Pati's Mexican Table- tortilla soup,
Oct. 13th, 2018 08:13 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
charisstomaPati's Mexican Table
TORTILLA SOUP - Sopa de Tortilla
https://patijinich.com/recipe/tortilla-soup/print/
6 servings
Ingredients
3 guajillo chiles stemmed and seeded
1 pound ripe tomatoes
1 clove garlic
1/2 cup roughly chopped white onion
1/2 teaspoon kosher or coarse sea salt or to taste
2 tablespoons vegetable oil
6 cups chicken broth
1 sprig fresh parsley
12 Corn tortillas cut into 1- to 2-inch strips
1 ancho or pasilla chile stemmed, seeded, cut into 1-inch strips and quickly fried (optional, for garnish)
vegetable oil for frying
8 ounces queso fresco diced
1/2 cup Mexican style cream crème fraiche or sour cream
1 ripe Mexican avocado halved, pitted, meat scooped out and diced
To Prepare
Set a comal or skillet over medium heat. Once it is hot, toast the guajillo chiles for about a minute per side.
In a medium saucepan, place the toasted guajillos, tomatoes, and garlic clove and cover with water. Place over medium-high heat and bring to a boil. Reduce heat to medium and simmer anywhere from 12 to 15 minutes, until tomatoes are fully cooked and mushy, and the guajillos have rehydrated and plumped up.
Place the guajillos, tomatoes, garlic and onion in a blender, along with 1 cup of the simmering liquid and salt. Puree until completely smooth.
In a large soup pot, heat the 2 tablespoons oil over medium-high heat. Once hot, but not smoking, pour in the tomato puree. It will sizzle, make noise and smoke. Partially cover with a lid, if you need to. Let the puree cook, season and thicken, changing from a bright red to a darker red and thicker consistency, for about 12 minutes, stirring occasionally. Pour in the chicken broth, add the parsley sprig and once it comes to a simmer, continue simmering for another 10 minutes. Before serving, remove the parsley sprig.
To prepare the garnishes: Fry or bake the tortilla strips. Flash fry the ancho or pasilla chile strips, literally 5 seconds in already hot oil in a skillet set over medium heat, drain in a paper towel.
Serve in soup bowls. Add a handful of tortilla crisps, and let people decide how much cream, queso fresco, chile crisps and avocado to add to their bowls. Or, if you don’t want to give anyone a choice, place all the garnishes in the soup plates, and pour the hot soup into the bowls at the table.
Tuna Minilla Casserole - Cazuela de Minilla de Atún
https://patijinich.com/recipe/tuna-minilla-casserole/
8 to 10 servings
Ingredients
1/4 cup vegetable oil
3/4 cup chopped white onion
1 garlic clove finely chopped
1 1/2 pounds (about 6) ripe Roma tomatoes chopped
2 7-ounce cans tuna drained and shredded
2 bay leaves
1 teaspoon brown sugar
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon kosher or coarse sea salt or to taste
1/4 cup roughly chopped raisins
1/4 cup manzanilla olives stuffed with pimientos roughly chopped
1/4 cup pickled jalapeño chiles store-bought or homemade, seeded and roughly chopped
1 tablespoon capers
3 tablespoons Italian or flat-leaf parsley chopped
1 1.2-pound package frozen puff pastry thawed, or homemade puff pastry
all-purpose flour for rolling out the puff pastry
1 egg optional
2 tablespoons water optional
To Prepare
In a large skillet, heat the oil over medium heat. Once hot, but not smoking, stir in the onion and cook until it is soft and translucent, about 5 minutes. Add the garlic, stir, and cook until fragrant, about 1 minute. Stir in the chopped tomatoes and cook, stirring often, until completely cooked, softened and mashed-up and pasty looking, about 15 minutes.
Toss in the tuna, and with a spatula or wooden spoon, mix it well with the tomato mixture, making sure there are no big chunks. Add the bay leaves, brown sugar, oregano, thyme, salt and mix well. Add the raisins, olives, pickled jalapenos, capers, fresh parsley and mix well. Cover the skillet and reduce the heat to medium low. Cook for about 10 minutes, the mixture should be very moist but not watery. Taste for salt and add more if needed. Remove the bay leaves and set aside.
Preheat oven to 425°F.
Lightly flour a rolling pin and roll out 1 thawed sheet of pastry about 1/8-inch thick to line the bottom and sides of a round baking dish (you may wish to add a pastry sheet in the bottom and top of the casserole, or only on the top!). Add the tuna filling to the puff pastry lined baking dish, using a rubber spatula to evenly spread the filling. Roll out another thawed sheet of pastry and use to cover the tuna filling – pinching the edges of the 2 sheets of pastry together to seal.
Optional: In a small mixing bowl, beat the egg along with the water. Brush the top of the casserole with the egg wash.
Cut 4 to 5 vents on the top. Place the casserole in the oven and bake for about 20 minutes, until crisp, puffed up and golden brown.
Triple Lime Pound Cake - Panque Triple de Limón10 servings
https://patijinich.com/recipe/triple-lime-pound-cake/
Ingredients
For the pound cake:
1 cup unsalted butter preferably at room temperature, plus more for buttering the pan
1 cup granulated sugar
7 eggs separated
Zest of 1 lime
1 3/4 cup all-purpose flour plus more for dusting the pan
Pinch of kosher or coarse sea salt
1 1/2 teaspoon baking powder
For the syrup:
1/2 cup freshly squeezed lime juice
1/3 cup granulated sugar
For the glaze:
2 tablespoons freshly squeezed lime juice
1/2 teaspoon vanilla extract
2/3 cup confectioners’ sugar
To Prepare
To make the pound cake:
In a mixer set with the paddle attachment, beat the butter over medium speed until soft and creamy, about 5 minutes. Add the granulated sugar and continue to beat until well mixed and creamy, another 2 to 3 minutes.
Beat in the egg yolks, add the lime zest and continue to beat until fully incorporated, another 2 minutes or so. Reduce the speed to low, and gently add the all-purpose flour, salt and baking powder. Continue to beat for another couple minutes. The batter should be completely homogeneous and feel a bit dense and heavy.
Transfer the batter to a large mixing bowl. Rinse the bowl of the mixer well and change the paddle attachment to the whisk attachment. Beat the egg whites on medium-high speed, until they hold stiff peaks, about 4 to 5 minutes. Slowly, incorporate a bit of the fluffed-up egg whites into the heavy batter. Repeat with the rest of the whites, folding them gently but persistently, until the batter is completely incorporated and seems lighter and fluffier. Don’t over mix, or you will remove the puff effect form the beaten egg whites!
Preheat the oven to 350°F. Butter the sides and bottom of a loaf pan and lightly coat with all-purpose flour. Shake out any extra flour.
Pour the batter into the prepared mold and bake in the oven about 50 minutes, or until the pound cake is golden brown on top, seems beautifully fluffy and a toothpick comes out clean. Remove from the oven. Let cool for at least 10 minutes.
To make the lime syrup:
Combine the 1/2 cup lime juice with the granulated sugar in a small saucepan and heat over medium heat for a couple minutes, just until sugar has diluted. Run the tip of a knife around the edges of the pound cake.
Place an inverted platter or board on top of the loaf pan. Invert to release the pound cake and immediately invert another platter on top of the upside down pound cake, flip over to have straight side up. With a toothpick, poke holes all over its surface, going as deep as the toothpick will go. Pour the entire lime syrup evenly over the pound cake. Let it sit for 10 minutes.
To make the lime glaze:
In a small mixing bowl, combine the 2 tablespoons lime juice with the vanilla and confectioners’ sugar until thoroughly mixed. With a tablespoon, add one tablespoon at a time over the pound cake and rub it gently with the back of the spoon to spread it over the top. Let some of the extra glaze slide down the sides, as it will give it a pretty glazed look. Let the glaze dry for at least 10 minutes. Enjoy!
Cover the pound cake, so it will remain moist, if there is any left over.
TORTILLA SOUP - Sopa de Tortilla
https://patijinich.com/recipe/tortilla-soup/print/
6 servings
Ingredients
3 guajillo chiles stemmed and seeded
1 pound ripe tomatoes
1 clove garlic
1/2 cup roughly chopped white onion
1/2 teaspoon kosher or coarse sea salt or to taste
2 tablespoons vegetable oil
6 cups chicken broth
1 sprig fresh parsley
12 Corn tortillas cut into 1- to 2-inch strips
1 ancho or pasilla chile stemmed, seeded, cut into 1-inch strips and quickly fried (optional, for garnish)
vegetable oil for frying
8 ounces queso fresco diced
1/2 cup Mexican style cream crème fraiche or sour cream
1 ripe Mexican avocado halved, pitted, meat scooped out and diced
To Prepare
Set a comal or skillet over medium heat. Once it is hot, toast the guajillo chiles for about a minute per side.
In a medium saucepan, place the toasted guajillos, tomatoes, and garlic clove and cover with water. Place over medium-high heat and bring to a boil. Reduce heat to medium and simmer anywhere from 12 to 15 minutes, until tomatoes are fully cooked and mushy, and the guajillos have rehydrated and plumped up.
Place the guajillos, tomatoes, garlic and onion in a blender, along with 1 cup of the simmering liquid and salt. Puree until completely smooth.
In a large soup pot, heat the 2 tablespoons oil over medium-high heat. Once hot, but not smoking, pour in the tomato puree. It will sizzle, make noise and smoke. Partially cover with a lid, if you need to. Let the puree cook, season and thicken, changing from a bright red to a darker red and thicker consistency, for about 12 minutes, stirring occasionally. Pour in the chicken broth, add the parsley sprig and once it comes to a simmer, continue simmering for another 10 minutes. Before serving, remove the parsley sprig.
To prepare the garnishes: Fry or bake the tortilla strips. Flash fry the ancho or pasilla chile strips, literally 5 seconds in already hot oil in a skillet set over medium heat, drain in a paper towel.
Serve in soup bowls. Add a handful of tortilla crisps, and let people decide how much cream, queso fresco, chile crisps and avocado to add to their bowls. Or, if you don’t want to give anyone a choice, place all the garnishes in the soup plates, and pour the hot soup into the bowls at the table.
Tuna Minilla Casserole - Cazuela de Minilla de Atún
https://patijinich.com/recipe/tuna-minilla-casserole/
8 to 10 servings
Ingredients
1/4 cup vegetable oil
3/4 cup chopped white onion
1 garlic clove finely chopped
1 1/2 pounds (about 6) ripe Roma tomatoes chopped
2 7-ounce cans tuna drained and shredded
2 bay leaves
1 teaspoon brown sugar
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon kosher or coarse sea salt or to taste
1/4 cup roughly chopped raisins
1/4 cup manzanilla olives stuffed with pimientos roughly chopped
1/4 cup pickled jalapeño chiles store-bought or homemade, seeded and roughly chopped
1 tablespoon capers
3 tablespoons Italian or flat-leaf parsley chopped
1 1.2-pound package frozen puff pastry thawed, or homemade puff pastry
all-purpose flour for rolling out the puff pastry
1 egg optional
2 tablespoons water optional
To Prepare
In a large skillet, heat the oil over medium heat. Once hot, but not smoking, stir in the onion and cook until it is soft and translucent, about 5 minutes. Add the garlic, stir, and cook until fragrant, about 1 minute. Stir in the chopped tomatoes and cook, stirring often, until completely cooked, softened and mashed-up and pasty looking, about 15 minutes.
Toss in the tuna, and with a spatula or wooden spoon, mix it well with the tomato mixture, making sure there are no big chunks. Add the bay leaves, brown sugar, oregano, thyme, salt and mix well. Add the raisins, olives, pickled jalapenos, capers, fresh parsley and mix well. Cover the skillet and reduce the heat to medium low. Cook for about 10 minutes, the mixture should be very moist but not watery. Taste for salt and add more if needed. Remove the bay leaves and set aside.
Preheat oven to 425°F.
Lightly flour a rolling pin and roll out 1 thawed sheet of pastry about 1/8-inch thick to line the bottom and sides of a round baking dish (you may wish to add a pastry sheet in the bottom and top of the casserole, or only on the top!). Add the tuna filling to the puff pastry lined baking dish, using a rubber spatula to evenly spread the filling. Roll out another thawed sheet of pastry and use to cover the tuna filling – pinching the edges of the 2 sheets of pastry together to seal.
Optional: In a small mixing bowl, beat the egg along with the water. Brush the top of the casserole with the egg wash.
Cut 4 to 5 vents on the top. Place the casserole in the oven and bake for about 20 minutes, until crisp, puffed up and golden brown.
Triple Lime Pound Cake - Panque Triple de Limón10 servings
https://patijinich.com/recipe/triple-lime-pound-cake/
Ingredients
For the pound cake:
1 cup unsalted butter preferably at room temperature, plus more for buttering the pan
1 cup granulated sugar
7 eggs separated
Zest of 1 lime
1 3/4 cup all-purpose flour plus more for dusting the pan
Pinch of kosher or coarse sea salt
1 1/2 teaspoon baking powder
For the syrup:
1/2 cup freshly squeezed lime juice
1/3 cup granulated sugar
For the glaze:
2 tablespoons freshly squeezed lime juice
1/2 teaspoon vanilla extract
2/3 cup confectioners’ sugar
To Prepare
To make the pound cake:
In a mixer set with the paddle attachment, beat the butter over medium speed until soft and creamy, about 5 minutes. Add the granulated sugar and continue to beat until well mixed and creamy, another 2 to 3 minutes.
Beat in the egg yolks, add the lime zest and continue to beat until fully incorporated, another 2 minutes or so. Reduce the speed to low, and gently add the all-purpose flour, salt and baking powder. Continue to beat for another couple minutes. The batter should be completely homogeneous and feel a bit dense and heavy.
Transfer the batter to a large mixing bowl. Rinse the bowl of the mixer well and change the paddle attachment to the whisk attachment. Beat the egg whites on medium-high speed, until they hold stiff peaks, about 4 to 5 minutes. Slowly, incorporate a bit of the fluffed-up egg whites into the heavy batter. Repeat with the rest of the whites, folding them gently but persistently, until the batter is completely incorporated and seems lighter and fluffier. Don’t over mix, or you will remove the puff effect form the beaten egg whites!
Preheat the oven to 350°F. Butter the sides and bottom of a loaf pan and lightly coat with all-purpose flour. Shake out any extra flour.
Pour the batter into the prepared mold and bake in the oven about 50 minutes, or until the pound cake is golden brown on top, seems beautifully fluffy and a toothpick comes out clean. Remove from the oven. Let cool for at least 10 minutes.
To make the lime syrup:
Combine the 1/2 cup lime juice with the granulated sugar in a small saucepan and heat over medium heat for a couple minutes, just until sugar has diluted. Run the tip of a knife around the edges of the pound cake.
Place an inverted platter or board on top of the loaf pan. Invert to release the pound cake and immediately invert another platter on top of the upside down pound cake, flip over to have straight side up. With a toothpick, poke holes all over its surface, going as deep as the toothpick will go. Pour the entire lime syrup evenly over the pound cake. Let it sit for 10 minutes.
To make the lime glaze:
In a small mixing bowl, combine the 2 tablespoons lime juice with the vanilla and confectioners’ sugar until thoroughly mixed. With a tablespoon, add one tablespoon at a time over the pound cake and rub it gently with the back of the spoon to spread it over the top. Let some of the extra glaze slide down the sides, as it will give it a pretty glazed look. Let the glaze dry for at least 10 minutes. Enjoy!
Cover the pound cake, so it will remain moist, if there is any left over.
