recommended sides: mexican rice, re-fried beans, salad, black beans, Bush's has a nice selection of mexican flavored bean varieties, sauteed seasonal veggiesINGREDIENTS:
5 lb potatoes
2 tablespoons olive oil
1 chopped onion
2 cloves minced garlic
4 generous tablespoons chili powder
1 tablespoon oregano, crushed between palms
2 teaspoons cumin
1 tablespoon lime juice
2 generous tablespoons cilantro paste or a small bunch of fresh chopped well
1 generous tablespoon red chili paste or 1 teaspoon cayenne peper
1 cup water
1 cup chicken broth
2 cups shredded cheese that melts well, such as queso fresco, monterrey jack or cheddar
½ cup shredded parmesan cheese
10 flour tortillas, or corn tortillas if doing gluten free
2 tablespoons olive oil
1 chopped onion
2 cloves minced garlic
4 generous tablespoons chili powder
1 tablespoon oregano, crushed between palms
2 teaspoons cumin
1 tablespoon lime juice
2 generous tablespoons cilantro paste or a small bunch of fresh chopped well
1 generous tablespoon red chili paste or 1 teaspoon cayenne peper
1 cup water
1 cup chicken broth
2 cups shredded cheese that melts well, such as queso fresco, monterrey jack or cheddar
½ cup shredded parmesan cheese
10 flour tortillas, or corn tortillas if doing gluten free
Preheat oven to 350 degrees. Boil potatoes until soft. Saute onion until soft, then add garlic and cook a minute longer.
Add seasonings, water and broth.
Simmer for ten minutes. Once the potatoes have cooled some, mix with 1 ½
cups of cheese, and the parmesan cheese. Salt well.
Spoon the potato and cheese into tortillas, roll up, and pour the red sauce over. Top with remaining cheese. Bake for 30 minutes.