Name This Recipe?

Right now I call this recipe “Mexican Potatoes”. It’s a little generic, and does the fact that it contains refried beans, salsa, and guacamole really make it “Mexican”? I’d like to think of a better name. I want to keep the name short (2 or 3 words) so that when someone asks “What’s for dinner?” the answer can be short and sweet.

The dish consists of 4 layers: warm refried beans, hot fried potatoes, chilled salsa, and chilled guacamole. Frying the potatoes is the most time consuming part, so that layer can be replaced with frozen french fries from the oven, or even pre-browned hash browns, quickly heated in a frying pan.

I’m not sure if the recipe really needs a new name, but if anyone has any ideas, please, let me know.

“Mexican Potatoes”?

Serves 4 as a complete vegan meal.

Ingredients:
1 small can of vegetarian refried beans
6 medium russet potatoes
vegetable oil for frying
sea salt and pepper to taste

For salsa:
4 roma tomatoes, diced
3 green onions (chives), chopped
1 medium to large clove of garlic, finely chopped or minced
2 tsp of dried (or 1 tbsp fresh chopped) cilantro
Optional pinch of cayenne for those who like their salsa hot (I don’t usually)

For Guacamole:
3 medium hass avocados
1-2 tbsp salsa (use the fresh from this recipe or store bought with beans and corn)
½ tsp (approx) chili powder
garlic salt or sea salt to taste

Instructions:

1. Fry the Potatoes:
   • Boil the potatoes in a large pot, with enough water to cover them, for about 40 minutes. Tip: They’ll brown better if they’re chilled after boiling, so you may want to do this earlier in the day, or even the day before.
   • After the potatoes have cooled, slice about ¼ inch thick.
   • In a large frying pan (I use a 9”x13” electric frying pan set to about 300° F), heat the oil and then fry the potatoes, turning to brown to a crisp on both sides, and lightly seasoning with salt and pepper. Keep hot until ready to serve.
2. To make the salsa: Place the diced roma tomatoes, the chopped green onions, the finely chopped garlic, and the cilantro in a bowel. Stir until mixed well. Chill until ready to serve.
3. To make the guacamole: Remove the skins and seeds from the avocados, place in a bowel and mash with a fork. Add the salsa, chili powder, and salt. Stir until mixed well. Cover tightly and chill until ready to serve. Tip: If the guacamole will sit for more than a couple hours, add a little lemon juice to help keep it from turning brown.
4. A few minutes before serving, heat the refried beans in the microwave at 50% power for 2-3 minutes, until hot. Stir to spread the heat evenly — or heat them in a saucepan on the stove over medium-low heat, stirring constantly, until hot. Tip: If the beans dry out too much while heating on the stove, add just a little bit of water and stir.
5. Serve: This dish consists of 2 hot layers, topped with 2 cold layers. It’s the differences in temperatures that really make this dish so delectable.
   1st Layer (warm) — Spread some of the warm refried beans across the plate.
   2nd Layer (hot) — Add a layer of some of the hot fried potatoes.
   3rd Layer (cool) — Spoon on a layer of the salsa.
   4th Layer (cool) — Top with guacamole. Enjoy right away

~ by peoplephobe on June 29, 2008.