Tag: Latin American
Potato Patties with Cheese
Potato Patties with Cheese
Potato patties are eaten year round in Mexico. They consist of mashed potato, cheese, and egg mixed together into a dough. They are then formed into patties, dredged in flour and lightly fried. The potato patties are sometimes topped with more cheese, tomato sauce, or canned tuna. The potato patties I made were topped with pico de gallo and served with grilled chorizo.
Equipment
- potato masher
Ingredients
- 1 1/2 lbs potatoes peeled and cubed
- 1/2 cup queso fresco
- 1/2 cup mozzarella
- 1 large egg beaten
- salt and pepper to taste
- 1/4 cup flour
- vegetable oil for frying
Instructions
- Boil the potatoes in salted water for 10 minutes until cooked through. Drain and cool.
- Mash the potatoes with a masher.
- Mix in the cheese, egg, salt, and pepper until a firm dough forms.
- Roll into 8 uniform balls.
- Form each ball into a patty and dredged in flour.
- Heat up 1/4 cup of cooking oil in a non-stick skillet. Add in the potato patties.
- Fry for 4 minutes a side until crispy. Drain grease on paper towels.
Tortilla Paraguaya
Tortilla Paraguaya
Tortilla Paraguaya is really more of a cheese omelette than an actual tortilla. The tortilla is made from eggs, flour, milk, and Paraguayan cheese. The batter is almost pancake-like in consistency but has more of a eggy spongy texture. They are eaten for breakfast and throughout the day as an accompaniment to meals and as a snack.
Ingredients
- 2 large eggs beaten
- 6 oz queso fresco or queso paraguayan, grated
- 2 green onions chopped
- 1 cup whole milk
- 1 cup flour
- salt to taste
- vegetable oil for frying
Instructions
- Mix together the cheese, green onions, and beaten eggs.
- Mix in the flour and milk until a batter forms. Season with salt.
- Heat up enough cooking oil to thinly coated the bottom of a griddle over medium heat. Scoop a large ladles worth of the batter onto the griddle.
- Cook for 2-3 minutes a side.
Pork Saltado Sandwich
Pork Saltado Sandwich
Typically when you hear saltado in Peruvian cuisine, you think of the stir fried beef and french fry dish, lomo saltado. This version uses stir fried pork with tomatoes and onion without the fries on top of a ciabatta roll; hence the birth of the pork saltado sandwich.
Ingredients
Pork Saltado
- 1 lb boneless pork loin or tenderloin cut into thin strips
- salt and pepper to taste
- 3 tbsp olive oil
- 3 garlic cloves minced
- 1 tsp ginger grated
- 1/4 cup aji amarillo paste
- 1/2 medium red onion sliced into big chunks
- 1 cup grape tomatoes
- 3 tbsp soy sauce
- 4 tbsp white wine vinegar
- 2 tbsp cilantro chopped
Sandwich
- 4 ciabatta rolls
- cilantro sprigs
Instructions
- Season the pork with salt, pepper, garlic, ginger, and aji amarillo paste.
- Heat up cooking oil in a sauté pan over high heat. Sauté the pork for 5 minutes.
- Add in the onions and tomatoes. Sauté for 1 minute.
- Add the soy sauce and white wine vinegar to the pan. Give it a stir.
- Turn off the heat and stir in the cilantro.
Sandwich Assembly
- Slice a bread roll in half. Scoop a heaping amount of the pork saltado on the roll. Top with sprigs of cilantro.
