These Yucatán style tamales wrapped in banana leaves have a fascinating masa because soft black beans are mixed in with herbs, either cilantro or epazote, that give it an alluring aroma. Then you get the super flavorful pork pibil filling! You don't need a special tamalera to make them, I use my Anolon stockpot that comes with a streamer insert because it's nice and wide so I can make a big batch. Plus, I love anything that's multipurpose so I don't have to store extra equipment in my kitchen. Y
4:57
These Yucatán style tamales wrapped in banana leaves have a fascinating masa because soft black beans are mixed in with herbs, either cilantro or epazote, that give it an alluring aroma. Then you get the super flavorful pork pibil filling! You don't need a special tamalera to make them, I use my Anolon stockpot that comes with a streamer insert because it's nice and wide so I can make a big batch. Plus, I love anything that's multipurpose so I don't have to store extra equipment in my kitchen. Y
6.7K viewsDec 14, 2023
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Pati Jinich shares 4 recipes, talks new cooking show 'Pati Jinich Explores PanAmericana'
Pati Jinich shares 4 recipes, talks new cooking show 'Pati Jinich Explores PanAmericana'
Apr 28, 2025
goodmorningamerica.com
Pati Jinich is kicking off a brand new season of our #PumpUpElSabor! in this first episode, she's going to help get you through the winter with one of our favorite soups... the Tarascan Bean Soup. Using the flavorful La Costeña refried pinto beans in the base makes it so easy, and she's pumping up the flavor with over-the-top garnishes that you can serve on the side so everyone can customize their bowls. Stay tuned for a new #PumpUpElSaborepisode every month. . . . #Food #MexicanFood #Foodie #Fo
5:00
Pati Jinich is kicking off a brand new season of our #PumpUpElSabor! in this first episode, she's going to help get you through the winter with one of our favorite soups... the Tarascan Bean Soup. Using the flavorful La Costeña refried pinto beans in the base makes it so easy, and she's pumping up the flavor with over-the-top garnishes that you can serve on the side so everyone can customize their bowls. Stay tuned for a new #PumpUpElSaborepisode every month. . . . #Food #MexicanFood #Foodie #Fo
143.5K viewsDec 28, 2022
FacebookLa Costeña's Mexico Rico
In Mexico, Arroz Negro refers to cooking rice in seasoned black bean broth. Pati Jinich makes hers with fluffy jasmine rice and adds chorizo to make it a complete meal. See more delicious food on #PatisMexicanTable, available to stream anytime on the PBS App! | KPBS
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In Mexico, Arroz Negro refers to cooking rice in seasoned black bean broth. Pati Jinich makes hers with fluffy jasmine rice and adds chorizo to make it a complete meal. See more delicious food on #PatisMexicanTable, available to stream anytime on the PBS App! | KPBS
365 viewsNov 27, 2023
FacebookKPBS
Pati Jinich uses our Organic Masa Harina and classic techniques to create corn tortillas that puff up perfectly every time. Follow along with her recipe here: https://bakewith.us/corntortillas | King Arthur Baking Company
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Pati Jinich uses our Organic Masa Harina and classic techniques to create corn tortillas that puff up perfectly every time. Follow along with her recipe here: https://bakewith.us/corntortillas | King Arthur Baking Company
19.9K viewsSep 16, 2021
FacebookKing Arthur Baking Company
You guys, it's tamal season! Here are the Sweet Potato and Black Bean Tamales I made for my friend Joe Yonan. You can make some for your friends too. Watch... | Pati Jinich
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You guys, it's tamal season! Here are the Sweet Potato and Black Bean Tamales I made for my friend Joe Yonan. You can make some for your friends too. Watch... | Pati Jinich
20.8K viewsNov 27, 2018
FacebookPati Jinich
Moles are special, and since Cinco is a special day here in the US to celebrate everything we love about Mexico, maybe this weekend is a good time to go for it? Here I'm making one that may be different than what you expect from a Mole... It has a rich, very seasoned pork and roasted tomatillo and serrano base and then there's this very bright layer of fresh green herbs that lightens the whole thing up. Here's the recipe if you want to cook along: https://patijinich.com/mole-verde-with-pork-and-
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Moles are special, and since Cinco is a special day here in the US to celebrate everything we love about Mexico, maybe this weekend is a good time to go for it? Here I'm making one that may be different than what you expect from a Mole... It has a rich, very seasoned pork and roasted tomatillo and serrano base and then there's this very bright layer of fresh green herbs that lightens the whole thing up. Here's the recipe if you want to cook along: https://patijinich.com/mole-verde-with-pork-and-
99K viewsMay 3, 2019
FacebookPati Jinich
0:07
Because the Orange and Piloncillo Adobo Pork Roast Pizza is so worth your time! I see available time coming this Labor Day Weekend 😉 images: super easy to make pizza dough, the sauce comes from the pork roast sauce, the crazy melt in your mouth succulent pork roast and the built pizza like you’ve never tasted before. Link to recipes: https://patijinich.com/orange-and-piloncillo-adobo-pork-roast-pizza/ | Pati Jinich
4.1K views8 months ago
FacebookPati Jinich
6:03
This soup is affectionately known as "belly button soup" in Sinaloa. Because you use your thumb to make an indentation in the corn masa dumplings that cook in, and thicken, the pinto bean soup base. It is incredibly irresistible. Recipe: https://patijinich.com/pinto-bean-soup-with-masa-and-queso-fresco-dumplings/ | Pati Jinich
127.7K viewsMar 28, 2021
FacebookPati Jinich
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Pati Jinich - Tacos Gobernador
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YouTubePati Jinich
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