Happy Recipe Friday! Fusion Fam! ❤️🌎
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CHANNEL INFO:
Hola! I’m Johanna, a Latina of Spanish, French, & Irish descendants. I’m a researcher turned entrepreneur and married to my best friend who happens to be Vietnamese. We’re a wonky fusion, but like it that way! ☆ My channel is mostly Cooking & Lifestyle based. I love COOKING, being with my family & friends, dressing up, and just being happy! We also have two yorkies named Leo & Louie that are our spoiled furry children! Their endless shenanigans always make us laugh. See you in the next video!
Schedule:
Monday’s @ 11:00am PST – Intercultural Lifestyle Vlogs
Friday’s @ 11:00am PST – Recipe Videos
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Previous Friday Recipe: https://youtu.be/L36zzMQX-4U
Previous Monday Vlog: https://youtu.be/ORQKg13bju0
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RECIPE INGREDIENTS & MEASUREMENTS:
6 Russet Potatoes (815g)
1tbsp. Salt (15g)
8 tbsp. Mexican Cream (120ml) – Mexican version of French crème fraîche
4 tbsp. unsalted Butter (52g)
1 cup Cotija Cheese (78g)
1 tsp. Ground Cumin (2g)
1 tsp. Garlic Salt (4g)
30 Corn Tortillas
Vegetable Oil: Enough oil to coat the skillet about ½ inch. The exact amount varies on the depth of the skillet used.
Optional Garnishes:
Mexican cream, shredded lettuce, fresh limes, cotija cheese, queso fresco, fresh avocado slices, guacamole, diced tomatoes, any mexican salsa (i.e. salsa verde or salsa roja), and hot sauce. These are just a few garnishes that come to mind, but use whatever you like or have on hand.
SUBSTITUTIONS:
Russet potatoes: Any kind of potatoes may be used.
Mexican Cream: crème fraîche may be used or regular sour cream.
Butter: margarine or any non-dairy butter substitute may be used instead.
Cotija Cheese: Mexican queso fresco (Fresh Cheese) or parmesan cheese are good substitutes.
Corn Tortillas: Flour tortillas may be used instead.
ALTERNATIVE:
Cooked ground beef can also be incorporated into the potato filling for a non-vegetarian version.
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PRODUCTS
Kitchen Cookware Set I Use: https://amzn.to/2F07wDC
What I use to film:
Canon PowerShot G7X Mark: https://amzn.to/2q9CbZH
*Disclaimer – not sponsored to make this video or asked to show the items. Amazon links are affiliate links.
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Notes:
* Any tacos not fried may be stored in the refrigerator for up to 3 days. Once ready to fry warm tacos slightly in the microwave for about 30 seconds before frying them as shown in video.
** Any tacos not fried may be stored in the freezer in an airtight container for up to a month. Once ready to fry place tacos on a counter top to thaw. Once they are room temperature, fry as shown in video.
*** Warm all of the corn tortillas stacked on top of each other in a microwave for about 30 – 45 seconds in 15 second intervals, please note that microwave times vary. You can also heat them individually on a skillet or cast iron griddle. Once the tortillas are warmed place them in a tortilla warmer or in between a kitchen towel to keep warm.
**** Information on boiling potatoes with or without skin: https://cooking.stackexchange.com/questions/78207/boiling-potatoes-with-vs-without-skin
*****Always wash produce and hands before beginning a recipe. Sorry guys the science geek in me just has to say this even though everyone knows this already. 😅
Suerte En La Cocina – Good Luck In The Kitchen 💖🍀
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Instagram: https://www.instagram.com/laviejoliefam
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