Tater Tots Mexicana

4 cups frozen Tater TotsÂ
1 (16 ounce) can stewed tomatoes
1/4 teaspoon Mexican oregano, crumbled
1 cup sour cream
2 tablespoons milk
1 tablespoon chopped canned green chiles
1/2 teaspoon salt
1/2 cup grated Cheddar cheese

Preheat oven to 375 degrees F.

Put frozen Tater Tots into a 1 1/2-quart shallow
baking dish.
Mix with tomatoes and oregano.

In a small bowl, stir sour cream, milk, chiles and salt
together.
Spoon over top.
Sprinkle with cheese.
Bake 25
minutes.

Torta de Platanos

2 large platanos (plantains)
4 tablespoons butter
3 eggs, beaten
1 cup mild grated Cheddar cheese

Preheat oven to 350 degrees F.

Peel platanos and cut into small pieces.
Melt butter in a heavy
skillet and brown platanos.
Transfer to a buttered baking dish.
Pour over beaten eggs, then cover with grated cheese.
Bake for 30
minutes.

Yuca Fries (Yucca Frita)

1 1/2 pounds fresh yucca (cassava), peeled
1 teaspoon salt
1 teaspoon lemon juice
Vegetable oil (for frying)
Lime or lemon wedges (for garnish)

Cut cassava into 2-inch long rounds, then rinse.
Or you can
substitute frozen yucca.
Put the yucca and enough cold water to
cover, plus 2 inches, into a large saucepan.
Add salt and lemon
juice.
Cover and bring to a rolling boil over medium-high heat,
then lower the heat and boil until tender, about 25 minutes.
Don’t
let it boil longer than this or it will become mushy.

Drain through a colander and allow the yucca to cool enough to
be handled.
Gently peel off any pinkish fibrous layers that may
cling to the tuber.
Cut the yucca into 3/4-inch wide wedges and
remove the fibrous core with a paring knife, then discard.
If the
yucca is wet, dry thoroughly with paper towels.

Heat 2 inches vegetable oil in a large, deep skillet or deep fat
fryer to 375 degrees F on a deep fat thermometer.
Fry the yucca
wedges, one third at a time, turning once, until light golden
— about 5 minutes.

Transfer the fried yucca to a tray lined with paper towels to
drain; sprinkle with salt or salt and ground dried red chile or
paprika.
Toss.
Serve immediately with lime or lemon wedges, or with
the accompaniment of your choice.

Serves 4 as a side dish.

French-Fried Cactus

Cut cleaned, uncooked nopales into French fry style strips
3/8-inch wide.
Dip into a mixture of milk and eggs then roll
through flour, cornmeal or a combination of both.
Fry in a skillet
or deep fryer.
Serve immediately.

Papas con Chile Colorado (Red Chile Potatoes)

2 cups potatoes, peeled and thinly sliced
2 tablespoons shortening
2 tablespoons flour
1 tablespoon red chile powder
1 clove garlic, minced
1/2 teaspoon salt
3 1/2 cups water

Brown potatoes in shortening in a medium-size skillet over
medium heat.
Remove potatoes from skillet.
Add flour and brown
slightly.

Mix chile, garlic and salt with flour and add potatoes and
water.
Simmer for 10 to 15 minutes over low heat.

Santa Fe Corn Souffle

2 cups fresh corn on the cob
5 tablespoons butter
1/4 cup finely chopped onion
3 large eggs, separated
1/4 cup roasted, peeled, and chopped fresh green chiles
1/2 teaspoon salt

Preheat oven to 375 degrees F degrees.

Using 2 tablespoons of the butter, grease a 1 1/2-quart
soufflé dish.
Sprinkle dish lightly with flour to
prevent soufflé from sticking.
Set aside.

In a medium skillet, sauté onion in remaining
butter until soft.
In a food processor, combine egg yolks, onion
and corn.
Process until corn is fine.
Transfer to a large bowl.
Stir in chiles and salt.
Beat egg whites until stiff.
With a rubber
spatula, fold gently, fold gently but thoroughly into corn mixture.
Scrape into prepared soufflé dish.
Bake 10 minutes,
then reduce heat to 350 degrees F and bake 30 minutes longer ,
until lightly browned and when a knife inserted into the center
comes out clean.

Yields 8 servings.