Ready in 20 minutes
Complexity: Station Chef
Serves 30 People
AppetizerGive Idahoan’s Tater Tumblers a south of the border flare with this delicious recipe from Cooper Booth, the Executive Chef of The Cooper’s Tavern.
505 Fritters
Author: Cooper Booth, Executive Chef, The Coopers Tavern
Recipe type: Appetizer
Prep time:
Cook time:
Total time:
Serves: 50
Give Idahoan's Tater Tumblers a South of the border flare with this delicious recipe from Cooper Booth, the Executive Chef of The Coopers Tavern.
Ingredients
Green Chile Yield 1 Cup
- 5 Hatch Green Chiles rinsed and dried
- 2T vegetable oil
- 4oz yellow onion finely diced
- 2 garlic cloves peeled and grated
- 1tsp AP flour
- 1C Vegetable stock
- ¼ tsp salt
Red Chile Yield 3 Cups
- 20 New Mexican red chile pods (dried)
- ¼ medium diced white onion
- 2 Cups Water
- 1 Can Tomato Sauce (8oz)
- 2-3 garlic cloves
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp Mexican Oregano (dried)
- ½ tsp cumin
- ¼ tsp salt
Mexican Breakfast Chorizo Yield 1#
- 1lb. Ground lean pork sausage
- 6oz. Pork Fat
- 5 cloves garlic (minced)
- 2T ancho chile powder
- 1T Paprika
- 1tsp smoked paprika
- 1.5 tsp salt
- 2 tsp dried Mexican Oregano
- ½ tsp ground black pepper
- ½ tsp cumin
- ½ tsp coriander
- ¼ tsp cinnamon
- ¼ tsp ground cloves
- 4T Cider Vinegar
Idahoan® Tater Tumblers® Appetizer Mix
- Follow preparation instructions on packaging
Instructions
- While potato mix is hot, add in up to 4 cups of Chorizo mix
- Mix gently
- Use ½ oz. scoop #60 to a 1 oz. scoop
- Fry until golden brown and hot through in oil at 350 F, approximately 2 minutes.
- Refrigerate mix for up to 3 days
For the chiles combine and blend until smooth and desired texture is reached.
Serving Directions:
- Serve the tumblers with the chiles poured over the top of the tumblers.
- Garnish with cilantro and Mexican cheese (queso fresco or cotija cheese).
- Grate the salt cured egg yolk over the top of the finished plate.
- Dot with sour cream to your liking.
Note: The egg yolk could be replaced with regular fried egg if desired.
Recipe for the salt cured egg
- Pack egg yolks in salt for a day or two. Store in refrigerator. Remove the egg and rinse and dry. Grate egg yolk with micro-plane, enjoy!
Mix It Up
Substitute other great products for endless flavor combinations!
