Potato and Poblano Pancakes in Red Sauce

Name: Potato and Poblano Pancakes in Red Sauce
Prep time: 45 min
Cook time: 45 min
Yield: 4
Cuisine: Mexicana
Ingredients: 4 tomatoes, for the sauce; 1 clove garlic, for the sauce; 1/4 onions, for the sauce; 4 chile de árbol peppers, seedless, for the sauce; 1/4 cups fresh coriander, for the sauce; 1 allspice, for the sauce; 1/2 cups Water, for the sauce; 1 teaspoon vegetal oil, for the sauce; 1 Cube Knorr Tomate® tomato bouillon, for the sauce; 4 potatoes, cooked and diced; 1/2 cups panela cheese, diced; 1 cup poblano pepper, roasted and sliced; 1 egg; 4 tablespoons ground bread; 1 tablespoon Knorr® chicken bouillon; 1 tablespoon vegetal oil; 4 tablespoons poblano pepper, in slits, to decorate; 2 tablespoons panela cheese, crumbled to decorate

25 mins

20 mins

Low

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These potato pancakes are delicious and carry that homemade touch that only you can give them. With a red sauce of tree chili and accompanied by panela cheese, this recipe is very easy, practical and good for any day of the week. For a healthier version, you can bake your pancakes with a little oil spray. Do not forget to put more slices of poblano and panela cheese on top, to decorate.

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Ingredients

4 portions

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Preparation

For the sauce, roast the tomatoes, garlic, onion and chiles in a comal.

Then blend them together with the coriander, water and pepper until you get a smooth sauce.

Fry the sauce with a teaspoon of oil in a pot over medium heat, once it boils, season with a cube of Knorr® Tomato Tomato Seasoning and cook 5 more minutes. Reservation.

For the pancakes, in a bowl, mash the cooked potatoes until they are pureed. Mix with panela cheese, poblano chile rajas, egg, breadcrumbs and season with Knorr® Switzerland chicken broth.

With the help of your hands, form pancakes and fry in a pan over medium heat with the oil, until golden on both sides. Drain on absorbent paper.

Serve the pancakes with the sauce and decorate with more slices of poblano and crumbled panela cheese.