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Cuban Potato Filling for Tamales
1 tablespoon olive oil
1/4 onion, very finely chopped
6 garlic cloves, very finely chopped
1/2 red bell pepper, cored, seeded, finely chopped
1 small tomato, peeled, seeded, diced, about 2/3 cup
1 large potato or 2 small, peeled, and cut into 1/2 inch dice
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
salt and freshly ground black pepper
Heat the oil in a nonstick frying pan over medium heat. Add the onion, garlic, and bell pepper and cook for 2 minutes, or until soft but not brown. Stir in the tomato, potato, and cilantro and cook over high heat for 1 minute. Stir in the cumin, oregano, salt and pepper.
Correct the seasoning, adding salt or cumin to taste. The mixture should be highly seasoned.
Yields 2 cups, enough to fill 12 tamales.
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Cuban Potato Filling for Tamales
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Category: Recipes
Prep Time: Cook Time: Total Time:
Cuban Potato Filling for Tamales
1 tablespoon olive oil
1/4 onion, very finely chopped
6 garlic cloves, very finely chopped
1/2 red bell pepper, cored, seeded, finely chopped
1 small tomato, peeled, seeded, diced, about 2/3 cup
1 large potato or 2 small, peeled, and cut into 1/2 inch dice
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
salt and freshly ground black pepper
Heat the oil in a nonstick frying pan over medium heat. Add the onion, garlic, and bell pepper and cook for 2 minutes, or until soft but not brown. Stir in the tomato, potato, and cilantro and cook over high heat for 1 minute. Stir in the cumin, oregano, salt and pepper.
Correct the seasoning, adding salt or cumin to taste. The mixture should be highly seasoned.
Yields 2 cups, enough to fill 12 tamales.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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