Tag: Mexican
Tacos Dorados de Papa (Crispy Potato Tacos)
Tacos Dorados de Papa (Crispy Potato Tacos)
Fried potato tacos are popular in Mexico during Lent season and for vegetarians. These tacos can be either folded over or rolled like a taquito. If folding over, you will have to use 3 toothpicks to hold them shut. Fry them for 2 minutes a side until crispy. If you made potato taquitos, cover them with all of the toppings: cheese, shredded cabbage, pico de gallo, sour cream, and hot sauce. If eating as a taco, remove the toothpicks and load them up.
Equipment
- toothpicks
Ingredients
- 3 medium red potatoes peeled and cubed
- 1 tbsp butter
- salt and pepper to taste
- 6 small flour tortillas
- vegetable oil for frying
Toppings
- cabbage shredded
- queso fresco crumbled
- pico de gallo
- Mexican sour cream
- your favorite hot sauce
Pico de Gallo
- 1 medium tomato chopped
- 1/4 medium white onion chopped
- 1/2 cup cilantro chopped
- 2 serrano peppers finely chopped
- 1 tbsp lime juice
- 1 tsp salt
Instructions
Pico de Gallo
- Mix all of the ingredients together. Let chill in he refrigerator for an hour before serving.
Potato Tacos
- Boil the potatoes in salt water for 10 minutes until soft. Drain the water.
- Mash with a potato masher. Stir in the butter. Season with salt and pepper.
- Take 2 heaping tbsp of the potatoes and smear on the top half of a small flour tortilla.
- Fold over and hold shut with 3 toothpicks.
- You should yield 6 tacos.
- Heat up a 1/2” of vegetable oil in a sauté pan over medium high heat. Place the tacos in the oil, making sure to not overcrowd the pan.
- Fry for 2 minutes a side.
- Drain on paper towel.
Alambres
Alambres
Alambres are Mexican style beef kabobs. What sets these aside from a regular beef kabob is that there is a piece of bacon or pork belly touching each piece of beef. They can be either broiled or grilled; about 5-6 minutes a side depending on how well done you like your beef. Alambres are always served with tortillas, limes, a hot sauce, and guacamole.
Servings: 4
Equipment
- metal skewers
Ingredients
- 2 lbs top sirloin Cut into 1.5” cubes
- 1 tbsp vegetable oil
- 3 tsp salt
- 3 tsp black pepper
- 1/2 lb pork belly or bacon Cut into 1.5” pieces
- 1 large red bell pepper Cut into 1.5” pieces
- 1 large green or orange bell pepper Cut into 1.5” pieces
- 1/2 large white onion Cut into 1.5” pieces
Instructions
- Rub the beef with vegetable oil. Season with 2 tsp of salt and 2 tsp of black pepper.
- Season the pork belly with 1 tsp of salt and 1 tsp of black pepper. If using bacon, skip this step.
- Skewer up the beef, pork, peppers, and onions on metal skewers. Make sure that every piece of beef has an onion on one side and a piece of pork belly or bacon on the other. 4 pieces of beef on a skewer is plenty.
- Preheat your broiler or grill. The alambres will take 5 minutes a side.
Mexican Meatball Soup
Mexican Meatball Soup
There are many different ways and variations to making meatball soup. This particular recipe uses beef meatballs. 85% lean ground beef works the best. It’s not too lean and not too fatty. You can also use half beef/half pork, or all pork. You can add in a variety of vegetables to this in addition to potatoes. Carrots, roasted corn, zucchini, and squash are all suitable. Serve with a side of steamed rice.
Ingredients
Meatballs
- 1 lb ground beef
- 1 slice bread
- 1/4 cup milk
- 1 large egg
- 4 garlic cloves
- salt and pepper to taste
Meatball Soup
- 1 lb tomatoes
- 1/4 medium white onion
- 6 garlic cloves
- 1 tbsp vegetable oil
- 4 cups chicken stock
- 1 lb potatoes peeled and cut into small cubes.
- 1/2 cup cilantro chopped
Garnish
- green onion chopped
- queso fresco
Instructions
- Mix all of the meatball ingredients together.
- Roll the meat into balls a little smaller than golf ball sized. Set aside.
- Dry roast the tomatoes, onions, and garlic in a large pot. This will take 4-5 minutes.
- Add them to a blender or food processor.
- Purée.
- In the same pot, heat up vegetable oil over medium high heat. Pour in the tomato purée. Cook for 5 minutes.
- Pour in the chicken stock. Bring to a boil. Drop in the meatballs. Add in the potatoes.
- Simmer for 15 minutes. The meatballs will float to the top.
- Turn off the heat. Add in the cilantro. Season with salt and pepper.
