Chef Pati Jinich Shares the Recipes That Honor Her Latine Heritage

By Shayne Rodriguez Thompson
Eggland's Best
Eggland's Best

As Latinos, many of us wear our pride on our sleeves day in and day out, not just during Latine Heritage Month. But between September 15 and October 15, we're reminded to connect to our heritage and share it with the people in our lives. "Hispanic Heritage Month is like a month-long fiesta! It's a time to honor and celebrate the rich cultures, traditions, and contributions of the Hispanic community," cookbook author, chef, and TV personality Pati Jinich says.

Many of our favorite memories are tied to food and it's an easy way to continue to feel connected to your family's heritage. Latin cuisine, from Mexican and Peruvian dishes to Puerto Rican and Cuban dishes, is incredibly soulful and deeply influenced by the history of each country, indigenous traditions, and colonial influences. "It's a moment for me to reflect on the cherished memories of my upbringing in Mexico, share the rich flavors and stories of my culture and connect with others from other Latin countries through the universal language of food," Jinich says.

This Latine Heritage Month, Jinich shares two delicious recipes — Burrito de Deshebrada con Huevo (shredded beef and egg burrito) and Enchiladas de Chile Verde con Huevos Montados (stacked chile verde enchiladas with eggs) — to whip up for your familia and all of your amigos in honor of your Latino culture and the community as a whole.

You can feel good about serving these dishes to those you love, not just because it will feed their souls, but also because Eggland's Best eggs are filled with a variety of vitamins and minerals. They also provide more nutrients compared to ordinary eggs, including six times more Vitamin D, 10 times more Vitamin E, and 25 percent less saturated fat." I love using Eggland's Best eggs because they're packed with more vitamins and nutrients, and taste better too!" Jinich says.

While you can enjoy these recipes during Latine Heritage Month celebrations, they're also perfect to keep in your rotation all year long — to serve whenever you're craving something warm and nourishing, filled with the flavors that remind you of home. "These recipes are not just for celebrations; they're for any time you want to add a little fiesta to your everyday life." Jinich says.

Eggland's Best

Burrito de Deshebrada con Huevo (Shredded Beef and Egg Burrito)

By Pati Jinich

These popular burritos come from the northern Mexican state of Chihuahua. "The deshebrada (shredded beef) burrito has meat cooked until it's falling apart, then is seasoned with a spiced-up chunky tomato base and finished off with tender, scrambled Eggland's Best eggs," she says. To serve, Jinich recommends rounding out the meal with slices of avocado and refried beans.

Yields: 6 large burritos

Ingredients:

  • 12 Eggland's Best eggs, large
  • 1 pound flank steak
  • 1 white onion, halved, with one half finely chopped
  • 3 garlic cloves
  • 2 bay leaves
  • 2 1/2 teaspoons kosher salt, divided or to taste
  • 2 tablespoons vegetable oil
  • 1 to 2 fresh jalapeño chiles, stemmed, and finely chopped with seeds
  • 1 pound ripe tomatoes, cored and finely chopped (about 2 1/2 cups)
  • 1/2 teaspoon coarsely ground black pepper
  • 6, 10-inch flour tortillas

Instructions:

  1. In a large pot, place the meat, the half of the onion you haven't chopped, garlic cloves, bay leaves, and 1 teaspoon salt. Cover with water, filling up to 2 inches above the meat, and bring to a rolling boil over high heat. Skim off any foam that rises to the surface, then reduce heat to medium; cover, and simmer for 1 to 1 hour 15 minutes, until the meat is thoroughly cooked, soft, and can easily shred.
  2. Strain the meat, discard the liquid, and set aside. Once the meat has cooled, shred it into fine pieces using two forks or a stand mixer.
  3. Heat the oil in a large skillet set over medium heat. Add the remaining chopped onion and the jalapeños, stirring occasionally, for 3 to 4 minutes, until they start to soften. Add the tomatoes and 1 teaspoon salt, and cook for 8 to 10 minutes. Stir in the shredded meat and cook for a couple more minutes so it all comes together.
  4. Meanwhile, in a medium mixing bowl, crack the eggs, season with the remaining ½ teaspoon salt and black pepper, and whisk until foamy.
  5. In the same skillet with the meat and veggies, pour in the whisked eggs and cook over medium-low heat. Remove from heat.
  6. On a comal, griddle, or nonstick skillet, heat the tortillas over medium heat. To assemble the burritos, add a generous amount of filling in a thick strip to one side of the tortilla, tuck in the short sides over the filling, then fold the bottom of the tortilla and roll away from you. Repeat with the remaining tortillas.
  7. Serve immediately or wrap each burrito in foil and take them to-go.
Eggland's Best

Enchiladas de Chile Verde con Huevos Montados (Stacked Chile Verde Enchiladas With Eggs)

By Pati Jinich

Jinich loves serving these enchiladas for brunch, though they'd be satisfying at any meal. "Lightly crisped corn tortillas are swaddled in a fire roasted chile verde sauce (so good you will want to eat it with a spoon!), then layered with melty cheese and bright chopped onion, topped with sunny side up Eggland's Best eggs for added flavor and nutrition," she says.

Yields: 4 enchiladas

Ingredients:

  • 8 Eggland's Best eggs, large
  • 2 tablespoons vegetable oil, plus more for frying tortillas
  • 1 tablespoon unsalted butter
  • 3/4 white onion, halved and sliced (about 2 cups)
  • 2 garlic cloves, thinly sliced
  • 2 pounds fresh green chiles, such as chilaca, California, Anaheim, New Mexico, or Hatch, roasted, sweated, peeled, seeded, and chopped
  • 1 tablespoon all-purpose flour
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons dried marjoram
  • 2 cups chicken or vegetable broth
  • 12 corn tortillas
  • 6 ounces Chihuahua, Monterey Jack, Asadero or Quesadilla Cheese, shredded (about 1½ cups)
  • 2 tablespoons chopped green onions

Instructions:

  1. In a large saucepan, heat the oil and butter over medium heat. Add the onion and cook, stirring occasionally until softened, about 3 to 4 minutes. Add the garlic and cook until the onion has softened and the garlic is golden, about 1 minute. Stir in the flour and cook until fragrant, about another minute. Stir in the chile strips, salt, and marjoram and cook until softened, about 3 to 4 minutes.
  2. Stir in the broth and bring the mixture to a simmer for 5 to 6 minutes. Remove from the heat and transfer to a blender. Puree until smooth. Return the puree to the same saucepan over low heat and keep warm.
  3. Fill a heavy skillet with oil to a depth of 1/4 inch. Heat over medium until 350 degrees. Working in batches, add the tortillas to the skillet and fry, turning to evenly cook until lightly browned, about 20 to 30 seconds per side. Transfer to a paper towel-lined plate to drain. Alternatively, heat the tortillas in a preheated comal or skillet over medium heat.
  4. Working in batches, crack two eggs in a small, buttered skillet. Season the eggs and cook sunny-side up. Repeat for the remaining 6 eggs.
  5. To assemble, dip a tortilla in the chile verde sauce and place on a plate. Top with about 2 tablespoons cheese, 1 tablespoon onion, and two cooked eggs. Repeat with remaining tortillas. Garnish with a handful of chopped green onions.