Author Notes: Recipe was researched and developed in accordance to Chubby Spud business model. A mobile kichen streetfood in infancy. Flavors profile is almost infinite eg: bacon&cheddar, chorizo&ancho cream, roasted veggie..etc. —Chubby Spud
Serves: 8-10
Ingredients
potato prep
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5
pounds potato; peeled
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4
teaspoons blk.pepper
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1
tablespoon salt
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.25
cups milk
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4
cups breading
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2
cups wash
filling and breading
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2.5
pounds chorizo; out of casing
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1
bunch cilantro; chopped
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1
shallot; diced
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1
galic; diced
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1
carrot; diced
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1
celery; diced
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1
cup don’t forget the cheese
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2
pints sour cream
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1
packet onion soup mix
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4
tablespoons ancho paste
Directions
- boil potatoes 20 min.(till you can break), toss w/ seasoning and milk; i say toss, we’re not makin mashed. cool to workable.
- brown meat, add seasonings; saute lightly set aside when cool mix in cheese.
-
With measuring tablespoon as form, press out ten; taking two, indent using thumb(2football halves)
use 2tsp filling and form(football) (~) -
Breading: as breading goes: a wash and some crunch.
Here we used egg and crushed matzo
coconut/soy work well w/rice flour -
refrigerate till firm or freeze
fry @375 (5-7min) until golden
- Dipping sauce: combine cream, mix, and paste; fold well