Mexican Monday

#FoodieExtravaganza: Enchiladas

~ lk529 ~ 5 Comments

foodieextravaganza-300April is here and with it another Foodie Extravaganza! This month Camilla from Culinary Adventures with Camilla told us to make some enchiladas. 

It has been 13 months since I’ve participated with this group but I couldn’t turn down enchiladas! I mean, how could I!? My husband and I had a fun culinary routine of Mexican Mondays which held strong for at least 5 years. And to this day, when I do put Mexican cuisine on our weekly menu, I let it fall on a Monday. Mexican Monday allows way more versatility than Taco Tuesday.

My Honey Lime Chicken Enchiladas are a family favorite, and my go-to dish for bringing to friends after having a baby or a deployment. I had to come up with something different for today’s post and somehow my mind wandered to one of our favorite Mexican places in Ohio, Abuelo’s. We didn’t realize it at the time, but Abuelo’s is evidently a chain restaurant, but we still liked it! My favorite dish were their Spinach Enchiladas, so that’s what I have for you today. My husband couldn’t stop raving about them and has declared them a strong competitor to the previously mentioned Honey Lime Chicken Enchiladas.

Spinach Enchiladas

Ingredients:

  • 10 oz bag frozen spinach
  • 2 strips center cut bacon, diced
  • 1 1/2 C diced mushrooms
  • 1/2 small onion, diced
  • 1/4 bell pepper, diced
  • 2 cloves garlic, minced
  • 1 1/2 tsp diced chipotle peppers in adobo
  • 2 tsp salt
  • 1/2 tsp black pepper
  • 4 oz Velveeta cheese, cubed
  • 3 oz cream cheese
  • 1 C frozen corn
  • 6 taco sized flour tortillas
  • 1 10 oz can green enchilada sauce
  • 3 handfuls shredded Mexican blend cheese

Steps:

  1. Microwave the spinach according to package instructions.
  2. In a large skillet cook the bacon until crispy. Add in the mushrooms, onion, pepper, garlic, and chipotle peppers and cook until tender. Season with S+P.
  3. Add the cheeses and cook until melted. Stir in the corn and cooked spinach.
  4. Preheat oven to 350 degrees F. Lightly grease a casserole dish.
  5. Divide the spinach mixture onto the tortillas, rolling them up and placing them seam-side down in the prepared casserole dish. Top with the enchilada sauce and the cheese. Bake 25-30 minutes until bubbly and the cheese is melted.

This recipe is modified from mollypaul at http://www.geniuskitchen.com/recipe/abuelos-spinach-casserole-112480*

Spinach Enchiladas for #FoodieExtravaganza from Sew You Think You Can Cook

Be sure to check out these other creative enchilada recipes:

If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

#BundtBakers: Untraditional Bundts

~ lk529 ~ 12 Comments

4ae7b-bundtbakerspost#BundtBakers is a group of bundt loving bakers who get together once a month to bake bundt cakes with a common ingredient or theme.

Except that this month, Colleen of Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice is breaking that mold and challenging us to think outside of the bundt pan. To bake something in our favorite cake pan that isn’t cake!

I didn’t know if I was going to sign up for this one given my summer blogging break but one of my best friends from college shared a Facebook video with me. Her timing couldn’t have been more perfect! The video was for a fajita bundt cake. Yes. Fajitas. In a bundt. It looked so fun, we just had to try it!

Picture your bundt cake. But instead of a rich cake center, imagine fajita seasoned chicken and veggies. Instead of a cake crust to cut through, imagine tortillas. And instead of frosting and sprinkles, imagine sour cream and cilantro.

The dinner was so fun and would definitely be a show stopper for company.

Chicken Fajita Bundt Cake (cut) for #BundtBakers from Sew You Think You Can Cook

Chicken Fajita Bundt Cake

Ingredients:

  • 3 chicken breasts, sliced
  • 2 bell peppers, sliced
  • 1 onion, sliced
  • 2 tbsp fajita seasoning
  • 2 tbsp olive oil, plus more for greasing the pan
  • 1 tbsp salt
  • 9 flour tortillas
  • 1 1/2 C shredded Mexican blend cheese
  • 2 tbsp fresh cilantro, chopped
  • 1 tomato, diced
  • 1 C sour cream
  • 1 lime

Steps:

  1. Preheat oven to 400 degrees F.
  2. On a large rimmed baking sheet, toss together the chicken, bell peppers, onion, fajita seasoning, olive oil, and salt. Bake 30 minutes.
  3. Reduce oven temperature to 360 degrees F.
  4. Brush a bundt pan with olive oil. Tuck 5 tortillas into the pan, add the remaining 4 tortillas behind the first layer. Put half of the cheese into the tortilla-lined bundt pan. Top with the cooked chicken mixture, tomato, cilantro, and remaining cheese.
  5. Press tortillas over the cheese. Bake 25 minutes.
  6. Flip out the fajita cake.
  7. Mix sour cream with a little lime juice, to taste. “Frost” the “cake.” Garnish with chopped cilantro and lime zest.

*This recipe is adapted from Tom at http://twistedfood.co.uk/giant-chicken-fajita-donut/*

Chicken Fajita Bundt Cake for #BundtBakers from Sew You Think You Can Cook

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

And don’t forget to take a peek at what other talented bakers have created this month:

Bacon, Zucchini, Raisins and Cheddar Bundt Cake from I Love Bundt Cakes

Cheesesteak Bundt from Cookaholic Wife

Cherry Bundt Breakfast Danish from Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice

Chive Potato Filled Cheeseburger Meatloaf Bundt from Food Lust People Love

Classic Vanilla Flan Bundt from All That’s Left Are The Crumbs

Pasta Chicken Bundt from Sneha’s Recipe

Soap Bundt Cake from La Mejor Manera

Spinach Pasta Surprise from A Day in the Life on the Farm

#SundaySupper: Easy Cinco de Mayo Recipes

~ lk529 ~ 23 Comments

Mexican food used to be the most frequently made (and blogged about) cuisine in my house. And, while it still is, I haven’t been very creative with it as of late and our “Mexican Mondays” have definitely become a thing of the past. Now we just have Mexican food whenever the refrigerator ingredients dictate it and it’s usually a method for using up leftovers.

That being said, Mexican is usually a safe bet for our kids, too. They {usually} like beans of any kind, are more likely to eat ground meat instead of sliced or shredded, and of course, cheese.

I don’t often think of side dishes when it comes to preparing Mexican food, but today I have for you a very simple Black Bean Cilantro Rice that is prepared in one pot!

Making this dish was the first time I successfully made rice without a rice cooker. I’m tempted to even call it fool-proof!

I served this rice on a Friday during Lent alongside some quick pan fried fish. It would compliment pork quite nicely, too.

IMG_2833After declaring he didn’t like it, Firecracker finally tried some of the rice, and ended up asking for seconds! I was surprised Treat wouldn’t eat it, though he did help me with some food styling.

Thank you to Shelby of Grumpy’s Honeybunch for hosting today’s event. Be sure to scroll past my recipe for more great, easy idea for you Cinco de Mayo fiesta.

Black Bean Cilantro Rice

Ingredients:

  • 1 tbsp olive oil
  • 1/2 C minced red onion
  • 2 cloves garlic, minced
  • 1 C Jasmine rice
  • 1 tsp onion powder
  • 1/2 tsp cumin
  • 1/2 tsp Kosher salt
  • 1 1/2 C vegetable stock
  • 1 can (14 oz) black beans, rinsed and drained
  • 1/2 C fresh cilantro, chopped
  • juice 1-2 limes

Steps:

  1. Heat oil in a large pot over medium heat. Saute onions until translucent, add the garlic and cook another 30 seconds. Add the rice, onion  powder, cumin, and salt. Stir 30 seconds to evenly coat the rice. Add the stock and beans. Bring to a boil, reduce heat to low, cover and simmer 20 minutes. Remove from heat for 10 minutes before stirring in the cilantro and lime juice.

*This recipe is adapted from Kelly at http://www.mountainmamacooks.com/2017/03/one-pot-black-beans-cilantro-lime-rice/*

Black Bean Cilantro Rice for #SundaySupper from Sew You Think You Can Cook

Appetizers

Drinks

Entrees

Tacos

Sides and Sauces

Sweets

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

#SundaySupper: Easy Taco Recipes for Taco Tuesday

~ lk529 ~ 23 Comments

 

Warning! This recipe is insanely addicting. It will make you want to go out and buy all of the chorizo you can find. In fact, I did just that. However, at the time of purchase there were only two packages of chorizo left on the shelf. But still! I don’t think I can go to the store without getting a package. All because of these tacos. Truth be told, we made these twice in one week! They’re that good. We’ve told friends about them and have promised to make them next time they come over. I need to double the amount of chorizo from now on so that we’ll actually have leftovers!

The first time I made these tacos I did everything ahead of time. I made the salsa and crema around 4pm. Because Treat took a nap I jumped at the opportunity and cooked the chorizo, too. Not one to squander my slightly less hectic house, I decided to assemble a couple of tacos and have a photo shoot while the light was still good.

It’s hard not to yell at your toddler for standing on his chair while you’re standing on yours to get that aerial shot. You’ll see he has some of that salsa on his beloved Thomas plate. He was mostly interested in picking out all of the black beans, one of his favorite foods.

IMG_9826

We had to take a break from the photo shoot to bring Treat up from his nap. Both boys ended up eating their dinner before Daddy got home from work! At least they both adored the dish enough to still sit with us at the table nibbling while we scarfed down some tacos.

Firecracker also decided to help me with some food styling by dumping a heaping spoonful of salsa onto one of the tacos. (Good thing I was already done!)

IMG_9830

That helpful toddler ensured that his little brother had enough salsa to eat, too. It’s moments like these that melt my heart. They’re such good brothers to each other. The love that Treat has had for his older brother has been obviously visible in his adoring looks since month 1. Firecracker also took to our family’s new addition within a couple of weeks, trying to say his name long before the rest of his vocabulary emerged. I just hope this brotherly love lasts them a lifetime.

IMG_9832

Can you believe that until these tacos I’d actually never had queso fresco!? Even with my series of Mexican Monday, which has been severely lacking lately. I’ve typically been “too cheap” or simply unable to find it. Now, living in Southern California, I had no trouble finding a large variety of Mexican cheeses at the store. The queso fresco reminded me of a saltier version of string cheese, so if you can’t find it, I’d suggest shredded mozzarella.

I had bought some typical taco toppings, lettuce and tomato, and then completely forgot about them! Honestly, these tacos shine without them and the lime and cilantro crema keeps them feeling light and fresh.

Chorizo Tacos with Black Bean & Corn Salsa

Ingredients for tacos:

  • 1-2 lb ground chorizo, casings removed if using links
  • soft shell taco tortillas, we prefer flour but corn would work well, too
  • queso fresco

Ingredients for salsa:

  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) fire roasted corn, drained
  • 1/4 C diced red onion
  • zest 1 lime
  • juice 1 lime
  • 1-2 tbsp agave, to taste
  • fresh cilantro, torn, to taste

Ingredients for crema:

  • 1/4 C sour cream
  • 1/4 C fresh cilantro, chopped
  • zest 1 lime
  • juice 1 lime

Steps:

  1. Cook ground chorizo in a skillet over medium high heat. Drain and set aside.
  2. Make salsa: Combine all salsa ingredients in a large bowl. Season to taste with S+P. Keep in fridge until ready to serve.
  3. Make crema: Whisk together all ingredients in a small bowl. Season to taste with salt. Add water if needed to thin it out.
  4. Assemble tacos with chorizo, salsa, crema, and queso fresco. Option to add other favorite taco toppings: avocado, lettuce, tomato.

*This recipe is modified from Keri at http://fashionablefoods.com/2016/04/25/chorizo-tacos/

Chorizo Tacos with Corn & Black Bean Salsa Sew You Think You Can Cook (1)

Update October 1, 2017: October 4th is National Taco Day and to celebrate the Sunday Supper Movement has collected about two dozen fun and simple taco recipes to celebrate! Be sure to scroll past my recipe to see the mouth watering collection for yourself!

The taco recipe I’m sharing with you today is in fact an oldie but goodie. These Chorizo Tacos with Black Bean & Corn Salsa were first enjoyed about a year ago (8/21/16 to be exact) and shared here on Sew You Think You Can Cook. I kid you not when I say these have made a very regular appearance on our dinner table since then!

Because chorizo is already seasoned with incredible Mexican flavors, all you need to do is cook it up and drain the fat! The salsa is simply mixing a few ingredients and is a favorite of my kids. The crema is another 3 ingredients. Done!

Breakfast, Dessert, and Alternative Tacos

Lunch and Dinner Tacos

 

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Biscuit Taco Pizza

~ lk529 ~ 2 Comments

Do you ever have those nights where you simply don’t want to make dinner? But you have all this food in the fridge from earlier in the week that you know you should eat but just don’t want to? I feel like those nights happen here quite a bit.

I’m not typically a simple reheat-the-leftovers type of person (with a few exceptions here and there). Often times leftovers get put into quesadillas, grilled cheese sandwiches, or omelets.

And sometimes they get turned into pizzas!

But what if you don’t have a pizza crust in the fridge or any yeast (or time to let the yeast do its thing)? Well, there’s Pinterest for that! I saved this No Yeast Pizza Crust that took only 15 minutes. I figured, “Why not? What have I got to lose?”

The crust that we got reminded us more of a biscuit than a pizza, hence my post title. You could also infer that leftover taco meat and toppings were used to top the biscuity crust.I used salsa as the sauce, topped it with cooked Mexican chorizo, and Mexican blend cheese. After coming out of the oven I added some fresh chopped lettuce, tomato, and scallions.

And the best part? Firecracker was willingly eating veggies! I guess if you put it on a pizza, kids will eat it.

Biscuit Pizza Dough

Ingredients:

  • 2 1/4 C flour
  • 1 C milk
  • 1/2 stick room temperature butter
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • cornmeal, for pizza peel

Steps:

  1. Place pizza stone in oven. Preheat oven to 450 degrees F.
  2. Put all ingredients in the bowl of a stand mixer fitted with the dough hook attachment. Mix until the dough forms a ball around the hook.
  3. Turn dough out onto a floured surface. Roll out to desired thickness. Transfer dough to a pizza peel dusted with corn meal. Top dough with desired toppings.
  4. Shimmy pizza onto pizza stone. Bake 10-12 minutes.

*This recipe is adapted from Serene at http://houseofyumm.com/no-yeast-pizza-dough/*

Biscuit Taco Pizza in 30 minutes with this yeast free dough Sew You Think You Can Cook

Homemade Enchilada Sauce

~ lk529 ~ Leave a comment

Did you know that it is incredibly easy to make your own enchilada sauce? The process is quite simple and will be completed in under 15 minutes.

It’s actually cheaper, too! A 19 oz can of enchilada sauce will cost you around $2.50. A 15 oz can of tomato sauce will cost you between $1 and $2 depending on your brand preference. If you have a well stocked spice cabinet, you’re looking at less than $2 for approximately 2 C of enchilada sauce.

Another big benefit? No ingredients you can’t pronounce and you can adjust the spiciness to your perfect palate!

I haven’t purchased a single can of enchilada sauce since discovering this recipe! If I’m making enchiladas I can make the sauce quickly during the day and have it ready to go when it’s time to assemble the enchiladas. It can even be made a few days in advance, too. Or, if you’re proficient at canning, go ahead and make a big batch! Bonus points if you grow your own tomatoes to make your own tomato sauce. (You won’t find my black thumb winning those bonus points any time soon.)

Homemade Enchilada Sauce

Ingredients:

  • 1 tsp olive oil
  • 1/2 minced onion (any variety will do)
  • 1 1/2 tbsp chili powder, or to taste
  • 1/2 tbsp cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1 can (15 oz) tomato sauce
  • 1/2 C water

Steps:

  1. Heat olive oil in a small pot over medium-high heat. Saute the onions until tender, about 3 minutes. Add the spices and stir to coat. Add in the tomato sauce and water. Bring to a gentle boil, reduce the heat, and simmer 5 minutes, or until desired consistency is reached.

*This recipe is adapted from Kristine at http://kristineskitchenblog.com/homemade-enchilada-sauce/*

Homemade Enchilada Sauce Sew You Think You Can Cook

The enchiladas pictured above include mashed sweet potato, pulled pork, and shredded cheese.

Spicy Tomatillo Salsa

~ lk529 ~ 3 Comments

Without fail, if I send my husband to the grocery store, he will come home with items that weren’t on the list. Occasionally it’s a package of refrigerated cookie dough but more often than not it’s something “crazy” from the produce section. I’m constantly amazed by his exploratory nature when it comes to the culinary world, actually for all worlds really. I am definitely not as adventurous.

While tomatillos aren’t exactly crazy we’d never worked with them in our own kitchen before. I went that “safe” route and decided to utilize them in a salsa for Mexican Monday.

This salsa is spicy!! Way too spicy for my taste, but my husband loved it!

Spicy Tomatillo Salsa

Ingredients:

  • 4 tomatillos, husks removed, washed, and chopped
  • 1 jalapeno, deseeded and chopped
  • 1/2 tsp minced garlic
  • handful fresh cilantro
  • 1/2 sweet onion, diced
  • 1 tbsp lime juice
  • 1/2 tsp salt
  • agave, to taste

Steps:

  1. Place all ingredients in a food processor and pulse until a desired consistency is reached. Adjust salt and agave to taste.

*This recipe is adapted from Amanda at http://www.thechunkychef.com/abuelos-copycat-tomatillo-lime-salsa/*

Spicy Tomatillo Salsa Sew You Think You Can Cook

#FreshTastyValentines: Apple Salsa

~ lk529 ~ 4 Comments

LogoIt’s the final day of #FreshTastyValentines, a blogging event headed up by Camilla of Culinary Adventures with Camilla, and it’s also Mexican Monday!

I enjoy making salsas with fruit and have done so using strawberries and pineapple, so when Envy Apples signed up to be a #FreshTastyValentines sponsor I knew exactly how I’d want to highlight their produce; with a little heat and a little sweet.

We love trying new apples. Whenever there’s a variety at the grocery store we’ve not heard of we always pick up a couple to try. In my opinion, the perfect apple is all about texture as sweet vs tart simply depends on my mood. An apple must be both firm and crisp, and the Envy apples are just that; a perfect texture with the bonus of having a flesh resistant to browning, which would make these apples an excellent choice for kids’ lunchboxes or a party cheese plate.

12512546_10103496705705601_8103054962216754607_nWhen I opened up my beautiful box of Envy apples I was pleasantly surprised to be hit with an incredible aroma of fresh apple scent. The intoxicating smell let me know that these apple would have a strong, sweet flavor. I was not disappointed! (P.S. – I had chili on the stove bubbling away making my kitchen smell amazing in itself when I caught a whiff of the sweet apple aroma.) One apple was immediately “sacrificed” when my toddler grabbed it and took a bite, one apple was turned into salsa, and the last happily enjoyed alongside a bacon grilled cheese for lunch.

I pulled together the salsa in about ten minutes, but I probably spent twenty trying to get decent photographs. And then it was time to rush to Pure Barre, but not before first trying a bite of the salsa on a homemade cinnamon sugar tortilla chip. When I returned home from class there was only a bite and a half of the salsa left! My husband had completely devoured it. This recipe is one that I will make again, and I’ll be on constant alert for Envy apples.

Apple Salsa

Ingredients:

  • 1 tbsp butter
  • 1 Envy apple, diced
  • 1 jalapeno, deseeded and minced
  • 1/2 tsp cinnamon
  • 1 tbsp honey
  • 1 tsp lime juice

Steps:

  1. Melt butter in a small skillet over medium heat. Add the apples and jalapenos and saute until tender. Add the cinnamon and cook another 30 seconds. Stir in the honey and lime juice and cook until honey is reduced slightly, about 2 minutes.
  2. Serve with cinnamon sugar tortilla chips (brush whole wheat tortillas with melted butter, sprinkle with cinnamon sugar, and bake at 375degF for 10min).

*This recipe is adapted from https://www.kelloggsfamilyrewards.com/en_US/recipes/sweet-and-spicy-apple-salsa-recipe.html*

apple salsa for #FoodieExtravaganza from Sew You Think You Can Cook

It’s the last day to enter our giveaway and be sure to check out the other bloggers who posted more Valentine’s recipes today:

Thank you to #FreshTastyValentines sponsors for providing bloggers with samples and products to use for #FreshTastyValentines recipe development without additional compensation. All opinions stated are those of the bloggers.

 

Enchilada Dip

~ lk529 ~ 2 Comments

Are you invested in the National Championship game tonight? I think it would be incredible if Clemson could keep their undefeated season but they have their work cut out for them, Alabama is a tough powerhouse to take down.

It’s hard for me to watch football without some sort of dip to snack on, especially if we have company over! Earlier this year In November my brother-in-law and his girlfriend now fiance (finally!) came to meet Treat. They are both also Auburn grads so there wasn’t any fight over which game we’d be watching on Saturday. It was the Georgia game and we knew it’d be a tough one, so good food was a must!

I’d been eyeing this dip on one of my Pinterest boards for a good while and was anxious to finally give it a shot! With enchilada flavors and real cheese it’s a step up from the usual favorite game day dip. It’s a thicker dip that’s pretty dang close to being called enchilada chili! Firecracker enjoyed the dip as well and I was happy to let him eat as much as he wanted – we could do a lot worse than beef, cheese, and veggies.

Enchilada Dip

Ingredients:

  • 1 lb ground beef
  • 1 1/2 C enchilada sauce
  • 1 can (15 oz) fiesta corn
  • 1 1/2 C shredded cheddar cheese, divided use
  • 1 1/2 C shredded Monterey Jack cheese, divided use

Steps:

  1. Preheat oven to 400 degrees F. Lightly grease oven-safe casserole dish.
  2. Brown ground beef in a high sided skillet over medium-high heat until cooked. Drain the fat.
  3. Add the enchilada sauce and corn to the skillet. Mix in 1 C cheddar and 1 C Monterey Jack cheeses, stirring until melted. Season to taste with S+P.
  4. Transfer dip to prepared baking dish. Top with remaining cheeses.
  5. Bake 5-10 minutes, or until bubbly and golden.
  6. Serve with tortilla chips.

*This recipe is modified from Chungah at http://damndelicious.net/2013/10/21/beef-enchilada-dip/*

Enchilada Dip | Sew You Think You Can Cook

Mexican Monday Latkes

~ lk529 ~ 4 Comments

My husband has always had a mild obsession with trying to make potato pancakes at home. He did it once with a sweet potato a couple of years ago but it just wasn’t right. (Odds are there was still too much moisture in the potato.)

So when the December issue of Food Network magazine arrived with a page on “Mix-and-Match Latkes” it was immediately added to the menu. I looked at the “recipe” and decided on a Mexican Monday themed latke (because Mexican is always welcome in our house and I usually have all the ingredients I need).

We were beyond impressed with how our recipe turned out! Stuart squeezed the liquid out of the potatoes and onions and he must’ve done a perfect job, because there wasn’t any splattering when I added the latkes to the oil (aka no water!) and they held together wonderfully. These latkes were crispy on the outside and tender on the inside.

To make the latkes our main meal I topped them with chorizo, sour cream, and cheese. I realized when I pulled out the camera that I didn’t have any greanery – I’d be “chopped” for my plating for sure! And while eating dinner I realized that chorizo is a pork product and therefore these latkes were no longer Kosher. Oops. But any taco meat would work – ground or pulled beef, turkey, or chicken.

We will definitely be experimenting with other flavor combinations! A BBQ inspired one is up next.

Mexican Monday Latkes

Ingredients:

  • 1/2 lb sweet potato, peeled and shredded
  • 1/2 lb russet potato, peeled and shredded
  • 1/4 of a large sweet onion, grated
  • 1 tsp Kosher salt
  • 1/2 tsp pepper
  • 1/4 C diced red bell pepper
  • 1/2 C frozen corn, thawed
  • 1/2 tsp minced garlic
  • 1 tsp cumin
  • 1 egg, beaten
  • 1/3 C flour
  • vegetable oil for frying
  • optional toppings: taco meat, shredded cheese, sour cream, scallions, cilantro, salsa, etc

Steps:

  1. Place shredded potatoes, onion, salt, and pepper in a clean dish towel. Squeeze until potatoes are dry.
  2. Put potatoes a large bowl along with the bell pepper, corn, garlic, and cumin. Mix. Add the beaten egg and flour, mixing until combined.
  3. Form potato mixture into 1/4 C patties and place on a paper towel lined plate. Will make 9-12 latkes.
  4. Heat 1/4″ vegetable oil in a large non-stick skillet over medium-high heat. Fry latkes 4 minutes on each side. Remove to another paper towel lined plate and sprinkle with a little salt.
  5. Serve latkes warm with desired toppings.

Mexican Monday Latkes | Sew You Think You Can Cook