Potato Pancakes With Avocado Salsa Recipes

Steps:

• Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate sweet potatoes, add to colander, and set aside to drain.
• In large mixing bowl, lightly beat eggs. Whisk in flour, then stir in jalapeño.
• Press sweet potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
• In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of batter into pan and flatten with spatula to form four 3-inch pancakes.
• Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
• Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
• Serve pancakes hot with Salsa Dip .

Steps:

• Heat oven to 150C/130C fan/gas 2. Put the oil in a solid bottomed casserole dish over a medium-high heat and brown the pork in batches. Remove from the pan with a slotted spoon and set aside.
• Add the onions and cook gently until soft but not coloured, about 5 mins. Tip in the garlic and ginger and cook for 1 min more. Add the spices and oregano and cook for 30 secs more until aromatic.
• Pour in the vinegar, beer and sugar then bring to the boil and simmer for 1 min. Remove from the heat, tip into a blender and process until smooth. Pour the sauce back into the pan and add the browned pork, cinnamon and cloves, and season well. Cover with a tight fitting lid and cook on the middle shelf of the oven for about 2½-3 hrs until the meat is really tender and falls into shreds in the sauce.
• While the pork is cooking, prepare the pancakes. Tip the flour and cornmeal into a bowl with the baking powder and ½ tsp salt. Pour in the oil and 125-150ml of warm water and mix until the dough is firm, but not dry. Tip out on the work surface and knead for 1 min until smooth. Return the dough to the bowl, cover and leave to rest for 30 mins.
• Heat a frying pan over a medium heat. Divide the dough into 18 even-size pieces. Lightly flour the work surface and roll each one into a thin, neat disc roughly 12cm in diameter. Keep the remaining dough covered with cling film to stop it drying out.
• Cook the pancakes in the hot pan for about 30 secs until the underside is dry and just starting to brown in places. Flip the pancake over and cook the other side for about 30 secs. Remove from the pan and keep warm, wrapped in a clean cloth. Repeat with the remaining dough.
• Combine the salsa ingredients in a bowl and season to taste. Shred pork into sauce, then spoon onto each pancake and top with the avocado salsa and soured cream. Scatter with chopped coriander and squeeze over lime.

Steps:

• In a medium (3- to 4-quart) saucepan, bring 1 quart of water to a boil. Dice the potatoes into ½-inch cubes, and heavily salt the water (you''ll need about 2 teaspoons). Simmer over medium heat until the potatoes are fully tender, about 10 minutes. Drain.
• (Note: Chef Bayless uses a quarter of a large onion, but this recipe calls for half of a small onion.) Finely dice onion and place in a large skillet over medium-high heat, and immediately add the chorizo. Cook, breaking up any lumps of chorizo, until the onion is soft and the sausage cooked through, about 10 minutes. If the chorizo has rendered more than a light coating of fat over the bottom of the skillet, pour out the extra.
• As the chorizo cooks, make the avocado salsa: Roughly chop the husked, rinsed tomatillos; chop the garlic clove; chop the chiles. In a food processor, combine the tomatillos, garlic, and chiles, and pulse until finely chopped (scraping down the sides of the processor as necessary). Add the peeled and pitted avocado, season with ½ teaspoon salt, and pulse until everything is well blended; the sauce should be the consistency of a light mayonnaise. Salt to taste, then scrape the sauce into a serving bowl and set aside.
• Use a slotted spoon or strainer to drain the potatoes thoroughly; add them to the skillet with the chorizo mixture and continue to cook over medium heat, stirring regularly until the potatoes begin to brown, 7-8 minutes. As the mixture cooks, coarsely mash everything together with the back of a spoon or a spatula, scraping up any crusty bits of potato, so that it roughly holds together (it will look a little like hash). Cover and keep warm over the lowest heat.
• Serve the potato-chorizo mixture with the avocado sauce and warm tortillas. (To reconstitute or reheat store-bought tortillas, wrap the stack in a damp paper towel and heat in the microwave on full power for 1 minute.)