Tater Tots de picadillo de carne en salmuera con salsa de chile chipotle y lima
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Ingredientes
- 3 lbs. Russet Potatoes, peeled and quartered (you’ll need about 6 cups of mashed potatoes if using leftovers)
- 8 oz CAB Corned Beef, finely shredded or diced small
- 1 1/2 cups shredded cheddar cheese
- 2 Cloves Markon RSS Peeled Garlic, finely chopped
- 1 tsp Trade East Paprika
- 2 tsp Salt
- 2 Tbps Flour
- Canola or Vegetable Oil for Frying
- Peppermill Chipotle Chili Lime Dressing
Preparación de la receta
- Place the peeled potatoes in a large pot with water. Boil until tender and drain.
- Rice the potatoes with a potato ricer or mash until smooth.
- Add the potatoes to a large mixing bowl along with the corned beef, cheese, garlic powder, paprika salt and flour and stir well to combine. Roll into small ball tots and dust with a little extra flour
- Deep Fry for about 3-4 minutes until they get golden brown and crisp.
- Drain well and serve with Chipotle chili lime dressing.
