FOOD FROM MEXICO WITH POTATOES - RECIPES

RECIPES ALL INCLUDING POTATOES
Poultry
Beef & Pork
Fish
Vegetarian
Desserts
Side Items
Snacks
Appetizers
Soups
Salads
 
Asian
Italian
Mexican
French
German
Indian
Spanish
United Kingdom
United States
The World
 
Breakfast
Lunch
Dinner
 
 
MEXICAN FOOD WITH POTATOES INCLUDED : RECIPES
Mexican recipe section for lots of tasty recipes which include potatoes, find a whole new world of great food to savour.
 
Mexican Potato Pizza

* 2 tablespoons olive oil
* 2 onions, thinly sliced
* 3/4 pound chorizo, rough chopped
* 1 teaspoon minced garlic
* 4 small Yukon gold potatoes, boiled until tender, peeled and diced
* 1 tablespoon oregano, crumbled
* 1 1/4 teaspoons salt
* 1 teaspoon ground cumin
* 4 (12 or 14-inch) flour tortillas
* 12 ounces grated Monterey jack
* 1/4 cup bottled salsa
* Sour cream, for serving
* 1/4 cup chopped green onions
* 1/2 cup chopped cilantro leaves
* 1/4 cup thinly sliced roasted red peppers

Method

In a large skillet over medium-high heat, add the olive oil and, when hot add the onions and cook, stirring occasionally, until golden, 8 to 10 minutes. Add the chorizo and cook, stirring occasionally, for 5 minutes. Add the garlic and saute for 1 minute. Add the potatoes, oregano, salt, and cumin and cook, stirring occasionally, for 10 minutes, or until potatoes are golden brown. Set aside.

Preheat a grill to medium-high and line a large baking sheet with parchment paper. Preheat the oven to 400 degrees F.

Spread 1/2 cup of the cheese evenly over each of 2 tortillas. Top each tortilla with 1 of the remaining tortillas to form 2 sandwiches and place these on the grill. Grill, turning often and pressing with a spatula to remove any air pockets, for 12 to 15 minutes, or until golden brown and crisp on both sides. Transfer to the prepared baking sheet and top each of the "pizzas" with 2 tablespoons of the salsa, spreading with the back of a spoon. Divide the chorizo-potato topping evenly between the pizzas and sprinkle the remaining cheese evenly over the tops. Bake for 12 to 14 minutes, or until the cheese is melted and golden brown. Slice into wedges and serve, garnished with sour cream, green onions, cilantro and roasted red pepper slices.

 
 
 
Mexican Chicken and Potato Burrito

• 2 cups water
• 3 tablespoons butter plus 2 tsps., divided
• 1/4 cup milk
• 2 cups Mashed Potatoes, flakes
• 1/2 cup chopped onion
• 2 cups cubed cooked chicken, turkey or beef
• 1 (1.25 oz.) package taco seasoning mix
• 1/2 cup chunk style salsa
• 1/2 cup (2 oz.) shredded Cheddar cheese
• 8 (8-inch) flour tortillas, heated
• Shredded lettuce (optional)
• Additional chunky style salsa (optional)

Preparation

1. Bring water and 3 tablespoons butter to a rolling boil in medium saucepan. Remove from heat. Stir in milk and potato flakes with fork until well blended. Set aside.
2. Melt 2 teaspoons butter in medium skillet over medium heat. Add onion. Cook and stir until tender. Stir in chicken, taco seasoning mix and 1/2 cup salsa. Bring to a boil. Cook 2 minutes, stirring occasionally. Stir in cheese and prepared potatoes.
3. Spoon about 1/2 cup potato mixture down center of each warm tortilla. Roll up. Top with lettuce and additional salsa, if desired.


Yield: 8 burritos Prep Time: 15 min Cook Time: 16 min