Best 4 Mexican Potato Pancakes Recipes
Embark on a culinary adventure to the heart of Mexican cuisine with our tantalizing Mexican Potato Pancakes recipe. These crispy, golden-brown delights, known as "Tortitas de Papa," are a delectable combination of savory flavors and textures. Made with simple, wholesome ingredients like potatoes, eggs, and a touch of spices, these pancakes are a versatile dish that can be enjoyed for breakfast, lunch, or dinner. Accompany them with various salsas, guacamole, or sour cream for an authentic Mexican experience.
In addition to the classic potato pancakes, this article offers a collection of equally enticing recipes to satisfy every palate. Explore the zesty flavors of the Mexican Corn Pancakes, featuring fresh corn kernels and a hint of chili powder. Indulge in the hearty goodness of the Black Bean and Sweet Potato Pancakes, where black beans and sweet potatoes create a delightful symphony of flavors. For those who prefer a unique twist, try the Spinach and Feta Stuffed Pancakes, where a creamy spinach and feta filling is enveloped in a crispy pancake exterior. And for a taste of tradition, delve into the authentic Mexican Huarache Recipe, where a thick, handmade tortilla is topped with refried beans, cheese, and your choice of protein.
Each recipe in this article has been carefully crafted to capture the essence of Mexican cuisine, using fresh ingredients and traditional cooking techniques. With clear instructions and helpful tips, these recipes are accessible to home cooks of all skill levels. So, prepare to tantalize your taste buds and embark on a culinary journey to the vibrant flavors of Mexico!
MEXICAN POTATO PANCAKES
This is something I make because my boyfriend had them once, and now wants them HOT!
Provided by BRITTNEY LYNN
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Place tomatoes, onion, jalapeno, and water into the bowl of a blender; blend until smooth. Heat 1/4 cup canola oil in a saucepan over medium heat. Carefully stir in tomato puree, and cook for 15 minutes until thickened.
- While the sauce is cooking, season the shredded potato to taste with salt, pepper, and hot pepper sauce. Mix in onion, eggs, and jalapeno; sprinkle with flour and mix until thoroughly combined. Heat canola oil in a large skillet over medium-high heat.
- Drop potato mixture into hot oil by the heaping tablespoon. Flatten slightly, and cook until golden brown on both sides, about 2 minutes per side. Drain on paper towels, and continue with remaining potato mixture. Serve the potato pancakes with sauce spooned overtop.
Nutrition Facts : Calories 359.7 calories, Carbohydrate 38.5 g, Cholesterol 62 mg, Fat 20.7 g, Fiber 5.2 g, Protein 6.9 g, SaturatedFat 2 g, Sodium 43.4 mg, Sugar 4.1 g
MEXICAN POTATO PANCAKES
We added taco seasonings to traditional potato pancakes and topped them with guacamole and poached eggs for a Mexican spin on this breakfast favorite.
Provided by By Stephanie Wise
Categories Breakfast
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Peel and finely grate potatoes into medium bowl. Add taco seasoning mix; stir to combine.
- Heat 12-inch (preferably cast-iron) skillet over medium heat. Add oil; turn skillet to coat.
- Shape potato mixture into 4 patties. Squeeze out excess moisture between fingers; place in skillet. With pancake turner, press down on each pancake. Cook 2 to 3 minutes on each side or until golden brown. Remove from skillet; place 2 pancakes on each serving plate. Cover to keep warm.
- To poach eggs, fill 2-quart saucepan with a few inches of water and a splash of white vinegar. Heat to just under a simmer (there should be bubbles all over bottom and inside of saucepan but no bubbles coming up to the surface). Break 1 egg into a small dish. Using spatula or wooden spoon, make a whirlpool in the water. Carefully slide egg into center of whirlpool. Cook egg 3 to 5 minutes or until egg is all white and wobbles just a bit. Remove egg with slotted spoon; place on plate. Repeat with remaining eggs.
- Spoon 1 tablespoon guacamole onto each pancake. Top each with 1 poached egg. Sprinkle tops with salt, pepper and torn cilantro. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
MEXICAN POTATO PANCAKES
This is my husband's favorite dish.
Provided by ALEKSANDRA B.
Categories Potatoes
Time 40m
Number Of Ingredients 5
Steps:
- 1. In a large bowl, mix all ingredients.Form pancakes 2-3 inches big and fry on oil.It can be served with mild salsa.
- 2. I also serve them in a simple Mexican tomato soup. The soup recipe consists of 2 tomatoes,1/2 onion,2 cloves of garlic, a pinch of cumin.Blend all in a blender.
- 3. In a 3 quart boil put 3 cups of beef broth.Pour the tomato mixture to the beef broth and boil for a 1/2 hour to reduce liquid.Put potato pancakes into soup and boil for 5 minutes. Season with salt and pepper.
MEXICAN POTATO PANCAKES
My hubby travels a lot for business and eats at a lot of places,and when he tells me had a half way descent meal somewhere I try and make that exact dish tens times better so he remembers whose cooking is better(hehehe) Got to keep him coming back to my kitchen! And Happy AT That! :P So I threw together theses amazing potato...
Provided by Elizabeth Lancaster
Categories Pancakes
Time 1h35m
Number Of Ingredients 16
Steps:
- 1. Heat a large skillet with oil, lard or butter (I use lard) on medium heat.
- 2. Shred potatoes (with skin) with a grater or food processor, dice onions and place grated potatoes and onion in large colander and drain well. Using hands, squeeze to extract as much liquid as possible. (VERY IMPORTANT)
- 3. Transfer mixture to large bowl. Mix in the rest of the ingredients, MINUS the lime juice.
- 4. mix with hands and make into patties flat patties and place on hot skillet, flipping when cakes have become golden brown.
- 5. Remove from skillet and place on a plate top with fresh squeezed lime juice, and sour cream and my homemade Verde Salsa.
- 6. This is for a HUGE Batch: https://www.justapinch.com/recipes/sauce-spread/sauce-spread-salsa/tomatillo-verde-salsa.html?p=4 This is for a smaller batch: https://www.justapinch.com/recipes/main-course/fish/chile-rellenos-with-shrimp-and-salsa-verde.html?p=2
- 7. This was so good, I was pretty impressed with myself on this dish, I will be making these from here on out. I did place these with eggs too :)
- 8. Hope these find their way to your table top soon! Enjoy!
Tips:
- For crispy potato pancakes, use a combination of grated and mashed potatoes. The grated potatoes provide texture, while the mashed potatoes help bind the pancakes together. - To prevent the pancakes from sticking to the pan, make sure the pan is hot enough before adding the potato mixture. You can also use a non-stick pan or grease the pan with cooking spray. - If the pancakes are too thick, they will not cook evenly. Aim for a thickness of about 1/4 inch. - Serve the potato pancakes immediately with your favorite toppings. Some popular options include sour cream, salsa, guacamole, and cheese.Conclusion:
Mexican potato pancakes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized with your favorite toppings. So next time you are looking for a quick and easy meal, give these potato pancakes a try!
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