Yum!! These are so good you won’t miss the meat!!! I choose to bake mine to make them a bit healthier – feel free to fry them if you wish.
- 1 1/2 lbs potatoes
- 2 large poblano chile
- 2 tbsp unsalted butter or vegetable oil
- 16 ozs sliced white mushrooms
- Salt and pepper
- 20 corn tortillas
Place potatoes in a large pot, and add cold water to cover by 2 inches. Bring to a boil over high. Reduce heat to medium-high, and simmer until potatoes are tender when pierced, 35 to 40 minutes.
While potatoes simmer, cook poblano directly over a medium flame of a gas stovetop, or under broiler, turning occasionally, until skin is charred and blistered, 11 to 12 minutes. Place chile in a small bowl, and cover with plastic wrap; let steam 20 minutes.
Melt butter or oil in a large, skillet over medium-high. Add mushrooms; stir to coat, and cook, stirring occasionally, until mushrooms are tender and liquid has evaporated, 5 to 6 minutes.
Drain potatoes, and let cool slightly, about 20 minutes. Peel potatoes with a sharp paring knife; transfer to food processor. Add peppers and mushrooms and pulse to chop until smooth.
Preheat the oven to 425 and spray a baking dish with oil.
Steam tortillas slightly. Then put 1/4 c or so of the mushroom mixture in the tortilla and roll, placing in the prepared baking dish. When finished spray with oil and bake for 20 – 25 minutes until crispy on the outside and heated through.
Top with salsa and avocado.
Nopalito cookbook is full of authentic Mexican recipes! This potato and chorizo filling can also be used in sopes or gorditas. I made it on a weeknight so corn tortillas were perfect!
- 2 c Yukon gold potatoes, diced
- 1 lb chorizo, casing removed
- Corn tortillas
- Romaine, chopped
- Quesa Fresca, crumbles
- Scallions, chopped
- Cilantro, chopped
- Salsa (recipe below)
Boil potatoes until al dente, 6 – 8 minutes. Drain and cool.
In a large skillet cook the chorizo and potatoes, breaking up the chorizo with a wooden spoon. Cook until the potatoes are crispy, add oil if the pan starts to get dry.
Heat the tortillas in the microwave wrapped in moist towel.
Add chorizo to the warm tortillas, romaine, cilantro, scallions, cheese and salsa.
Serves 4 – 6.
Salsa de Arbol
- 1 tbsp olive oil
- 1/4 c Arbol chilies, stemmed
- 12 oz canned, diced tomatoes and juices
- 1 tomatillo
- 2 tbsp white vinegar
- 1 clove garlic
Heat a small pan over medium heat, add chilies and toast about 20 seconds until bright orange.
Add all ingredients to a blender and purée until smooth.
This Tacos are the ultimate comfor food – stuffed into a crispy shell – ok mine got a little too crispy, but they were delicious. Just bake tortillas at 350 in an inverted cupcake pan sprayed with olive oil.
1/2 lb Yukon Gold potatoes
1 lb Mexican chorizo, casings removed
1 c finely chopped white onions
1 finely chopped jalapeño chile
2 tsp olive
Your fav taco fixinga
Put the potatoes in a pot of salted watee and bring the water to a boil over high heat. Cook 10 to 15, until just tender. Drain and cut the potatoes into 1/2-inch cubes.
Cook, stirring and breaking up the chorizo slightly, until it’s completely cooked and lightly browned, about 15 minutes. Add the onions and chile, along with a teaspoon or two of oil if your chorizo hasn’t rendered much fat, and cook, stirring and scraping, until the onions are translucent and soft, about 8 minutes.
Add the potatoes and 1/4 teaspoon of salt, and cook until the potatoes are hot all the way through and have absorbed some chorizo flavor, about 10 minutes.
Serve alongside 12 warm corn tortillas and top with your fav taco fixings.
This is the best thing that ever happened to left over mashed potatoes!
2 c mashed potatoes
1 c cheddar cheese
1/2 c chopped green onions
1 c flour
2 tsp baking powder
2 eggs, lightly beateb
1/2 c – 1 c milk
Combine ingredients in a bowl and stir to combine. Start with 1/2 c milk and depending on how thick the mixture is add more – you want it slightly thicker than normal batter.
Cook in the waffle iron u too crispy.
Tops with sour cream, chives and a little cheese.
Another winner from Skinny Taste. These veggie tacos have a little Indian spice – oh so good!
3 1/2 c cauliflower, cut into 1 inch florets
1 medium russet potato, peeled and cut into 1/3 inch cubes
3 cloves garlic, minced
2 tbsp olive oil
1 1/2 tsp tumeric
1 1/2 tsp ground cumin
1/4 tsp red pepper flakes
1 tsp salt
1/2 c cilantro
1 1/2 tsp lime juice
1/4 tsp salt
8 corn tortillas
1/4 greek yogurt
1/4 red onion, sliced thin
Preheat oven to 450.
Combine cauliflower, potatoes and garlic in a bowl. Whisk together olive oil, tumeric, cumin, pepper flakes and salt. Toss with cauliflower and spread on a baking sheet. Bake until browned 20 – 25 minutes, stiring several times.
In a mini chopper combine Cilantro, jalapeño, lime juice and salt, process till combined.
For the tacos: heat the tortillas for 3 min wrapped in a damp towel in the microwave. Fill with potato mixture, chutney, yogurt and onions.
This is from Skinny Taste – its so yummy you’ll never believe it’s health!!
2 russet potatoes, washed and dried
1 small head of cauliflower, stem removed cut into florets
1 1/2 c chicken broth
1 1/2 c 1% reduced-fat milk
Salt and pepper
1/2 c light sour cream
10 tbsp reduced-fat shredded sharp cheddar cheese
6 tbsp chopped chives, divided
3 slices bacon, cooked and crumbled
Preheat oven to 400. Pierce potatoes with fork and bake for 1 hour until soft. Coursley chop when cool enough to handle.
Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot.
In a large pot over medium heat, add chicken broth, milk, potatoes and bring to a boil. Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.
Remove from heat. Ladle 1 cup soup into each bowl. Top each serving with 2 tbsp cheese, remaining chives, and bacon.
Those crazy geniuses at F&W did it again! This is genius, delicious and like all waffles freeze well for future emergency dinners, which we have a lot of now that both boys are in school. They take a little time, but like I said the pay off it two fold – amazing delicious and future insta-meal! This is a great use of the shredding tool on your food processor!
2 lbs of yukon gold, grated and squeezed dry with your hands or a towel
2 large eggs, lightly beaten
3 TBSP flour
1 1/2 tsp salt
1 tsp baking powder
1 c shredded cheddar cheese, plus more for topping
3 TBSP melted unsalted butter
6 – 8 slices crispy bacon,crumbled
1/3 c chopped chives, plus more for topping
6 green onions, chopped, for topping
Sour cream, for topping
Heat waffle iron on highest setting
Combine flour, salt and baking soda. Whisk in eggs and butter. Stir into potatoes with cheese, chives and bacon until well combined. Set aside.
Scoop about 1/3 c on to iron and cook until crispy.
Top with sour cream, cheese, bacon, onions and chives. I served it with a bunch of pickled veggies, a salad would also be a great accompaniment.
Freeze any leftovers for a quick dinner.
This is the ultimate comfort food, crispy potatoes, spicy chorizio and eggs! Top with your fav hot sauce, cheese and green onions.
4 small potatoes
8 oz chorizo, sliced thin
1 onion, sliced thin
Salt and pepper
Green onions, sliced thin
Sliced black olives
Preheat oven to 375.
In a pot, cover potatoes with water, and bring to a boil. Cook for 20 minutes or so until a knife easily pierces them. Drain and cut into bite size pieces.
In a large non-stick skillet, heat 1 tsp oil, add onions and chorizo, cook until soft and slightly browned, remove from pan. Add a little more oil and cook potatoes over medium heat, season with salt, pepper and aleppo. Cook until evenly browned.
In a cast iron skillet, combine onions, Chorizio and potatoes in an cast iron or oven proof skillet. Crack eggs over mixture and bake 10 – 15 minutes until eggs are cooked to your liking.
Serves with green onions, cheese and hot sauce.
This one is from Patricia Wells’ Bistro Cookbook. It is amazing, but a LOT of work. I have a huge non-stick skillet and had to do 3 batches of potatoes. Thee recipe is amazing, so it’s worth the work.
2 lb potatoes, sliced thin
4 TBSP butter
Salt and pepper
3 cloves of garlic, minced
4 TBSP parsley, chopped
Preheat oven to 400.
In a large skillet melt the butter over medium high heat. Add a layer of potatoes, sprinkle with salt and cook them until crispy, flip over and repeat. Using tongs transfer them to a cast iron skillet. You want to make layers of potatoes, so do one layer then top with the next. Repeat until all the potatoes are cooked. Press down on the cake and place in the oven.
Bake for 20-25 minutes until nicely browned. Place little bits of butter on the sides on the pan allowing to melt, turn on stove if needed. Then carefully flip onto a plate. Top with garlic and parsley.
I found these tiny Peruvian potatoes at the farmers market and ha to try them! I tossed the with a little oil and some
Spices and roasted them – they turned out perfect! Hope I can find some this week.
1/2 lb mini potatoes
1 TBSP grape seed oil
1 tsp garlic powder
1 tsp salt
1/2 tsp cayenne powder
Preheat oven to 425.
Toss all ingredients together in a roasting pan.
Bake for 30 – 40 minutes until brown and cooked through.