Author Notes
Recipe was researched and developed in accordance to Chubby Spud business model. A mobile kichen streetfood in infancy. Flavors profile is almost infinite eg: bacon&cheddar, chorizo&ancho cream, roasted veggie..etc. —Chubby Spud
Ingredients
- potato prep
-
5 pounds
potato; peeled
-
4 teaspoons
blk.pepper
-
1 tablespoon
salt
-
.25 cups
milk
-
4 cups
breading
-
2 cups
wash
- filling and breading
-
2.5 pounds
chorizo; out of casing
-
1 bunch
cilantro; chopped
-
1
shallot; diced
-
1
galic; diced
-
1
carrot; diced
-
1
celery; diced
-
1 cup
don't forget the cheese
-
2 pints
sour cream
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1 packet
onion soup mix
-
4 tablespoons
ancho paste
Directions
-
boil potatoes 20 min.(till you can break), toss w/ seasoning and milk; i say toss, we're not makin mashed. cool to workable.
-
brown meat, add seasonings; saute lightly set aside when cool mix in cheese.
-
With measuring tablespoon as form, press out ten; taking two, indent using thumb(2football halves)
use 2tsp filling and form(football) (~)
-
Breading: as breading goes: a wash and some crunch.
Here we used egg and crushed matzo
coconut/soy work well w/rice flour
-
refrigerate till firm or freeze
fry @375 (5-7min) until golden
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Dipping sauce: combine cream, mix, and paste; fold well
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