Ancho Potatoes Ingredients 2 ea Dried ancho chilies
2.1/4# Burbank Russet potatoes
12oz Milk
4oz Plugra butter
1 tsp Kosher salt
1/2 tsp White pepper, ground
Corn Salsa Ingredients 1c Allens Whole kernel Corn
4 tbsp Olive oil
1 clove Peeled garlic, minced
1 ea Jalapeno pepper
1 tbsp Red onion, minced
2 tbsp Cilantro, washed and rough chopped
1 ea Lime, juiced
1 tsp Kosher salt
1/2 tsp Black pepper, ground
1/2 tsp Cayenne pepper, ground
1 tsp Cumin, toasted and ground
1 tsp Ancho chili powder
Tofu Jerky Ingredients 1/2# Wildwood High protein Super Firm Tofu
1 c Soy sauce
1/2 c Maple syrup
1 tbspWorcestershire sauce
1 tbsp Ancho chili powder
1 tsp Black pepper, ground
As needed Low-Linolic Acid Soybean Oil for frying
Tostatdas Ingredients 1/2 ea Poblano pepper
1/2 ea Red bell pepper1c Olive oil
3 ea 12” flour tortillas4.5oz Fresh goat cheese
1 tsp Kosher salt
1/2 tsp Black pepper, ground
Ancho Potatoes Instructions Place peppers in a small sauce pot and cover with water. Bring to a boil, remove from heat and let stand 30 minutes. Drain, reserving the liquid, and remove stems and seeds. Place the peppers into a food processor and puree smooth, using the reserved liquid to thin as needed. Hold warm. Combine milk and butter in a pot, and warm on the stove until the butter is melted. Peel and dice the potatoes. Place them into a pot and cover with cold water. Bring to a boil and simmer until tender. Drain, and return to the heat to dry the liquid off of them. Puree through a food mill and gradually add the cream mixture until a smooth consistency is achieved. Season with salt and pepper to taste.Fold in the ancho puree and adjust seasoning if needed. Hold warm.
Corn Salsa Instructions Preheat an oven to 300 degrees
Drain corn well and toss with the 2tbsp’s of the oil. Spread out on a sheet pan and place in the oven, cooking approximately 18 minutes, or until the corn has dried a bit, and started to brown slightly. Remove and chill.
Cut the stems and seeds from the jalapenos and dice them small.
In a large skillet, heat the remaining 2tbsp’s of oil. Add the garlic, jalapenos and red onion and sauté to aroma, add the corn and sauté to heat. Season with salt, pepper, cayenne and cumin and ancho powder.Remove from the heat and allow to cool. Toss in the cilantro and lime juice and adjust seasoning. Hold chilled.
Tofu Jerky Instructions Preheat an oven to 275 degrees. Press tofu by placing it between two pans and pressing it with a weight for 30 minutes to remove excess liquid. Remove and pat dry. Slice tofu approximately ¼ inch thick and marinate slices in ½ cup of the soy sauce for 10 minutes. Heat the oil to 350 degrees in a small pot. While the tofu marinates, mix the rest of the soy sauce, the syrup, Worcestershire sauce, ancho powder and pepper in a sauce pot and bring to a simmer on the stove. Simmer 20 minutes until slightly thick. Fry the tofu slices in the oil a few at a time, cooking until golden brown. Drain on paper towels.Slice the tofu into julienne strips ¼ inch wide. Place these in a bowl, and add the hot soy marinade, tossing the tofu to coat and allowing it to stand in the liquid 2 minute. Drain the tofu and spread out on a lightly oiled, parchment lined sheet pan to make a single layer. Place this in the oven for approximately 20 minutes, or until the tofu has absorbed most of the liquid and turned a rich dark brown. Remove from the oven and chill.
Tostatdas Instructions Preheat an oven to 335 degrees. Remove the seeds and core from the peppers and cut into thin julienne strips 2” long In a sauté pan, heat 2 tbsp of the oil, and sauté the pepper strips until soft, seasoning with salt and pepper. Remove from the heat and allow to cool.
Using a 2 1/2” pastry cutter cut 24 rounds from the tortillas. Brush each side of the tortillas with the remaining oil and arrange on a parchment lined sheet pan. Top each tortilla round with a thin layer of the ancho potato mixture, then some of the corn salsa, a few strips of the poblano and red bell peppers and a couple of pieces of the tofu bacon. Wrap the pan tightly, and refrigerate until needed.
For service, remove the wrap from the pan and place the tostadas in the oven for 9 minutes, or until heated through. Remove, and using two small spoons, or a small scoop, divide the goat cheese amongst them, placing a dollop on top of each one. Serve immediately or hold in a 145 degree hot box.
Notes Ancho Potatoes: Yeild 24; Portion 1.6oz
Corn Salsa: Yield 24; Portion .5oz
Tofu Jerky: Yield 24; Portion .4oz
Tostatda: Yield 24; Portion 2.5oz