Traditional Senoran Potatoes Grande Recipes

POTATOES GRANDE

Steps:

• Slice unpeeled potatoes 1/4" thick.
• In a casserole dish, layer potatoes, salt, pepper, and a cup of cheese.
• Repeat layers until all potatoes are used.
• (Reserve 1/2 cup cheese for last layer) Pour entire contents of heavy cream over casserole.
• Bake at 300 degrees for 2 1/2 to 3 hours.
• Let stand 10 minutes before serving.

TRADITIONAL SENORAN POTATOES GRANDE

Steps:

• Slice peeled potatoes.
• Chop onion.
• Heat oil to medium high.
• Add potatoes to hot oil and saute about 3 minutes. Add onions and saute about 3 minutes.
• Add green chili and cover.
• Turn burner to simmer and simmer about 20 minutes, or until done.

CHICKEN BURRITOS GRANDE

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and toss just until cooked through, about 5 minutes. Using slotted spoon, transfer chicken to bowl. Add onions, bell pepper, and garlic to skillet. Sprinkle with salt and pepper and saute until beginning to soften, about 4 minutes. Add chili powder, oregano, and chipotle powder; stir 2 minutes. Add tomato paste; stir 1 minute. Add crushed tomatoes and broth; bring to a boil. Reduce heat to medium and simmer sauce until slightly thickened and flavors blend, stirring occasionally, about 15 minutes.
• Coarsely shred chicken and add to sauce. Simmer until heated through, about 3 minutes. Season filling to taste with salt and pepper. (Can be made 2 days ahead. Chill uncovered until cold. Cover and keep chilled. Rewarm before continuing.).
• Preheat oven to 450 degrees. Stir cilantro into filling. Place 1 tortilla on work surface. Sprinkle with 1/2 cup grated cheese down center of tortilla, leaving 2 inch plain border at top and bottom. Sprinkle about 1/4 cup chopped tomatoes over, then spoon 3/4 cup chicken filling atop cheese and tomatoes. Sprinkle with generous 2 tablespoons lettuce. Fold top and bottom plain borders of tortilla over filling, then fold 1 side over and roll burrito over to enclose filling. Transfer, seam side down, to 15x10x2 inch baking dish. Repeat with remaining tortillas and filling.
• Spoon 1/4 cup enchilada sauce over each burrito. Sprinkle remaining 1 1/2 cups cheese over burritos. Bake uncovered until heated through and cheese melts, about 15 minutes.
• To make the enchilada sauce: Heat 3 tablespoons olive oil in a heavy large saucepan over medium-high heat. Add chili powder, garlic, and oregano; stir 1 minute. Stir in crushed tomatoes, chicken broth, and tomato paste. Bring to boil; reduce heat to medium-low and simmer until flavors blend and sauce thickens slightly, stirring occasionally, about 15 minutes. Season to taste with salt and pepper. Can be made 2 days ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.

PATATAS BRAVAS

Steps:

• Place garlic on a cutting board; sprinkle with salt. Mash garlic with flat side of knife blade, forming a smooth paste. Transfer to a small bowl. Whisk in mayonnaise, lemon juice and oil until smooth. Cover; refrigerate until serving. , For bravas sauce, in a small saucepan, heat oil over medium heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in flour and paprika until smooth; gradually stir in broth. Add bay leaf. Bring to a boil, stirring constantly; cook and stir until thickened, 6-8 minutes. , Remove from heat; cool slightly. Remove and discard bay leaf. Puree sauce using an immersion blender. Or, cool slightly and puree sauce in a blender; return to pan and heat through. Keep warm., Cut potatoes into 1-1/2-in. cubes; soak in cold water for 30 minutes. Drain potatoes; pat dry with paper towels. In an electric skillet or deep-fat fryer, heat oil to 250°. Fry potatoes until tender, 8-10 minutes. Remove with a slotted spoon; drain on paper towels and cool completely., Increase heat of oil to 375°. Fry potatoes again until crisp and golden brown, 3-4 minutes, turning frequently. Drain on paper towels; sprinkle with salt. Serve with bravas sauce and aioli.

MAMA'S NACHOS GRANDE!!!

Steps:

• Heat the oil in a skillet, add the onion, green pepper, and garlic, and cook gently, stirring occasionally, for 5 minutes or until soft but not browned.
• Add the tomatoes and chili and cook over medium heat for 5 minutes, or until most of the liquid has evaporated.
• Stir in the chili powder and paprika and cook for 3 minutes, then add the refried beans, breaking them up with a fork.
• Add the measured water and cook, stirring occasionally for 8-10 minutes, until the mixture thickens.
• Spoon the beans into the middle of a baking dish, arrange the tortilla chips around the edge and sprinkle with cumin.
• Sprinkle the cheese over the beans and tortilla chips.
• Bake in a 400* oven for 15-20 minutes until the cheese has melted.
• Sprinkle the paprika in a lattice pattern on top.
• Chop scallions, cut avocado in cubes and scatter them on top.
• Place dollops of sour cream and black olives evenly around top and serve immediately.

CORN WITH GREEN CHILIES

Steps:

• Saute onion and green chilies in the melted that has been melted in a saucepan just until the onion is tender.
• Add frozen corn and cook until heated through.
• Stir in shredded cheese and salt and pepper to taste and stir until the cheese is melted.
• Stir in sour cream to mix well and heat the sour cream up.
• Enjoy.

NACHOS GRANDE

Steps:

• In 1-quart saucepan, combine soup and salsa; set aside.
• In 10-inch skillet over medium-high heat, cook beef and onion until beef is browned and onion is tender, stirring to separate meat.
• Spoon off fat.
• Add 1/2 cup soup mixture.
• Reduce heat to medium.
• Heat through, stirring occasionally.
• Over medium heat, heat remaining soup mixture, stirring occasionally.
• Arrange chips on large serving platter; top with meat mixture.
• Spoon soup mixture over meat.
• Top with tomato and pepper.