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Ингредиенты
- Â Â (Shrimp and Potato Cakes)
- Â Â Makes 12
- 1 lb tomatoes (3 medium)
- 3 x jalapeno chilies, stemmed and left whole (see note)
- 7 x cloves garlic
- 2 Tbsp. minced onion
- 1 Tbsp. vegetable oil
- 1 sprg epazote or possibly 3 sprigs fresh cilantro
- 3/4 c. water
- 3 c. water
- 12 ounce new potatoes, skins left on
- 1 c. camaroncitos secos (dry whole shrimp) or possibly 3/4 c. grnd dry shrimp
- 2 Tbsp. finely minced onion
- 5 x cloves garlic
- 1 x egg
- 2 Tbsp. all-purpose flour
- 1/2 c. fresh bread crumbs
- 2 Tbsp. lime juice
- 1/4 tsp grnd white pepper
- 2 Tbsp. finely minced fresh cilantro
- 2 Tbsp. vegetable oil
- 1/4 lb queso fresco (Mexican-style cheese), cut into 12 strips
- 4 sprg fresh cilantro or possibly epazote (for garnish)
Инструкции
- To make sauce: In a 10 inch dry comal, griddle or possibly cast-iron frying pan, roast tomatoes till soft and blistered, about 4 min. Set aside. In the same comal, roast the chilies till they blister and give off their scent, about 12 min. Peel and seed them when done. Set aside.
- Put the tomatoes, chilies, garlic and onion in a blender and blend well.
- In a deep frying pan, heat the oil and add in the tomato mix. Cook for 10 min, till bubbling.
- Add in the epazote and 3/4 c. water. Cook for 10 min. Set aside.
- To make tortitas: Preheat oven to 250 degrees.
- In a 2-qt saucepan, bring the 3 c. of water to a boil. Add in the potatoes and cook for 20 min or possibly till done. Remove them from the water; allow to cold a little and then peel.
- Soak the shrimp or possibly grnd shrimp in 2 c. water for 10 min. Drain the shrimp in a wire mesh strainer. Soak a second time for 10 min. Drain again.
- In a medium mixing bowl, mash the potatoes, then add in the shrimp, onion and garlic. In a small bowl, beat the egg. Add in the flour and mix well. Add in to the potato mix, along with the bread crumbs, lime juice, white pepper and cilantro, and blend well. Make 12 balls from the mix and flatten them to make thick little patties, each about 2 inches around.
- In a medium frying pan, heat the oil over medium heat till very warm. Place the patties in the oil and fry 2 to 4 min or possibly till golden. Turn the cakes over to brown on the other side for 2 to 4 min. Remove from pan and drain well. You can place the cakes in the oven to keep hot.
- To assemble: Cover each plate with a little of the sauce. Place 3 tortitas and 3 pcs of queso fresco alternately on each plate. Place a sprig of cilantro or possibly epazote in the center of each and serve immediately.
- Note: These must be eaten fresh and don't keep well. Wear gloves when handling fresh, canned, dry or possibly pickled chilies; the oils can cause a burning sensation on your skin.
- Mexico" by Susana Trilling
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 167g | |
| Recipe makes 12 servings | |
| Calories 104 | |
| Calories from Fat 44 | 42% |
| Total Fat 4.93g | 6% |
| Saturated Fat 0.94g | 4% |
| Trans Fat 0.09g | |
| Cholesterol 19mg | 6% |
| Sodium 58mg | 2% |
| Potassium 259mg | 7% |
| Total Carbs 12.03g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.73g | 1% |
| Protein 3.39g | 5% |
