Food for Every Soul

Heyyy Helpers!!! Welcome back to another edition of Food for Every Soul, a series by myself where I interview people from Help Force about their favorite and famous recipes! For this post, I decided to interview the sweet, active, helpful HF First Lieutenant: xchrissyx!

I started off by asking her some questions about this delicious recipe!


Hello xchrissyx! Thank you for me letting me interview you today! Can you tell us what recipe you will be telling us about today?

xchrissyx: Tacos Dorados. It’s one of my favorite dishes and pretty simple to make too.

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Why is this recipe important to you, is it a family recipe or any history/story behind it?

xchrissyx: It’s one of the first dishes I learned to make taught by my mother. My mom and I haven’t had the best of relationships but cooking together is a moment we both enjoy. We both believe that food brings people together, and I think, her and I are a good example of that.


Here comes the best part, the Recipe!!! (As explained in detail by xchrissyx)

Ingredients:

» oil for frying (I like using corn oil)

» salt potatoes (I recommend the yellow ones)

» white tortillas

» lettuce (I like using iceberg lettuce)

» sour cream

» queso cotija

» salsa

Tacos Dorados

(feed about 4-6 people depending on how hungry you are lol)

1) After washing your potatoes, place 8-10 potatoes in a pot to cook for 25 minutes. A tip to bring it to a boil faster is putting a lid on. (Just be careful it doesn’t spill; lower it to a medium low.)

2) While waiting your potatoes to cook, this a great chance to cut up your lettuce to shreds and wash it. Using half of the head or less is enough.

3) Check if your potatoes are fully cooked by either poking a fork or knife into it. If it goes through smoothly, almost like butter, then they’re ready!

4) Carefully drain your potatoes through a colander and rinse them with cold water so they get to a lukewarm temperature. Once warm, start peeling the skin off.

5) In a mixing bowl, put your peeled potatoes and add a tablespoon of salt. You may add less or more salt depending on your preference.

6) Now grab a potato smasher and start smashing those potatoes! (If you don’t have one like I do, use the bottom of a cup to smash.)

7) Place a frying pan on the stove on high heat. Pour in your frying oil of choice and fill the pan about a 1cm high.

8) Grab a white tortilla and spread almost a spoonful of your smashed potatoes to one half of the tortilla.

9) Carefully place the tortilla with the potatoes facing up, in first. Once in, grab a pair of silicone tipped tongs to fold the tortilla in half like a quesadilla. (Depending on the size of your pan, you can fit 2 at a time if you’re using a medium size pan of 10″ diameter or 3-4 if you’re using a larger pan.)

10) Lower the heat to a medium-low. Once the side of the tortilla facing up starts to change into a golden color, flip it over. (I like tapping both sides of the taco to check the cook on it. I like my tacos pretty crunchy.)
11) Once both sides have a golden color, place them in a tray covered with paper towels, standing vertical. This helps to get rid of the excess oil.
12) Now time for toppings! Carefully open up your tacos and spread your shredded lettuce, sour cream, salsa, and queso cotija. (You may use any parm like cheese of your liking if you don’t have queso cotija.)
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Do you have any tips or tricks on making it or why people may like this recipe, or any memories from it?

xchrissyx: When seasoning, start in smaller portions because you can always add more, but can’t deduct. I like adding italian seasoning to my potatoes as well. And the nice thing about tacos is you can add whatever filling you prefer, like frijoles or chicken, and everyone has their own rendition on making this dish. Also, something I like doing when I make this dish, is i like making torresnos, potato pancakes. With a good amount of leftover smashed potatoes, I add an egg, sprinkle some flour, and mix. Then I make little pancakes with my hands and gently drop them into the hot oil. With a spatula, I flip them over and wait for them to get to a golden-brown color. The heat should be near medium low. I also like placing the torresnos on paper towel to help them drain from the excess oil. Those are my tips and tricks when I cook this dish. If you are interested in learning more mexican cuisine dishes, I recommend following De Mi Rancho a tu Cocina on youtube. Abuelita Angela has a very humble and rooted way of cooking that I love, and she lives in Michoacan which is the part of Mexico my family is from.

Thank you for sharing this amazing yummy recipe with us xchrissyx!

xchrissyx: Thank you, Maya for letting me be part of this!

 

With that everyone, we’ve reached the end of the post! We know you wanted to read more xD but I will be back next time with more fresh and delicious content! If anyone would like to share a recipe with us, DM me with your ideas!!!

Bon Appetit! <3

Keep Unleashing The Power Of Helping!!!

Mayathefirst

HF Second In Command

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