Not only is February the month for sweet amor,  it’s Potato Lovers Month too.  In addition to the many potato dishes that we all know and love (e.g. baked potatoes, hash browns or mashed), let’s celebrate other courses made with delicious Idaho Potatoes too.  Let’s not forget Beef and Potato Tacos, Potato and Chorizo Enchiladas, Chile Verde with Potatoes and all the wonderful caldos (soups) made with spuds.

As you may know I like to jump outside of the box or as I say “scribble beyond the lines”, so here is a recipe called Casuelitas.  It’s a very unique recipe made of masa and left-over mashed potatoes.  For those of you who have never had the enjoyment of sinking your teeth into one…. it taste like a cross between a gordita and a potato croquette…. seriously UNFORGETTABLE.  Ever since The Idaho Potato Commission introduced these lovely delights into my life,  I’ve been craving them non- stop.  This is my homage to Casuelitas …. take a look.

Ingredients for Casuelitas:

• 2 – cups masa flour for tamales
• 2 – teaspoons table salt
• 1 – teaspoon baking soda
• 4 – tablespoons lard
• 1 – cup hot water
• 2 – cups queso quesadilla  cheese grated
• 2 – cups mashed Idaho Potatoes
• 1 – teaspoon garlic salt
• 1 – teaspoon chipotle powder
• 3/4 – teaspoon lime salt

Garnish:

• Carnitas (recipe below)
• grated cotija cheese
• salsa
• cilantro
• avocado
• crema

Ingredients for Carnitas:

 Disclosure: This post is sponsored by the Idaho Potato Commission. All opinions are my own. 

For those of you who visit my blog often, let me apologize for my absence.  You see, everyone in my household has caught a nasty bug that has us all sniffling, sneezing and now coughing.  I was the first one to bring the germs in the house.  Yikes!  Then while my Mom was visiting she caught it, next Mando got slammed by it, and lastly my little angel Maxie joined the ranks of the sickos.  It truly is a sorry sight…. I’ve never seen so many moco filled tissue papers stacked in the bin.  In short…. I’ve been ill and couldn’t muster up the energy to blog.  Sorry.  Tonight I decided I am DONE being sick and I’m gonna make sure my family gets better as well.  To ensure this happens, I made a pot of spicy tortilla soup to knock it right out of us!  We are all feeling better already….. seriously.

All photos taken by: Nicole Presley

Ingredients for tortilla soup:

1 1/2 – tablespoons olive oil

3 – small carrots (peeled and sliced into 1/2 inch pieces)

1 – large onion (thinly sliced)

1 – stalk of celery (cut into tiny pieces)

2 to 3 – chipotle chiles in adobo sauce ( cut into thin slices)

9 – cups of chicken broth

1 – teaspoon black pepper

1 – teaspoon Lawry’s seasoning salt

3 – Idaho potatoes (peeled, and sliced into 1 inch pieces)

2 – large zucchini (cut into 1 inch pieces)

1 – cup corn kernels

3 – cups chopped turkey (cooked)

2 – cups black beans (cooked and rinsed well)

Garnish:

limes

cilantro

queso fesco

avocado

tortilla chips or strips

In a large pot over a medium high flame, add olive oil and allow to get hot.  Add carrots and saute in oil for 5 minutes, mixing every so often.

Add onions to carrots and continue to saute for 4 to 6 minutes, then add in celery and chipotle. Mix well and saute for another 3 minutes or until onion is limp and chipotle chile is completely mixed into veggie mixture.

Add broth and bring to a boil. Once broth is boiling add in potatoes and cover pot with lid.  Let potatoes boil for 5 minutes, then add in the zucchini to the soup and let boil for 10 minutes, don’t forget to cover the pot with the lid.  Lastly add in corn, turkey, and black beans allow to cook for 2 to 3 minutes.

Place soup in a bowl and garnish with fresh lime juice, cilantro, a few chunks of queso fresco, avocado and broken corn tortilla chips. ENJOY!!!!!

 *Remember this soup can be enjoyed any time, it is not only a cold chaser  🙂