Tortitas de papas rellenas con jamón y queso
These crispy, golden Mexican potato pancakes are filled with savory ham and gooey cheese, making them a comforting and crowd-pleasing dish for any occasion. Made with hearty Michigan potatoes, each bite is crunchy on the outside and creamy on the inside. Serve them with your favorite salsa or fresh cilantro for a delicious finish. Thanks to Michigan resident Maivis Johnson, originally from Oaxaca, Mexico, for this delicious recipe.
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Categories
Ingredients
Ingredients
- 4 large yellow potatoes (about 2 pounds)
- 2 bay leaves
- 1/2 pound diced ham
- 1/2 cup flour
- 3 Tbsp corn starch
- 1 egg
- 4 ounces queso Manchego or Mexican cheese (shredded)
- 4 ounces mozzarella cheese (shredded)
- 1/2 stick unsalted butter (4 Tbsp)
- A few leaves of chopped cilantro
- 1 tsp salt
- 1 tsp black pepper
- 1/2 cup vegetable or corn oil for frying
Preparation
Instructions
- Fill a large pot with water. Add bay leaves and salt, then bring to a boil.
- Add the potatoes to the boiling water and cook for 15-20 minutes, or until fork-tender. Drain and let cool for 20-30 minutes.
- Once cooled, peel the potatoes and mash them in a large bowl until smooth.
- Mix in butter, egg, corn starch, cilantro, ham, the cheeses, black pepper, and flour until everything is well combined.
- Use your hands or a spoon to ensure the ingredients are evenly incorporated. Form the mixture into small croquette shapes.
- In a large skillet, heat oil over high heat. Fry croquettes for 5-10 minutes, turning occasionally, until they are golden brown with a rich, crispy crust.
- Serve hot with salsa and a sprinkle of fresh cilantro—or garnish with your favorite toppings.
