Wednesday recipe is a lot of fun for me. I get to spend a week looking for a recipe to recreate while also making the previous week’s recipe. Last week I presented the grilled tofu with crispy scallions recipe from FoodRepublic.com. You can find the original recipe here and here are the changes I made:
- Didn’t use soy sauce or gochujang paste. I substituted tamarin and black bean paste for these two items.
- Did not use cornstarch, instead opted for reducing over high heat to allow it to become more of a sticky sauce.
- Did not pan fry the shallots in oil. Instead I opted for pan frying with no oil and allowing the sweetness of the shallots to come through more.
For the potatoes
For the potato filling:
- Preheat oven to 375 degrees. Place the potatoes in a roasting pan in the oven for 1 hour, until tender when pierced with a knife. Cool until they are manageable, then peel them, discarding the skins.
- Combine 1 tablespoon olive oil and 1 tablespoon butter in a medium skillet and set over medium-high heat. Add the onion and sauté for about a minute. Add the sugar and the vinegar and continue to sauté for about 4 minutes, until the onions begin to caramelize and are completely soft.
- Add the jalapeño and continue to sauté 1 more minute. Remove from the heat and reserve.
- Add the remaining tablespoon of oil to a sauté pan and sauté the cabbage until it wilts, about 2 minutes. Season with salt and pepper to taste.
- Mash the potatoes with the roasted garlic and remaining butter. While the potatoes are still hot, stir in the cheese, onion, poblano and the cabbage. Season with salt and pepper to taste.
For the taco shells:
- Pour enough oil in a 10-inch sauté pan to a little more than cover the bottom of the pan. Get the oil hot over a medium-high heat. When it is hot place a tortilla shell in the pan and let it crisp for about 5 seconds.
- With a tongs flip the tortilla over to cook the other side (about 5 more seconds). This softens the shells just enough.
- Now with the tongs flip it over again, bend the tortilla into a taco shape and hold for 7 seconds. When it is crisp turn it over to crisp the other side for about 7 seconds.
- Place a generous amount of potato filling in each tortilla and serve with your favorite salsa.