Hungry football fans across the country entered the Idaho Potato Commission’s (IPC) tailgating recipe contest for a chance to win an all-expenses-paid trip to the Famous Idaho Potato Bowl in Boise, Idaho, on Dec. 22. Hundreds of recipes were entered, but Crystal Schlueter’s Tackling Tater Tacos, with spiced Idaho potatoes drizzled with a delectable chipotle honey slaw and irresistible chorizo crema, won over the hearts (and stomachs) of the judges.
“As the naming sponsor of the Famous Idaho Potato Bowl, we wanted to know how football fans enjoy their Idaho potatoes at tailgating events, either at home or at the stadium,” said IPC president and CEO Frank Muir. “The entries we received are fantastic and truly demonstrate the versatility of the Idaho potato. Congratulations to Crystal and thank you to everyone who entered.”
ESPN and ABC college football sideline reporter Heather Cox helped kick off the contest in October and cast her vote for the best recipe.
“I’ve always loved to tailgate, especially when Idaho potatoes are on the menu,” said Cox. “Tackling Tater Tacos embody the perfect tailgating recipe—they’re easy to prepare and serve, and [they] taste amazing.”
The recipe calls for corn tortillas to be topped with spicy, diced Idaho potatoes that have been pan-fried until crispy golden-brown and fork tender. The crunchy jicama/bell pepper slaw and flavor-packed chorizo crema are spooned onto the potatoes and then sprinkled with queso fresco and cilantro.
Tackling Tater Tacos with Honey Chipotle Slaw and Chorizo Crema
Ingredients:
2 Tbsp vegetable oil
3 large Idaho potatoes, washed and diced
½ cup finely chopped sweet onion
Several pinches salt and black pepper, divided
3 cloves minced garlic
1 tsp chipotle chili powder
½ tsp smoked paprika
½ tsp ground cumin
½ tsp ground coriander
1 tsp oregano
3 ounces bulk chorizo
1 cup Mexican crema
1 medium jicama, peeled and julienned
1 cup sliced baby bell pepper rings
2 minced chipotle peppers in adobo sauce
Juice of 2 limes
T Tbsp honey
6 corn tortillas
¾ cup crumbled queso fresco
2 Tbsp minced cilantro
Directions:
In a large skillet, heat the oil over medium-high heat. Add the potatoes and onion, with a pinch of salt and pepper. Cook until potatoes are golden-brown.
Stir in the garlic, chili powder, paprika, cumin, coriander, oregano and another pinch of salt and pepper. Cook until potatoes are crispy around the edges.
In a small skillet over medium-high heat, cook the chorizo, crumbling it as finely as possible. Drain chorizo, then allow it to cool completely.
Stir the cooled chorizo into the crema.
In a small bowl, combine the jicama and bell pepper rings to make the slaw. Sprinkle with a pinch of salt and pepper. Add the chipotle peppers, lime juice and honey. Toss to coat.
Top each tortilla with the potato mixture followed by the slaw. Add a spoonful of the chorizo crema and sprinkle with queso fresco and cilantro.
Yield: 6 servings
Look for all the winning recipes on the IPC’s website.
Source: Perishable News