|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Tortillas Topped with Pork and Potatoes |
|
Serves: 4 Print this Recipe(Picaditas de Cerdo y Papas) Category: Breakfast Dishes with Tortillas and Bread Makes 4 small servings This is one of my favorite picaditas--a regional specialty of Puebla, a fascinating colonial city with a rich history that is also known for its wonderful cuisine. The exquisite hand-painted Talavera-style pottery and tiles come from Puebla, and the historic tiled kitchen in the Convent of Santa Rosa, where Mole Poblano was invented, is located here, too. Picaditas--corn tortilla dough pressed into small tortillas then pinched to form a cup for fillings--are commonly served for breakfast. I based this recipe on the picadita I had at El Balcon café in Puebla. Basic Corn Tortilla Dough 1 medium potato, peeled and diced (about 1/2 inch) 1 1/2 tablespoons vegetable oil or olive oil 1/2 medium onion, finely chopped 8 ounces thinly sliced pork loin or pork sirloin (1/4 inch) 1/2 teaspoon salt, or to taste 1/4 teaspoon dried oregano (Mexican variety preferred), crumbled 1 cup red salsa, purchased or homemade Crumbled cotija cheese or substitute mild feta cheese 1. Prepare 4 fresh corn tortillas. Heat a medium dry skillet or Mexican comal (skillet) over medium-high heat. Put 1 tortilla on the pan. Cook until it loosens easily from the pan, about 45 seconds. Turn and cook 40 seconds. Remove from the pan and pinch up a .-inch edge all around. Return to the pan, flat side down. Cook 35 seconds. Transfer to a plate. Cover to keep warm. Repeat with remaining tortillas. Stack, covered, on the same plate. 2. Put about 1 cup of water in a small saucepan, add the potato and bring to a boil. Cook until tender, about 4 minutes. Drain and reserve in a bowl. Heat 1 tablespoon of the oil in a medium skillet over medium-high heat. Cook the onion, stirring, until it starts to brown, about 3 minutes. Transfer to a plate. 3. Cook the steak in the same pan until browned on both sides and just cooked through, 2 to 3 minutes on each side. Remove the meat to a cutting board and chop coarsely. 4. Return the meat, onion, and potato to the pan. Add the remaining 1/2 tablespoon of oil, salt and oregano. Cook, stirring, 2 minutes. To assemble, spread 2 tablespoons of the salsa on each picadita. Top each with about 3 tablespoons of the meat mixture. Sprinkle with cheese. Serve at once, with additional salsa. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Scrambled Eggs with Chorizo Eggs with Green Beans and Chorizo Eggs with Ground Beef and Salsa Ham and Potatoes with Eggs Eggs with Shredded Dried Beef Scrambled Eggs in Tomatillo Sauce Scrambled Eggs with Avocado and Tomato Scrambled Eggs with Cactus Stuffed Chiles with Scrambled Eggs and Bacon Lost Eggs Eggs in Ranchera Sauce Eggs Drowned in Tomato Sauce Divorced Eggs Eggs with Ham, Tomatoes, and Peppers Eggs with Steak and Onions Potatoes and Chorizo with Baked Eggs Poached Eggs in Tomato Chile Sauce Black Bean Omelet Zucchini Omelet Cactus Omelet Potato Omelet, Mexican Style Shrimp and Spinach Omelet Rice Casserole with Eggs Savory Breakfast Cheesecake Tortillas with Eggs, Chorizo, and Cheese Eggs, Motul Style on Tortillas Bacon and Egg Quesadillas Egg and Tortilla Casserole Tortilla Casserole with Eggs and Red Chile Sauce Breakfast Tacos with Potatoes and Chorizo Breakfast Bean and Cheese Tacos Tortillas Topped with Pork and Potatoes Crisp Rolled Tortillas with Ham Beef and Cheese Quesadillas Potato Masa Cakes with Spicy Pork Bean and Melted Cheese Sandwiches Melted Cheese and Green Sauce on Toasted Rolls Toasted Rolls with Refried Beans and Bacon Banana Breakfast Burritos Sweet Fried Bread Breakfast Fruit Plate Banana and Mandarin Fruit Cup Pineapple Boats Yogurt and Tropical Fruit Starter * Eggs and Breakfast Dishes |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
