Potato Patties with Cheese Recipe / Tortitas de Papa con Queso

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Gorditas de papa2 
Potato patties are popular all over Mexico, eaten all year round, but more popular during Lent season, when they’re offered on the menus of small restaurants (“fondas”). They are usually eaten at lunchtime and made at home, either plain (potato only), with cheese, or mixed with canned tuna.
Some just fry them in oil, while others cover them in flour and dip them in beaten eggs before frying, but the cooking methods depend on the cook’s preference. The side dishes for potato patties are also diverse, the most common being tomato sauce, rice, beans, and a salad. Personally, I like the way my mother makes them: formed out of a mixture of potato and cheese, after which she lightly dusts them with flour, dips them in beaten egg, and fries them in Mazola oil. This is one of the many traditions that are passed down from generation to generation. So for this Lent season, I invite you to prepare these potato patties, I’m sure the kids will love them (and the grown ups too!).

  • 2 Large Potatoes (1 1/2 LB) unpeeled
  • 1 Cup Fresh Cheese Shredded.*
  • 1 Egg beaten
  • Salt and pepper to taste
  • 3 Tablespoon flour 
  • 3 Tablespoon Mazola Corn Oil
tortitas de papa6a

  • When you cook the potatoes unpeeled the pure will be less liquid. The potatoes will have an intense and sweet flavor.

  • You can use other type of cheese like cotija, panela, ranchero or even parmesan.
Tortitas de papa1Ab 1. Place unpeeled potatoes in a large pot, and cover with cold water. Cook at medium-high heat and bring to a boil. After bringing water to a boil, turn heat down to simmer until potatoes are tender for about 20 to 30 minutes, depending of the potatoes size. Do not over cook the potatoes because then you will have a “gummy” mashed potatoes. Potatoes will be ready when a knife can easily slip in and out of the potato.
2. Once potatoes are cooked, drain and wait until they are slightly cooked to handle and remove their peels with the help of a knife.
3. Place the potatoes in a large bowl and mash then with a potato masher until they are all soft and slightly creamy. DO not add any liquid.Tortitas de papa2Ab 4. Mix in the shredded cheese and the beaten egg. The mixture will be a little stiff. Before adding the salt and pepper taste the mashed potatoes, some cheeses are rather salty and maybe you don’t need to add more salt to the potato mixture. Mix well until you have a uniform mashed potato mixture.
5. Form the mixture into 1 3/4 inch diameter balls, form the patties by gently patting the ball with your fingers.
Tortitas de papa3Ab 6. Place flour on plate, dust both sides of the patties to coat. You can lay the patties on a tray while you finish coating all of them.
7. In a large skillet pour 2 tablespoons of Mazola corn oil. Heat over medium and fry the patties in batches, turning them occasionally, until golden brown, about 5-6 minutes. Add the rest of the Mazola corn oil and continue cooking the rest of the patties.
Tortitas de papa 4AB
8. Drain patties on a paper towel to absorb any excess oil.
Serve with salad and a tomato sauce. Or, like I do, with canned tuna and fresh tomatoes.
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Mazola corn oil makes your traditional recipes more delicious, and enhance the flavor that your family loves so much! Mazola corn oil not only makes your food more flavorful but it is also a healthy alternative to your heart as opposed to other saturated cooking oils. In fact, research studies have found that corn oil helps reduce cholesterol levels more than virgin olive oil. 54 healthy men and women participated in a study which demonstrated that eating food prepared with corn oil resulted lower levels of LDL cholesterol (bad cholesterol) as compared with total cholesterol when eating the same food prepared with extra virgin olive oil. Click here to see the study summary.This information is based on the analysis of corn oil and its comparison with other cooking oils performed by the USDA in 2013.
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Carne en su jugo - Meat cooked in its own juices

Carne en su jugo1 This recipe is from the State of Jalisco, where it is very popular and one of the most famous dishes from that State. Jalisco’s main city is Guadalajara, the State Capital, also known as the “Pearl of the West” in addition to being one of the largest cities in Latin American due to its dense population of more that 5 million people living in the city and metropolitan area. Maybe you have heard of Jalisco before because it is the birthplace of our world famous Tequila. But Jalisco is more than just Tequila, moreover it has an extensive gastronomy. The Jalisco’s gastronomy is celebrated for dishes like Birria, Pozole, Tortas Ahogadas, tamales, coachala, pacholas, tostadas tapatias, frijoles puercos, besides an endless number of salsas, just to mention a few. The city of Guadalajara is notorious for its bakeries which make some exquisite breads and a large number of them mostly made there like the sweet bread “picones”, or the cuajada breads , and a particular bread called “birote”, a bread very similar to the French baguette, that we use to make the “Torta Ahogada” sandwich; or as a table bread, according to the local bakers the subtropical weather plus the high altitude above sea level of the city is the reason why the birote can only be made in Guadalajara.

Super Spicy Salsa with Puya and Arbol Peppers

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Mexican Noodle Soup / Sopa de Fideos

Fideo Soup is one of the most traditional soup recipes in Mexico, and is usually part of the mid-day meal in Mexican homes and in small family restaurants called “Fondas”. If you go to a Latin market, you’ll find two types of “fideo”, the thinnest being called “Pelo de Angel” or Cambray  (“Angel Hair"). Although the noodles in Mexico are similar to Italian spaghettis, fideos are usually not that long; the makers break them into smaller pieces and sell them that way, so that the noodles will fit into an average spoon. Some fideos are still sold in longer, twisted, strands, which must be broken into pieces before cooking.

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Tamales Masa harina3

Oh, the Holidays! So much to do, and so little time to enjoy. And while cooking this month, a series of emails messages were exchanged to help a fellow blogger in her pursuit of preparing the traditional tamales during this time of the year. The subject of the emails was about the dough for making the tamales. People familiar with making tamales outside México will use the corn flour made specially for Tamales, the one sold by “Maseca” in a 5-pound paper package. This corn flour is a good substitute if fresh corn dough (masa) is not available. But, what happens if you can’t find that type of flour and the only one available is the one sold for regular tortillas? The regular maseca for tortillas is also a good alternative for making tamales, but you will need to take good care to mix the right amount of ingredients to achieve the consistency needed to cook tamales.

20 Mexican Game Day Recipes

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