Recipe courtesy of Redheaded Stranger
Recipe courtesy of Redheaded Stranger
Episode:
Stuffed, Smoked and Wrapped
Totchos
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- Level: Intermediate
- Total: 11 hr 20 min (includes soaking time)
- Active: 25 min
- Yield: 1 serving
- Level: Intermediate
- Total: 11 hr 20 min (includes soaking time)
- Active: 25 min
- Yield: 1 serving
Ingredients
Housemade Seasoning:
Housemade Queso:
Housemade Black Beans:
Pickled Red Onions:
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.
