Tuesday, May 15, 2012

Curried Potato and Sweet Corn Taquitos

This is fusion at its' finest! Curried potato filling in a crunchy 'little taco' shell ready for dipping into avocado cream and chile salsa. Fresh sweet corn acts a bridge between the sultry spices of the East and the indigenous simplicity of the corn tortilla. 

Saute in 4T butter or coconut oil:
2T shallot, minced
1 carrot, diced
2 cloves garlic, minced

Mash the following ingredients together in medium sized bowl:
2c diced potatoes, boiled first
1 ear sweet corn shucked off the cob
1t salt
fresh cracked black pepper
1t braggs liquid aminos or tamari
2t curry powder
1t ground ginger
3/4t cardamon

Add sauted vegetable mixture to potato mixture and mix together.

12 corn tortillas
1 shredded carrot
1/2c finely shredded cabbage
1 recipe Avocado Cream
1 recipe Arbol Chile Salsa or salsa of choice

Preparation of Taquitos:
Preheat oven to 400 degrees.  To assemble: first, soften tortillas so that they are pliable to work with. To soften heat gently both sides of a tortilla in a lightly oiled skilled. Repeat with all tortillas. Place 2 T of filling on tortilla. Filling should be placed in a line on bottom 1/3 of tortilla. Then roll up the tortilla tightly around filling. Place taquito seam side down on baking sheet. Continue with until all taquitos are made and bake for 20-25 minutes, or until crispy. Place all taquitos on large plate and garnish with shredded cabbage and carrots. Serve Avocado Cream and salsa of choice for dipping sauces.

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