THE Dish: Chef Pati Jinich's Cinco de Mayo feast

(CBS News) Pati Jinich didn't start out as a chef or with a focus in the culinary world; in fact she thought she was dedicating her life to politics and public policy.

Special section: Food and Wine

Jinich was born and raised in Mexico, and moved to Washington, D.C. to get a Master's Degree in Latin American studies from Georgetown University. She landed what she thought was her dream job at the American Dialogue, which is a policy research center.

Her dreams soon changed and in 2007 her career took a turn from policy analyst to Mexican food ambassador.

Today she hosts the popular PBS series "Pati's Mexican Table," is a food writer, the official chef of the Mexican Cultural Institute in Washington, D.C. and in March released her first cookbook, "Pati's Mexican Table."

She joins us with her ultimate Cinco de Mayo feast.

Jicama, Beet, Orange, And Caramelized Peanut Salad

Ensalada De Navidad

3 tablespoons red wine vinegar

1 teaspoon honey

1 teaspoon kosher or coarse sea salt, or to taste

1/2 teaspoon freshly ground black pepper, or to taste

1/4 cup extra-virgin olive oil

2 tablespoons vegetable oil

1 medium jicama (about 1 1/4 pounds), peeled and cut into 1/2 -inch-thick sticks

3 pounds beets, cooked (see Mexican Cook's Trick), peeled, and quartered

3 oranges, peeled and cut into 1/2 -inch-thick slices

1 cup coarsely chopped Caramelized Peanuts (below)

1. Combine the vinegar, honey, salt, and pepper in a small bowl. Slowly add the oils in a thin, steady stream, mixing with a whisk or a fork until emulsified.

2. Place the jicama, beets, and oranges in separate bowls and toss each with about one third of the vinaigrette. Arrange the ingredients in a pattern on a large platter. I like to do parallel stripes, and I often start with beets in the center, placing jicama on one side and oranges on the other. Sprinkle on the caramelized peanuts and drizzle any remaining vinaigrette on top.

MEXICAN COOK'S TRICK: To cook beets, cut off the greens and most of the stems, leaving about 1 inch. Don't scrub them or cut off the thin root, or they will bleed their juices, sweetness, and color as they cook. Place them in a pot, cover with cold water, and bring to a boil, then lower the heat, cover, and cook until tender. Medium beets (about 2 inches in diameter) cook in 30 to 35 minutes. For this salad, you want them crunchy, so don't overcook. Drain, let cool completely, then peel and cut.

Caramelized Pecans or Peanuts

Garapinados

1 cup unsalted pecans or peanuts

1/2 cup real maple syrup

1/2 tablespoon cold unsalted butter, diced

1. Preheat the oven to 375 degrees. Line two baking sheets with parchment paper.

2. Place the nuts in a bowl, pour the maple syrup over them, and toss to coat. Spread the nuts evenly on one of the baking sheets and scatter the butter pieces on top. Bake for 10 minutes. Stir to make sure all the nuts are coated with syrup and bake for 10 more minutes, or until they are browned and the syrup is bubbling and has darkened and thickened to the consistency of caramel.

3. Immediately, before the caramel hardens, scoop the nuts off the baking sheet with a metal spatula or slotted spoon and place them on the other lined baking sheet, keeping the pieces as separate as you can; they will try to clump and stick together. Cool completely.

Shrimp Cocktail Pacifico

Coctel de Camaron del Pacifico

1 pound medium shrimp, peeled and deveined

1 cup ketchup

5/4 cup freshly squeezed lime juice

1 tablespoon Worcestershire sauce

1 teaspoon Maggi sauce or soy sauce

2 tablespoons olive oil

1/4 cup finely chopped white onion

1 jalapeno or serrano chile, halved, seeded if desired, and finely chopped, or to taste

1/2 cup coarsely chopped pimiento-stuffed olives

1/2 cup seeded and chopped ripe tomato

2 tablespoons chopped fresh Italian parsley

2 tablespoons chopped cilantro leaves

1 teaspoon dried oregano, preferably Mexican, or 1/4 teaspoon finely chopped fresh

1/4 teaspoon kosher or coarse sea salt, or to taste

1 ripe Hass avocado, halved, pitted, meat scooped out, and cubed

Tortilla chips, store-bought or homemade (below), or saltine crackers

1. Bring a large pot of salted water to a rolling boil over high heat. Add the shrimp and cook for 1 minute. Immediately drain the shrimp, and let cool.

2. In a large bowl, combine the ketchup, lime juice, Worcestershire sauce, Maggi sauce, and olive oil. Add the shrimp and toss to combine. Add the onion, chile, olives, tomato, parsley, cilantro, oregano, and salt and mix gently until well blended. Cover and refrigerate for at least 30 minutes, or up to 12 hours.

3. When ready to serve, stir the avocado into the shrimp cocktail. Serve with tortilla chips.

MEXICAN COOK'S TRICK: Fresh shrimp are always tastier, but most shrimp is sold frozen or frozen thawed. The good news is that shrimp freezes well and comes out of the thawing process in great shape. However, once thawed, it should be used as soon as possible. Shrimp should look plump and firm and have no "fi shy" smell. If you buy them with the shell and tail on, they hold their texture better and you can use the shells to make a lively broth. Thaw frozen shrimp under a stream of cold running water or in the refrigerator--never thaw them with hot water, in the microwave, or at room temperature.

Tortilla Chips, Crisps, or Tostadas

Vegetable oil

6 corn tortillas (5-6 inches in diameter), store-bought or homemade, cut into wedges or shapes for chips or crisps, left whole for tostadas

1/4 teaspoon kosher or coarse sea salt, or to taste

TO FRY:

1. In a large deep skillet, heat 1/2 inch of oil over medium-high heat until hot but not smoking--a tortilla piece dipped in the oil should bubble around the edges.

2. Add the tortilla pieces in small batches and fry, turning once, until they are a rich golden brown and nicely crisped.

3. For crisps and chips, cook for 20 to 30 seconds per side; cook tostadas one at a time for 1 1/2 to 2 minutes per side. Remove with a slotted spoon and drain on paper towels.

4. Sprinkle immediately with salt so it will stick to the surface.

TO BAKE:

1. Preheat the oven to 350 degrees.

2. Lightly grease a baking sheet.

3. Place the tortilla pieces (or whole tortillas) on the baking sheet.

4. Gently brush the tops with oil and sprinkle with salt.

5. Bake for about 20 minutes, stirring and flipping them occasionally, until golden brown and crispy. Let cool.

Homemade Corn Tortillas

2 cups corn tortilla flour or instant corn masa flour, such as Maseca

Pinch kosher or coarse sea salt

About 1 5/4 cups water

1. Set a comal, a flat griddle, or a cast-iron skillet over medium heat for 8 to 10 minutes, until thoroughly heated. (If the pan isn't hot enough, the tortillas will stick to it.)

2. Meanwhile, cut two circles about the size of the tortilla press plates (or at least 6 inches in diameter if using a rolling pin) out of thin plastic bags, such as produce bags from the grocery store; do not use plastic wrap.

3. In a large bowl, mix together the flour, salt, and water and then knead in a circular motion until the dough feels smooth and without lumps. It shouldn't be wet or sticky but nice and moist. If it feels coarse when you gather the dough together, add a bit more water. Masa dries out fast, so keep it covered while you make the tortillas.

4. Roll a piece of the dough in the palm of your hand into a ball about 11/2 inches in diameter. Place one of the plastic circles on the bottom of the tortilla press and place the ball on top. Place the other plastic circle on top of the ball and clamp down the press to make a flat disk, jiggling the press a little as you get to the bottom (this makes for a rounder tortilla). It should be about 5 inches in diameter and about 1/8 inch thick. Alternatively, you can place a ball between plastic sheets or parchment paper and roll out the tortillas with a rolling pin.

5. Open the press, check the tortilla for dryness (see Mexican Cook's Trick), and add water to the dough if needed. Remove the plastic on top of the tortilla, then lift up the bottom piece of plastic, with the tortilla, with one hand and peel the tortilla away from the plastic with the other hand. Keep at least half of the tortilla off your hand to make it easier to transfer it swiftly to the hot pan.

6. Place the tortilla on the hot surface and don't touch it for 30 seconds--even if it doesn't lie completely flat, resist the temptation to fiddle with it! Cook until you can easily lift it with a spatula, about 40 seconds to 1 minute; it should be opaque on the cooked side. Flip and cook for about a minute longer, until it has begun to get brown freckles. Flip once more. After 10 to 15 seconds, the tortilla should puff like pita bread, if not all over, at least in one area. If it is not puffing, gently tease it along by poking it in the center with the tip of your finger. Once it puffs, let the tortilla continue cooking for another 15 to 20 seconds, so that it cooks all the way through. That extra cooking is what makes the difference between stiff tortillas and those that are toothy, tender, and pliable.

7. Transfer the cooked tortilla to a clean kitchen towel or a cloth-lined tortillero (a tortilla basket, which looks just like a bread basket) and cover to keep warm while you make the rest of the tortillas.

MEXICAN COOK'S TRICK: The masa has to be as soft and smooth as Play-Doh. This has less to do with the kneading--which takes under a minute--than with the amount of water. The measurement given on most bags for corn tortilla flour is too low. Here I give you the measurement that works for me. Things will vary, however, according to climate and ingredients. One way to tell if your masa needs more water is to take a look at the first tortilla after you have pressed it out. If the edges seem cracked and rough, you need more water. The tortilla should be smooth and even along the edges, not at all ridged.

Chunky Guacamole

2 ripe Hass avocados, halved, pitted, meat scooped out, and coarsely mashed or diced

3 tablespoons chopped white onion

2 tablespoons coarsely chopped cilantro (leaves and top part of stems)

2 tablespoons seeded (if desired) and finely chopped jalapeño or serrano chile, or to taste

2 tablespoons freshly squeezed lime juice, or to taste

1 teaspoon kosher or coarse sea salt, or to taste

1. Gently mix all the ingredients in a bowl or mash in a molcajete (a Mexican mortar and pestle), taste and adjust the seasonings, and serve.

Shredded Pork in Ancho-orange Sauce

Chilorio

3 pounds boneless pork butt (shoulder) or loin, preferably with some fat, cut into 2-inch chunks

1 1/4 cups freshly squeezed orange juice

11/4 cups water

11/4 teaspoons kosher or coarse sea salt, or more to taste

4 ancho chiles (2 ounces), rinsed, stemmed, and seeded

1/2 cup coarsely chopped white onion

4 garlic cloves

1/2 cup chopped fresh Italian parsley

1 teaspoon dried oregano, preferably Mexican

1/4 teaspoon ground cumin

1/4 teaspoon freshly ground black pepper, or to taste

2/3 cup apple cider vinegar

3 tablespoons vegetable oil

16 flour tortillas, warmed

1. Place the pork in a heavy 12-inch skillet or Dutch oven. Add the orange juice, water, and 1 teaspoon of the salt and bring to a boil over high heat. Reduce the heat to medium and simmer for 40 to 45 minutes, or until most of the liquid has cooked away and the meat is lightly browned and has rendered most of its fat. Set aside to cool.

2. Meanwhile, place the chiles in a bowl, cover with hot water, and soak for 10 to 15 minutes, until softened.

3. Place the chiles, along with 11/2 cups of their soaking liquid, in a blender or food processor, along with the onion, garlic, parsley, oregano, cumin, the remaining 1/4 teaspoon salt, the pepper, and vinegar and puree until completely smooth.

4. When it is cool enough to handle, shred the pork with your hands or two forks and place it and any juices in a large bowl.

5. In the pot in which the meat was cooked, heat the oil over medium heat. Pour in the chile puree, bring to a simmer, and simmer for 8 to 10 minutes, stirring often, until thickened and darkened. Toss in the shredded meat and juices and cook until the meat has absorbed most of the chile sauce, 20 to 25 minutes. Taste for salt.

6. Serve the meat rolled up in the warm flour tortillas or with the tortillas on the side.

MEXICAN COOK'S TRICK: Although chilorio is traditionally made with pork, you can also make it with chicken breasts, legs, and/or thighs. Be sure to use chicken with skin and bones for the most flavor.

Charro Beans

Frijoles Charros

6 ounces bacon, chopped

8 ounces Mexican chorizo, casings removed, chopped

1/2 cup chopped white onion

1-2 jalapeño or serrano chiles, halved, seeded if desired, and finely chopped

8 ounces ripe tomatoes, cored and chopped

5 cups Simple Beans from the Pot, plus 1 cup cooking liquid, or 5 cups canned beans, rinsed and drained, plus 1 cup water

Kosher or coarse sea salt (optional)

1. Cook the bacon in a large skillet over medium-high heat until it is lightly browned and starting to crisp, 3 to 4 minutes. Add the chorizo and cook, using a wooden spoon or spatula to break it into smaller pieces, until it starts to brown and crisp, about 4 to 5 minutes.

2. Add the onion and jalapeño(s), mix well, and cook until they soften, 2 to 3 minutes. Add the tomatoes and continue cooking, stirring occasionally, until they are thoroughly softened, 4 to 5 more minutes.

3. Add the beans and their liquid, stir well, and reduce the heat to medium. Cook until the beans are moist but no longer soupy, 8 to 10 more minutes. Taste and add salt if needed. Serve hot.

MEXICAN COOK'S TRICK: Use your favorite Mexican chorizo or any fresh uncooked Latin-style chorizo, or even Italian sausage, spicy or not. You can also use turkey or chicken bacon and chorizo if you want to avoid pork; however, you may need to add a tablespoon or two of vegetable oil as the beans cook, since these meats are significantly lower in fat.

Simple Beans From The Pot

Frijoles de Olla

1 pound (about 21/2 cups) dried black or pinto beans

1/2 large white onion

1 tablespoon kosher or coarse sea salt, or to taste

2 cilantro sprigs or 3-4 fresh epazote leaves (optional)

1. Rinse the beans in cold water, pick them over, and drain. Place them in a large pot or casserole and cover with at least 3 inches of water. Add the onion and bring to a rolling boil over high heat. Reduce the heat to medium-low and cook at a happy simmer, partially covered, until the beans are cooked through and soft, 11/4 to 11/2 hours, depending on their age.

2. Add the salt and cilantro, if using, and cook for 15 minutes more, or until the beans are so soft that they come apart if you hold one between your fingers, and the broth has thickened to a soupy consistency. If the beans are not quite there and the broth is drying out, add more water.

3. Remove the onion and herbs with a slotted spoon before serving the beans.

MEXICAN COOK'S TRICK: Make a delicious bean puree by combining 5 cups cooked beans with 1 cup of their liquid (or 5 cups rinsed canned beans plus a cup of water or chicken broth) and salt to taste in a blender or food processor and pureeing until entirely smooth.

Impossible Chocoflan

Butter for the molds

1 cup cajeta or dulce de leche

CAKE

8 tablespoons (1 stick) unsalted butter, at room temperature

5/4 cup sugar

1 large egg, at room temperature

5/4 cup all-purpose flour

1/3 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon baking soda

Pinch of kosher or coarse sea salt

5/4 cup buttermilk

FLAN

1 14-ounce can sweetened condensed milk

1 12-ounce can evaporated milk

4 large eggs

1 teaspoon vanilla extract

1/2 cup coarsely chopped pecans, lightly toasted, for garnish

1. Preheat the oven to 350 degrees. Butter twelve 4-ounce ramekins.

2. Drizzle a generous 1 tablespoon of the cajeta over the bottom of each mold. Set aside.

3. TO MAKE THE CAKE: In a large bowl, beat the butter with an electric mixer at medium speed until creamy, about 3 minutes. Add the sugar and continue beating until fluffy, about 2 more minutes. Add the egg and beat until well blended.

4. Sift together the flour, cocoa, baking powder, baking soda, and salt into a medium bowl. With the mixer on low, beat half the flour mixture and then half the buttermilk into the butter mixture, scraping down the sides of the bowl as needed. Repeat with the remaining flour mixture and buttermilk, beating until thoroughly mixed and fluffy. Set aside.

5. TO MAKE THE FLAN: Combine the condensed milk, evaporated milk, eggs, and vanilla in a blender and blend until smooth. Alternatively, whip together vigorously in a large bowl with a wire whisk.

6. Spoon 2 heaping tablespoons of the cake batter into each ramekin, filling them two-thirds full. Gently pour the flan mixture on top of the cake batter, filling the ramekins to just below the rim. The contents of the ramekins will look messy, with bits of the cake batter floating in the flan mixture. Don't worry, that is the way it should look.

7. Place the ramekins in a large baking pan or dish at least 1½ inches deep. Pour enough hot water into the pan to reach halfway up the sides of the ramekins. Cover the pan with aluminum foil and seal tightly.

8. Carefully place the pan in the oven and bake for 50 to 55 minutes, or until the surface of the cakes feels firm and a toothpick inserted into the center comes out clean. Carefully open the aluminum foil to check--the steam from the pan will be very hot. Remove the baking pan from the oven and remove the aluminum foil.

9. When the ramekins are cool enough to handle, remove them from the water bath (I use sturdy tongs) and let cool completely on a wire rack. Cover each ramekin with plastic wrap and refrigerate for at least 2 hours before serving.

10. When ready to serve, remove the chocoflans from the refrigerator and remove the plastic wrap. The flans won't look their most beautiful before you unmold them, but don't worry! Run the tip of a knife around the edges of a ramekin, place an inverted plate on top, and flip. Give the flan a few seconds to drop onto the plate, or hold the mold and plate with both hands as you give it a nice shake. Remove the ramekin and drizzle any cajeta remaining in the mold on top of the flan. Repeat with the remaining chocoflans, garnish with the chopped pecans, and serve.

Spinning Top

Trompo Zacatecano/p>

Kosher or coarse sea salt for coating the rim of the glass

1/4 fresh lime

3-4 ice cubes

2 ounces (5/4 cup) mezcal or tequila

5/4 cup grapefruit soda, such as Fresca

1/4 cup pineapple juice

1-2 fresh mint leaves

1. Spread the salt on a small plate. Rub the lime wedge around the rim of a glass and gently dip it into the salt to coat.

2. Add the ice cubes to the glass, then pour in the mezcal, grapefruit soda, and pineapple juice; stir gently. Tear the mint into several pieces and drop the pieces into the glass, stirring gently so they release their flavor into the drink. Serve.

Beer Mexican-Style

Michelada

Kosher or coarse sea salt

1 lime wedge

Ice cubes (optional)

2-3 tablespoons freshly squeezed lime juice

1 cold 12-ounce beer, preferably Mexican

FOR A MICHELADA ESPECIAL

Dash of hot sauce, like Tabasco, Cholula, or Valentina or a combination

Dash of a salty sauce, like soy sauce, Worcestershire, or Maggi

Pinch of kosher or coarse sea salt

Pinch of freshly ground black pepper

1. Place a beer mug in the freezer for a couple of hours or until chilled.

2. Spread the salt on a small plate. Rub the rim of the mug with the lime wedge and dip the rim gently into the salt to coat. Place a couple of ice cubes, if using, in the mug.

3. Add the lime juice, then pour in the beer. Or, if making a Michelada especial, add the optional ingredients to taste, along with the lime juice, to the chilled mug. Stir lightly, then pour in the beer.