Patijinich.com

Red Pozole with Traditional Garnishes

WEBPlace the chiles in a 3-quart saucepan and cover with water. Bring to a boil over medium-high heat and simmer for 10 minutes, or until the chiles have softened and …

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Oaxacan Chicken with Oregano and Garlic

WEBTo Prepare. Preheat oven to 450 degrees Fahrenheit. Using a food processor or molcajete, process or mash the garlic, oregano, olive oil, lime juice, salt …

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Pozole: Try It Green!

WEBDrain and reserve the cooking liquid. When the chicken is cool enough to handle, remove the skin and the bones, and shred the meat into bite size pieces. …

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Chilorio Burritos

WEBPlace the chiles and 1 1/2 cups of their soaking liquid in the blender along with the onion, garlic, parsley, oregano, cumin, black pepper, vinegar, and puree until …

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Asparagus Mushroom & Goat Cheese Enchiladas with Pine Nut …

WEBHeat the oil in a large skillet or casserole over medium-high heat. Add the mushrooms and let them sear and brown, without stirring, for 3 to 4 minutes. Push the …

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Sinaloa Style Chilorio

WEBPreheat a large heavy casserole over medium-high heat. Once hot, add the pork pieces, sprinkle 1 teaspoon salt, and cook for 15 minutes, stirring as it starts to brown. Reduce …

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Chipilín

WEBChipilín, also known as chepil, is an herb that is used and found mostly in southern Mexico, in the states of Chiapas, Tabasco and Oaxaca, and parts of Central America. It grows in …

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Three-Cheese Chicken Enchiladas

WEBPreheat 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. One or two at a time, heat the tortillas on the …

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Chilorio for Cinco de Mayo!

WEBSprinkle 1/4 teaspoon salt and let it cook, stirring often, until the meat has absorbed most of the chile sauce, which will have thickened, seasoned and changed to a darker color. It …

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Nutmeg or Nuez Moscada

WEBNutmeg is an ingredient that tends to be overlooked in the kitchen. With a fascinating taste that is mildly sweet, somewhat woody, and a bit peppery, it is used …

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Buñuelos: High Maintenance, But So Worth It!

WEBTo make the buñuelos: In the bowl of a mixer set with the hook attachment, add the flour, baking powder, salt and sugar. Make room in the middle and add the egg, …

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Amarillito Mole with Chicken

WEBTransfer to a blender along with 2 whole cloves, ground cinnamon, oregano, salt and pepper. Puree until smooth and set aside. In a large skillet, heat 3 tablespoons of oil …

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Hoja Santa or Hierba Santa

WEBThe name Hoja Santa translates to “sacred leaf.”. The leaves of the hoja santa plant are heart-shaped with a thick velvety texture. These leaves can grow up to a foot and …

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Unflavored Gelatin: How to Use

WEBPlace your bowl with the puffed up gelatin on top (make sure that the bowl is larger than the head of the saucepan for sure), making a double boiler or water bath, …

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Cactus Paddles or Nopales: Cleaning and Cooking

WEBHeat the oil in a thick, large-sized skillet (one that has a lid, since we will need it later on) over medium-high heat. Add the diced cactus, stir in the salt and stir for …

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