Salsas

Key Product: Black beans, nopalitos, homestyle salsa

Chicken and Nopalitos Aztec Casserole

187 Reviews
4.5/5

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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

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.

Cowboy-Style Ranchero Eggs with Beans

187 Reviews
4.5/5
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Directions

Step 1

Pour the red sauce and the chicken stock into a pot. Bring to a boil. Taste and season with salt and pepper.

Step 2

Gently brush the tortillas with cooking oil and cook them on a griddle for less than one minute per side.  

Step 3

Spread the refried beans on the tortillas. 

Step 4

Add La Costeña Diced Chipotle Peppers and cooked shrimp. 

Step 5

Add a teaspoon of cooking oil to a skillet and fry the eggs sunny-side-up.

Step 6

Place the tortillas on the serving plates, carefully top each with an egg and coat with red sauce

Step 7

Garnish the dish with La Costeña Nopalitos. 

Ingredients

Author

Mexico Rico recipe

La costeña 2022

Key Product: Homestyle Mexican Salsa & Chipotle salsa

Pizza Mexicana con Arrachera y Cebollitas

187 Reviews
4.5/5

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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

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

187 Reviews
4.5/5

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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

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

187 Reviews
4.5/5

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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

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

187 Reviews
4.5/5

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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

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

187 Reviews
4.5/5

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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

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

Meatballs in Chipotle Sauce

187 Reviews
4.5/5

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Directions

Pati Note's

Step 1

In a large mixing bowl, combine the ground meat with the eggs, minced garlic, breadcrumbs, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Mix thoroughly with your hands or a spatula.

Step 2

Place Mexican salsa along with chipotle salsa in a medium saucepan along with the chicken broth and bring to a boil, reduce heat to medium and at a medium simmer, and gently add the meatballs, one by one. They should be anywhere from 1 to 2″. Once you have shaped all the meatballs, simmer over medium-low heat for 25 to 30 minutes.

Step 3

Preheat oven at 375 degrees. Slice the subs open, add enough meatballs to cover, spoon sauce on  top, add pickled jalapeño slices and cover with cheese. Bake for 5 to 7 minutes until toasted and cheese is completely melted.

Pati Note's

Albondigas, Mexican style meatballs, are usually eaten with a side of rice or beans. They are typically cooked in a seasoned thick tomato sauce and it is very popular to have them seasoned with chipotles in adobo sauce. Here we are taking the all American meatball sub and pumping up el sabor with Mexican style chipotle meatballs, and added kick of pickled jalapeños and tons of melty cheese. A Mexican American mash-up, putting two things that are irresistible in diff cultures all tucked into one.

Ingredients

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 & Homestyle Mexican Salsa

Huevos divorciados en cazuela

187 Reviews
4.5/5
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Directions

Step 1

Preheat oven to 400 degrees.

Step 2

In a medium skillet set over medium-low heat, heat a teaspoon of vegetable oil. Once hot, crack in 2 eggs at a time, Cook for about 3 minutes, until eggs are set, but not fully done, and the yolk is gooey. Repeat with the remaining eggs.

Step 3

In a medium casserole, ovenproof bowl or baking dish, spoon refried beans, add slices of turkey or ham, and 2 pairs of the cooked eggs. Ladle in a generous amount of salsa ranchera to one side and a generous ladle of Green Salsa on the other to completely cover. It does not matter if they start combining. Cover with the shredded cheese on top. Assemble the rest of the casseroles. Alternatively, it can be made in individual casseroles or a larger one.

Step 4

Place in the oven until the cheese has completely melted, about 4 to 5 minutes.

Pati Note's

here are two main camps of salsas in mexican cooking red or green. And you can say there is a split 50/50 in terms of preferences in Mexico! Within the red, there is the traditional salsa roja mexicana which is the base of huevos Rancheros. The concept of divorciados is for people who cant make up their mind about what salsa they want on their dish (which is many of us!), green or red salsa, so it is called divorciados. Can be eggs, tacos, sopes but most famously, eggs They start separated with one salsa dressing one egg and the other salsa dressing the other egg, however, as soon as people start eating, the salsas start combining which is a delicious mess. With the sweetness of the tomatoes of the red salsa being balanced by the tart and bright from the tomatillos in the green one.  Literally, I will bet, that every coffee  shop or Mexican style dinner in at least in Mexico city and central Mexico, has huevos divorciados on their menu -or it is something that you can request, even at the airport in mexico city!. 

We can make that delicious mess happen and be even intensified by, rather than saucing the sunny side up eggs on a plate (usually has tortilla, refried beans, eggs, sauce, crema and cheese), making them in a cazuela (in a clay or baking dish), pouring the two sauces and adding plenty of melty cheese on top and making that magic mix happen in the oven. 

Ingredients

Author

Pati jinich

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Key Product: Green Salsa

Torta de Chilaquiles

187 Reviews
4.5/5

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Directions

Step 1

Slice the bread in half, and set aside. Heat the refried beans and set aside.

Step 2

Heat the Green Salsa in a cast iron pan or deep skillet. Once very hot and simmering, add the tortilla chips, toss to coat and turn off the heat. 

Step 3

On a plate, arrange one halved bread. Spread the refried beans at the bottom. Top with sauced chilaquiles, slices of ripe avocado, crema, queso fresco, slices of red onion and cilantro. Add the top bread half and eat immediately!

Pati Note's

I grew up eating chilaquiles, everyone knows and loves them, messy and delicious. I was shocked to find torta de chilaquiles a new thing as I visited Mexico City a few years ago. Each time I go back, they keep on getting wilder and piled up even higher. Though it sounds outrageous, to eat drenched in sauce tortilla chips tucked in bread for tortas, the combination is though ridiculous sounding, absolutely delicious

Ingredients

Author

Pati jinich

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