A Taste of
Pati’s Kitchen
Grilled Corn Salad
Ensalada de Elote Asado
Serves 4
6 ears of corn
10 scallions
5 tablespoons olive oil plus more for brushing grill
1 1/2 pounds cherry tomatoes
1 teaspoon kosher or coarse sea salt or more
to taste
Freshly ground black pepper to taste
1/4 cup fresh mint chopped
1/4 cup fresh chives chopped
2 tablespoons red wine vinegar
Pre-heat the grill to medium, or set a grill pan over
medium heat. Once hot, brush with oil.
From the grill, a casserole, or a
mason jar full of hibiscus,
award-winning Mexican chef,
TV personality, cookbook author,
and food writer, Pati Jinich shares
some delightful recipes that will
not only satisfy your hunger but
also your thirst.
Photo by Penny De Los Santos
Asparagus, Mushroom, and Goat
Cheese Enchiladas with Pine Nut
Mole Sauce
Enchiladas de Espárragos, Champiñones y
Queso de Cabra con Mole de Piñón
Serves 6
For the Pine Nut Mole
¼ cup olive oil
¼ cup chopped white onion
1 cup raw pine nuts
1 garlic clove, chopped
1 pound ripe tomatoes, coarsely chopped
2 ancho chiles, stemmed, seeded, and coarsely
chopped or broken into pieces
½ cup freshly squeezed orange juice
4 cups vegetable or chicken broth,
homemade or store-bought
½ teaspoon kosher or sea salt or to taste
¼ teaspoon packed brown sugar or to taste
For the Filling
1 tablespoon olive oil
1 pound white button or baby bella (cremini)
mushrooms, cleaned and diced
1 tablespoon unsalted butter 1 pound asparagus,
tough ends removed, peeled from just below
the tips to the bottom, and cut into 1-inch pieces
2 teaspoons chopped fresh thyme or ½
teaspoon dried
1 tablespoon grated orange zest
½ teaspoon kosher or sea salt
Freshly ground black pepper 12 corn tortillas
Cook the corn for about 20 minutes, flipping
with tongs every once in a while. Also, cook the
scallions for about 10 minutes, flipping occasionally
as well. Remove both from the heat when
charred, cooked and softened. Set aside.
Heat 5 tablespoons of olive oil in a skillet over
high heat. Once the oil is hot, add the tomatoes,
salt and pepper, and cook for 6 to 7 minutes until
charred and softened. Remove from the heat,
making sure to reserve the oil and tomato juices.
Shave the corn kernels off the cobs and place
in salad bowl. Cut white and light green parts of
the scallions into 1-inch pieces and add to the
bowl. Add the mint, chives, vinegar, and the
reserved oil and juices from the tomatoes. Mix well.
Incorporate the tomatoes. Gently toss and serve.
Photo by Ellen Silverman.
44 www.latinastyle.com LATINAStyle Vol. 24, No. 4, 2018
/www.latinastyle.com
