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Pati Jinich

Kristy’s Chile Relleno Burrito

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Directions

Step 1

Roast or char the chiles by either placing them on a tray under the broiler, directly on the grill, or directly over the open flame. I prefer to broil them because you can do more at one time, and it just seems faster and easier.

Step 2

Turn every 2 to 3 minutes for a total of 6 to 9 minutes. They must seem charred and blistered on the outside, and the flesh must be cooked but not burnt.

Step 3

Place in a plastic bag, close it tightly, and let them sweat for at least 10 minutes. Under a thin stream of cold water, or using a bowl of water, remove the charred skin. Make a slit down one side of the chile and remove the cluster of seeds and veins.

Step 4

Stuff each chile with about 1/4 cup refried beans and ¼ cup cheese, or as much as will fit allowing them to close. You may seal with a toothpick. Place 1/2 cup all purpose flour on a plate, roll the stuffed chiles in the flour, and let them sit. The flour coating will help the batter coat stay on the chiles.In a mixer, beat the egg whites until they can hold stiff peaks.

Step 5

Gently, over low speed, fold in the egg yolks and only beat enough to incorporate them, a few seconds. In a large casserole, heat about 1/2” depth of oil, over medium to medium-high heat. Once hot, test by dipping in a piece of tortilla or bread — if there are active and happy bubbles all around it, the oil is ready. Dip each of the stuffed and floured chiles into the egg batter, making sure that they are entirely covered in batter.

Step 6

Gently place them in the hot oil, trying to keep the side that was open or sealed with the toothpick facing up. Spoon some of the hot oil on top, so that it will seal the chile.

Step 7

Make as many as will fit in the casserole without overcrowding them. Fry for about 2 minutes per side, until golden brown. Make sure you flip them gently with a slotted spoon. Once ready, place on a paper covered drying rack or platter.

Step 8

Mix cabbage with lime juice, olive oil, salt and pepper.

Step 9

To make the burritos, heat the flour tortillas in a preheated comal set over medium heat. Once by one, place chiles rellenos in flour tortillas, top with salsa, roll into a burrito and dress with cabbage, more salsa, Mexican crema, and crumbled queso Cotija.

Ingredients

  • 6 poblano chiles, roasted, peeled, seeded
  • 1 1/2 cups queso Oaxaca, shredded
  • 1 can La Costeña refried pinto beans
  • 1/2 cup all purpose flour
  • 4 eggs, separated
  • Vegetable oil for frying
  • Flour tortillas
  • 1 jar La Costeña Homestyle Mexican Salsa
  • 2 cups red and green cabbage, shredded
  • Juice of 1 lime
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Mexican crema
  • Cotija cheese, crumbled

Author

Pati jinich

Born and raised in Mexico City, Pati is host of the 3x James Beard Award-winning PBS television series “Pati’s Mexican Table” and the PBS primetime docuseries “La Frontera.” She is resident chef at the Mexican Cultural Institute in Washington, D.C., and a cookbook author.

Charro Caviar Tostada

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Directions

Step 1

In a medium bowl, combine the jalapeño pickling brine with olive oil, honey, lime juice, cilantro, oregano, salt and pepper, and whisk until fully empulsified.

Step 2

Incorporate the diced pickled jalapeños, pinto and black beans, grape tomatoes, orange and yellow bell peppers and scallions. Toss well.

Step 3

Let it sit and marinate anywhere from 15 minutes to 24 hours before serving. If letting it sit more than an hour, cover and refrigerate. 

Step 4

Serve on corn tostadas and crown with slices of ripe avocado and crumbled queso fresco or Cotija cheese



Ingredients

  • 1 can La Costeña Sliced Jalapeños
  • 3 tbsp olive oil
  • 1 tbsp honey
  • Juice of 1 lime
  • ¼ cup cilantro, chopped
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • ½ tsp ground black pepper
  • 1 can La Costeña whole pinto beans
  • 1 can La Costeña whole black beans
  • 1 pint cherry or grape tomatoes
  • 1 cup orange bell pepper, chopped
  • 1 cup yellow bell pepper, chopped
  • 6 scallions, thinly sliced
  • Corn tostadas
  • 1 ripe avocado
  • Queso fresco or Cotija, crumbled

Author

Pati jinich

Born and raised in Mexico City, Pati is host of the 3x James Beard Award-winning PBS television series “Pati’s Mexican Table” and the PBS primetime docuseries “La Frontera.” She is resident chef at the Mexican Cultural Institute in Washington, D.C., and a cookbook author.

Crispy Cheese Tacos with Nopales in Salsa Verde

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Directions

Step 1

Heat oil in a large skillet over medium heat. Add the scallions and cook for 1 minute, until softened and begun to brown. Add the nopales, cooked potatoes, sprinkle the salt and stir for a couple minutes until they begin to gently brown.

Step 2

Pour the salsa verde on top, stir, and continue cooking for 4 to 5 minutes, until thickened and seasoned. Set aside.

Step 3

Meanwhile, in a non-stick pan preheated over medium heat, heat the tortillas on both sides. Cover in a clean kitchen towel or tortilla warmer. One by one, add ½ cup of shredded cheese, once it metals and begins to bubble, top with a corn tortilla. Let it continue setting until cheese creates a brown crust all over.

Step 4

Flip the tortilla and let it crisp a bit for about a minute. Place on a plate, top with the nopalito, potato, salsa verde guisado, garnish with shredded lettuce, salsa ranchera and queso fresco. Repeat until done. 

Ingredients

  • 2 tbsp vegetable oil
  • 8 scallions, thinly sliced
  • 1 jar La Costeña tender cactus nopalitos, drained
  • ½ pound potatoes, peeled, diced and cooked
  • ½ tsp kosher salt
  • 1 jar La Costeña Green Salsa tomatillo sauce
  • 8 corn tortillas
  • Oaxaca cheese, shredded
  • La Costeña Salsa Ranchera
  • Iceberg lettuce, shredded
  • Queso fresco, crumbled.

Author

Pati jinich

Born and raised in Mexico City, Pati is host of the 3x James Beard Award-winning PBS television series “Pati’s Mexican Table” and the PBS primetime docuseries “La Frontera.” She is resident chef at the Mexican Cultural Institute in Washington, D.C., and a cookbook author.

Key Product: Black beans, nopalitos, homestyle salsa

Chicken and Nopalitos Aztec Casserole

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Directions

Step 1

Heat the oil in a skillet set over medium-high heat. Once hot, add the onion and cook for 4 to 5 minutes, until wilted. Add the garlic, and cook for a minute, until fragrant. Add the nopalitos and cook for 2 to 3 minutes, until their color transforms. Incorporate the poblano chile rajas, season with salt and pepper to taste and continue cooking for a minute or two, set aside.  Heat the tortillas.

Step 2

Spread ¼ of the Salsa on the bottom of a 9-by-13-inch baking dish. Cover with a layer of tortillas. Top with half of the cooked chicken, half of the poblanos mixture and one-third of the cream and melty cheese. Top with a layer of tortillas. Top with the black beans and corn and ¼ of the Salsa. Top with a layer of tortillas, add the rest of the chicken, and poblanos mixture along with the remaining sauce; and the remaining cream, Cotija, and melty cheese. 

Step 3

Cover the casserole dish with aluminum foil. Bake for 25 minutes, remove the foil and bake for another 15 to 20 minutes or until the top is bubbly and the cheese has melted. Serve hot. Serve the training sauce to be served on the side. 

Ingredients

  • 2 jars La Costeña Homestyle Mexican Salsa
  • 16 corn tortillas
  • 4 cups cooked chicken, shredded
  • 2 cups corn kernels
  • 2 tbsp vegetable oil
  • 1 white onion, thinly sliced
  • 2 garlic cloves, peeled and chopped
  • 2 cups La Costeña tender cactus nopalitos, drained
  • 5 poblano chiles, roasted, peeled, seeded, sliced
  • 1 can La Costeña whole black beans
  • 1 cup Mexican crema
  • 3 cups Oaxaca cheese, grated
  • 1 cup Cotija cheese, grated

Author

Pati jinich

Born and raised in Mexico City, Pati is host of the 3x James Beard Award-winning PBS television series “Pati’s Mexican Table” and the PBS primetime docuseries “La Frontera.” She is resident chef at the Mexican Cultural Institute in Washington, D.C., and a cookbook author.

Key Product: Homestyle Mexican Salsa & Chipotle salsa

Pizza Mexicana con Arrachera y Cebollitas

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Salsa can be enjoyed as an appetizer with tortilla chips or on its own — making it great for snacking! For an extra kick of flavor, try adding salsa to your favorite recipes like soups, sauces and chili. There is no limit to how creative you can be when it comes to salsa — why not give it a go? With salsa, you can add a bit of spice to any dish.

Who knows — you might find your new favorite food! You can also use salsa as an ingredient in dishes like tacos, burritos and salads. It’s also a great topping for grilled meats, eggs and even seafood. The best part is that salsa comes in many different flavors, so you can find something to suit your tastes. Start experimenting today and discover all the salsa possibilities!

What is salsa?

Salsa is a popular and flavorful salsa that originated in Mexico. It has become essential to many Mexican dishes, including tacos, burritos, enchiladas, and more. Salsa is made from tomatoes, onions, jalapeños, chili peppers, garlic, and cilantro. Salsa is a great way to add flavor without adding too many calories.



The history of the salsa condiment

Salsa dates back to the early 1900s and has since become a popular accompaniment for dishes such as tacos, fajitas, and tamales. In the US, salsa is famously enjoyed with tortilla chips. Today, salsa can be found on tables worldwide, from Mexico to South America and Asia to Europe. 

Salsas have been a part of Latin American cuisine for centuries. Even before salsa was a condiment, it was used to add flavor and spice to dishes. Salsa is believed to have originated in the Aztecs, who would pound tomatoes, chiles, onions, and garlic together in a molcajete (a mortar and pestle made from volcanic rock). This salsa mixture was called “salsas,” which translates to “seasonings” or “sauces.” 

During the 16th century, salsa became widely adopted by Spanish settlers, who added ingredients, such as cilantro and lime juice, to the salsa mixture. This salsa was often served over grilled meats, fish, and vegetables.

Best way to enjoy salsa 

Salsa is most commonly consumed with tortilla chips as an appetizer or snack. Often a free treat at restaurants, chips and salsa is Tex-Mex and Cali-Mex must, aside from this typical enjoyment. Salsa is a common ingredient in many dishes. 

The best way to enjoy salsa is by discovering a salsa that you like and experimenting with different recipes. Salsa is used in various dishes — from tacos and burritos to hearty salads and salsa-topped sandwiches. Salsa can also be used as a marinade for grilled or roasted chicken, fish, beef, or vegetables. Mix up your favorite salsa ingredients, and let your protein marinate for at least an hour before cooking. The salsa will impart a delicious flavor and help keep the meat moist as it cooks.

Add salsas to dishes for an extra kick of flavor. Our favorite salsas are Ranchera Salsa, Taquera Salsa, and Homestyle Salsa. Our La Costeña family loves salsa atop cheesy enchiladas and Pizza Mexicana con Arrachera y Cebollitas. 

 

There’s no limit to what you can do with salsa. So get creative and enjoy the delicious flavor of salsa in all kinds of dishes.  

Need to grab your jar of salsa? Find your favorite salsa.

Directions

Pati Note's

Step 1

Plae the flank or skirt steak on a small to medium baking dish. Cover with the marinade or juices from one can of La Costeña chiles toreados, leaving the chiles and onions aside. Cover and refrigerate for at least 1 hour and up to overnight, turning the meat once.

Step 2

In another plate, palace the spring onions or scallions and cover with the marinade or juices from one can of La Costeña chiles toreados. You can also marinade the same amount of time as the meat.

Step 3

When ready to make the pizza, remove the steak from the marinade. Place in an oven-proof dish and broil for 4 to 5 minutes per side. Alternatively, you can grill it for the same amount of time over medium-high heat. You want to cook the meat no more than medium at this point, as it will still cook a bit more over the pizza. Set aside to rest for 5 to 10 minutes, covered, then slice and cut into 1 to 2-inch pieces, across the grain.

Step 4

Preheat the oven to 425 degrees. Place pizza crust on a baking sheet. Spread on 1/2 cup of the Taquera Salsa or enough to leave a 1/2-inch border all the way around. Top with 3/4 cup mozzarella cheese, place the meat and onions (without their marinade) all over. Reserve the onion marinade for people to add as extra sauce once the pizza is done. Add the remaining mozzarella cheese. Place in the oven and bake until cheese is melted and crust is crisp, about 12 to 14 more minutes (we need to check instructions with pre-made pizza crust we get).

Step 5

Transfer to a cutting board and serve the pizza topped with sliced avocado and lime wedges. Have reserved onion marinade and more Taquera Salsa for people to add on as they like, too.

Pati Note's

Just as much as Americans love tacos, Mexicans love pizza. And you will find pizza restaurants in corners all over the country, but Mexican cooks have put their Mexican stamp on it! Whenever you eat pizza in Mexico you always get the toppings include one salsa or another or pickled jalapeños or toreados. You can think of this as another Mexamericana mish-mash of a carne asada taco, Mexico city style, and the cheesy pizza.

Ingredients

  • 8 ounces flank or skirt steak
  • 6 spring onions or 1 bunch scallions (10-12), trimmed to large bite size
  • pieces, including white and light green part of stems, plus more for garnish
  • Your favorite pre-prepared pizza crust
  • 1 bottle La Costeña Taquera Salsa
  • 2 cups shredded Cotija, oaxaca, Monterey Jack cheese divided
  • 1/2 ripe Mexican avocado pitted, meat scooped out and sliced, for garnish
  • 1 lime cut into quarters for garnish

Author

Pati jinich

Born and raised in Mexico City, Pati is host of the 3x James Beard Award-winning PBS television series “Pati’s Mexican Table” and the PBS primetime docuseries “La Frontera.” She is resident chef at the Mexican Cultural Institute in Washington, D.C., and a cookbook author.

Key Product: Homestyle Mexican Salsa & Chipotle salsa

Shrimp Tostadas

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Directions

Pati Note's

Step 1

In a small bowl combine the mayo with the lime juice and zest, season with salt and pepper and mix well. Set aside.

Step 2

In a large skillet set over high heat, add 1 of the tablespoons of oil and 1 of butter. Once hot and bubble has melted and is bubbling, add half the shrimp, season with salt and pepper and cook about 1 minute per side, until browned on the outside but still plump and crunchy inside. Scrape onto a bowl and cook the remaining shrimp. Set aside.

Step 3

Layer a couple tablespoons of the prepared mayo on the tostada. Add a layer of sliced avocado and then top with the tomato. Add cooked shrimp on top and garnish with the lettuce. Spoon guacamole salsa and chipotle salsa and chiles toreados to your liking and eat fast!

Pati Jinich's Notes

Ate so many shrimp tostadas like these on the coast of the Sea of Cortez, along the shores of the states of Sinaloa and Sonora. Very norteño food. Just like people dont think about seafood when they think about northern Mexico, I had no idea this was how they ate their tostadas.
The tostadas, rather than refried beans go slathered with mayo and then the quickly seared or many times fresh and raw seafood, and salsas galore. Can pile up as high as you want.

Ingredients

  • 8 corn tostadas
  • 1 cup mayonnaise
  • Zest and juice of half a lime
  • 2 cups finely sliced iceberg or romaine lettuce
  • 1 ripe avocado pitted, peeled and sliced
  • 2 large ripe tomatoes, thinly sliced
  • 2 tablespoons vegetable oil
  • 2 tablespoons unsalted butter
  • 1 pound large shrimp, peeled
  • 1 bottle La Costeña Guacamole Salsa
  • 1 can La Costeña Chipotle Salsa
  • 1 can La Costeña chiles toreados
  • ¼ cup chopped fresh chives for garnish
  • Salt and freshly ground black pepper to taste

Author

Pati jinich

Born and raised in Mexico City, Pati is host of the 3x James Beard Award-winning PBS television series “Pati’s Mexican Table” and the PBS primetime docuseries “La Frontera.” She is resident chef at the Mexican Cultural Institute in Washington, D.C., and a cookbook author.

Key Product: Homestyle Mexican Salsa & Chipotle salsa

Diablo Shrimp Tacos

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Directions

Pati Note's

Step 1

Season the shrimp with salt and pepper.

Step 2

In a large and heavy sauté pan set over high heat, let the butter melt into the oil. Once it starts to sizzle, add the shrimp. Let it cook for 1 minute, flip to other side, add the garlic; and cook for another minute. Add the chipotle salsa, and let it cook for another minute. Serve along with warm corn tortillas, slices of avocado, green onions, cilantro to garnish for the tacos. Offer lime to squeeze fresh juice to taste.

Pati Note's

This takes me back to beach palapas, in Mexico’s Pacific Coast. where it is so common to get the shrimp on the menus offered either al ajillo (with tons of garlic) or a la diabla -with some very spicy seasoned sauce covering the plump and browned shrimp ready to be tucked into tacos.

Ingredients

  • 1 pound large shrimp peeled
  • 1/2 teaspoon kosher or sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 1 tablespoon vegetable oil
  • 8 garlic cloves, thinly sliced
  • 2 to 6 tablespoons La Costeña Chipotle Salsa
  • Corn tortillas
  • Quartered limes
  • Ripe avocado
  • 4 bread subs
  • Green onions or cilantro for garnish

Author

Pati jinich

Born and raised in Mexico City, Pati is host of the 3x James Beard Award-winning PBS television series “Pati’s Mexican Table” and the PBS primetime docuseries “La Frontera.” She is resident chef at the Mexican Cultural Institute in Washington, D.C., and a cookbook author.

Mexican Hot Dogs

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Directions

Step 1

On a cutting board, roll one slice of bacon around each hot dog. Place the tip of the hot dog over one end of the bacon slice, then roll the sausage around and around on the diagonal so that the bacon wraps around it and covers it entirely. If you get to the end of the hot dog and there is still some bacon left, roll back in the other direction until the whole strip of bacon is rolled around the hot dog.

Step 2

Heat a large skillet over medium heat. Add the bacon-wrapped hot dogs and cook, turning every 2 to 3 minutes, until crisped and browned on all sides. Remove from the heat.

Step 3

To make the salsa especial, heat the oil in a medium skillet over medi-um heat. Add the onion and cook, stirring occasionally, until it is tender and the edges are beginning to brown, 3 to 4 minutes. Stir in the tomato and cook for another minute or so, until the tomato has softened a bit. Stir in the jalapeños, habaneros, ketchup, and mustard and cook just until heated through, about 2 minutes. Remove from the heat.

Step 4

Preheat the oven or a toaster oven to 350°F.Open the buns but try not to separate the tops from the bottoms. Top the bottom or both halves (to taste) with cheese (break up the cheese if desired) and place on a baking sheet. Bake for 2 to 3 minutes, until the cheese has melted and the buns are lightly toasted.

Step 5

Place a bacon-wrapped hot dog on the bottom half of each bun and top with a generous amount of salsa especial. Cover with the top halves and serve right away.

Pati Note's

Growing up in Mexico City, I used to stop at the Galan hot dog stand with my 3 older sisters on the way back home from school. We got in trouble as we would show up at meal time already full, after my mom had prepared food for the family, so my dad threatened that there would be no more homemade meals and we would just have to eat these hot dogs on the way home every day, which we weren’t upset about at all, so plan backfired. 

This is exactly how he used to make them, but I am adding habaneros to the mix because I love the heat.

Ingredients

  • 6 to 8 slices bacon
  • 6 to 8 turkey hot dogs
  • 2 tablespoons canola or safflower oil
  • 1 white onion finely chopped
  • 1 tomato seeded and chopped
  • 1 cup La Costeña diced pickled jalapeños or to taste
  • 1 cup La Costeña sliced habaneros
  • 1 ½ cup ketchup
  • 6 to 8 hot dog buns
  • 6 to 8 thick slices american or cheddar cheese

Author

Pati jinich

Born and raised in Mexico City, Pati is host of the 3x James Beard Award-winning PBS television series “Pati’s Mexican Table” and the PBS primetime docuseries “La Frontera.” She is resident chef at the Mexican Cultural Institute in Washington, D.C., and a cookbook author.

Key Product: Green Salsa

Cheesy enchiladas

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Directions

Pati Note's

Step 1

Preheat the oven to 400℉, with a rack in the middle. Heat a comal or large skillet over medium-low heat for at least 5 minutes.

Step 2

One or two at a time, heat the tortillas on the comal or skillet, without overlapping, for about a minute per side, until malleable and warm. Cover or wrap in a kitchen towel to keep warm.

Step 3

Pour about 1 cup of the salsa into a 9-x-13-inch baking dish and spread it evenly over the bottom. One by one, place each tortilla on a cutting board and sprinkle about 1/4 cup of the chicken evenly down the middle. Roll up into a chubby soft taco and place seam down in the baking dish. Pour the remaining salsa over the enchiladas. Cover with the grated cheeses and sprinkle the Cotija over the top.

Step 4

Bake for 15 to 20 minutes, or until the cheese has completely melted and begun to lightly brown around the edges. Serve hot and garnish with the crema, avocado and slcied scallions.

Pati Note's

Comfort food at its best. What makes or breaks an enchilada is most times the salsa! Here taking it over the top w a killer salsa and lots of melty cheese and the addition of the salty and crumbly Cotija.

Ingredients

  • 16 corn tortillas homemade or store-bought
  • 2 bottles La Costeña Green Salsa
  • 4 cups shredded cooked chicken or rotisserie chicken
  • 1 cup Mexican crema
  • 1 ½ cups grated Oaxaca cheese or mozzarella (6 ounces)
  • 1 ½ cups grated asadero or Monterey Jack cheese (6 ounces)
  • 1 ½ cups grated mild cheddar cheese (6 ounces)
  • 1 ½ cups crumbled Cotija cheese (6 ounces)
  • 1 ripe avocado halved, pitted, and sliced, for garnish (optional)
  • 3 to scallions, thinly sliced, for garnish

Author

Pati jinich

Born and raised in Mexico City, Pati is host of the 3x James Beard Award-winning PBS television series “Pati’s Mexican Table” and the PBS primetime docuseries “La Frontera.” She is resident chef at the Mexican Cultural Institute in Washington, D.C., and a cookbook author.

Key Product: Guacamole Salsa and Taquera Salsa

Crispy Chicken taquitos

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Directions

Pati Note's

Step 1

In a deep skillet, preheat 1 inch deep of oil to 350 degrees, set over medium heat. Or you can also test if the oil is ready for frying the flautas, by dipping a flauta or tortilla to see if the oil actively bubbles around it.

Step 2

In a medium saucepan, heat the taquera salsa until simmering. Add the shredded chicken and toss to combine, let it cook and the chicken absorb the sauce for a few minutes. Turn off the heat.

Step 3

Place a comal or a dry skillet over medium heat until hot, then heat the tortillas on the comal for about 30 seconds per side; this will prevent them from breaking when rolling them into flautas.

Step 4

Place 2 or so tablespoons of shredded chicken on each tortilla and roll them tightly. They should be thin, not chubby rolls. You can insert wooden toothpicks through 2 to 3 flautas at a time, so they will fry evenly and hold their shape.

Step 5

Once the oil is hot, gently dip the flautas in it. Fry them until they have crisped and turned golden, about 2 to 3 minutes. Flip them over so they will brown evenly, for another minute. Remove the flautas from the oil and put them on a plate or tray lined with paper towels.

Step 6

Alternatively, you may want to toast the flautas on a comal or bake in the oven lightly brushed with oil at 375, for 15 to 20 minutes.

Arrange them on a serving platter and garnish with lettuce,  salsa, cheese, Mexican cream, or let your guests tailor to their taste.

Pati Note's

Tacos dorados, crispy taquitos are one of Mexico’s most loved antojos or cravings. Found in street food stands, fondas and so many restaurants they are also a standard of Mexican family food. Dressed here w a salsa that is a cross between a guacamole and a Green Salsa.

Ingredients

  • 2 cups cooked and shredded chicken
  • 1 bottle La Costeña Taquera Salsa
  • 12 corn tortillas
  • Vegetable oil for frying
  • 1 bottle La Costeña Guacamole Salsa
  • 1 head romaine lettuce thinly sliced
  • 1 cup queso fresco crumbled

Author

Pati jinich

Born and raised in Mexico City, Pati is host of the 3x James Beard Award-winning PBS television series “Pati’s Mexican Table” and the PBS primetime docuseries “La Frontera.” She is resident chef at the Mexican Cultural Institute in Washington, D.C., and a cookbook author.