Los Tapatio's

Recetas

Seis recetas de casa, cada una con los productos que surtimos.

Agua de Jamaica

Hibiscus Cooler

15 min, plus chillingServes 6

The red jug on every Mexican lunch counter. Dried hibiscus simmered briefly, sweetened while hot, then chilled hard. Tart, not sweet.

Café de Olla

Clay Pot Coffee

20 minServes 4

Coffee brewed with cinnamon bark and raw sugar in a clay pot. The traditional method never touches a paper filter.

Cochinita Pibil

Yucatan Pulled Pork

4 hr, mostly unattendedServes 8

Pork buried in achiote and sour orange, wrapped in banana leaf, cooked until it falls apart. The Yucatan's most recognizable dish.

Tamales de Puerco

Pork Tamales

3 hrMakes about 24

A December kitchen with everyone spreading masa. The spice blend does the heavy lifting in the filling.

Té de Manzanilla y Hierbabuena

Chamomile and Spearmint Tea

8 minServes 2

What gets made when someone in the house has a stomachache. Chamomile to settle, spearmint to soothe.

Pepitas Tostadas

Toasted Pumpkin Seeds

12 minServes 4

Ten minutes in a dry skillet turns raw pepitas into the best thing on the table. Watch them the whole time.

Agua de Jamaica

Hibiscus Cooler

15 min, plus chillingServes 6

The red jug on every Mexican lunch counter. Dried hibiscus simmered briefly, sweetened while hot, then chilled hard. Tart, not sweet.

Ingredientes

  • 2 oz Jamaica (hibiscus flower), about 2 packed cups
  • 8 cups water, divided
  • 1 cone Piloncillo, chopped, or 3/4 cup sugar
  • 1 strip orange peel, optional

Preparación

  1. Rinse the hibiscus under cold water and drain. Grit settles in the flowers.
  2. Bring 4 cups of water to a boil. Add the hibiscus and orange peel, turn off the heat, cover, and steep 10 minutes. Boiling it longer turns it bitter.
  3. Strain into a pitcher, pressing the flowers gently. Stir in the piloncillo while the liquid is still hot so it dissolves.
  4. Add the remaining 4 cups of cold water. Taste, then chill at least 2 hours. Serve over ice.

Products used

JamaicaPiloncillo

Café de Olla

Clay Pot Coffee

20 minServes 4

Coffee brewed with cinnamon bark and raw sugar in a clay pot. The traditional method never touches a paper filter.

Ingredientes

  • 4 cups water
  • 1 cone Piloncillo, about 4 oz
  • 1 stick Canela Entera (whole Mexican cinnamon)
  • 2 whole Pimienta Dulce (allspice berries)
  • 1/3 cup coarsely ground dark roast coffee

Preparación

  1. Combine water, piloncillo, cinnamon and allspice in a pot. Bring to a simmer and stir until the sugar dissolves completely.
  2. Simmer 5 minutes so the spice opens up.
  3. Take the pot off the heat, stir in the coffee, cover, and let it sit 5 minutes.
  4. Strain through a fine sieve into cups. Serve hot, no milk.

Products used

Canela EnteraPiloncilloPimienta Dulce Entera

Cochinita Pibil

Yucatan Pulled Pork

4 hr, mostly unattendedServes 8

Pork buried in achiote and sour orange, wrapped in banana leaf, cooked until it falls apart. The Yucatan's most recognizable dish.

Ingredientes

  • 4 lb pork shoulder, cut into large chunks
  • 3 oz Achiote Condimentado (annatto paste)
  • 1 cup sour orange juice, or 2/3 cup orange juice plus 1/3 cup lime juice
  • 4 Hojas de Laurel (bay leaves)
  • 1 tsp Pimienta Negra Entera, crushed
  • 1 tsp Orégano Entero
  • 2 tsp salt
  • Banana leaves for lining, optional but worth it

Preparación

  1. Whisk the achiote paste into the sour orange juice until no lumps remain. Add the oregano, crushed pepper and salt.
  2. Pour over the pork, turn to coat, and marinate overnight in the refrigerator. Four hours will do, overnight is better.
  3. Line a heavy pot with banana leaves if you have them. Add the pork with all its marinade and tuck in the bay leaves. Fold the leaves over the top.
  4. Cover and cook at 325F for 3 to 3.5 hours, until the meat shreds under a fork.
  5. Shred in the cooking liquid. Serve with pickled red onion and warm tortillas.

Products used

Achiote CondimentadoHojas de LaurelPimienta Negra EnteraOrégano Entero

Tamales de Puerco

Pork Tamales

3 hrMakes about 24

A December kitchen with everyone spreading masa. The spice blend does the heavy lifting in the filling.

Ingredientes

  • 3 lb pork shoulder
  • 3 tbsp Especias para Tamales y Pavo
  • 3 Hojas de Laurel
  • 1 tsp Comino Molido
  • 4 lb prepared masa for tamales
  • 1.5 cups lard, room temperature
  • 1 tbsp salt
  • 40 corn husks, soaked 1 hour in hot water

Preparación

  1. Simmer the pork with the bay leaves and 1 tbsp salt until tender, about 2 hours. Keep 2 cups of the broth.
  2. Shred the pork. Stir in the tamal spice blend and the cumin, plus enough broth to keep it loose. Taste and correct the salt.
  3. Beat the lard until light, about 5 minutes. Work in the masa a handful at a time, loosening with broth, until a small piece floats in cold water.
  4. Spread masa on the smooth side of a husk, add filling down the center, fold the sides over, then fold the narrow end up.
  5. Stand the tamales upright in a steamer, seam side in. Steam 75 to 90 minutes. They are done when the husk peels away cleanly.

Products used

Especias para Tamales y PavoHojas de LaurelComino Molido

Té de Manzanilla y Hierbabuena

Chamomile and Spearmint Tea

8 minServes 2

What gets made when someone in the house has a stomachache. Chamomile to settle, spearmint to soothe.

Ingredientes

  • 2 tbsp Flor de Manzanilla (chamomile flower)
  • 1 tbsp Hierbabuena (spearmint leaves)
  • 1 small piece Canela Entera
  • 3 cups water
  • Honey to taste

Preparación

  1. Bring the water to just under a boil, then take it off the heat. Rolling boil scorches the chamomile.
  2. Add the chamomile, spearmint and cinnamon. Cover and steep 5 minutes.
  3. Strain into cups and sweeten with honey while hot.

Products used

Flor de ManzanillaHierbabuenaCanela Entera

Pepitas Tostadas

Toasted Pumpkin Seeds

12 minServes 4

Ten minutes in a dry skillet turns raw pepitas into the best thing on the table. Watch them the whole time.

Ingredientes

  • 2 cups Pepita Natural (hulled pumpkin seeds)
  • 1 tsp Comino Molido
  • 1 tsp Orégano Entero, crumbled
  • 1 tbsp lime juice
  • 1 tsp sea salt

Preparación

  1. Heat a dry heavy skillet over medium. Add the pepitas in one layer.
  2. Toast 6 to 8 minutes, shaking constantly. They will pop and swell and turn golden. Pull them the moment they smell nutty, since they burn in seconds.
  3. Off the heat, toss immediately with the cumin, oregano, lime juice and salt.
  4. Spread on a plate to cool. They crisp as they come down to room temperature.

Products used

Pepita NaturalComino MolidoOrégano Entero