piloncillo

Chiles in Nogada are laborious. They use many ingredients, such as Poblano chiles, plantains, piloncillo and acitrón, that require a proper introduction by themselves or in a simpler dish. Also, Chiles in Nogada look strange. If you are not familiar with them, you see a large green chile overstuffed with an odd looking filling, covered in a pale looking sauce and pomegranate seeds on top. What’s more, they are served lukewarm, which is unexpected.

Chiles en Nogada

chiles poblanos

water

sugar

pork shoulder butt, leg or ribs (or a combination of meats

garlic

white onion

carrot (peeled,

thyme thyme

black peppercorns

salt

olive oil

garlic (finely chopped)

onion

tomatoes (pureed, or about 2 cups tomato puree)

All the cooked meat (finely chopped)

meat cooking broth

pineapple (chopped)

plantain (peeled and diced, about 1 1/4)

Bartlett pear (about 1 1/4 cup)

diced Golden Delicious apple (about 1 1/4 cup)

yellow peach (mature but firm, diced, about 1 1/4 cup)

cumin

cloves

ceylon cinnamon stick

blonde raisins

silvered almonds (lightly toasted)

pinenuts (lightly toasted)

manzanilla olives

walnuts

heavy cream

milk (more or less to taste)

confectioners' sugar (or more to taste)

white pepper

Dry Sherry (or more to taste)

pomegranate seeds

parsley (optional)

Rinse and char chiles. To char, you can either place them on a baking sheet or pan under the broiler, directly on the grill, hot comal or directly on an open fire flame. In any case, turn every 2 to 3 minutes until they are charred and blistered but not burnt. Place them, while very hot, in a plastic bag. Close bag tightly and cover with a kitchen towel. Let them sweat for 10 to 20 minutes.

Take them out one by one, and peel off the skin in the sink. As you do so, lightly rinse the chile with water. With a knife, make a slit down one side to take out and discard the seeds and membrane. Treat the flesh carefully so it will not tear and keep the stem on. Place them in a container and cover with the water previously simmered with the piloncillo or sugar until well diluted, anywhere from 2 to 24 hours. If it is more than 2 hours, place them in the refrigerator, covered once they have cooled down. Drain and either use or store in the refrigerator. You can prepare them 4 to 5 days ahead up to this point.

To prepare the chiles:

Place the meat already cut into 3 to 4&quot; chunks on the bottom of a cooking pot along with the garlic cloves, 1/4 white onion, carrot, bay leaves, thyme, peppercorns and a teaspoon of salt. Cover with water and place over medium high heat. Simmer for 20 to 25 minutes, until meat is cooked through. Turn off the heat and let the meat and broth cool down. remove the meat with a slotted spoon and chop it finely, reserve. Strain the broth into a container, reserve.

Heat the olive oil in a large deep saute pan over medium high heat. Add the garlic clove and saute for a minute or until it starts becoming fragrant, but don't let it brown. Add the onion and saute for a couple more minutes, until it becomes translucent and soft and starts gaining some color. Pour in the tomato puree and let it season, stirring often, for about 5 to 7 minutes, until it has deepened its color, thickened its consistency and lost its raw flavor.

Incorporate the chopped meat, 2 cups of cooking broth, a teaspoon of salt, mix it all together and let it cook 3 to 4  minutes. Add the chopped acitron, mix with the meat and let it cook for 4 to 5 minutes. Incorporate the chopped plantain, pear, apple, and peach and gently mix it all together, let it cook for a couple minutes. Sprinkle the cumin and ground cloves, making sure you mix those spices well. Place a cinnamon stick in the middle of the pan, cover  with a lid, lower the heat to medium and let it cook for about 8 to 10 minutes.

Uncover, add the raisins, almonds, pine nuts, green olives, mix well and taste for salt. Add more if need be. Turn off the heat. You can make the filling up to 2 days in advance, cool, cover and refrigerate.

To prepare the filling:

Place all ingredients except the Sherry in the blender and puree until smooth. You can make the sauce a couple days in advance, but bring it to out room temperature before using. Mix the Sherry into the sauce up to 2 hours before serving. Add more to taste, but it shouldn&#x27;t have a strong alcohol flavor. If it thickened while in the refrigerator, lighten it up with some milk.

Finally!!!! To assemble Chiles en Nogada: Place the chiles in a serving platter. Stuff each one with about 1/2 cup filling. Close as best you can. Generously spoon walnut or pecan sauce on top to cover chiles entirely and sprinkle with pomegranate seeds and chopped parsley on top.

NOTE: Some cooks batter and fry the chiles before adding the sauce. But that version is much heavier and has become less and less popular over time.

To prepare the sauce:

These buñuelos, which are made by deep-frying dough shaped like a disk, are typically eaten year-round as a street food in Mexico. But buñuelos are most popular around the Christmas season when many people make them on Nochebuena, or Christmas Eve. The ingredients in buñuelos vary depending on the region, but this version is adapted from Mely Martínez, a food blogger and the author of “<a href="https://www.amazon.com/Mexican-Home-Kitchen-Traditional-Home-Style/dp/1631066935/">The Mexican Home Kitchen: Traditional Home-Style Recipes That Capture the Flavors and Memories of Mexico</a>.” The dough is rolled out flat, and though it’s not called for here, can be laid on an inverted bowl covered with a pastry cloth or parchment to stretch it even thinner (similar to when women flattened the dough on their knees) to make a crispy, paper-thin buñuelo. The finished buñuelos are topped with granulated sugar and spiced syrup made with cinnamon, anise, orange zest and piloncillo, a raw form of cane sugar.

Mexican Buñuelos With Piloncillo Syrup

(12-ounce

cinnamon

whole anise seeds

orange peel

all-purpose flour,

baking powder

granulated sugar, plus more for sprinkling

table salt

unsalted butter, melted and cooled

vanilla extract

vegetable oil

Make the piloncillo syrup: In a medium saucepan, heat 1 cup/240 milliliters water and the piloncillo over medium-high until the piloncillo dissolves, the liquid has thickened slightly and is caramel-colored, about 5 minutes. Carefully add 2 1/2 cups/600 milliliters water to the pan, along with the cinnamon stick, guavas (if using), anise seeds and orange peel. Bring the mixture to a boil over medium-high, then reduce the heat to low and simmer until syrupy, about 30 minutes. If you’d like it thicker, cook for a bit longer. Strain the syrup into a small bowl and set it aside. (You should have about 1 1/4 cups/60 milliliters.) 

Make the buñuelos: In a large bowl, combine the flour, baking powder, sugar and salt. Form a well in the center and add the egg, melted butter and vanilla extract. Using a wooden spoon or your hands, stir the ingredients together until the mixture resembles coarse meal. Slowly add the warm water, 1 tablespoon/15 milliliters at a time, constantly mixing then kneading, until the dough is soft and smooth. (You may not need all of the water.) Cover the dough with a clean kitchen towel and let it rest for 30 minutes. On a lightly floured surface, divide the dough into 12 small balls and cover with the kitchen towel. (At this point, you can wrap the balls tightly with plastic wrap and freeze for up to two months. Bring to room temperature before rolling out and frying.)

In a large, high-sided skillet, pour the vegetable oil until it’s about 3/4-inch high and heat over medium high to 350 degrees. When the oil is ready, a small piece of dough should sizzle immediately when dropped in.

While the oil is heating, roll out the dough: Work with one ball at a time, and leave the others covered while you work. On a lightly floured surface with a lightly floured rolling pin, roll out the dough into a paper-thin 8-inch circle. (It should be almost transparent but not tear.)  As you roll, move and flip the dough and add more flour as necessary so it doesn’t stick. Set aside on a lightly floured surface. Repeat with the remaining balls.

Fry the buñuelos, one at a time, until golden brown and crispy, 20 to 40 seconds per side. Use tongs to gently flatten the dough as it cooks to help prevent it from curling. Place the fried buñuelos on a paper towel-lined plate. Immediately sprinkle the buñuelos with granulated sugar, drizzle the syrup and serve. (Store leftovers in an airtight plastic container at room temperature for up to three days. Recrisp in a 300-degree oven for 5 minutes and sprinkle with granulated sugar.)

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

Champurrado

corn masa flour

milk

chocolate

grated piloncillo (or brown sugar (about 1/4 cup))

cinnamon (about 3-inches long)

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.

Made in batches and served hot, sweet and scented with cinnamon and other spices, Café de Olla is traditionally brewed in an olla de barro, a tall clay pot. When making Café de Olla, choose quality, dark roast coffee and, if possible, grind it fresh. Second, seek out piloncillo — unprocessed, unrefined cane sugar named after the shape of the mold that is traditionally used to make it — for a richer, deeper, more caramelized flavor. If you don’t have access to piloncillo, use dark brown sugar and add a half to a full teaspoon of molasses. Lastly, take care to never allow the liquid to come to a boil, which can burn the coffee and make the final drink acidic. Serve as is, or set a bottle of tequila, rum, whiskey, cognac or amaro on the table and let drinkers add their chosen spirit to taste. If you have extra Café de Olla, store it in a covered container in the refrigerator and reheat or serve iced.

Café de Olla

piloncillo (or use sugar

cinnamon sticks, cinnamon

star anise (optional)

(medium-grind) coffee

(3-inch-long) orange peels (optional)

In a small olla de barro or medium pot, add the piloncillo, 6 cups water, cinnamon sticks, cloves and star anise, if using. Set over medium heat and bring to a very low simmer, stirring frequently, until the piloncillo is completely dissolved. Do not let the liquid come to a boil. Continue to cook over medium-low for 5 more minutes. Remove the pot from the heat and stir in the coffee grounds and orange peels, if using. Cover and let sit for 6 to 8 minutes. Strain through a fine-mesh strainer or coffee filter into a large, heatproof carafe or another pot.

Add 1 to 1 1/2 ounces of the spirit of your choice, if using, to a 6-ounce heatproof mug or glass, and top with 4 to 5 ounces Café de Olla; serve hot.

Made with just tamarind, piloncillo, and water, this agua fresca is tart, sweet, and refreshing all at the same time. You&#039;re going to love it!

Tamarindo Drink (Agua de Tamarindo)

tamarind pods (1.25)

water (0.01)

piloncillo (0.34)

Lime wedges

Remove the outer shell from the tamarind pods and as many of the fibrous strings as you can manage. Note: It&#39;s easiest to pull the fibers from one end downwards along the length of the pod.

Bring 4 cups of water to boil in a large pot. Once boiling, add in the peeled tamarind pods. Reduce the heat to medium-low and simmer for 10 minutes. Turn the heat off, then let the water cool to room temperature for about 1 hour.

Once the water has cooled, separate the sticky paste from the seeds in the pot. Discard the hard seeds and any more strings you can see.

Transfer the tamarind mixture to a blender with ½ the piloncillo. Blend on high until smooth, then taste and add the rest of the sweetener if it needs.

Work the tamarind mixture through a mesh strainer over a pitcher or large jar. Mix in the rest of the water to your liking, then let chill for a few hours or serve immediately over ice with a lime wedge. Happy drinking!

https://www.youtube.com/watch?v=xKS4TByVduI

With only 3 ingredients, you'll be able to enjoy a tart, sweet, and refreshing agua de tamarindo in no time. Make this tamarindo drink for you and your family to understand just how delicious it is!

FULL RECIPE: https://brokebankvegan.com/agua-de-tamarindo

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Tamarindo Drink Recipe (Agua de Tamarindo)

Adobo Pork Butt recipe from Pati’s Mexican Table Season 8, Episode 3 “South by South of the Border with Vivian Howard”

Adobo Pork Butt

Roma tomatoes

garlic cloves

guajillo chiles (stemmed and seeded)

ancho chiles (stemmed and seeded)

orange juice

apple cider vinegar

marjoram

thyme

oregano

black pepper

pork butt

bay leaves

Put the tomatoes, onion and garlic on a baking sheet lined with foil. Place under the broiler for about 10 minutes until charred, mushy, and soft, flipping once halfway through. Remove from the oven and once cool enough to handle, peel the garlic cloves. (Alternatively, you can char and toast on a preheated comal or skillet set over medium-low heat.)

Place tomatoes, peeled garlic and onion in the jar of a blender.

Toast the guajillo and ancho chiles on a heated comal or skillet for about a minute, flipping a few times, until lightly browned and fragrant. Place the chiles in a medium saucepan, cover with water, and simmer about 10 minutes until soft and rehydrated.

Transfer the rehydrated chiles, along with 1 cup of their cooking liquid, to the blender with the other ingredients. Add in the orange juice, vinegar, piloncillo, marjoram, thyme, oregano, salt, and pepper and puree until completely smooth. Let cool.

To make the marinade:

Preheat the oven to 325°F with the rack set in the bottom third.

With a small paring knife, pierce the pork butt all over so it will absorb the marinade. Place it in a large oven-proof casserole or baking dish and cover with the marinade* and add the bay leaves. Cover with a tight fitting lid or aluminum foil.

Place in the oven and roast for 3 hours or until meat is completely tender. Remove from the oven and raise the temperature to 375°Carefully remove the lid or foil, baste the sauce all over the meat and return to the oven, continue cooking another 20 to 30 minutes until browned on top.

Transfer the meat to a chopping board and let rest. Meanwhile cook the sauce in the casserole over medium-high heat or until thickened to a gravy consistency, about 15 to 20 minutes. Slice the meat, coarsely chop if desired, and place on a platter and dress with the sauce.

*Note: You can marinate the meat for up to 48 hours or roast right away.

To roast the meat:

Sugar and Cinnamon Cookies from Pati’s Mexican Table Season 11, Episode9 “A Day with Hugo”

Sugar and Cinnamon Cookies

piloncillo ((about a generous cup))

all-purpose flour

masa harina

unsalted butter

vegetable shortening

canela cinnamon

Place the piloncillo in a small saucepan along with the cinnamon stick. Cover with 1 cup water and set over low-medium heat, and let it cook and strongly simmer, covered with a lid, for about 10 minutes. Remove the lid, the piloncillo should be mostly dissolved, and continue cooking at a strong simmer, now uncovered, for another 3 to 4 minutes. Strain the piloncillo syrup into a measuring cup and discard the cinnamon stick. (You should have about ½ cup. If you have less, add a bit of water. If you have more, use only ½ cup.) Set aside.

In a bowl, mix the all-purpose flour, masa harina, and salt.

In the bowl of a stand mixer set with the paddle attachment, beat the butter and vegetable shortening over medium speed for 3 to 4 minutes until very creamy. Reduce speed to low, add the piloncillo syrup (it may have solidified a little bit, but it should still be soft and malleable) and continue beating for a minute until it incorporates. Add the egg and beat for another minute until it is completely incorporated.

Using a large spoon or measuring cup, add the flour mixture in batches. Lastly, add the milk and continue beating for a minute or two until you have a soft, malleable, and homogeneous dough. Gather it into a ball, wrap it in plastic wrap, and refrigerate anywhere from 30 minutes to 24 hours.

When ready to bake, remove dough from refrigerator. Place two racks in the upper and lower thirds of the oven and preheat to 350℉. Cover two large cookie sheets with parchment paper.

To make the coating, in an extended bowl, mix the sugar with the cinnamon.

Generously flour your countertop, your hands, and a rolling pin. Split the dough into four pieces. One at a time, roll the dough out to about ⅓-inch thickness. You may flip it gently once or twice as you do. The dough will look as if it cracks as you roll, that is ok! You can pinch it or press it back together.

Use a cookie cutter of any shape you like, to cut the dough into pieces of about 2-inches in diameter. One by one, dip the cookies, gently, as they may want to crumble, in the cinnamon sugar mixture.

Place on the parchment-lined cookie sheets and bake for 20 minutes, until they turn a light golden brown on the edges. Remove from the oven, sprinkle more cinnamon sugar on top if you want, and let cool.

Coloradito Chicken recipe from Pati&#x27;s Mexican Table Season 6, Episode 6 “Women of Oaxaca”

Coloradito Chicken

plantain

(or 3 to 4) ripe Roma tomatoes

garlic (unpeeled)

1-inch-long stick ceylon cinnamon

almonds

sesame seeds

raisins

piloncillo (or dark brown sugar)

salt (divided)

chicken

Vegetable oil chicken

chicken broth

chayote squash

green beans

Pre-heat the oven to 400 degrees Fahrenheit. Place the plantain in a baking dish lined with aluminum foil and make a couple of 1/2-inch slits on its skin. Bake until completely cooked through, about 40 minutes. Remove from the oven, when cool enough to handle, peel and slice. Set aside.

Heat a comal, griddle or skillet over medium heat. Once hot, toast the ancho and guajillo chiles for about 30 to 45 seconds per side, until fragrant and lightly toasted. Place chiles in a saucepan along with the whole tomatoes, cover with water and set over medium-high heat. Simmer for 12 to 15 minutes, until the chiles are rehydrated and plumped up, and the tomatoes are cooked and mushy.

On the same comal, griddle or skillet, char the unpeeled garlic cloves and the onion slice, until completely charred and softened, about 8 to 10 minutes, flipping a couple of times in between. Set aside to cool. Peel the garlic when cool enough to handle.

On a small skillet set over medium heat, toast the cinnamon stick for a minute or two until fragrant, flipping once. Next, toast the cloves and peppercorns for a minute, moving them around the entire time. Toast the almonds for a couple of minutes, until lightly browned, as well as sesame seeds. Lastly, toast the oregano for 5 to 10 seconds.

As each ingredient is finished being toasted, place it in the jar of the blender: the cinnamon, garlic, onion, cloves, peppercorns, almonds, sesame seeds, and oregano. Add the rehydrated chiles, cooked tomatoes and 1 cup of their cooking broth, and the plantain to the blender, as well. Incorporate the raisins, sugar and 1 teaspoon salt, and puree at least for a couple minutes until completely smooth. If your blender is on the smaller side, puree it in batches.

Set a large casserole over medium-high heat and heat enough oil to have about 1/8-inch of depth. Season the chicken with the remaining teaspoon of salt. Once the oil is hot, brown the chicken pieces in batches, making sure to not crowd the casserole. Cook until they have created a crust on the skin and are easy to flip, about 3 minutes per side. Place the finished pieces in a large bowl.

Once you are done browning the chicken, reduce the heat to medium-low. Carefully, and using the casserole’s lid as a shield (there will be splatters), pour the mole sauce into the oil. Stir and cover with the lid, leaving it slightly open, and cook for about 6-7 minutes, stirring occasionally (still protecting yourself with the lid), until the sauce is very thick and seasoned. Add the chicken broth, chocolate pieces, and the browned chicken pieces, and cook for another 20 minutes. Add the chayote squash and green beans, give it a good stir, and cook until vegetables are cooked yet tender, another 10 minutes.

Serve with tortillas and/or rice.

Buñuelos with Piloncillo Syrup

AP flour

Heirloom Yellow Corn Masa Harina

tsp baking powder

tsp shortening

vegetable oil (for frying)

star anise pods

Mexican cinnamon

¼ of an orange

In a medium bowl, mix flour, masa, baking powder, salt, and shortening by hand or in a stand mixer with a dough attachment until crumbly.

Add egg and continue mixing.

Add water, a little at a time and mix until it comes together in one piece. If the dough feels a little dry, you can add a few more tablespoons of water.

Knead dough for 4-5 minutes until fairly smooth. Roll dough into one large ball and place in a lightly oiled bowl and cover with plastic wrap. Let the dough rest on the counter for 30 minutes, during which time you can make the syrup.

Portion dough into small balls, about 30-40g each. Cover all the dough into pieces again with plastic and let rest on the counter for 20 minutes.

Using a rolling pin, on a well floured surface, roll dough pieces into large, thin discs, like making tortillas, about 5-6” wide. 

On a comal over medium heat, quickly cook each tortilla for about 10 seconds on each side to sear.

In a medium sauté pan, add 2” of frying oil and heat to 350F. Fry the buñuelos until golden brown on each side. Place buñuelos on paper towels to dry.

In a small pot add all of the ingredients and cook until sugar is dissolved. Bring to a boil, and reduce by half. Let rest until you finish frying all the buñuelos.

In a medium saute pan, add half of the piloncillo syrup and bring to a simmer. Carefully place one buñuelo at a time into the syrup and quickly coat both sides. Once the buñuelos come out of the syrup, they can be placed on a fresh plate and enjoyed once cooled.

Tepache recipe from Pati’s Mexican Table Season 10, Episode 3 “Jalisco Classics”

Tepache

pineapple (or about 3 cups)

lager beer

Using the traditional big earthenware jug (or a large pot), bring to a boil the 16 cups water along with the piloncillo, cinnamon stick, and whole cloves. Simmer, stirring once in a while, for about 10 minutes or until the piloncillo has dissolved.

While the water is simmering, wash the pineapple thoroughly, and remove the stem and bottom. Cut it into 2 inch cubes, without taking off its rind.

Once the flavored water is ready, turn off heat and add in the pineapple chunks and cover. Let rest for 2 days, or 48 hours, in a warm area of your kitchen. The mixture will begin to ferment and bubble on the surface. Add a cup of lager beer, stir well, and let it sit for up to 12 hours more. Don't let it ferment much longer, or you may end up with vinegar instead!

Strain tepache through a fine strainer or cheesecloth, and serve very cold. You can either refrigerate it or serve over ice cubes.

Tepache: A home made fermented drink that comes from the state of Jalisco – also breeding ground of other Mexican symbols like Tequila, Charros and Mariachis. Tepache has a base of fresh pineapple, true cinnamon, piloncillo and water and has been drank in Mexico since Pre-Colonial times.

water (or 16 cups)

Using the traditional big eathenware jug (or a large pot), bring to a boil the 16 cups water along with the piloncillo, cinnamon stick, and whole cloves. Simmer, stirring once in a while, for about 10 minutes or until the piloncillo has dissolved.

Once the flavored water is ready, add in the pineapple chunks and cover. Let rest for 2 days, or 48 hours, in a warm area of you kitchen. The mixture will begin to ferment and bubble on the surface. Add a cup of lager beer, stir well, and let it sit for up to 12 hours more. Don't let it ferment much longer, or you may end up with vinegar instead!

Flaky Round Empanadas with Piloncillo recipe from Pati&#039;s Mexican Table Season 9, Episode 5 &quot;Flour Power&quot;

Flaky Round Empanadas with Piloncillo

active dry yeast (1/4 ounce,

all purpose flour

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