Potato Masa Cakes with Vegetables
Tortitas de Papa y Masa con VerdurasAdobe Restaurant in Tlaquepaque, a village near Guadalajara, has a very inventive and modern menu, including this dish. Serve as a vegetarian entrée or with a small steak. Fresh Tomatillo Sauce is served on the side.
Ingredients
Makes 4 servings
- Fresh Tomatillo Sauce optional
- 1 tablespoon olive oil
- 1 medium white onion finely chopped
- 1 small carrot cut into 1⁄4-inch dice
- 2 small zucchini cut into 1⁄4-inch dice
- ½ red bell pepper neatly diced, about ¼ inch
- 1 jalapeño chile seeded, ribs removed, and minced
- ½ cup fresh corn kernels from about 1 ear
- ½ teaspoon salt or to taste
- ⅛ teaspoon freshly ground pepper or to taste
- 2 teaspoons unsalted butter
- Potato Masa Cakes with Grilled Chicken
Instructions
- Prepare the salsa, if using.
- Then, in a large skillet, heat the oil over medium heat and cook the onion, stirring, until softened, about 3 minutes.
- Add the carrot and cook, stirring, 1 minute.
- Add the zucchini, red pepper, jalapeño, and corn.
- Cook, stirring, until the vegetables are tender, about 4 minutes.
- Stir in the salt, pepper, and butter.
- Reserve in the pan off heat.
- Prepare the potato masa cakes.
- To serve, reheat the vegetables.
- Place 1 potato cake in the center of each of 4 serving plates.
- Divide the vegetable mixture over each cake.
Notes & Wine Advice
Serve with green salsa, if desired.