Spirit of the Wind

Potato Green Chile Tacos
Prep Time: 10 minutes Cook Time: 1 hour Servings: 4

Ingredients

6 medium size red potatoes washed and diced into ½-inch pieces, about 6 cups worth
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon granulated garlic or garlic powder
½ teaspoon smoked paprika
½ teaspoon chili powder optional
½ teaspoon cumin powder
8 6-inch flour tortillas
2 cups shredded cheddar cheese or Mexican shredded cheese blend
1 cup roasted and chopped green chile
2 tablespoons fresh cilantro chopped
Sour cream OPTIONAL
Salsa OPTIONAL

Instructions

Potato Roasting Instructions
Preheat oven to 400°F. Place the sliced potatoes on a large rimmed baking sheet and drizzle with oil. Sprinkle generously with all of the spices. Toss with your hands to thoroughly coat.
Roast for 20 minutes, until tender and lightly browned on the edges. Remove from the oven and stir or flip the potatoes over with a thin spatula. Roast an additional 10-20 minutes until deep golden brown.

Taco Instructions
When the potatoes are almost done roasting, warm the tortillas either in the oven or microwave. If you have a gas stove, the stovetop flame can be used to lightly char each tortilla. Place the warmed tortillas in a clean tea towel until ready to use.
In a large non-stick skillet, over medium heat, combine the potatoes, green chile, and cheese. Lightly stir to melt the cheese – as the melted cheese will assist in holding the tacos together.
Divide the potato mixture between the warm tortillas. Sprinkle each taco with cilantro and serve warm with sour cream and/or salsa if desired.

Brazilian Cheese Bread
Servings: 15 small rolls Prep 15 minutes Cook 20 minutes Ready in: 35 minutes

Ingredients

1 1/2 cups (180g) tapioca flour (also known as tapioca starch)
1/2 tsp salt
2/3 cup (155ml) whole milk
1/4 cup (60ml) avocado oil or olive oil
1 large egg
1/2 cup finely shredded (56g) medium or sharp cheddar (white or yellow)
1/3 cup finely shredded (28g) Grana Padano or parmesan cheese

Instructions

Preheat oven to 400 degrees. Line an 18 by 13-inch baking sheet with parchment paper.
In a large heatproof mixing bowl whisk together tapioca starch and salt, set aside.
In a saucepan bring milk and oil to a simmer. Pour hot mixture into tapioca flour mixture and stir with a wooden spoon until well combined (it will be a bit lumpy). Let cool 5 minutes.
Mix in egg (using the wooden spoon or an electric mixer), then fold in cheddar and Grana Padano. Note that dough will be tacky but it should hold a form (see note for a runny dough or a thick dough).
Scoop dough out using a 1 1/2 Tbsp cookie scoop (or two spoons and nearly a golf ball size, and drop on baking sheet spacing 1 1/2-inches apart.
Bake in preheated oven until exterior is golden brown and crisp (centers will be stretchy chewy cheesy still), about 15 to 18 minutes.

Notes

Tapioca starch can vary a bit in absorption by brand and batch. If you find your dough is overly runny you can add a little more tapioca starch, refrigerate the dough for 20 minutes, or bake the runny dough in a greased muffin pan among 12-wells. If you find dough is overly thick simply stir in an additional 1 Tbsp milk.