Savory potato recipes with south-of-the-border flair. View and print individual recipes below or download the pdf to view and print the full collection.
Yield
20 Empanadas
Ingredients
Filling:
- 1 cooked chorizo, about 2 oz., coarsely diced
- 2 oz. Lamb's Supreme® Skillet Browns® (Item #C67), frozen
- 2 medium green onions, green and white parts without ends, finely chopped
- 1 clove garlic, finely diced
- 1 oz. red bell pepper, finely diced
- 2 Tbsp. olive oil
- 1 tsp. cumin
- Salt and freshly ground pepper, to taste
- 1 1/2 oz. Pepper Jack cheese, cut into 1/4-inch cubes
- 1/8 cup fresh cilantro, stemmed, chopped, and loosely packed
- 4 (9-inch) prepared pie crusts
- 1 egg, beaten with touch of water
Dipping Sauce:
- 1 cup Lamb's Supreme® Redskin Mashed Potatoes (Item #M22), thawed
- 1/2 cup half and half
- 1/2 tsp. chili powder
- Salt and freshly ground pepper, to taste
Directions
Preheat oven to 350°F.
Filling: Sauté chorizo, Skillet Browns, onions, garlic, and peppers in olive oil until peppers are tender and potatoes are golden. Add cumin, salt, and pepper, then remove to cool. Add cheese and cilantro, mix and set aside. Unfold one pie crust dough on a lightly floured table, then cut out five circles with a 3-inch cookie cutter and transfer them to a parchment-lined baking sheet.
Repeat process until all pie crusts are used, then discard leftover dough. Portion chorizo and potato filling, approximately 1 tablespoon per circle, to just off center of each dough circle. Fold over and finger-pinch edges, forming a crescent shape. Brush with egg and bake at 350°F for about 10 to 12 minutes, or until brown.
Dipping Sauce:
Combine all ingredients in bowl and heat in microwave. When hot, stir and transfer to serving bowl and serve with platter of empanadas. Serve immediately.
Yield
Serves approximately 45
Ingredients
Albondigas (meatballs):
- 5 lbs. ground beef
- 2 medium green bell peppers, finely diced
- 2 medium red bell peppers, finely diced
- 1 large yellow onion, finely diced
- 1/2 cup garlic, minced
- 4 large eggs
- 2 cups bread crumbs
- Salt and freshly ground pepper, to taste
Soup:
- 3 large yellow onions, chopped
- 1/2 cup garlic, chopped
- 1/2 gal. beef stock
- 1/2 gal. water
- 2 #10 cans diced tomatoes, do not drain
- 2 Tbsp. cumin
- 1 Tbsp. chili powder
- 2 Tbsp. paprika
- Salt and freshly ground pepper, to taste
- 3 large whole ancho chilies
- 2 1/2 Tbsp. drawn butter
- 5 lb. bag of LW Private Reserve® Breakfast Cubes™ (Item #32N), thawed
Directions
Meatballs:
In a large bowl, mix well ground beef, green and red peppers, yellow onion, garlic, eggs, bread crumbs, salt and pepper and let set in refrigerator for one day. Remove next day and form into small 1/3-ounce balls. Cover bottom of a 4 to 5 gallon soup pot with some of the meatballs and brown. Cook remainder of meatballs in preheated 350°F oven for 15 minutes. Remove browned meatballs from pot and set aside.
Soup: Caramelize onions in soup pot with leftover meatball drippings. Add garlic and mix. Then add stock, water, tomatoes, cumin, chili powder, paprika, salt, pepper, and chilis. Simmer for about 45 minutes. When chilis have turned color, remove, stem, seed, and dice, then return to soup pot. Preheat griddle to 350°F and cook Breakfast Cubes in drawn butter until crisp. Add potatoes and meatballs to hot soup, then let stand 10 minutes before serving.
Yield
4-5 dozen tamales
Ingredients
- 5 lbs. lean pork or roast beef
- 1 lb. LW Private Reserve® Breakfast Cubes™ (Item #32N), frozen
- 2 medium red bell peppers, finely diced
- 2 medium green bell peppers, finely diced
- 1/4 cup butter
- 1 1/2 pints high-quality red chili sauce
- 1 bundle oujas (corn husks)
- 6 lbs. fresh masa
- 1 1/2 lbs. lard
- 1 lb. Lamb's Supreme® Skillet Browns®(Item #C67), frozen
- 1 Tbsp. salt
- 3 1/4 qts. prepared mole sauce
Directions
Cook meat by boiling in a large covered pot with enough water to cover completely. Add salt to taste and slow boil until completely done. Cool meat and save broth. Sauté Breakfast Cubes and peppers in butter until potatoes are crisp. When meat has cooled, shred in bowl and add chili sauce, Breakfast Cubes, and peppers, then set aside. Clean oujas in warm water. Mix the masa, lard, Skillet Browns, salt and enough leftover broth to make a smooth paste. Beat Well.
Spread masa mix about 1/4-inch thick over oujas, add a small amount of meat, potato, and pepper mixture, then roll up. Fold or tie ends of oujas and place on a rack in a pan deep enough to steam. Add 1 to 2 inches water, cover with a tight-fitting lid and steam about 1 1/2 hours. Remove and serve with heated, prepared mole sauce, about 1/4 cup per tamale.
Yield
12 tacos
Ingredients
- 1 lb. LW Private Reserve® IQF Hash Browns (Item #S79), frozen
- 1/3 cup drawn butter, divided
- 1 tsp. cumin, divided
- 1 tsp. chili powder, divided
- Salt and freshly ground pepper, to taste
- 4 oz. Cheddar cheese, shredded
- 4 oz. Pepper Jack cheese, shredded
- 4 medium green onions, white and green parts without ends, finely chopped
- 1 lb. pork, cut in strips
- 1 medium yellow onion, sliced 1/4-inch thick and cut in half
- 12 leaves green-leaf lettuce, cleaned and separated
- 12 taco shells, store bought or fry your own corn tortillas
- 3/4 cup freshly prepared tomato salsa
Directions
Preheat griddle to 350°F and cook hash browns in half the drawn butter (or in 350°F deep fryer) until extra crispy. Season with half the cumin, chili powder, salt, and pepper, then remove and toss with cheeses and green onions. Cook pork separately on griddle in remaining drawn butter with yellow onion slices and season with remaining cumin, chili powder, salt, and pepper. Place one lettuce leaf per taco shell, add pork and onions, then hash brown and cheese mixture. Top with salsa.
Chef's Tip
Garnish with guacamole and sour cream.
Yield
6 servings
Ingredients
- 12 oz. LW Private Reserve® Breakfast Cubes™ (Item #32N), thawed
- 12 oz. Pepper Jack cheese, shredded
- Salt and freshly ground pepper, to taste
- 2 cloves garlic, minced
- 2 pinches red chili flakes
- 1 (12-oz.) can stemmed and seeded whole green chilis, drained
- 2 cups LW Private Reserve® IQF Hash Browns (Item #S79), thawed
- 2 cups flour
- 5 large eggs
- 1/4 cup vegetable oil
- 2 cups prepared mole sauce
Directions
Purée Breakfast Cubes in food processor. Remove to bowl and mix in cheese, salt, pepper, garlic, and chili flakes. Fill whole green chilis from open end with Breakfast Cube mixture and set aside. Lay out thawed hash browns on sheet pan. Combine salt, pepper, and flour in small bowl. Whip eggs in another bowl. Dip stuffed chilis first in flour, then in egg, then cover generously with hash browns. Pan fry in oil over medium heat, turning chilis to ensure all sides brown. Serve over heated, prepared mole sauce.
Yield
6 servings
Ingredients
- 1 (12-oz) can corn, do not drain
- 1 large roma tomato, finely diced
- 1/2 medium red onion, finely chopped
- 1 small jalapeño pepper, finely chopped
- 1/4 cup cilantro, finely chopped and loosely packed
- 1 chipotle chili, stemmed, seeded, and finely chopped
- 1/4 cup rice vinegar
- 1 tsp. ground cumin
- 1 tsp. ground cayenne pepper
- Salt and fresh ground pepper, to taste
- 1/4 cup melted butter, divided
- 2 cups Lamb's Supreme® Skillet Browns® (Item #C67), frozen
Directions
Add all the ingredients but potatoes and half the butter in a sauce pot and cook over moderate heat; do not boil. In another pan, sauté potatoes in the remaining butter just until golden brown, then add to other ingredients. Mix salsa well, then transfer to serving bowl.
Chef's Tip
Accompany with tortilla chips.
