occurring toxin called solanine,
which is not destroyed by cooking
and could make one nauseous if
too much is eaten. Cut the green
away and the rest of the potato
can be safely eaten. Baking and
all-purpose potatoes will keep sev-
eral months while boiling potatoes
should be used within a month.
Roasted, Smashed and Loaded Potatoes
Potato and Pork Tacos
Tacos de Papa
Potato Tacos take us back to where
the colorful story of the potato began.
Tender potatoes that soak up the
seasonings and oil from the pork are
the key to these classic tacos.
Filling
1 lb
3 Tbsp
1 Tbsp
1 Tbsp
1½ tsp
1½ tsp
¼ tsp
¼ tsp
¼ tsp
1 tsp
½ tsp
3 Tbsp
1½ tsp
2
8 ounces
Yukon Gold potatoes,
peeled and cut into ½” dices
vegetable oil
chili powder
paprika
ground coriander
dried oregano
ground cinnamon
allspice
red pepper flakes
salt
black pepper
apple cider vinegar
sugar
garlic cloves, minced
ground pork
Cook potatoes in a quart of salted water
until tender, 3 to 5 minutes. Drain
potatoes and set aside.
In a 12“ skillet, combine oil, chili
powder, paprika, coriander, oregano,
cinnamon, allspice, red pepper, salt
and pepper. Cook over medium heat,
stirring, until mixture is bubbling and
fragrant. Remove from heat and stir in
vinegar, sugar and garlic. Cool mixture
slightly then add pork, mixing to com-
bine thoroughly with spice mix. Return
to medium high heat and cook about
5 minutes, mashing pork into small
crumbles. Stir in potatoes and cook
until potatoes are soft and have soaked
up the spices and juices. Remove from
heat, cover and keep warm.
82
Sauce
8 ounces
1
1 or 2
¼ cup
1 Tbsp
1
1 tsp
Tacos
12-6” corn tortillas, warmed (To soften
tortillas, wrap in damp paper towels
and microwave until warm)
Finely chopped white onion
Fresh chopped cilantro
Lime wedges
tomatillos, husks and
stems removed, washed
avocado, halved, pitted
jalapeno chilis,
stemmed and seeded
chopped cilantro
lime juice
garlic clove
salt
Cut vegetables into pieces small enough
to fit into a food processor. Process all
ingredients until smooth. Transfer to
serving bowl.
To Serve
Spoon filling into center of each tortilla
and add some of the sauce. Top with
onions, cilantro and a squeeze of lime
juice.
The Best Baked Potato
We’ve all eaten some pretty lackluster baked potatoes.
So, what’s the best method? According to the Test Kitchens of
Cooks Illustrated magazine, the “slow-baking method is best, mainly because
of the effect it has on the skin. Place medium Russet potatoes directly on the
oven rack. Bake at 350 degrees for 1 ¼ hours. Remove potatoes and pierce
them in an x shape on the top of each potato then squeeze ends to push flesh
up and out. To ensure the potato flesh stays fluffy and light, open the potato as
soon as it comes out of the oven. If the potato sits without opening, the potato
will steam, and the flesh becomes dense and the skin limp. So, it goes without
saying, don’t wrap the potatoes in foil! Serve immediately with butter and salt,
chives, sour cream, cheese, bacon, salsa, or any of your favorite toppings.
GILROY • MORGAN HILL • SAN MARTIN
WINTER 2020
gmhtoday.com