Totchos

Ingredients

Yield:

Serves 4

• Tater Tots

  • 2lbs shredded hash brown potatoes
  • 1 Tbsp. cornstarch
  • 2 Tbsp. kosher salt
  • .5 tsp black pepper
  • .5 gallon peanut oil for frying

• Lime Pickled Red Onion

  • 1/2 of one red onion cut into thin half moons
  • 1/2 cup fresh squeezed lime juice
  • medium size pot of boiling water

• Guacamole

  • 3 avocados peeled, pitted and smashed
  • 1/4 cup small diced onion
  • 1/2 cup small diced roma tomato
  • 2 Tbsp. chopped cilantro
  • 1 lime juiced
  • minced jalapeño (optional)
  • salt and pepper to taste

• Jalapeño Cream

  • 1 cup Mexican crème
  • 1 bunch chopped fresh cilantro
  • .5 to 1 diced jalapeño depending on how spicy
  • 2 Tbsp. lime juice

• Pico de Gallo

  • .5lbs vine ripe tomatoes small diced
  • 1/2 bunch cilantro chopped
  • 1/4 cup small diced yellow onion
  • 1 small jalapeño or serrano pepper finely chopped
  • Salt and pepper to taste

• Additional Toppings

  • Shredded Jack Cheese
  • Queso fresco
  • Grilled fliced jalapeño
  • Green onion

Preparation

Difficulty:

Medium

Time:

40 Minutes

 

1. Tater Tots

   1. Mix together ingredients until evenly incorporated. Form Small 1.5oz balls squeezing any excess water from mixture until mixture stays together. Do this to the entire mixture and set aside
   2. Heat peanut oil in a large pot or fryer to 375 degrees leaving at least three inches of space from the top of the pot so oil does not over flow when frying tots
   3. When ready to cook fry Tots until golden brown. Set aside on paper towels while frying the rest.

2. Lime Pickled Red Onion

   1. Blanch sliced red onion in boiling water for 30 seconds
   2. Drain onions and add lime juice making sure onions are covered
   3. Store onions in lime juice and let cool in refrigerator

3. Guacamole

   1. Smash avocado and add the rest of the ingredients season with salt and pepper to taste (add minced Jalapeño for heat if desired)

4. Jalapeño Cream

   1. Put half cup crème in blender with chopped cilantro, jalapeño, and lime juice
   2. Puree mixture until fully blended and bright green
   3. Put mixture in bowl and mix in the rest of the crème lightly with a whisk
   4. Let cool in refrigerator until ready to use. Mixture will thicken more as it sits

5. Pico de Gallo

   1. Mix all ingredients together and adjust seasonings to taste

6. Assembly

   1. Pile tater tots on plate and top with a generous amount of jack cheese bake in a 350 degree oven until cheese is melted. Top with Pico de Gallo, guacamole, pickled red onion, sliced jalapeño, and cilantro. Drizzle with Jalapeño cream and sprinkle with Queso fresco Enjoy.