Recipe courtesy of Redheaded Stranger
Totchos
- Level: Intermediate
- Yield: 1 serving
- Total: 11 hr 20 min (includes soaking time)
- Active: 25 min
Ingredients
Oil, for frying
8 ounces frozen potato tots
1 teaspoon Housemade Seasoning, recipe follows
4 ounces Housemade Queso, recipe follows
2 ounces Housemade Black Beans, recipe follows
1 ounce Pickled Red Onions, recipe follows
1 ounce sliced jalapeño
1 ounce sour cream
Housemade Seasoning:
2 tablespoons New Mexican chile powder
2 tablespoons iodized salt
2 tablespoons sugar
Housemade Queso:
4 cups heavy cream
24 slices American cheese
4 cups grated Cheddar
1 cup diced Hatch green chiles
1 cup diced Hatch red chiles
1 cup jalapeño hot sauce
1 teaspoon salt
Housemade Black Beans:
4 cups dried black beans
1/2 cup red wine vinegar
2 tablespoons ground cumin
8 tomatillos, roasted and diced
1 bunch fresh cilantro
1 red onion, chopped
Pickled Red Onions:
4 red onions
1 cup rice vinegar
1/4 cup salt
1/8 cup sugar
Directions
Special equipment:
a deep-fryer- Heat the oil in a deep-fryer to 350 degrees F.
- Fry the tots until golden brown and crispy, about 4 minutes. Place in a bowl and toss with the Seasoning. Top with the Queso, Black Beans, Pickled Red Onions, jalapeño and sour cream.
Housemade Seasoning:
- Mix together the chile powder, salt and sugar in a bowl.
Housemade Queso:
- Bring the heavy cream to a boil in a large pot. Reduce the heat to a simmer and add the cheese. Whisk together until smooth. Add the chiles, hot sauce and salt and whisk until completely melted.
Housemade Black Beans:
- Soak the black beans in 4 cups water overnight.
- Simmer the black beans on low heat until tender, about 90 minutes. Add the vinegar, cumin, tomatillos, cilantro and onion and cook down for an additional 30 minutes.
Pickled Red Onions:
- Julienne the onions. They shouldn't be too thin, as they need a little texture to hold up. Blanch them in boiling water for one minute, then remove them from the heat and transfer to an ice bath. Remove the onions from the ice bath and set aside in a bowl.
- Combine the vinegar, salt, sugar and 1 cup water in a pot and bring to a boil. Pour over the sliced red onions. Let sit at least 1 hour. (They will turn a brighter color the longer they sit.) Refrigerate if not using right away.