Have some leftovers?
Need a good breakfast meal?
Good, because I have one!
I was watching PBS a few weeks ago
and they were featuring Pati's Mexican Table.
If it's Mexican, I'm in!!!
This is the original recipe,
Naturally, I only had a few of the ingredients,
but hey, I can improvise!
OK, here goes...
Filling Ingredients:
3 medium potatoes, boiled. Cool, and cut into cubes (skins on or off, your choice)
about 1/2 pound cooked pork roast, minced
1 small onion, minced
3 or 4 ribs of celery, minced (use some leaves too)
2 roma tomatoes, seeds removed and minced
(after mincing I put them into a strainer to drain off the liquid)
oil for sautéing (3 turns of the pan)
oil for frying ( about 1")
about 12 corn tortillas
Seasonings, I used salt, lemon pepper, mexican oregano and cumin
Directions:
Sautee onions, celery and tomatoes in oil about 5 minutes.
Add pork roast.
Heat roast/veggie mixture about 4 minutes.
Add potatoes.
Mash everything together with your potato masher or a large spoon.
You now have something that resembles hash.
Remove from heat.
Fan your tortillas on a plate, dome with another plate and warm in microwave for about 4 minutes.
Now we're ready to roll!!!
Spread a few tablespoons of the potato, veggie, meat mixture on the tortilla and roll up cigar style.
Secure end with a toothpick.
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| Securing, safety pin style |
Patti suggested picking 2 together. I tried that the first time.
Second time I ran a tooth pick through them each individually.
This time I used the toothpick like a safety pin, worked much better! |
| Frying, cast iron style |
Fry them up in about 1' of hot oil, (about 350 degrees), turning once, until they're lightly browned.
Use tongs to remove from pan.
When you're removing them from the pan, tilt slightly to drain off the excess oil.
Place on a paper towel lined platter.
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| Draining on vintage platter |
You can also bake these.
Temps here are still in the 100's plus, so baking is not an option right now.
Temps here are still in the 100's plus, so baking is not an option right now.
These are yummy hot or cold.
I package them up 3 to a zip baggie, makes 4 breakfast meals.
If you are eating these at home, try dipping in some sour cream and salsa, even better!
Tomorrow I'm off to get this hair cut.
17" of ponytail is more than enough for Locks of Love!
New do in the works!!!
Nathan says "hi" to everyone, he's missing our cooking together!
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| The next Iron Chef? Till next time, Bonjour |
