Potato Cakes With Spicy Tomato Sauce

Ingredients

(Tortitas de Papa con Salsa Roja)

Potato Cakes:

2 large Russet potatoes, peeled and roughly chopped

1 cup of crumbled Cotija Cheese

3 eggs, lightly beaten

1/2 teaspoon salt (optional - the Cotija cheese - (a salty cheese)

Freshly ground black pepper

Spicy Tomato Sauce (Salsa Roja)

Salsa Roja

4 ripe tomatoes

1 garlic clove

1 – 2 fresh serranos, stem removed (add one at a time to test heat)

1/2 teaspoon kosher salt, or to taste

Preparation

Cakes preparation:

Bring a pot of salted water to a boil and add peeled potatoes.

Cook until done but not soggy.

Drain thoroughly.

Add potatoes to a mixing bowl.

Add cheese and mash with a potato masher.

Beat in the eggs.

Season well with pepper (and salt, if desired)

Use the mixture to create round cakes (about 7-10 2 inches across)

Shape the cakes them with your palm.

Warm up vegetable oil in a skillet over med to high heat.

Fry cakes until golden on each side (carefully turn them so they don't fall apart).

Once cooked, lay cakes on a paper towel to drain excess oil.

Spicy Tomato Sauce preparation:

Add tomatoes and serrano chile in a saucepan and cover with water.

Cook over medium to high heat for 10 minutes.

Keep some of the water the tomatoes and chiles were cooked in.

In a blender, add the garlic, cooked tomatoes, chile and salt and puree and about a tsp of remaining water. Blend until smooth. Taste for salt.

Pour the warm sauce over the cakes and serve immediately.

Fantastic with corn tortillas!

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About

This is my mother's recipe. Her mother (my granny) passed it down to her and now I cook this yummy treat for my family. These delicious potato cakes are very popular in my house. Whenever my mother cooked this dish when I was a kid, she would ask how many do you want: 2 or 3? and I'd say, "4 - 5!" The Cotija cheese is a key ingredient to this dish because it adds a wonderful texture to the potato mixture and salty flavor. In Mexico, this dish is often used as an appetizer without the salsa. I personally love them as a meal with the warm salsa poured over the top and served with soft corn tortillas. You don't need a fork. Just use the tortillas to scoop up the cakes together with the salsa and enjoy!