Oaxaca Style Refried Beans recipe from Pati’s Mexican Table Season 6, Episode 9 “Oaxaca Breakfast: Messy and Delicious”

Serves 6

patijinich.com

INGREDIENTS
1 pound black beans rinsed
1 white onion halved
1 tablespoon kosher or coarse sea salt or to taste
A couple sprigs fresh epazote or cilantro
5 dried avocado leaves or some fennel seeds
3 dried chiles de arbol or crushed red pepper flakes
2 tablespoons lard or vegetable oil
1/2 cup white onion finely chopped
For garnish queso fresco
For garnish ripe avocado

INSTRUCTIONS
Place the black beans and the onion in a large soup pot or casserole and add enough water to cover by at least 2- to 3-inches. Bring to a rolling boil over high heat and cover with a lid, leaving it slightly open. Reduce heat to medium-low and cook for an hour to an hour and 15 minutes – making sure there is always sufficient water (if you need to add a cup, make sure it is boiling hot).

Once the beans are cooked and tender, add 1 tablespoon salt and a couple sprigs of fresh epazote or cilantro. Cook for another 15 minutes. Turn off heat
.
In a hot comal or skillet set over medium heat, toast the avocado leaves or fennel seeds and chiles de arbol or pepper flakes for a couple of minutes until fragrant and browned, flipping as they toast. Remove from the heat. If using, break the leaves into pieces. If using, remove the stem from the chiles and break into pieces without discarding the seeds.

Working in batches if necessary, add the cooked beans and at least 1 1/2 cups of their cooking liquid (or add water if need be) to the jar of a blender, as well as the avocado leaves and chiles (or seeds and pepper flakes). Puree until a little chunky.

In a large skillet or casserole set over medium-high heat, heat the lard or vegetable oil. Once hot, but not smoking, add the chopped onion. Cook until translucent and edges are beginning to brown, about 6 to 7 minutes. Incorporate pureed beans and reduce heat to medium. Cook, stirring occasionally, until they thicken to your liking. I cook them for about 10 to 12 minutes.

It’s hard to come up with an English translation that does justice to this incredibly delicious, homey dish, so I’m slotting in the Spanish name. Entomatadas are tortillas rolled around fresh cheese doused with a roasted tomato-green chile sauce, then more cheese and a little thick cream. Most everyone says “enchiladas!” when they see it, but they’re not, really. They get a tomato sauce, not a chile sauce. That’s why they’re entomatadas not enchiladas. And ones with a bean sauce are enfrijoladas. That’s the way things work in Mexican Spanish. The only thing you need to know is that in central Mexico a tomato isn’t a tomate, it’s a jitomate (harkening back to the fruit’s original Aztec name). So there these beauties are called enjitomatadas.

Serves 4

rickbayless.com

YouTube video

INGREDIENTS
FOR THE SAUCE:
Fresh hot green chiles to taste (roughly 2 serranos or 1 small jalapeño), stemmed
6 garlic cloves, unpeeled
1 small white onion, sliced ¼ inch thick
12 ounces ripe tomatoes OR 1 15-ounce can fire-roasted tomatoes, undrained
1 tablespoon vegetable or olive oil or fresh-rendered pork lard
1 1/2 cups chicken or vegetable broth or water
A large sprig of epazote or a big handful of cilantro leaves

FOR FINISHING THE DISH:
1 small white onion, cut into ¼-inch pieces
8 ounces (about 2 cups) crumbled Mexican queso fresco or other fresh cheese like goat cheese, dryish (hand-dipped) ricotta or salted farmers cheese
12 corn tortillas
A tablespoon or so of vegetable oil to brush or spray the tortillas
About 1/2 cup Mexican crema, crème fraiche or sour cream thinned with a little milk
2 ounces (about ½ cup) grated Mexican queso añejo (like Cotija) or other garnishing cheese like Parmesan or Romano (optional, but recommended)
A handful of cilantro leaves

INSTRUCTIONS
Make the sauce. Heat a broiler and position the shelf on its highest setting. On a rimmed baking sheet, spread out the green chiles, unpeeled garlic and onion slices (in a single layer). (You may want to line the sheet with foil for easy clean up.) If using fresh tomatoes, spread them onto the sheet as well; set aside canned tomatoes to add later. Broil until everything is blotchy black and softened, then flip everything else and broil on the other side—tomatoes will take about 6 minutes per side; other vegetables may be ready in less time.

Cool everything until handleable, then pull off the tomatoes’ blackened skin (if you wish) and peel the garlic. Cut the chiles into several pieces, then combine all the roasted vegetables in a blender or food processor and coarsely puree (the mixture should still have a little texture). In a large (4-quart) saucepan, heat the oil or lard over medium-high. When hot enough to make a drop of the puree sizzle sharply, add it all at once. Stir nearly continuously for several minutes until the mixture darkens and thickens nearly to the consistency of tomato paste, about 7 minutes. Add the broth or water and the epazote or cilantro. Simmer for 20 or 30 minutes for the flavors to come together, then taste and season with salt, usually 1/2 teaspoon (depending on the saltiness of your broth).

Finish the dish. Scoop the chopped onion into a strainer and rinse under cold water to rid it of unpleasant flavors, shake off excess moisture and scoop into a medium bowl. Add the crumbled cheese and toss to mix (use a light hand so that it stays light and separate). Either quick-fry the tortillas one by one in oil to soften them, blotting them dry with paper towels, or brush or spray both sides of the tortillas with oil, slide into a plastic bag (don’t seal) and microwave for 1 minute at 100% power. Three at a time, lay out tortillas, scoop a couple of heaping tablespoon of cheese onto each one, splash with a little sauce, then fold in half (like a half-moon) and lay ton a deep warm dinner plate, slightly overlapping. When 4 plates are filled (there should be a some of the filling left), bring the sauce to boil, ladle a portion over each set of filled tortillas, dollop with the crema, then scatter on the remaining filling, the añejo cheese (or a substitute) and the cilantro leaves.

Meatballs in Chipotle Sauce recipe is from Pati’s Mexican Table Season 2, Episode 6 – Fonda Favorites. Also, try using the sauce as described in Meatballs in Guajillo Sauce.

Serves 8-10

patijinich.com

INGREDIENTS
1 1/2 pounds ground beef
2 garlic cloves minced
2 eggs lightly beaten
1/4 cup unseasoned breadcrumbs
1 teaspoon kosher or sea salt or to taste
1/4 teaspoon freshly ground black pepper or to taste
2 pounds ripe tomatoes
2 garlic cloves
3 tablespoons white onion chopped
1 to 2 tablespoons chipotle chiles in adobo sauce or to taste
1 chipotle chile in adobo sauce optional
2 tablespoons vegetable oil
1 cup chicken broth
2 to 3 fresh cilantro sprigs or to taste

INSTRUCTIONS
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.

Place tomatoes in a saucepan and cover with water; simmer over medium-high heat for 8 to 10 minutes, until cooked through and mushy.

In a blender, add the cooked tomatoes along with 1/4 cup of their cooking liquid, 2 garlic cloves, white onion, the sauce from the chipotle chiles in adobo and, if desired, one whole seeded chipotle chile. Purée until smooth.

Pour the oil into a large soup pot and place over medium-high heat. Once hot, pour in the puréed tomato mix. It will sizzle and jump, that is ok! Let it simmer, with the lid ajar, anywhere from 6 to 8 minutes, or until it has changed its color to a deeper red, thickened in consistency and lost its raw flavor. Add the chicken broth and salt to taste and reduce heat to medium low.

Place a small mixing bowl with water to the side of the soup pot with the simmering tomato broth. Wet your hands and start to make the meatballs, one by one. They should be anywhere from 1 to 2″. Gently place the meatballs in the simmering tomato broth.

Once you have shaped all the meatballs, add the cilantro sprigs to the pot, then simmer over medium-low heat for 25 to 30 minutes.

Serve hot with a side of Mexican avocado slices, some warm corn tortillas and, if desired, frijoles de olla or white rice and plantains.

Meatballs in Guajillo Sauce recipe is from Pati’s Mexican Table Season 6, Episode 5 – From Pueblo to City. Uses ground turkey for the meatballs, maybe use the meatballs in Meatballs in Chipotle Sauce.

Serves 6-8

patijinich.com

INGREDIENTS
6 guajillo chiles stemmed and seeded
2 pounds tomatillos husked and rinsed
3 garlic cloves peeled
1 1/2 teaspoons kosher or coarse sea salt divided, or to taste
2 tablespoons canola or safflower oil
1 1/4 cups finely chopped onion divided
2 pounds ground turkey breast
1/2 cup unseasoned breadcrumbs
1 large egg lightly beaten
1/4 teaspoon freshly ground black pepper
3 cups chicken broth
2 sprigs of fresh epazote or cilantro sprigs, or substitute 4 dried leaves

INSTRUCTIONS
Heat a casserole over medium-high heat. Once hot, toast the guajillo chiles, turning often, until toasted deeply browned and you can smell the chile fumes, about 2 minutes. Add the tomatillos and garlic, cover with water, and bring to a boil over high heat. Reduce heat to medium and simmer until the tomatillos are thoroughly cooked, their color has changed from a bright green to olive, and the guajillos have plumped up and rehydrated, about 12 minutes. Remove from the heat.

Using a slotted spoon, transfer the tomatillos, garlic, chiles and 1/2 cup cooking liquid to a blender. Allow to cool slightly, add 1 teaspoon salt and puree until completely smooth. Drain the water from the casserole or soup pot, rinse and dry, and return to the stove.

Add the oil and heat over medium heat. Once hot, add 1 cup of the chopped onion and cook until tender and the edges have just begun to brown, about 5 minutes. Add the tomatillo puree, cover partially as the thick sauce will splash and splutter, and simmer for about 7 to 8 minutes, until the sauce has thickened and darkened.

Meanwhile combine the ground turkey with the breadcrumbs, egg, remaining 1/4 cup onion, remaining 1/2 teaspoon salt, and pepper. Mix together well.

When the tomatillo puree has cooked down stir in the broth, scraping the bottom and sides of the casserole to incorporate any sauce sticking to the bottom and sides of the pan.

Place the ground turkey mixture and a small bowl of water next to the casserole. Wet your hands, and start shaping the turkey into approximately 1 1/2-inch balls. Gently drop the balls into the sauce as you form them. When all the meatballs have been added to the sauce, add the sprigs of epazote or cilantro and simmer over medium heat, uncovered, for 35 minutes. Serve.

Quick Roasted Tomatillo Salsita includes white onion, cilantro and hot chiles for a spicy green sauce.

Yield 2 cups

patijinich.com

INGREDIENTS
1 pound tomatillos husked and rinsed
1 garlic clove unpeeled
1 thick slice of a large white onion (about 2 ounces)
1 whole jalapeño or serrano chile or more to taste
1/2 cup fresh cilantro leaves and upper stems coarsely chopped
1/2 teaspoon kosher or coarse sea salt or more to taste

INSTRUCTIONS
Pre-heat the broiler.

On a small baking dish or baking sheet lined with aluminum foil, place the tomatillos, garlic, onion slice and chile. Place under the broiler for 8 to 10 minutes, flipping the ingredients once in between, until completely charred and mushy. Watch out for the garlic as you may need to remove it a few minutes before the rest of the ingredients. When cool enough to handle, peel the husk off the garlic cloves and remove stem from the chile.

In the jar of a blender, place the tomatillos and their juices, chile, onion and garlic. Also add cilantro and salt. Puree to your desired texture, you may leave it chunky or puree until smooth.

The Prawn Curry with Darkened Cinnamon recipe calls for cinnamon sticks that are broken in pieces and toasted. Then grind them up to look like pepper.

Serves 4

splendidtable.com

INGREDIENTS
3 sticks cinnamon
2 teaspoons Madras Curry Powder
6 medium cloves garlic, finely chopped
3 slices fresh ginger (each about the size of a quarter), finely chopped
1 pound large shrimp (21 to 25 per pound), peeled and deveined, but tails left on
2 tablespoons coconut or canola oil
1 teaspoon black or yellow mustard seeds
1 can (14 ounces) unsweetened coconut milk
¼ cup coarsely chopped fresh curry (or cilantro) leaves
2 teaspoons black peppercorns, coarsely cracked
1 teaspoon coarse sea salt

INSTRUCTIONS
Preheat a small skillet over medium-high heat. Once the pan is hot (holding your palm close to the base, you should feel the heat within 5 seconds), break up the cinnamon sticks into smaller pieces (for an even toast) and throw them in the skillet. Toast, stirring the pieces constantly, or shaking the skillet very often, until they darken further and smell incredibly fragrant, 1 to 2 minutes. Transfer them to a spice grinder (or clean coffee grinder), and allow the pieces to cool, about 5 minutes. Pulverize the cinnamon to the texture of finely ground black pepper.

Combine the cinnamon, curry powder, garlic, and ginger in a large bowl; add the shrimp and toss to coat. Refrigerate, covered, for at least 30 minutes or as long as overnight.

Heat the oil in a large skillet over medium-high heat. Once the oil appears to shimmer, add the mustard seeds, cover, and cook until the seeds have stopped popping, about 30 seconds. Immediately add the shrimp in a single layer, and sear them for about 30 seconds on each side.

Shake the coconut milk well and pour it in. Add the curry leaves, peppercorns, and salt. Bring the curry to a boil and continue to cook until the shrimp curl and turn salmon in color, 3 to 5 minutes. Using a slotted spoon, transfer the shrimp to a serving platter. Keep warm.

Continue to cook the sauce, uncovered, stirring occasionally, until it has thickened, 2 to 4 minutes. Spoon the sauce over the shrimp and serve.

This Lebanese lentil and pasta soup (Rishta) comes from “Nistisima,” Georgina Hayden’s beautiful collection of vegan Mediterranean recipes.

INGREDIENTS
8 cups Scrappy Vegetable Broth or store-bought low-sodium vegetable broth
1 heaping cup (7 ounces) brown/green lentils, rinsed and picked over
1/4 cup olive oil
2 medium-large onions (9 ounces each), thinly sliced
4 cloves garlic, thinly sliced
1 teaspoon cumin seeds
1 teaspoon ground coriander
2 cups lightly packed fresh cilantro leaves and stems (1 large bunch), finely chopped and divided
4 ounces dried tagliatelle or fettuccine, broken into bite-size pieces
1 teaspoon fine salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons fresh lemon juice, plus more to taste

INSTRUCTIONS
In a large saucepan over medium-high heat, combine the broth and the lentils and bring to a boil. Reduce the heat until the liquid is at a simmer, and cook until the lentils are very tender, about 35 minutes.

While the lentils are cooking, in a large skillet over medium heat, heat the oil until it shimmers. Add the onions and garlic and cook, stirring occasionally, until they are soft and just beginning to take on color, 10 to 15 minutes. Stir in the cumin seeds and ground coriander and stir-fry until fragrant, about 1 minute. Stir in half the chopped cilantro and cook, stirring, until completely wilted, about 1 minute. Remove from the heat.

When the lentils are tender, add in the onion mixture. Add the tagliatelle pieces, salt and pepper, and stir to combine. Increase the heat to return to a boil, then reduce the heat so the liquid is simmering, and cook until the tagliatelle is just tender, about 10 minutes. Stir in the lemon juice and the remaining chopped cilantro. Taste, and season with more salt, pepper and/or lemon juice as needed.

Serve hot.

Beef suet [use lard] and masa give this Texas chili its distinctive flavor. For a true taste of this state dish skip the beans and tomatoes.

Serves 6

saveur.com

INGREDIENTS
6 oz. beef suet, coarsely chopped [use appropriate amount of lard]
3 lb. trimmed beef chuck, cut into ½-in. pieces
6 tbsp. chili powder
4 large garlic cloves, peeled and minced
Kosher salt and freshly ground black pepper
1 cup masa harina
4 cups beef stock or low-sodium beef broth, warm
3 tbsp. white vinegar
Cayenne pepper
Chopped cilantro, for garnish
Tabasco, for serving
Thinly sliced scallions, for garnish
Tabasco, for serving
Saltines, for serving
Sour cream, for serving

INSTRUCTIONS
In a large Dutch oven set over medium-high heat, melt the suet, stirring frequently, 8–9 minutes. Use a slotted spoon to discard any solids. Working in batches if necessary, add the chuck and cook, stirring occasionally, until browned all over, 8–10 minutes. Turn the heat to medium and stir in the chili powder, garlic, and salt and black pepper to taste. Add the masa harina and stir to coat, then gradually pour in the broth, vinegar, and 4 cups of water. Turn the heat to medium-low and cook, partially covered and stirring occasionally, until the meat begins to fall apart, about 4 hours, adding water as needed to prevent sticking. Season with additional salt, black pepper, and cayenne to taste.

To serve, ladle the chili into bowls and garnish with the cilantro and scallions. Accompany with Tabasco, saltines, and sour cream.

Made with convenient canned beans, this quick and healthy Indian recipe is an authentic chickpea curry that you can make in minutes. If you want an additional vegetable, stir in some roasted cauliflower florets. Serve with brown basmati rice or warm naan.

Serves 6

eatingwell.com

INGREDIENTS
1 medium serrano pepper, cut into thirds
4 large cloves garlic
1 2-inch piece fresh ginger, peeled and coarsely chopped
1 medium yellow onion, chopped (1-inch)
6 tablespoons canola oil or grapeseed oil
2 teaspoons ground coriander
2 teaspoons ground cumin
½ teaspoon ground turmeric
2 ¼ cups no-salt-added canned diced tomatoes with their juice (from a 28-ounce can)
¾ teaspoon kosher salt
2 15-ounce cans chickpeas, rinsed
2 teaspoons garam masala
Fresh cilantro for garnish

INSTRUCTIONS
Pulse serrano, garlic and ginger in a food processor until minced. Scrape down the sides and pulse again. Add onion; pulse until finely chopped, but not watery.

Heat oil in a large saucepan over medium-high heat. Add the onion mixture and cook, stirring occasionally, until softened, 3 to 5 minutes. Add coriander, cumin and turmeric and cook, stirring, for 2 minutes.

Pulse tomatoes in the food processor until finely chopped. Add to the pan along with salt. Reduce heat to maintain a simmer and cook, stirring occasionally, for 4 minutes. Add chickpeas and garam masala, reduce heat to a gentle simmer, cover and cook, stirring occasionally, for 5 minutes more. Serve topped with cilantro, if desired.

In Madhur Jaffrey’s green lentil curry, she infuses them with garlic, ginger, coriander, and cumin, for a dish that’s perfect over rice or with a piece of warm naan bread.

Serves 4

foodandwine.com

INGREDIENTS
1 teaspoon finely grated ginger
1 garlic clove (mashed to a paste)
2 teaspoons ground coriander
1 teaspoon ground cumin
3 tablespoons canola oil
¼ teaspoon cumin seeds
1 small shallot (minced)
1 tablespoon tomato paste mixed with of water
1 ¼ cups dried green lentils
¼ teaspoon ground turmeric
4 ounces green beans (cut into 3/-inch lengths)
4 ounces kale (stemmed and leaves finely chopped)
1 medium carrot (thinly sliced)
1 cup finely chopped cilantro
½ teaspoon cayenne pepper
Salt

INSTRUCTIONS
In a small bowl, combine the ginger, garlic, coriander and ground cumin. Stir in 1/4 cup of water to make a paste. In a small skillet, heat the oil until shimmering. Add the cumin seeds and cook over moderately high heat for 5 seconds, just until sizzling. Add the shallot and cook, stirring, until lightly browned, about 1 minute. Add the spice paste and let cook until most of the liquid has evaporated, about 2 minutes. Stir in the tomato paste and cook until thick, about 1 minute longer.

In a saucepan, combine the lentils with the turmeric and 5 cups of water; bring to a boil. Cover partially and simmer over low heat for 20 minutes, until the lentils are barely tender. Add the green beans, kale, carrot, three-fourths of the cilantro and the cayenne and season with salt. Cook until the lentils and vegetables are tender, 15 minutes. Scrape in the spice paste and the remaining cilantro. Simmer for 5 minutes, then serve.