Pati Jinich's Tortilla Soup. For the Tortilla Soup: 3 Guajillo Chiles (stemmed; seeded and toasted) 1 pound ripe Tomatoes; 1 Garlic clove; 1/2 cup Onion (roughly chopped)
Pati Jinich. Barbacoa is one of those iconic Mexican foods. Juicy, tender meat that falls off the bone, infused with a rustic, smoky flavor and a jungle like fragrance.
Chicken Casserole with Chiles, Corn Chicken Casserole with Chiles, Corn and Cheese. For the Sauce: 3 tablespoons Vegetable Oil; 1/2 cup chopped White Onion; 2 Garlic cloves (minced or pressed)
For Patricia Jinich, who grew up in Mexico, Passover and holiday cooking were a mix of European and Mexican when she was a child.