About the Recipe
Ingredients
Vegetables:
4 potatoes
5 tomatoes
1/4 white onion
2 cloves of garlic
2 habanero peppers
2 serrano chili peppers
Powder:
2 oz salt
2 oz black pepper
2 oz tomato broth
1 pinch of oregano
Dairy:
8 oz mozzarella cheese
12 oz of fresh cheese
4 oz butter
Others:
2 cups of Maseca
Preparation
Hello, hello, my people of Tennessee! Today I bring you the famous potato pancakes, a headache for some due to their preparation, but if we follow the recipe to the letter, everything will turn out well. Let's get started!
Instructions:
We start by putting a pot of water in the pot and heating it until it boils. We wash the potatoes and cut them in half. We cook them for approximately 30 minutes. Then, we take them out and peel them (optional). We put them in a bowl with a pinch of salt and black pepper. We add two tablespoons of butter and mash until the ingredients are well mixed.
Then, we add the mozzarella cheese and 4 oz of Maseca, we mix everything and we start to form our patties, with the thickness of our liking. I make them the size of my fingernail so that the oil cooks well on both sides. Once we have the patties well formed, we put the pan and pour enough oil to heat. Once hot, we begin to fry the potato cakes, approximately 2 minutes per side, until they change color. We transfer them to a container with a napkin to absorb the excess oil. And that's it! Let's go to the next step.
For our sauce, we put oil in a pan and add the 5 tomatoes, 1/4 of a white onion, two cloves of garlic, 2 serrano peppers and 2 habanero peppers. We brown everything for approximately 4 minutes and place it in the blender. We add 1 tablespoon of salt, 1 tablespoon of black pepper, 1 tablespoon of tomato broth and a pinch of oregano. We blend everything, and our sauce is ready!