We are already in the last weeks of the year, and that means that we spend ourselves inventing it in the kitchen for every party that comes along. Many people traditionally prepare the famous turkey for Thanksgiving week, but other people prefer to prepare something different, which is very rich, and easy to make. To give you a little help, here we share a delicious recipe for Potato Tacos and Celery Root to savor a different dish on Thanksgiving.
TAPPES OF POTATO AND CELERY ROOT
- 1 iceberg lettuce, striped
- ¼ cup purslane
- 6 radishes, sliced
- 1/2 cup lemon juice
- 1/2 cup of green lemon juice
- 2 cups of olive oil
- 1 tablespoon garlic powder
- 1 tablespoon of white pepper
- 1 bunch of coriander, in chiffonade
- 1/2 cup of parsley, in chiffonade
- 4 reddish potatoes, peeled
- 1 celery root
- Salt to taste
- 1/2 tablespoon of ground pepper
- 1 Cup of Manchego Cacique cheese
- 1/2 cup caramelized onion
- 2 cups of water
- 2 cups milk
- 1 avocado leaf
- 1 bay leaf
- 16 tortillas
- Vegetable oil
- 4 oz. Cacique Fresh Cheese
- 4 oz. Mexican sour cream Cacique
Remember that all the ingredients you get in Amazon fresh.
SALAD: Cut the radishes as thin as possible on a mandolin. Take the purslane and line them as thin as possible. Cut the coriander and parsley into chiffonade. Mix the lemon, green lemon, garlic oil, salt, and pepper and place the dressing in a squeezable bottle.
TAQUITOS: Clean and peel both vegetables. Cut the potatoes into ¼’s and the celery root into equal sizes and cover part water, part milk, bay leaf, avocado leaf, salt and pepper. Boil until soft, strain the vegetables and reserve the liquid.
Cut the onion and add in a iron skillet hot.
Add 1 tablespoon of oil and avocado leaves. Cook the onions until caramelized, stirring constantly to avoid burning. Once cooked, add the potato, celery root, and caramelized onions in a food processor and pulse until the puree is smooth. Use cooking liquid if you need to moisturize. Make sure not to add too much as the loose filling will come out when frying. Add the Manchego Cacique striped cheese, taste and add salt and pepper to taste if necessary.
Place the filling in a pastry bag, and add 4 oz. filling per omelette. Once full, roll it up and secure it with a toothpick. Heat the vegetable oil and fry each taquito until golden, then drain on a paper napkin. To serve, put dressing on the salad and add it to each plate. Divide the taquitos and place them on the salad. Decorate with Cacique Fresco Cheese and pour Cacique Crema Mexicana Agria over the taquitos.