Name: Sweet Potato Fritters in Tomato Sauce
Prep time: 78 min
Cook time: 33 min
Yield: 6
Cuisine: Mexicana
Ingredients: 1/4 onions, for the sauce; 2 cloves garlic, for the sauce; 8 guajillo chiles, clean, without veins or seeds, hydrated and soaked in hot water; 1 tablespoon oregano, for the sauce; 1 cup water, for the sauce; 1 cube Knorr® tomato bouillon; 2 tablespoons olive oil, for the sauce; 3 sweet potatoes, without skin, cooked and in large cubes, for the fritters; 1 cup pumpkin, grated, for the fritters; 1 cup carrot, grated, for the fritters; 1 tablespoon onion powder, for the fritters; 1 tablespoon garlic powder, for the fritters; 1 tablespoon cumin, for the fritters; 1 tablespoon cornstarch, for the fritters; 1/4 cups cuaresmeño chile, finely chopped, for the fritters; 1 piece (if it appears in the ingredient) egg, for the fritters; 3/4 cups oats, ground, for the fritters; 1/4 cups cilantro, finely chopped, for the fritters; olive oil, for frying; Cotija cheese, crumbled, for garnish; cilantro, for decoration

Preparation

45 mins

33 mins

Low

On a hot griddle, roast the onion along with the garlic until they have a dark color, stirring constantly to ensure all sides cook evenly. Remove from heat. Blend together with the hydrated guajillo chili, oregano, water, and the Knorr® Tomato cube until fully integrated. Pour the blended mixture into a pot with hot olive oil, cook over medium-low heat for 8 minutes. Remove from heat and keep warm until use.