World Hearth Recipe Collection
catBrowse by Category     alphaBrowse Alphabetically     booksBooks     linksLinks     faqFAQ

Mexican   -   Potato Tostado   adapted from Flavors of Mexico by Marlena Spieler

  • 3 Medium Potatoes -- peeled and diced
  • 1 Small Onion -- finely chopped
  • 1 Tablespoon Olive Oil
  • 2 Cloves Garlic -- finely chopped
  • 1 Teaspoon Chili Powder
  • 1 Teaspoon Paprika
  • 4 Corn Tortilla -- crisp fried
  • Refried Beans -- optional
  • Salsa Verde
  • 1/3 Cup Sour Cream
  • 1 Tablespoon Cilantro -- finely chopped
  • 1 Medium Chipotle Pepper -- finely chopped
  • 1 Handful Cabbage -- shredded
Directions Lightly brown potato and onion in oil. When potatoes are nearly tender, add garlic, chili powder and paprika. Set aside, keep warm. Heat tortillas in hot oven to heat through. Spread with refried beans, pile with cooked potatoes and garnish with remaining ingredients. Serve.
Serves 4
Time to Make 0:00

Printer version   0 Votes - Yum: 0, Easiness: 0, Speed: 0, Overall: 0 Rate this recipe

Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.

Search the whole site:

Recipes © by their authors.
Site courtesy of