Pati’s Mexican Table – El Chepe, Railway to the Past (808)

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  • 5 tablespoons vegetable oildivided
  • 1 pound Mexican chorizocasings removed, chopped
  • 2 cups thinly sliced white onion
  • 3/4 pound about 4 Anaheim chilesroasted, sweated, peeled, and cut into small strips
  • 2 pounds sirloin steakfat trimmed and cut into bite-sized pieces
  • 3/4 teaspoon kosher or coarse sea saltor to taste
  • Freshly ground black pepperto taste
  • 6 eggs
  • Butter or oil for cooking eggs
  • Potato Hash Cake
  • Roasted Tomato and Jalapeño Salsita

TO PREPARE

  • In a large casserole or saute pan set over medium-high heat, add 2 tablespoons of the oil. Once hot, cook the chorizo for 6 to 7 minutes, breaking it into smaller pieces with the help of a couple wooden spoons or spatulas, until crisped and browned. Transfer the cooked chorizo to a bowl, leaving the fat in the pan.
  • Put another tablespoon of oil in the same pan, add the onion and cook for 4 to 5 minutes until it wilts and starts to brown along the edges. Incorporate the roasted Anaheim chiles and cook for another minute. Scrape into the bowl with the chorizo.
  • Add the remaining 2 tablespoons of oil to the hot pan and raise the heat to high. Season the steak with salt and pepper. Once the oil is very hot, add the steak and cook for 2 to 3 minutes, turning, until browned all over. Incorporate the chorizo, chile, and onion mix, stir well, and turn off the heat.
  • Cook the eggs, sunny side up, until desired doneness. Serve with a piece of potato hash cake
  • To serve, place a piece of potato hash cake on each plate, spoon on a generous amount of the steak and chorizo mixture, and top with sunny side up eggs and roasted tomato and jalapeño salsita.

Makes approximately 2 cups

 

 

INGREDIENTS

  • 1 pound (about 4 or 5) ripe Roma tomatoes
  • 1 to 2 jalapeño chiles
  • 3/4 teaspoon kosher or coarse sea saltor to taste

TO PREPARE

  • Preheat the broiler. Place the tomatoes and jalapeños on a small baking sheet lined with aluminum foil. Place under the broiler and roast anywhere from 10 to 15 minutes, flipping a couple times in between, until the tomatoes’ and chiles’ skin is completely charred, they are mushy and soft, and the juices have started to come out of the tomatoes.
  • Alternatively, you can char the tomatoes and jalapeños on a preheated comal, set over medium heat, for the same amount of time, flipping as they char.
  • Place the charred tomatoes and jalapeños in a molcajete along with the salt and mash to your desired chunkiness. Or you can put everything in the blender and pulse a couple times. Serve.

Makes 6 servings

 

 

 

INGREDIENTS

  • Unsalted butterto grease the baking dish
  • 4 pounds red bliss potatoespeeled and grated
  • 1/2 white oniongrated
  • 3 tablespoons all-purpose flourplus more to dust the baking dish
  • 3 eggslightly beaten
  • 1 1/2 teaspoon kosher or coarse sea saltor to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon baking powder
  • Olive oilto brush the top of the potato hash

TO PREPARE

  • Grease a small baking dish or quarter sheet pan with butter and dust all over with flour, shaking off any excess flour.
  • Set rack in the middle of the oven and preheat at 400°F.
  • Place the grated potatoes in a strainer and press out as much moisture as you can — repeat a couple times until almost dry. In a medium bowl, mix the strained potatoes, onion, flour, eggs, salt, pepper, and baking powder very well.
  • Press the potato mixture into the prepared baking dish. Brush olive oil generously over the top.
  • Place in the oven and bake until completely cooked and golden brown on top and bottom, about 40 to 45 minutes.

Makes approximately 40 orejas

 

 

 

INGREDIENTS

  • 1 1/2 cups granulated sugar
  • 1 teaspoon freshly ground canela or true cinnamon
  • 1 large pinch of kosher or sea salt
  • All-purpose flourfor dusting the countertop and rolling pin
  • 1 recipe Easy Homemade Puff Pastry
  • 1/2 cup heavy cream
  • 4 ounces dark chocolatechopped, or chocolate chips
  • Rainbow sprinklesoptional

TO PREPARE

  • Place racks in the upper and lower thirds of the oven and preheat to 425°Line 4 baking sheets with parchment paper (or cook in batches).
  • Mix the sugar, cinnamon, and salt together in a bowl.
  • Sprinkle a light coating of flour on your countertop, then spread 1 cup of the cinnamon-sugar mixture on top, right where the puff pastry will go. Place the puff pastry in the center of the cinnamon-sugar mixture. Lightly flour your rolling pin and roll the puff pastry out into a large rectangle, about 12-by-26-inches with a 1/4-inch thickness, adding a bit of flour as needed while you roll. Sprinkle the top with the remaining cinnamon-sugar mixture.
  • Mark a line horizontally across the center of the puff pastry with a knife or ruler, without cutting all the way through. Roll the bottom of the puff pastry toward the center line, creating a layered spiral. Repeat with the top of the puff pastry, rolling in toward the center line, then press both rolls towards the center. The shape should resemble a pretzel.
  • Cut in half horizontally, across the two rolls, and wrap in plastic wrap. Place in the refrigerator for at least 30 minutes. Scrape any leftover cinnamon-sugar mixture onto a small plate.
  • Slice the chilled rolls into 1/2-inch slices. Dip both sides of slices in the remaining cinnamon-sugar mixture and place on a baking sheet, making sure to leave about an inch between the slices.
  • Bake for 10 to 12 minutes, then remove from the oven, flip the orejas, and return to the oven (swapping the baking sheet that was on top with the bottom). Bake for 10 to 12 minutes more, until both sides are golden brown. Transfer to a metal cooling rack and cool completely.
  • While the orejas are cooling, bring the heavy cream to a simmer in a small pot. Place the chocolate in a medium heatproof bowl and pour the hot cream over the chocolate. Let sit for 5 minutes, then stir until smooth. If using rainbow sprinkles, place them on a small plate.
  • Dip the tops of the orejas in the chocolate. If using rainbow sprinkles, lightly press the chocolate-dipped side into the sprinkles and return to the rack. Repeat with about half of the remaining cookies, leaving some plain, some chocolate dipped, and some dipped and with sprinkles.
  • Note: If you do not want to bake all of them at once, you may store the rolled oreja dough tightly wrapped in the refrigerator for a couple days, or freeze in a tight plastic bag for up to a month. Thaw in the refrigerator before baking.

Makes 1 1/2 pounds puff pastry

 

 

 

INGREDIENTS

  • 2 2/3 cups all-purpose flourplus more for rolling out dough
  • 1/4 teaspoon kosher or coarse sea salt
  • 3/4 pound (3 sticks) very cold butterdiced
  • 3/4 cup very cold water

TO PREPARE

  • Place the flour and salt into the bowl of a food processor. Add the chunks of butter and pulse a few times, until the butter is incorporated in bits about the size of peas.
  • Slowly pour in the cold water while pulsing a few times until a very crumbly dough is formed. Turn the dough out onto a clean, lightly floured counter and gently push it together with your hands – do not knead.

Rolling and folding the dough:

  • With a lightly floured rolling pin, roll out dough into a somewhat triangular shape. Use your hands to fold the two bottom tips of the triangle inward and the top down, like an envelope.
  • Turn the dough a quarter-turn clockwise and roll out again into a rectangle shape this time. Fold the two ends lengthwise into the middle to meet. Then fold the dough in half across.
  • Turn the dough another quarter-turn clockwise and repeat the two steps above one more time, turning the dough a quarter-turn clockwise each time.
  • Tightly wrap the puff pastry in plastic wrap and refrigerate until ready to use. Refrigerate for at least 45 minutes before using.