Cuban Potato Filling [for Tamales] - 3g Carbs, Trace Fiber
Recipe By:
Serving Size: 12
Preparation Time: 0:00
Categories: Condiment - Low Cal (Less than 300 cals) - Lower Carbs - Vegan
1 tablespoon olive oil
1/4 onion -- very finely chopped (about 1/4 cup)
6 garlic cloves -- very finely chopped
1/2 red bell pepper -- cored, seeded, finely chopped
1 small tomato -- peeled, seeded, diced (about 2/3 cup)
1 large potato -- or 2 small, peeled, and cut into 1/2-inch dice
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
Heat the oil in a nonstick frying pan over medium heat. Add the onion,
garlic, and bell pepper and cook for 2 minutes, or until soft but not
brown. Stir in the tomato, potato, and cilantro and cook over high heat for 1 minute. Stir in the cumin, oregano, salt and pepper.
Correct the seasoning, adding salt or cumin to taste. The mixture should be highly seasoned.
Makes 2 cups, enough to fill 12 tamales.
Author Note: Tamales are just as popular in Cuba as they are in Mexico and the Southwest. This filling features the unmistakable Cuban seasonings of cumin, cilantro and garlic.
ChupaNote: Makes a lovely filling for wonton ravioli. Serve in a sofrito dressing. Also makes lovely fritters. Coat in a very fine cornmeal before frying.
Cuisine: "Latin American/Hispanic"
Source: "High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen, 1995."
S(Formatted by Chupa Babi): "June 2010"
Yield: "2 cups"
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Per Serving (excluding unknown items): 25 Calories; 1g Fat (41.2% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2mg Sodium
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat.
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