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Potato Masa Cakes with Vegetables |
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Serves: 4
Print this Recipe
(Tortitas de Papa y Masa con Verduras)
Category: Potatoes and Sweet Potatoes
Adobe Restaurant in Tlaquepaque, a village near Guadalajara, has a very inventive and modern menu, including this dish. Serve as a vegetarian entrée or with a small steak. Fresh Tomatillo Sauce (see Salsas, Sauces, and Condiments) is served on the side.
Fresh Tomatillo Sauce (optional)
1 tablespoon olive oil
1 medium white onion, finely chopped
1 small carrot, cut into 1/4-inch dice
2 small zucchini, cut into 1/4-inch dice
1/2 red bell pepper, neatly diced, about 1/4 inch
1 jalapeño pepper, seeded, ribs removed, and minced
1/2 cup fresh corn kernels (from about 1 ear)
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
2 teaspoons unsalted butter
Potato Masa Cakes
1. Prepare the salsa, if using. Then, in a large skillet, heat the oil over medium heat and cook the onion, stirring, until softened, about 3 minutes. Add the carrot and cook, stirring, 1 minute. Add the zucchini, red pepper, jalapeño, and corn. Cook, stirring, until the vegetables are tender, about 4 minutes. Stir in the salt, pepper, and butter. Reserve in the pan off heat.
2. Prepare the potato masa cakes. To serve, reheat the vegetables. Place 1 potato cake in the center of each of 4 serving plates. Divide the vegetable mixture over each cake. Serve with green salsa, if desired.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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