or seasoned oil in an electric mixer and beat until very light, about 1 minute. Add salt and 1 teaspoon of cold water and continue beating until it is white and spongy, a couple more minutes. Add the baking powder and then alternate adding the instant corn masa and the chicken broth a little at a time. Continue beating until dough is homogeneous and as fluffy as can get. You know the tamal masa is ready when you can drop 1/2 teaspoon of the masa in a cup of cold water and it floats.

To make the tamal dough or masa:

Combine the salsa verde with the cooked shredded chicken.

To make the filling:

Soak the dried corn husks in hot water for a couple minutes, or until they are pliable, and drain. Lay out a corn husk with the tapering end towards you. Spread about 3 tablespoons of 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. Place 1 tablespoon of filling in the middle of the masa square.

Pick up the two long sides of the corn husk and bring them together (you will see how the masa starts to swaddle the filling) and fold the folded sides to one side, rolling them in 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.

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

To assemble the tamales:

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 prepare the tamalera or steamer:

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 corn husks, so the tamales won’t dance around. Cover with more corn husks, and steam covered with a lid for 50 minutes to an hour. You know the tamales are ready when they come easily free from the husks. They will still be moist, and as they are released from the husks, you will see the moisture, like when you remove good moist muffins from their paper baking cups.

Finished tamales will stay warm for about 2 hours in the steamer. They can be made ahead several days before and stored in refrigerator, well wrapped. They can also be frozen for months. In either case, reheat in a steamer. For refrigerated tamales, it will take about 20 minutes and about 45 minutes for frozen tamales.

Note: To make seasoned oil, in a medium saucepan, heat 1 cup vegetable oil over medium heat, add a thick slice of onion and 4 garlic cloves. Cook for 15 minutes until completely browned. Remove onion and garlic before using the oil.

To cook the tamales:

Dredged in flour and pan-fried, the fish fillets in these tacos are nothing out of the ordinary. But add a generous drizzle of her citrusy-salty-herby sauce and you'll quickly be in fish taco heaven.

Rodrigo-Style Fish (Pescado Rodrigo) from 'Pati's Mexican Table' Recipe

Sauce

scallions

lime juice

olive oil

(if desired) and chopped jalapeño or serrano chile,

Maggi sauce or soy sauce

Kosher or coarse sea salt

tilapia

black pepper,

All-purpose flour

corn tortillas, warmed

To make the sauce: In a small bowl, combine the scallions, cilantro, lime juice, olive oil, jalapeño, and Maggi sauce, and stir to mix well. Set aside for at least 15 minutes. Season with salt if necessary to taste before serving.

For the fish: Sprinkle the fish fillets with the salt and pepper. Spread flour on a large plate and coat each fillet thoroughly on both sides.

Heat 1/4 inch of vegetable oil in a 12-inch skillet over medium-high heat until hot but not smoking. Add the fish, in batches to avoid crowding, and sear for about 3 minutes, until thoroughly browned on the bottom. Don’t fiddle with the fillets; let them brown completely so they release easily from the pan. Turn and sear for about 3 minutes on the second side. The fish is ready when the thickest part is cooked through and it flakes easily with a fork. Put the fish on a paper-towel-lined baking sheet and keep warm in a low (250°F) oven.

Transfer the fish to a platter and pour the sauce on top. Or you can do as I do and flake the fish and serve it drizzled with the sauce, ready to make tacos. Serve with corn tortillas.

Shrimp Rolls with Pepita and Cilantro Pesto recipe from Pati&#x27;s Mexican Table Season 5, Episode 10 “Cancún: We Meet Again”

Shrimp Rolls with Pepita and Cilantro Pesto

garlic (finely chopped)

cilantro (finely chopped)

shrimp (cleaned, deveined, tails removed)

mayonnaise

potato hot dog buns

avocado

Pepita and Cilantro Pesto (as desired)

Serrano Chile in Lime and Oil (as desired)

Preheat the grill to medium high.

In a large mixing bowl, add olive oil, garlic, cilantro and a pinch of salt. Mix together and add the shrimp. Toss to coat well and keep refrigerated until ready to grill.

Place the shrimp on the grill. You can skewer them so they’re easier to flip. Cook until they’re opaque in color, a few minutes per side. Remove from grill and let cool.

In a bowl, toss the grilled shrimp with the mayonnaise. Season with salt and pepper to taste.

Brush the insides of the hot dog buns with olive oil and place open faced onto the grill to lightly toast.

To the toasted buns, add a few slices of avocado and a good amount of the grilled shrimp with mayonnaise. Top with a drizzle of pepita pesto and a few – or many (depending on how spicy you like it) - drops of serrano chile oil.

Grilled Potato and Radicchio Salad with Dijon Tarragon Vinaigrette recipe from Pati&#x27;s Mexican Table Season 5, Episode 10 “Cancún: We Meet Again”

Grilled Potato and Radicchio Salad with Dijon Tarragon Vinaigrette

shallot (minced)

white wine vinegar

tarragon (minced)

dijon mustard

potatoes

olive oil (divided)

salt (divided)

black pepper (divided)

radicchio

In a medium size bowl, add the minced shallot, vinegar, salt, tarragon and mustard. Add olive oil in thin steady stream whisking as you pour to emulsify. Set it aside.

For the vinaigrette:

Place the potatoes in a large piece of aluminum foil, drizzle with 1 tablespoon of the olive oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Then fold and seal the potatoes, as if creating a large aluminum foil package or envelope. Put it directly on the grill and cook for 30 minutes, flipping it once.

In a large bowl, season the radicchio with the remaining 2 tablespoons of olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Grill the radicchio for about 3 minutes per side. Remove from the grill and cut it into 1/2-inch slices.

Remove the potatoes from the grill, opening the package carefully as the steam will be piping hot. Transfer to a salad bowl, combine with the cut radicchio and toss with the prepared vinaigrette.

For the salad:

Oaxacan Chicken with Oregano and Garlic recipe from Pati&#x27;s Mexican Table Season 6, Episode 3 &quot;A Queen in the Land of Gods&quot;

Oaxacan Chicken with Oregano and Garlic

garlic

oregano leaves

To taste freshly ground black pepper

Preheat oven to 450 degrees Fahrenheit.

Using a food processor or molcajete, process or mash the garlic, oregano, olive oil, lime juice, salt and pepper until coarse and well mixed, yet not completely pureed.

Rub the garlic mixture all over chicken and place skin side down on a non-stick baking sheet. If you don’t cook right away, you may marinate the chicken up to 24 hours, covered in the refrigerator.

Place in the oven and bake for 15 minutes. Remove from the oven and reduce temperature to 375 degrees. Flip over the chicken pieces, pour the chicken broth on the bottom of the sheet, and return to the oven for 45 minutes or until chicken is cooked through and the juices run clear when pierced with a knife.

Salsa Verde recipe from Pati&#x27;s Mexican Table Season 4, Episode 5 “Tamaliza!”

Salsa Verde

green tomatillos (husks removed and rinsed)

serrano

cilantro (leaves and upper stems)

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.

Dry Rub Skirt Steak recipe from Pati&#x27;s Mexican Table Season 5, Episode 12 “Alan Goes to College”

Dry Rub Skirt Steak

oregano

sweet paprika

cumin

black pepper

In a small bowl, mix all the spices with salt and pepper.

Pat the steaks dry and apply the spice rub on both sides. Let steaks sit for a few minutes or up to 2 hours (if more than a half an hour place in the refrigerator).

Heat a skillet over high heat. Add the butter and as soon as it melts, add the steaks. Sear for about 4 minutes on one side, and between 2 to 3 minutes on the second side (for medium). Adjust timing to your liking.

Let it rest for 3 to 4 minutes before serving.

Amarillito Mole with Chicken recipe from Pati&#x27;s Mexican Table Season 1, Episode 10 “Cinnamon”

Amarillito Mole with Chicken

ancho chiles (stemmed and seeded)

guajillo chiles (stemmed and seeded)

Roma tomato

cinnamon

tsp salt

tsp black pepper (ground)

vegetable oil

chicken pieces (with skin and bones)

onion

hoja

Corn Masa Dumplings (optional (recipe in same episode!))

On an already hot comal or dry skillet set over medium heat, toast the chiles for about 10 to 15 seconds per side. They will become more pliable and release their aroma. Remove the chiles from the pan and place them in a cooking pot along with the tomatillos, tomato and garlic cloves. Cover with water and bring to a boil over medium-high heat, and simmer for 10 minutes, until they are soft and cooked. Transfer to a blender along with 2 whole cloves, ground cinnamon, oregano, salt and pepper. Puree until smooth and set aside.

In a large skillet, heat 3 tablespoons of oil over medium-high heat. Gently add the chicken pieces skin side down first, and brown on each side for 3 to 4 minutes. Incorporate the onion and cook 2 to 3 minutes, until soft and translucent. Pour the reserved pureed sauce on top, add the hojas santas if using, and cook until it has seasoned and thickened, about 8 to 10 minutes.

Add the chicken stock, bring to a simmer and keep at a steady simmer on medium heat for about 15 to 20 minutes. Reduce the heat to medium-low, add the masa dumplings one by one to the pan. Cook for another 12 to 15 minutes, or until the dumplings are cooked and the mole thickens enough to coat the back of a wooden spoon.

Red Pozole with Traditional Garnishes recipe from Pati&#x27;s Mexican Table Season 3, Episode 13 “My Piñata Party”

Red Pozole with Traditional Garnishes

hominy

chickens (about 3 pounds each)

cilantro sprigs

ancho chiles ((about 1 ounce) rinsed, stemmed and seeded)

guajillo chiles ((about 1 ounce) rinsed, stemmed and seeded)

limes (halved)

radishes (rinsed,

romaine lettuce

chile

Crispy tostadas or tortilla chips (store-bought

refried beans (store-bought

If using dried hominy, place it in a large soup pot. Add water to the pot to cover the hominy by at least 3-inches. Add the head of garlic. Don’t add salt now or the hominy will toughen. Bring to a boil and simmer over medium-low heat, partially covered, for 4 to 5 hours, until hominy is tender and has begun to “bloom” or open up. Occasionally skim the foam from the top as the hominy cooks and make sure it doesn’t dry as it cooks, adding more hot water if need be. If using canned or pre-cooked hominy, start with step below.

Meanwhile, place the chicken (and pork, if using), in a large soup pot. Add water to cover the top layer of chicken by at least 2 inches. Add the onion, cilantro and the tablespoon of salt and bring to a boil. Simmer, partially covered, until chicken is cooked through and tender, about 35 minutes. Drain, reserving the cooking broth. When the chicken is cool enough to handle, remove the skin and bones and shred the meat into bite-sized pieces.

In the soup pot, combine the cooked hominy and its broth (discard the garlic head), or the canned hominy and 2 cups water, with the shredded chicken and its broth. Taste for salt, add more if need be, and simmer all together for 10 minutes more.

To make the pozole:

Place the chiles in a 3-quart saucepan and cover with water. Bring to a boil over medium-high heat and simmer for 10 minutes, or until the chiles have softened and rehydrated. Place the chiles, along with 1/2 cup of their cooking liquid, the onion, garlic, cumin, cloves and salt in a blender or food processor and puree until smooth. If using a food processor, be sure to wrap a towel around the joint between the lid and the base to catch any escaping liquid. Pass the sauce through a fine-mesh strainer into a bowl, pressing gently on the solids with the back of a wooden spoon to extract as much liquid as possible.

Heat 3 tablespoons vegetable oil in the 3-quart saucepan over medium heat until hot, but not smoking. Add the chile puree, bring to a boil and simmer for 6 to 8 minutes, stirring occasionally and allowing it to thicken.

Add the red chile sauce to simmering pozole, let it cook for an additional 25 minutes, adjust the seasoning, and serve in soup bowls. Arrange the garnishes in smaller bowls on the table and let your guests customize their pozole. Or, if making ahead, let the pozole cool then cover and refrigerate, and reheat when you are ready to serve.

To make the chile puree:

Chicken, Hominy and Pinto Bean Stew recipe from Pati&#039;s Mexican Table Season 9, Episode 8 &quot;Super Sonoran&quot;

Chicken, Hominy and Pinto Bean Stew

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