Question 1

How do I keep tortitas de papa from falling apart?

Accepted Answer

Keep tortitas de papa from falling apart by using dry, hand-mashed potatoes, beaten eggs, and fine breadcrumbs or bolillo crumbs. Drain the cooked potatoes, return them to the warm pot for 2 minutes, shape the cakes 1/2 inch thick, dust with flour, and rest them for 15 minutes before frying.

Question 2

What potatoes are best for tortitas de papa poblanas?

Accepted Answer

Papa blanca, Yukon Gold potatoes, or russet potatoes work best for tortitas de papa poblanas because they mash fluffy and hold together well. Yukon Gold potatoes give richer flavor, while russet potatoes give a drier texture. Avoid waxy red potatoes because they resist mashing and make weaker potato cakes.

Question 3

What can I substitute for chile chipotle meco in caldillo de jitomate?

Accepted Answer

Use one small dried chipotle morita if chile chipotle meco is unavailable. Chipotle meco is the preferred poblano choice because it is tan, dry, and smoky, not canned in adobo. Chipotle morita makes the tomato caldillo sweeter and darker, so use a small amount to keep the sauce restrained.

Question 4

How long should I fry tortitas de papa?

Accepted Answer

Fry tortitas de papa for 3 to 4 minutes per side in 1/2 cup neutral oil over medium heat. The oil is ready when a pinch of flour sizzles on contact. The potato cakes are done when the edges are golden and crisp and the centers feel set when lightly pressed.

Question 5

Can I make tortitas de papa poblanas ahead of time?

Accepted Answer

Shape tortitas de papa poblanas up to 8 hours ahead and keep them covered in the refrigerator. Dust the potato cakes with all-purpose flour right before frying. Make the tomato-chipotle caldillo one day ahead, then reheat gently and add fresh epazote during reheating so the herb stays balanced.

Question 6

How should I serve tortitas de papa in caldillo without making them soggy?

Accepted Answer

Spoon warm tomato-chipotle caldillo into a shallow cazuela or talavera platter, then lay the fried tortitas de papa into the sauce just before serving. The bottoms should absorb a little caldillo while the crisp tops stay exposed. Serve immediately with crumbled queso fresco and fresh cilantro leaves.

Ingredient	Quantity
papa blanca, Yukon Gold, or russet potatoesscrubbed	2 pounds
kosher salt	1 tablespoon for the potato water, plus 1 teaspoon for the mash
queso frescocrumbled	6 ounces

Culinary Explorer

Tortitas de Papa Poblanas en Caldillo de Jitomate

Ingredients

papa blanca, Yukon Gold, or russet potatoes

kosher salt

queso fresco

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