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California Cheesy Yucatan Poutine

This recipe can be found at El Restaurante. 

Recipe and photo courtesy of California Milk Advisory Board

Makes 6 to 7 share portions


The Southwest Seasoning:

Makes 1 cup + 1 tablespoon

3 T. granulated garlic

3 T. dried Mexican oregano

3 T. onion powder

 3 T. smoked paprika

2 T. lemon pepper

1 T. ground cumin

1 ½ t. ancho chile powder

1 ½ t. Cayenne pepper


Combine the spices until well blended. Cover and store.


The Fire-Grilled Pepper Salsa:

Makes 4 cups

10 oz. tomatoes, cored

8 oz. tomatillos, husked

 6 oz. red bell peppers, stemmed

5 oz. Anaheim chiles, stemmed

4 oz. white onion, 2-in slices

3 oz. jalapeño, stemmed

1 oz. serrano peppers, stemmed

Olive oil, as needed

2 T. Southwest Seasoning

2 T. fresh lime juice

1 T. chopped cilantro

As needed salt and pepper


Brush all the vegetables with oil and fire roast them until charred all over. Remove the seeds from the peppers. Coarsely chop the vegetables. Puree them in a food processor until smooth. Stir in the Southwest Seasoning, lime juice, and cilantro. Season to taste.


The Yuca Fries:

 5 lbs. Yuca (Cassava), uncleaned


Rinse the yuca and cut it into 4-inch pieces. Set it cut-side down and carefully trim off the skin. Cut into wedges and remove the fibrous center. Cut the wedges into pieces 3- to 4-inch long and ½-inch wide. Blanch them in boiling water in batches until almost fork tender, 6 to 7 minutes. Drain and cool for at least 15 minutes before frying.


The Poutine (per order):

10 oz yuca fries, blanched

Southwest Seasoning, as needed

½ c. shredded Real California Manchego cheese

½ c. shredded Real California Oaxaca cheese

 ¾ c. Fire-Grilled Pepper Salsa, warmed to 145°F

½ oz roasted anaheim peppers, diced ½ in.

½ oz roasted poblano peppers, diced ½ in.

½ oz roasted red peppers, diced ½ in.

3 T. Real California Queso Fresco cheese, broken into pieces

1 T. chopped cilantro

1 ea. lime crown or half


Fry the yuca fries at 350°F until crisp and brown. Drain and season well with Southwest Seasoning.


To plate each order: Layer 6 ounces of the fries on a platter, topped by half the Manchego and Oaxaca cheeses. Build a second layer with the remaining fries, the salsa, Manchego, and Oaxaca cheeses. Top with the diced peppers. Bake at 350°F for 4 to 5 minutes, until cheese is bubbling and beginning to brown. Sprinkle with the Ranchero Queso Fresco, cilantro, and 1 teaspoon of Southwest Seasoning. Serve with lime.


*Recipe developed by Chef Bob Gallagher, Sr VP, F&B, Romacorp


 

El Restaurante

El Restaurante magazine was founded in 1997, and is read by over 25,000 owners and managers of Mexican and Latin restaurants in the United States. The magazine is published five times per year by Maiden Name Press, LLC in Chicago, Illinois.

El Restaurante also publishes a monthly e-newsletter, eMex, and maintains the popular website www.elrestaurante.com.

El Restaurante is edited by Kathleen Furore, a veteran journalist. She has been the editor since the magazine was founded. Kathleen can be reached at 708-267-0023 or kfurore@restmex.com.

For advertising information, please contact publisher Ed Avis at edavis@restmex.com or 708-218-7755.

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