Showing posts with label Potatoes. Show all posts
This super easy Mexican picadillo ranchero is made with a combination of ground beef and pork, along with tender pieces of potato simmered in an onion, garlic, tomato, and serrano chile broth.


Easy Mexican Picadillo Ranchero - lacocinadeleslie.com


Mexican Picadillo

Picadillo is a comfort food classic in every Mexican kitchen whether you're in the US or Mexico! It's one of those Mexican recipes that varies from family to family. I have about six different picadillo recipes--including my suegra's Shredded Beef (de bistec) and my abuelito's Ground Beef Picadillo w/ Veggies--in my repertoire, and even then I'm always tweaking the recipes by either switching up the sauce or the veggies, so I never make my picadillo the same way twice. Except for this super easy picadillo ranchero with potatoes.

Easy Picadillo with Potatoes recipe - lacocinadeleslie.com

Picadillo ranchero, which really is the easiest picadillo ever, is one my suegra taught me how to make and it has always been one of my "go to" recipes for when I need to get lunch (our biggest meal of the day in Mexico) on the table. If you love simple, uncomplicated recipes, then this is the picadillo for you. You can serve picadillo ranchero on it's own with plenty of warm corn tortillas. Or you can serve it as a filling for tacos, burritos, tortas, sopes, gorditas, enchiladas, chiles rellenos, and even tamales. The possibilities are endless.


Yield: 8 servings

Easy Picadillo Ranchero with Potatoes

This super easy Mexican picadillo ranchero is made with a combination of ground beef and pork, along with tender pieces of potato simmered in an onion, garlic, tomato, and serrano chile broth.
prep time: 10 MINScook time: 35 MINStotal time: 45 mins

ingredients:


  • 4 roma tomatoes, cut in quarters 
  • 2 to 3 serrano chiles, stems removed 
  • 2 garlic cloves 
  • 1/2 medium white onion 
  • 2 cups water 
  • 2 tablespoons vegetable oil 
  • 1 lb. lean ground beef 
  • 1 lb. lean ground pork 
  • 5  medium potatoes, peeled and diced 
  • Fresh cilantro (optional) 

instructions


  1. Puree the tomatoes, serrano chiles, garlic, onion, and water in a blender until smooth; set aside. 
  2. Sauté the ground beef and pork in the vegetable oil over high heat until lightly browned; season with salt and black pepper. 
  3. Stir in the potatoes and tomato puree; season generously with salt and black pepper to taste. Add in a couple of sprigs of fresh cilantro. Bring to a boil over high heat. Cover and reduce heat to low; let simmer for about 20 minutes until the potatoes are cooked through and almost all of the liquid has evaporated. Serve with warm corn or flour tortillas. Buen provecho! 
https://www.lacocinadeleslie.com/2018/03/easiest-picadillo-ever.html
©La Cocina de Leslie
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Easiest Picadillo Ever!

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The creamy potato salad that we remember and love from our childhood with a spicy kick!


Classic Potato Salad with Bacon - lacocinadeleslie.com

The 4th of July is upon once again. And as I've said many a times before, you can take the girl out of the US, but you can't take away her love of American holidays. Growing up, the 4th of July meant fireworks, cookouts with family and friends, and Old Glory waving in the wind. Most summers, we spent the weekends camping in the mountains of SoCal, and on the 4th of July the RV park hosted a huge potluck for all of its members. My mom, who worked at the RV park, was behind the grill firing up hot dogs, hamburgers, and BBQ ribs. Beside her were what seemed like endless trays of coleslaw, corn on the cob, macaroni and cheese, macaroni salad, several varieties of chips, and plenty of classic potato salad.

Potato salad recipe with hard-boiled eggs and bacon - lacocinadeleslie.com


The potato salad was one of my favorites because it was chock full of bacon, and I was always so happy when mom brought home leftovers. I mean, who doesn't love bacon?! I still love that potato salad I remember from my childhood and continue to make it, although I've added a few ingredients like Mexican crema for extra creaminess and serrano chiles for a spicy kick. This classic potato salad with hard-boiled eggs and bacon is perfect for a weekend barbecue, or when you're feeling a little homesick for good old-fashioned American food.

To help you save time in the kitchen, make this salad the day before and let it chill in the refrigerator overnight.


Yield: 8 servings

Classic Potato Salad

Creamy potato salad that we all know and love with a spicy kick!
prep time: 15 MINScook time: 2 hourstotal time: 2 hours and 15 mins

INGREDIENTS:


  • 3 celery ribs, diced
  • 1/2 medium red onion, finely chopped
  • 2 to 3 serrano chiles, finely chopped
  • 2/3 cup mayonnaise
  • 1/3 cup Mexican crema
  • 1 tablespoon classic yellow mustard
  • 6 medium potatoes, peeled, diced, and cooked
  • 4 hard-boiled eggs, peeled and chopped
  • 8 oz. bacon, cooked and crumbled
  • 1/4 cup fresh cilantro, finely chopped

INSTRUCTIONS


  1. Mix together the celery, onion, serrano chiles, mayonnaise, Mexican crema, and mustard in a large bowl. Stir in the cooked potatoes, hard-boiled eggs, crumbled bacon, and chopped cilantro until well combined; season with salt and black pepper to taste. Cover potato salad with plastic wrap. Refrigerate for at least 2 hours before serving. Enjoy!
http://www.lacocinadeleslie.com/2017/07/classic-potato-salad.html
© 2009-2017 La Cocina de Leslie
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Comfort Food Classics: Potato Salad

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Pambazos de Papa (Potato Pambazos) are a delicious meatless take on a classic Mexican sandwich made with crusty bolillo rolls bathed in a spicy guajillo salsa then filled with refried beans, cooked potatoes, shredded lettuce, crumbled queso fresco, and Mexican crema.


Potato Pambazos - lacocinadeleslie.com

Pambazos are a traditional Mexican torta (sandwich) made by splitting open telera or bolillo rolls, dipping them in a spicy guajillo salsa, then frying them in manteca (or vegetable oil). The fried bread rolls are then stuffed with potatoes and chorizo, and topped with garnishes like shredded lettuce, crumbled queso fresco, Mexican crema, chiles en escabeche (pickled chiles) and/or a spicy tomatillo salsa.

Potato Pambazos #MeatlessMonday

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Caldillo de Papa is a delicious traditional Mexican soup made with potatoes and queso fresco in a light tomato broth.


Caldillo de Papa y Queso Fresco - lacocinadeleslie.com


A popular soup in Mexican kitchens Caldillo de Papa is comfort food in it's simplest form, and it's been one of my favorite soups since childhood. My grandpa used to make this soup on rainy days when he wanted something comforting to warm him up, while my grandmother usually made this soup at the end of the month when money was tight and the cupboards were getting bare. Whether you're looking for something simple and delicious, or something budget-friendly this soup is for you. Made with bite-size pieces of potato and queso fresco in a light tomato broth seasoned with bacon, onion, garlic, serrano chile, and fresh cilantro this classic Mexican soup is sure to become a family favorite.

Comfort Food Classics: Caldillo de Papa (Mexican Potato Soup w/ Queso Fresco)

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With Thanksgiving just a few days away, I'm still not sure what all I'll be making this year.  My menu changes from year to year.  Well, mostly just the side dishes, because there are a few recurring dishes that make an appearance at our Thanksgiving table each year; roast chicken instead of turkey (because turkeys are hard to come by in Small Town, Mexico), pumpkin pie, Cajeta Pecan Pie, and of course, mashed potatoes.  Lots and lots of fluffy, buttery mashed potatoes.  Hubby, the kiddies, and I all love mashed potatoes, so I always make sure to make extra, because the leftovers can be used to create some of my family's favorite dishes like Potato Enchiladas and Tacos Dorados de Papa (fried potato tacos).

But when I was a little girl, the one thing I looked forward to most was the day after Thanksgiving breakfast, because my grandpa always made Tortitas de Papa (potato patties) with the leftover mashed potatoes.  Little golden fried, cheesy potato patties topped with a tomato salsa.  I remember sneaking a couple of Tortitas de Papa while Pappy was cooking because I could never wait until he was finished frying all of the potato patties.  Then I'd sneak a few more after breakfast, because they were just too good to resist.

What's on the menu in your Cocina for Thanksgiving?  And what do you do with the leftovers?


Silver Dollar Potato Patties w/ Tomato-Chipotle Salsa
(Tortitas de Papa) 

Ingredients:

  • 3 large roma tomatoes
  • 1 to 2 canned chipotle chilies in adobo sauce
  • 2 to 3 cups cold mashed potatoes
  • 1 cup of your favorite cheese, shredded (I used manchego) 
  • 1 large egg, slightly beaten
  • 1 cup flour
  • 1 teaspoon seasoning salt

Directions:


In a small saucepan, bring the tomatoes to a boil with 2 cups of water.  Remove from heat; let cool to room temperature.  Puree the tomatoes with 1 to 2 chipotle chilies in a blender until smooth; season with salt and set aside.

Combine the cold, leftover mashed potatoes with the shredded cheese, stirring to combine well.


Scoop 1/8 cup of mashed potatoes and shape into balls; flatten slightly.  Once all of the patties have been formed, refrigerate for about 30 minutes or until very firm.


Break the egg in to a small bowl and beat slightly to break the yolk.  Combine the flour and seasoning salt in a separate bowl.  Dip each potato patty in the egg, making sure both sides are completely covered.


Transfer the potato patties to the flour, turning to make sure both sides are evenly coated.  Gently dust off the excess flour.


Heat 1/4 cup vegetable oil in a large skillet over medium-high heat.  Fry the potato patties until golden brown on both sides.  The potato patties can be enjoyed plain or topped with leftover cranberry sauce for breakfast, lunch, or dinner.


But my favorite way to eat Tortitas de Papa is topped with the tomato-chipotle salsa.  It makes for a delicious breakfast served with a slice of ham and a fried egg.

Enjoy!!!



What do you do with your leftovers?  For more Thanksgiving leftovers ideas be sure to check out what my #SundaySupper friends have cooked up for you this week.


Breakfast & Brunch

Main Course

Soups, Salads, Sides & Starters

Sweets & Desserts

Wine Pairings for the Recipes Featured

Please join on us on Twitter throughout the day during #SundaySupper on November 18.  In the evening we will meet at 7pm EST for our weekly #SundaySupper live chat.
All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.
We’d also love to feature your recipe for Thanksgiving Leftovers on our #SundaySupper Pinterest board to share them with all of our followers, too.

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Silver Dollar Potato Patties w/ Tomato-Chipotle Salsa #SundaySupper

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I was raised by my grandmother and my step-grandfather who was from the State of Chihuahua. (He's the reason I speak Spanish fluently.) He loved to cook, not specific Mexican dishes, but more like guisados. A guisado is any dish that can be prepared in one pot or pan, with many ingredients.

Pappy's favorite was his Guisado de Bistec con Papas. Being that we lived in the States, we had lots of convenience foods at hand. Pappy would always prepare this dish because it can be used as a main dish or as a filling for tacos and/or burritos. 

Guisado de Bistec con Papas a la Mexicana

Ingredients:

  • 1 pound thin cut steak, cut in 1-inch strips
  • 6 roma tomatoes
  • 2 to 4 fresh serrano chiles 
  • 2 cloves garlic 
  • 4 medium potatoes, peeled and cut in 1-inch cubes
  • 2 cups water
  • 1 to 2 teaspoons chicken flavored bouillon (I use Knorr-Suiza) 

Directions:
Coarsely chop 3 of the tomatoes, half of the medium onion, and 2 of the serrano chiles. In a blender, puree the remaining tomato, onion, garlic, and serrano chiles with the 2 cups of water; set aside.

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the thin-cut steak and the chopped onion, and serrano chiles. Sauté, stirring occasionally, until the steak is no longer pink; season with salt and pepper. Stir in the potatoes, tomatoes, chicken bouillon, and the pureed mixture; season with salt and black pepper. Bring guisado to a boil. Reduce heat to low, cover and simmer until most of the liquid has been absorbed. Enjoy!


*This guisado is great on it's own with a salad or as a filling for tacos, burritos and/or gorditas.

With Love,
Leslie Limon

Mexican Style Steak and Potatoes

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