yucatan peninsula

Pickled Red Onions a la Yucateca recipe from Pati&#x27;s Mexican Table Season 5, Episode 6 “Ancient Yucatán with my Boys”

Pickled Red Onions a la Yucateca

bitter orange juice or its substitute

black pepper

allspice

red onion (thinly sliced)

bay leaves

banana pepper

Place the bitter orange juice in a mixing bowl along with the black pepper, allspice and salt; mix well. Stir in the red onions and bay leaves.

Char or broil the pepper under the broiler, on the grill, on a hot comal, or in a dry skillet set over medium heat, turning once or twice, until the skin is lightly charred, 3 to 6 minutes.

Add the pepper, without removing the charred skin, to the onion mixture and toss well to combine. Marinate at room temperature 30 minutes to 2 hours, then store, covered, in the refrigerator.

Pati’s Bitter Orange Juice Substitute recipe from Pati&#x27;s Mexican Table Season 5, Episode 1 &quot;Chachi’s Champotón Kitchen&quot;

Pati’s Bitter Orange Juice Substitute

lime juice

orange juice

grapefruit juice

white distilled vinegar

In a bowl, combine all ingredients and mix well. If not using all of the mixture, cover tightly and refrigerate (it will keep for up to two weeks).

Yucatecan Style Lasagna recipe from Pati&#x27;s Mexican Table Season 5, Episode 7 “Izamal: Gold &amp; God”

Yucatecan Style Lasagna

olive oil

chorizo

beef

red onion (finely chopped)

garlic (finely chopped)

green bell pepper (finely chopped (about 1 cup))

achiote paste

tomato paste

oregano

salt

chicken broth (or store bought, divided)

beer

tomatoes

lasagna noodles

ricotta cheese

Edam cheese (grated)

Heat oil in a casserole over medium-high heat. Add chorizo and beef and cook for 6 to 7 minutes until it starts to brown. Make room in the middle, add onion, garlic and bell pepper, and cook for 9 to 10 minutes until vegetables have completely softened, juices have all been absorbed, and meat has browned further.

Meanwhile, in a blender, puree orange juice, lime juice, achiote paste, tomato paste, oregano, salt and a cup of the chicken broth, until completely smooth.

Pour beer into the casserole with the meat and cook for 4 to 5 minutes, until it starts cooking off. Reduce heat to medium and pour in the achiote paste mixture. Stir and cook for 4 to 5 minutes, until sauce is very thick. Add crushed tomatoes and the rest of the chicken broth, mix very well, reduce heat to lowest possible setting and cover. Cook for 20 minutes, uncover, raise heat to medium heat and cook for 10 more minutes, then turn off heat.

Place rack in the middle of the oven. Preheat to 375 degrees Fahrenheit.

Cook 1 pound of lasagna noodles in salted water with a splash of olive oil until al dente. Drain.

Coat the bottom of a 9x13 baking dish with about one cup of meat sauce. Drape pasta sheets, covering bottom of the pan entirely.  Cover with about 1/3 of the remaining sauce, then add 1/3 of the ricotta cheese in dollops all spread out. Cover with more draped pasta, repeat with 1/3 of the sauce and 1/3 of the ricotta cheese. Repeat one more time and add the Edam cheese on top.

Lightly cover the pan with aluminum foil and place in the oven for 40 minutes. Remove foil and leave in the oven for another 20 minutes, until cheese is completely melted, crisp and browned and lasagna is completely set.

Colado Black Beans recipe from Pati’s Mexican Table Season 12, Episode 4 “A Family Affair”

Colado Black Beans

black beans (rinsed)

white onion

epazote (or cilantro)

water

vegetable oil (or lard)

In a large pot, add the beans, half of an onion and epazote, and cover with 14 cups of water. Set over high heat, bring to a rolling boil, cover, and reduce the heat to medium low. Cook for an hour, remove the lid to check if beans are cooked and soft. If they aren't, continue cooking for another 10 to 15 minutes and make sure there is still sufficient liquid. If not, add a couple more cups of hot water. Once the beans have completely softened, add the salt, stir, cover the pot, and cook for 5 more minutes. Turn off the heat and let cool.

Remove the epazote and onion. In batches, using a blender or food processor, puree the beans and their liquid until completely smooth.

In a large skillet or saute pan, heat the oil over medium heat until it shimmers. Add the chopped onion and whole chiles, and cook until the onion is translucent and begins to brown, and the chiles soften and start changing color. Add the pureed beans and continue cooking, stirring occasionally until thickened to your liking. Taste for seasoning and set aside.

Top 4 yucatan peninsula recipes from across the web

The most viewed yucatan peninsula recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pickled Red Onions a la Yucateca

Pati’s Bitter Orange Juice Substitu...

Yucatecan Style Lasagna

Colado Black Beans

Top 4 yucatan peninsula recipes from across the web

The most viewed yucatan peninsula recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pickled Red Onions a la Yucateca

Pati’s Bitter Orange Juice Substitu...

Yucatecan Style Lasagna

Colado Black Beans

The most viewed yucatan peninsula recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine