mexican potato pancakes

Chicago, IL
Updated on Mar 8, 2013

This is my husband's favorite dish.

prep time 10 Min
cook time 30 Min
method Stove Top
yield 8 serving(s)

Ingredients

  • 4 large potatoes,cooked (about 4 cups)
  • 1 cup parmesan cheese (or cotijo)
  • 3 tablespoons corn flour ( like for make corn tortillas)
  • 2 large eggs,beaten
  • - salt and pepper

How To Make mexican potato pancakes

  • Step 1
    In a large bowl, mix all ingredients.Form pancakes 2-3 inches big and fry on oil.It can be served with mild salsa.
  • Step 2
    I also serve them in a simple Mexican tomato soup. The soup recipe consists of 2 tomatoes,1/2 onion,2 cloves of garlic, a pinch of cumin.Blend all in a blender.
  • Step 3
    In a 3 quart boil put 3 cups of beef broth.Pour the tomato mixture to the beef broth and boil for a 1/2 hour to reduce liquid.Put potato pancakes into soup and boil for 5 minutes. Season with salt and pepper.

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