Re: [CH] Relleno filling - potatoes?
JohnT (Love2troll@kc.rr.com)
Sat, 15 Apr 2006 15:20:03 -0500
Dave Anderson writes: "Now I add diced potato to me own
taco and burrito fillings up here sometimes."
Me too. I'm particularly fond of an inexpensive brand in the frozen food
aisle: http://www.oreida.com/varieties/hashbrowns.aspx I use the Potatoes
O'Brien all the time. I'm sure ho-made diced potatoes might be better, but
this works well. Scrambled eggs, cheese, fried sausage, chopped sweet
onion, a few diced rocotos, fresh ground pepper, Kosher salt to taste and
you have an excellent breakfast burrito.
Wild rice, refried beans, cheese & you have a great start for a burrito mix.
I buy Rosarita brand "Traditional Refried Beans" at the wholesale club in
8-packs. If I thought could do better from scratch would give it a try.
Many of you here are great cooks... I'm not.
jt
----- Original Message -----
From: David Anderson
To: chile-heads@globalgarden.com
Sent: Friday, April 14, 2006 10:24 AM
Subject: Re: [CH] Relleno filling - potatoes?
On 4/12/06, Alex Silbajoris <asilbajo@hotmail.com> wrote:
> Just wondering how many places do this - some of the Mexican places here
> have mashed potatoes as part of their relleno filling. Is that a regional
> style in Mexico?
I think it is more of a poor people style than a regional style. It's
like rice and beans, it is a cheap filler.
On the rancho that I stay at down in Baja, I was surprised the first
time I came across the diced potato in the rabbit tacos, but I quickly
grew to love the flavor and texture. Now I add diced potato to me own
taco and burrito fillings up here sometimes.
Dave Anderson (the other one)
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