Araceli's Guacablog

Mexican food, life etc

Wednesday, 12 October 2011

Recipe: Tortitas de Papa, Perfect Potato Cakes

This is one of my favorite recipes because it takes me right back to when I used to come home from primary school. My mum would be cooking these little potato cakes because she knew they were my favorite. She would serve them with crispy lettuce salad. I would eat them with lots of lemon juice.

The recipe is simple enough. It's a great way to use up left-over potatoes, but if you are buying them, get King Edwards.

For about 7 tortitas you'll need:
  • 1 egg
  • 500g Potato
  • Salt and pepper
  • A little plain flour
  • Olive oil
Peel and steam the potatoes whole. This will cook them without getting them too soggy. This will take about half an hour but the time will depend on the size of the potatoes. You can check if they are cooked with a sharp knife (a fork might break the potato).

Once the potatoes are cooked, transfer them to a flat-bottomed pan and let them cool for about 5 minutes. This will also allow some of the moisture to evaporate.

Now season the potatoes with salt and black pepper and mash them. Once mashed, you'll need to allow them to cool completely.

Whisk the egg and pour into the mash. Mix the potato with your hands until the egg is completely mixed in.
By this stage the mixture might become a little sticky but don't worry. Sprinkle a handful of flour onto the mixture, and mix this in which should create a dough. If the mixture is still sticking to your hands, rinse your hands and dry them thoroughly. Now you can put a little flour onto your hands to make the cakes.

Put a pan on a medium heat with a good puddle of olive oil big enough to coat the bottom.

Once the pan is hot, get enough potato to shape into a ball the size of a snooker-ball. Then flatten the ball by swapping it between your palms until it's a little more than a centimeter thick. Place this into the pan and get the next one. Continue this until either you run out of pan space or potato.

Turn the cakes occasionally until they are golden brown on both sides, then take them out and place them on some kitchen roll to drain.

Serve with a salad of your choice for a delicious light lunch.

Monday, 20 September 2010

BBC Television Centre Farmers' Market - 20th Sept 2010

Attention all Mexican food lovers at the BBC

At last it's that time again. The farmers' market will once again visit TV Centre and Araceli will be there. So why not come over and have a chat, taste some delicious samples and stock up on salsa, beans and of course her famous Guacamole!

Saturday, 29 May 2010

Woking Farmers' Market

A big thank you to all those who stopped by to see us at Woking Farmers' Market today. As our first ever Farmers Market it was great to have such warm welcome even on a wet and windy bank holiday. Our spicy Guacamole seemed to be the salsa of choice for the Woking public, so much so that we ran out of it completely. We hope to return to the Woking market next month, and we look forward to adding more Farmers' Markets to our Calendar. More updates on this soon.

Sunday, 2 May 2010

Huevos Rancheros - Ranch-Style Eggs Recipe

Classic Mexican Breakfast
Serves 3-4 people
This traditional Mexican recipe combines corn tortilla with a fried egg and a spicy salsa for a delicious wake-me-up dish, perfect for the morning after a few too many tequilas.

Saturday, 1 May 2010

Official guacabrand launch

We are very excited, after a lot of work and hours spent we are one step closer to launching our own brand of homemade, all natural Guacamole! The recipe has been perfected, most importantly the spiciness -now everyone loves it-.Thanks to our artistic friend Nat and graphic designer Jon, the guacalabel is looking amazing and has now been printed out:

Make sure you look for it next time you go to do your weekly shopping in your local supermarket...well, ok we are not quite there yet but hopefully you will be able to buy it soon if you live near us in Surrey.
More on this story to come...

Sunday, 11 April 2010

Making Tortilla Chips

A quick guide to making Tortilla Chips!

Step 1: Mix Maseca (corn flour available from Mexican shops) with water into a dough (not too soft). For each tortilla, break of a lump small enough to fit in your palm and shape into a ball.

Tuesday, 23 March 2010

Supermarket Guacamole Taste Test

Guacamole. Green, spicy and delicious. Or a least it should be. In Mexico this super-salsa is used not just as a dip for tortilla chips, but in Quesadillas, tasty Floatas (Tacos Dorados - deep fried rolled tortillas filled with shredded beef or chicken, potato and cheese), Alambres (aka Fajitas - chicken with ham or beef with bacon in cheese with onions and peppers wrapped in a soft flour tortilla) and as an accompaniment to any kind of taco.