Tacos De Papa

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When You Want CRUNCHY And SPICY Mashed Potatoes

Just kidding, I can’t imagine adding salsa to traditional mashed potatoes. It’s still the best way I can think of describing these taquitos de papa.

Ingredients

Tacos

  • 4 Potatoes
  • Stack Of Tortillas
  • Cabbage
  • Cream (optional)
  • Queso Fresco (optional)

 

Salsa

  • 2 Tomatoes
  • 3 Chiles De Arbol
  • Garlic
  • Cumin
  • Oregano

Peel, Chop And Boil The Potatoes

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You can always do the chopping and peeling after the potatoes are cooked but I find this way easier. Put them to boil while you work on the rest.

Different Salsas For Different Dishes

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You can’t just put any kind of salsa on these tacos. It’s like pairing wine with food. Grab your tomatoes and chiles. Place them in a pot with water covering the tomatoes about halfway. While the potatoes and the salsa stuff is cooking, prep the cabagge.

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Chop! Or Is It Slice?

I’ll admit I don’t really know the difference. Put the cabbage on a chopping board and start cutting away to make thin strands.

If your a fan of queso fresco like I am. Take a chunk of it and crumble to add to the tacos.

Mash Them Up

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By this time the potatoes should be done. Drain them and begin to mash until they are completely smooth. Don’t leave any lumps. Add salt to taste.

Blend And Hold Your Breath

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They make look tiny but don’t underestimate their power. Once the tomatoes and chiles are done its time to make awesome sauce!

Tip: Don’t inhale hot chile fumes.

This is where you add the Salt, Garlic, Cumin and Oregano. I grind my spices in a molcajete and then add to the blender.

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Prep The Tortillas

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Assuming you use store bought tortillas and they are cold coming out of your fridge, heat them up. I passed them quickly on the comal just enough to warm them up. Cold tortillas are brittle. You can always stick them in the microwave for a few seconds.

Press about a spoonful of the mashed potatoes into the tortillas with a little pressure. Almost like your icing a cake except your pressing down on it. Fold in half and set aside. Do this with a few of them and heat up a pan with oil.

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Fry The Tacos

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We have this really cool round disk thing with a space to fill with oil but you can use any frying pan. After the oil is hot enough place them in the oil and flip once you see the underside turning a caramel color.

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Time To Decorate Your Tacos

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I sorta burned a few of them…

It’s okay just means more crunch! Throw cabbage, some crema, salsa and sprinkle on the queso fresco.

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Buen Provecho! Enjoy!

Sorta Healthy Blue Corn Tamales

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Tamales Take Practice, Flavor And Love

You could say this recipe is a hybrid. In this guest recipe my sister used our traditional tamale recipe but swapped out a few ingredients for slightly healthier ones.

The reason I say it’s sorta healthy is because she used coconut oil instead of “manteca” or lard. Gather the family, this is a perfect time to gossip or catch up with each other while spreading the masa on the corn husks.

Ingredients

  • Dried Corn Husks
  • Baking Powder
  • Blue Corn Masa Mix
  • Chicken Broth
  • Coconut Oil
  • Canola Oil
  • Chile Ancho
  • Chile Cascabel
  • Chicken
  • Onion
  • Garlic
  • Cumin
  • Salt

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It’s All About The Broth

Grab a pot and place the chicken, water, garlic, onion and some salt to cook. It’s better to use chicken with the bone in. It’s more flavorful than boneless. While the chicken is cooking prep the chile.

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After toasting the 2 different chiles on the comal soak them in cold water. One adds the spicy flavor and the other a bright red color but I forgot which one does which.

Hydrate The Corn Husks

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Put the corn husks in a large container with water. You want them to be soft and pliable.

Pull The Chicken Apart

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Once the chicken is done separate from broth and pull apart. Careful it will be hot.

Blend The Chile

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After removing the stems from the soaking chiles place them in the blender with garlic, a dash of cumin, salt and some of the chicken broth.

Heat The Specified Chile Pan

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In our family we reserve a special pan that we use just for dishes that involve chile. The reason is “Carraspera.” This is that uncontrollable cough that happens when the chile is being fried.

Pour a small amount of canola oil and fry the chicken and chile in the pan. Stir, mix and make sure there is good ventilation in the room. The chile smell will be strong.

Mix The Masa

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Now comes the fun part. Mix the blue corn mix, a teaspoon of baking powder, about 3 large spoonfuls of coconut oil, broth, and salt to taste.

Mix and mash with hands for a good 5 minutes. A good consistency wont stick to the bowl if it does add some more blue corn. If it’s too dry there will be several cracks and you should add a bit more broth.

Spread The Masa

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This part might be the most difficult of tamale making. Grab a corn husk leaf and place it in the palm of your hand. Using a large mostly flat spoon grab the masa and begin spreading across. Try to distribute it evenly across.

Before I forget make sure you place the masa on the smooth side of the leaf. One side will have small ridges you can usually tell by feeling it or looking up closely.

Fill Them Up And Pack Everything In

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Fill the tamales with the chile and chicken mix. Fold the sides over and then the top. I love how our specified chile pan has no handle.

Stack Correctly

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tamal_24.jpgStack the tamales in a steamer with the open part facing upwards. Try to make a teepee shape when stacking.

My sister used a pressure cooker but you can use anything that will steam them. Depending on how many are being cooked it could take an hour or two.

We cooked about a dozen and they were done in about a hour and a half. You’ll know they’re done when the husk peels away from the masa. If it sticks leave it on there a little longer.

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Buen Provecho! Enjoy!

Chile De Molcajete

Put That Store-Bought Salsa Down

Make your own. This salsa recipe is super easy. And even if you haven’t developed tortilla flipping hands (can flip tortillas on a hot comal and not get burned) yet, just use tongs or a spatula.

Ingredients

  • 5 Jalapeños
  • 2 Small Tomatoes
  • 1 garlic clove
  • Salt to taste

You’re also going to need a molcajete or you can blend the ingredients in the blender, but that’s not as fun as manually grinding everything.

Use Fresh Ingredients

No preservatives here and besides you’re probably going to end up finishing this salsa by tomorrow. Trust me.

A Tostar On The Comal

Heat up your comal or pan to medium high heat and throw all the jalapeños and tomatoes on there. Abandon the garlic for now we won’t need that until later. Rotate those guys to where all sides all slightly burned. Use tongs in case you don’t have tortilla flipping hands.

Put Them In A Tiny Sauna

Place them in a bag while they’re still hot and tie it up. This will make the peeling process easier.

 

Grind The Ajo

While the tomatoes and jalapeños are in the bag sweatin’ it out, grind the piece of garlic in the molcajete. If you’re using a blender just blend all the ingredients together after the next step.

Peel, Peel, And Peel Again

I like to pour a bit of canola or corn oil on my hands to prevent them from getting super spicy from the jalapeños. Run the jalapeños under water for a couple seconds to peel more easily.

Grind It All Up

Throw everything in the molcajete and get to work grinding everything. Today we work out arms. It’s okay to take a small break in between. Remember this is gonna taste really good. Add a bit of salt and taste.

This Goes Great With Pretty Much Anything Except Cereal

Serve with Quesadillas or chips and watch it disappear.

 

If It Comes Out Spicy It’s Because You Were Mad

Chiles are strange some come out spicy others don’t. There’s no saying how spicy it will be or like my mom says if it comes out spicy that meant you were angry while making it.

Buen Provecho! Enjoy!