Roasted Tomatillo, White Onion & Jalapeño Salsa

April 29th, 2012 § 0 comments § permalink

Makes 2-3 cups

Ingredients

10-12 medium tomatillos, quartered
1 medium white onion, peeled and quartered
2-3 jalapeños, cut in half and deseeded
2 pablano peppers, cut in half and deseeded
2 teaspoons salt
1 teaspoon cumin
Juice of 1 lime
¼ cup fresh cilantro leaves, chopped

Directions

Preheat oven to 400°F. Place tomatillos and onions on a lined baking sheet. On another lined baking sheet place the peppers, cut side down. Roast the ingredients for about 15 minutes or until lightly charred. Allow to cool a few minutes and chop tomatillos and onions very small and place in a medium bowl . Remove the skin from the peppers and chop them fine and add them to the same bowl. Season with salt and cumin and the juice of the lime, mix well and toss in cilantro leaves until mixed.

Summer Squash and Portobello Taco

August 11th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 tablespoon canola oil
1 tablespoon avocado oil
1 white onion, chopped fine
2 zucchinis, chopped fine
1 portabella mushroom, chopped fine
1 red bell pepper, chopped fine
1 jalapeño, chopped fine
Juice and zest of 1 lime
1 tablespoon cumin
Salt
Tortillas, soft or hard, for serving
Monterey Jack cheese (optional)
Avocado (optional)

Directions

In a large sauté pan, over medium heat, add canola oil and avocado oil. Sauté onion until translucent, 5 minutes. Add zucchini, peppers and jalapeño and cook, about 3-4 minutes more. Add the portabellas and cook another few minutes (3-4). Add lime juice, zest, cumin and season with salt. Serve with tortillas. Garnish with cheese and avocado.

Blackberry Mole

July 7th, 2011 § 0 comments § permalink

About 6 servings

Ingredients

6 tablespoons vegetable oil
2 heaping tablespoons shelled, skinless peanuts
2 tablespoons whole raw almonds
2 heaping tablespoons raw pumpkin seeds (green)
2 heaping tablespoons raw pecan pieces
1 ounce Ancho chili, cleaned, stemmed, seeded (reserve seeds)
1 ounce pasilla chili, cleaned, stemmed, seeded (reserve seeds)
2 garlic cloves, peeled
3 tablespoons unhulled sesame seeds
1½” piece of canela (Mexican cinnamon)
18 teaspoon aniseed
18 teaspoon coriander seed
Pinch of dried Oregano
Pinch of ground cloves
Pinch of ground cumin
1 corn tortilla
1 recipe cooked pork (recipe follows)
5-6 cup chicken stock
2 Cups rise blackberries
3-4 tablespoons sugar
¾ teaspoon kosher salt

Directions

Have large bowl and sieve set over a small heatproof bowl.

Heat 4 tablespoons of oil in skillet over medium high heat until it shimmers and fry the following ingredients one by one. As they’ve fried use slotted spoon and transfer to large bowl and hold.

-Fry peanuts and almonds together until golden
-Fry the Pecans until lightly colored
-Fry each chili on both sides, turning with tongs just until the flesh has turned a lighter color
-Fry the onion and garlic together until light brown

Mix together 1½ Tablespoon of reserved chili seeds, sesame seeds, canela, aniseed, and coriander and fry them until lightly toasted. Stir in the oregano, cloves, and cumin, then transfer the mixture including the oil to large bowl of fried ingredients.

Using tongs, hold the tortilla directly over the burner (set to medium) turning till brown on both sides. Crumble into fried ingredients.

Working in 2 batches, transfer HALF fried ingredients mixture into a blender and pour in 2 cups of stock, blend until smooth.

Heat the remaining 2 Tablespoon of oil in pan over medium high heat. Carefully pour in blended sauce and stir. Bring to simmer and reduce heat to low.

Add blackberries, 3 tablespoons of the sugar and ¼ cup of the stock to blender and puree till smooth. Strain through medium sieve into sauce, discarding seeds.

Bring sauce to simmer and reduce, stirring frequently and adding more stock as necessary maintaining a velvety consistency that thickly coats the back of a wooden spoon. Season with sugar and salt to taste. Sauce should only taste slightly sweet.

Add the pork to the mole, cook for about 15-20 minutes. Serve, sprinkled with sesame seeds.

This mole keeps in the fridge for up to 2 days and freezer for a month.

Cooked Pork and Stock

About 8-10 servings

Ingredients

4 pounds of pork shoulder, cut into 1½ inch pieces
8 cups water
1 medium white onion
8 garlic cloves, peeled
1 bay leaf
2 teaspoon dried oregano
1 teaspoon salt

Directions

Put all the ingredients in a large stock pot and bring water to a boil over high heat then reduce (low) to a simmer. Skim any foam from surface if necessary. Cook until pork is fork tender (about 2 hours). Remove pork and set aside.

Strain the stock into a wide bowl. Use the stock to make mole. You can refrigerate stock up to 2 days and freeze up to 3 months.

Classic Guacamole

July 7th, 2011 § 0 comments § permalink

Serves 2-3 people

Ingredients

2 tablespoons white onions, finely chopped
1 tablespoon fresh Serrano chili, minced
½ teaspoon kosher salt
¼ cup chopped cilantro, divided
1 large avocado
A squeeze of lime

Directions

Mash the onion, chili, salt, and half the cilantro to a paste consistency. Score the flesh of the avocado halves in a crosshatch pattern with a knife then scoop into a bowl. Combine ingredients and mix well. Add the rest of cilantro season with lime and salt.

Recipe Property of Roberto Santibañez, from Contemporary Flavors of Mexico

Sweet Corn and Crab Cappellacci with Soppresatta, Red Peppers, Zucchini & Basil

July 4th, 2011 § 0 comments § permalink

020

4-6 Servings

Ingredients

For the filling

1 tablespoon extra virgin olive oil
½ medium white or yellow onion, thinly sliced (about ¾ cup)
3 ears sweet yellow corn, kernels removed from their cobs
1 cup jumbo lump crab meat, pickled over very well for shells
¾ cup mascarpone
Zest of 1 lemon, freshly grated
Pinch of pimento d’espelette pepper
Salt

For the pasta dough

2 large eggs plus 6 yolks
14 ounces all-purpose or Italian OO flour
1 tablespoon extra virgin olive oil
Pinch salt

For the Sauce

2 tablespoons extra virgin olive oil
2 zucchini, diced (green parts only)
Pinch espelette pepper
¾ cup spicy soppressata, cut into small cubes
2 red bell peppers, charred on a grill or gas burner, skins and seeds/ribs removed, and cut into strips
Reserved cooked corn kernels
1 cup fresh Italian basil leaves, gently torn
Zucchini blossoms, cut in half, stems and pistils removed

Directions

For the filling

In a medium skillet over medium heat, cook the onions in olive oil, stirring occasionally, until softened and translucent, about 5 minutes. Add all but a few tablespoons of the corn and continue cooking until it is tender, about 3 minutes. Season with salt.

In a food processor, purée the corn and onion mixture. Transfer to a large bowl and fold in the mascarpone, crab, lemon zest and espelette. Adjust seasoning. Place the mixture in a pining bag and refrigerate until ready to use.

For the pasta dough

Lightly beat the eggs and egg yolks in a large bowl. Add the extra virgin olive oil and a pinch of salt.

Add in the flour little by little, mixing together with a fork until the dough is not too sticky to handle. The dough should still be a rough, shaggy mass.

Turn the dough out onto the work surface and knead by hand, adding more of the flour, as necessary until the dough is smooth, elastic and not sticky. Wrap in plastic or store in a Ziploc bag to rest for 20 minutes.

Cut the dough from the ball into pieces and flatten into disks. Work with one disk at a time and keep the rest covered with plastic or under a kitchen towel so they do not dry out. Run the disk through the rollers of the pasta machine, starting at the widest setting. Fold the dough in half or in thirds and press down to seal. If the dough feels sticky sprinkle it with flour, but brush off the excess. Feed the open side of the pasta through the rollers and repeat a few times. Continue to dust the dough with flour and brush it off if the dough feels tacky.

Advance the pasta machine to the next thinnest setting. Without folding anymore, put the pasta sheet through the next setting. Continue advancing the rollers to the next thinnest setting, rolling the pasta sheet one time through each setting without folding, until the dough is thin enough so that you can see your hand through it.

Place the sheet of pasta on a lightly floured work surface. Cut out circles of dough from the sheet using a fluted biscuit cutter or a juice glass, approximately 3 inches in diameter. Pipe a blob for the filling in the center of each circle and then fold over the dough to form a half-moon shape. Press the dough together to seal. Bring the ends of the half moons together and press to seal them. Place the finished cappelletti on a well-floured sheet tray covered with a clean towel until ready to cook. Repeat the process with all the disks of dough.

For the sauce

In a large wide skillet, heat the olive oil. Add the diced zucchini, season with salt and espelette, and cook over medium heat until just tender. Add the reserved corn kernels, diced soppressata and red peppers and warm through.

Cook the cappellacci in abundant boiling salted water until they float to the surface. Strain from the water and add to the pan with the soppressata and peppers. Add some of the pasta cooking water and toss together to make a creamy sauce. Gently tear the basil leaves and add to the skillet along with the zucchini blossoms. Adjust the seasoning. Spoon the pasta onto warmed bowls or plates.

Nicaraguan Baho (Beef Steak Cooked in Banana Leaves)

May 6th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 pound beef brisket, cut into strips
3 cloves garlic
2 medium tomatoes, chopped
1 green pepper, sliced thin
1 medium white onion, sliced thin
Juice of 5 limes
1 tablespoon salt
1 ripe plantain, sliced
½ pound yucca, cubed
Banana leaves

Directions

In a large bowl, mix together beef, garlic, tomatoes, green peppers, onions, lime juice and salt. Place in the refrigerator covered and marinate overnight. In a large steamer with about 3 inches of water, cover the bottom of the steamer with banana leaves about two layers, making sure there are no holes exposed from the steamer (all steamer holes should be covered with banana leaves). Place the plantain and the yucca on the bottom over the banana leaves and then add the marinated vegetables and beef, including any juices. Cook on high for about 1 hour or until tender. The Baho is typically served on banana leaves with Ensalada de Repollo (Cabbage Salad).

Gallo Pintos

May 6th, 2011 § 0 comments § permalink

Serves 6

Ingredients

3 tablespoons lard or canola oil
1 medium white onion, chopped fine
2 cups cooked black beans, drained but cooking liquid reserved
2 cups long grain rice, cooked
Salt
¼ cup fresh cilantro, chopped fine (optional)

Directions

In a large skillet, heat oil to medium, add onions and sauté until edges start to brown or about 5 minutes. Add the beans and stir well, continuing to sauté beans. Add about ½ cup of the bean liquid and cook down to about half. Add the rice and mix well, making sure to get the beans and rice well mixed and stirring constantly so that the mixture does not stick. Season with salt and fresh cilantro, mix well.

Smashed Beans

May 6th, 2011 § 0 comments § permalink

Serves 4-6

Ingredients

Avocado or canola oil
1 medium white onion, chopped fine
3 cups black, red or pinto beans
½ cup fresh cilantro leaves
1 teaspoon cumin
Salt

Directions

In a medium sauté pan heat the oil to a medium high heat. Sauté the onions until slightly translucent or about 3 minutes. Add the beans and sauté, smashing the beans with a potato smasher or other smashing tools. Add the cilantro leaves, cumin and salt and cook for about 2 minutes longer.

Snap Pea & Mint Salad

April 25th, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

1 pound raw snap peas, trimmed and julienned
¼ white onion, chopped fine
¼ cup fresh mint, chopped
Juice and zest of 1 lemon
2 tablespoons extra virgin olive oil
¼ cup parmesan cheese (optional)
Salt
Freshly ground pepper

DIRECTIONS

In a medium size bowl, combine all ingredients. Season with salt and pepper and serve.

Julienne of Snap Pea Salad with Mint, Lemon Pecorino

April 24th, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

1 pound raw snap peas, trimmed and julienned
¼ white onion, chopped fine
¼ cup fresh mint, chopped
Juice and zest of 1 lemon
2 tablespoons extra virgin olive oil
¼ cup pecorino cheese (optional)
Salt
Freshly ground pepper

DIRECTIONS

In a medium size bowl, combine all ingredients. Season with salt and pepper and serve.

Guatamalan Pollo en Peppian Tacos (Chicken Tacos with Pumpkin Seed Sauce)

April 23rd, 2011 § 0 comments § permalink

Makes 20 tacos

INGREDIENTS

2 cups water
1 chicken breast, skinless
2 chicken thighs, skinless
2 chicken legs, skinless
½ large white onion (half reserved), chopped
1 tablespoon black pepper
1 teaspoon ground allspice
1 teaspoon salt
1 cup green pumpkin seeds
2 tablespoons sesame seeds
1 teaspoon cumin seeds
2 whole allspice berries
3 cloves
2 black peppercorns
1 pound tomatillos, cut in quarters
3 fresh serrano chilies, chopped
3 cloves garlic
1 poblano pepper, chopped
1 cup fresh cilantro leaves
2 cups chicken stock, reserved from poaching chicken
Tortillas, for serving

DIRECTIONS

In a medium saucepan over medium high heat, add water, chicken, half the white onion, black pepper and allspice and bring to a boil. Simmer for about 20 minutes. Transfer chicken to a bowl and reserve liquid. After chicken has cooled, shred chicken with a fork removing from the bone and set aside. Preheat oven to broil. On a baking sheet lined with parchment paper, place the pumpkin seeds, sesame seeds, cumin seeds, allspice berries, cloves, peppercorns, tomatillos, serrano chilies, garlic, and poblano peppers, and broil, about 3-4 minutes or until the pumpkin seeds start to char. Remove from oven and place in a blender with the cilantro leaves and chicken stock, blend until smooth. Mix in with chicken and serve with warm tortillas.

Shredded Chicken Mole Verde Tostadas

April 23rd, 2011 § 0 comments § permalink

Makes 15 tostadas

INGREDIENTS

2 cups water
1 chicken breast, skinless
2 chicken thighs, skinless
2 chicken legs, skinless
½ large white onion (half reserved), chopped
1 tablespoon black pepper
1 teaspoon ground allspice
1 teaspoon salt
1 cup green pumpkin seeds
2 tablespoons sesame seeds
1 teaspoon cumin seeds
2 whole allspice berries
3 cloves
5 black peppercorns
1 pound tomatillos, cut in quarters
3 fresh serrano chilies, chopped
3 cloves garlic
1 poblano pepper, chopped
1 cup fresh cilantro leaves
2 cups chicken stock, reserved from poaching chicken
15-20 tostada shells (corn tortillas cooked in oil)

DIRECTIONS

In a medium sauce pan over medium high heat, add water, chicken, half the white onion, black pepper and allspice and bring to a boil. Simmer for about 20 minutes. Transfer chicken to a bowl and reserve liquid. After chicken has cooled, shred chicken with a fork removing from the bone and set aside. Preheat oven to broil. On a baking sheet lined with parchment paper, place the pumpkin seeds, sesame seeds, cumin seeds, allspice berries, cloves, peppercorns, tomatillos, serrano chilies, garlic, and poblano peppers, and broil, about 3-4 minutes or until the pumpkin seeds start to char. Remove from oven and place in a blender with the cilantro leaves and chicken stock; blend until smooth. Mix in with chicken and serve with warm tostada shells.

Cumin-Zucchini & Bell Pepper Tacos

February 23rd, 2011 § 0 comments § permalink

Serves 4-6

INGREDIENTS

1 tablespoon canola oil
1 white onion, sliced thin
2 zucchinis, cut in half lengthwise and sliced thin
1 red bell pepper, sliced in strips
1 jalapeño, deseeded and thinly sliced
Juice and zest of 1 lime
1 teaspoon cumin
Salt
Tortillas, for serving

DIRECTIONS

In a large sauté pan, over medium heat, add canola oil. Sauté sliced onion until translucent, 5 minutes. Add zucchini, peppers and jalapeño and cook, 7 minutes more. Add lime juice, zest, cumin and season with salt. Serve with tortillas.

Fresh Guacamole

February 23rd, 2011 § 0 comments § permalink

Makes approximately 1½ cups

INGREDIENTS

4 avocados, ripe and soft, but not mushy
¼ cup fresh cilantro leaves, chopped fine
¼ cup tomatoes, chopped fine
¼ cup white onions, chopped fine
1 jalapeño, seeded and chopped fine
1 teaspoon cumin powder
Salt
Juice of 3 limes

DIRECTIONS

In a large mixing bowl mash avocados one by one with a large fork until chunky, but relatively smooth.
Add cilantro, tomatoes, white onions, jalapeño, and cumin. Continue to mash and mix all ingredients and then add a few pinches of salt and mix well. Begin to juice the limes into the guacamole one by one mixing and mashing after each one. Taste the guacamole and adjust seasoning if needed, and more salt, pinch by pinch until desired flavor, which will be approximately 3 teaspoons of salt in total.

Fresh Tomato Salsa

February 23rd, 2011 § 0 comments § permalink

Makes approximately 1½ cups

INGREDIENTS

3 tomatoes, chopped fine
¼ cup white onion, chopped very fine
¼ cup red bell peppers, chopped very fine
¼ cup fresh cilantro leaves, chopped fine
1 jalapeño pepper, seeded and chopped fine
½ teaspoon cumin
Juice of 2 limes
Salt

DIRECTIONS

Mix all ingredients in a medium-sized mixing bowl until well combined. Add salt to taste.

Shredded Chipotle Chicken Tacos

February 22nd, 2011 § 0 comments § permalink

Serves 4-6

INGREDIENTS

½ tablespoon cumin
½ tablespoon chili powder
½ teaspoon cumin seeds
Zest of 1 lime
1 chicken breast
Salt/pepper
1½ tablespoons canola oil
½ a large white onion, chopped medium
1 poblano pepper, chopped
Juice of 1 lime
3 whole chipotle peppers in adobe, chopped
¼ cup tomato sauce
3 tablespoons chicken stock
Tortillas, for serving

For garnish:

Pickled onions
Avocadoes

DIRECTIONS

In a bowl, combine all spices and lime zest and mix well. Rub all over chicken breasts and season with salt and pepper. In a medium heavy bottom skillet heat canola oil and brown chicken breasts on each side until brown. Remove from pan and set aside, add onions and poblanos and cook until tender.
Add lime juice, chipotles, tomato sauce and chicken stock. Stir well. Place chicken breasts back in pan with sauce and cook for about 15 minutes on a gentle boil or until tender. Take out chicken and shred with a fork. Place meat back in pan.

Serve on flour or corn tortillas garnished with pickled onions and avocadoes.

Squid Stewed with Chickpeas and Peppers

February 3rd, 2011 § 0 comments § permalink

Serves 4 to 6

Ingredients

Olive oil
1 cup diced white onions
8 cloves garlic, smashed and chopped
1 pound dried chickpeas (soaked overnight)
2 cups canned tomatoes, strained and chopped
1 cup chopped fresh parsley
1 teaspoon pimento or smoked paprika
1 tablespoon red chili flakes
2 cups white wine
Water
1 pound squid, cleaned and cut into rings
½ cup diced piquillo peppers
Sherry vinegar
Extra virgin olive oil
Baguette, for serving

Directions

In a flat-bottom, high-sided saucepan, heat ¼ inch olive oil until shimmering. Add onions and garlic and cook until they are just beginning to brown. Add chickpeas and cook until toasted. Add tomatoes and parsley and cook for another two minutes. Add pimenton and chili flakes. Add wine and reduce by ¾. Add water to cover and bring to a boil. Reduce heat to a low simmer and cover. Cook until chickpeas are ¾ of the way cooked, then add squid and piquillo peppers. Cook until squid is tender and creamy. Finish with a few drops of sherry vinegar and olive oil. Serve with bread.

Chipotle-Herb Sloppy Joes

January 14th, 2011 § 0 comments § permalink

Makes about 20 Party Size Sandwiches

For the chipotle-herb sauce (makes 2 cups)

INGREDIENTS

1 (12-ounce) can of chipotle peppers in adobo sauce
½ cup white onion, chopped
¼ cup fresh cilantro, chopped
¼ cup fresh parsley, chopped
¼ cup fresh chives, chopped
Juice of 3 limes
Zest of 2 limes
1-2 jalapeños, deseeded and chopped
Salt/pepper

DIRECTIONS

Blend all ingredients in a blender until smooth.

For the sloppy joes

INGREDIENTS

Vegetable oil
1 medium white onion, chopped
2 pounds lean ground beef
1 green bell pepper, deseeded, pith removed, and chopped
Chipotle-herb sauce

DIRECTIONS

In a large skillet, heat oil on medium-high heat. Sauté onions for a few minutes, and add ground beef. Cook until all of the meat is browned. Add green peppers, and sauté until the green peppers are cooked through and tender but not soft. Drain any excess oil or fat. Add chipotle-herb sauce, and mix well. Cook uncovered over medium-low heat for about 5 more minutes until some of the tomatoes sauce cooks off and the sauce sticks nicely to the meat. Serve on party size buns.

Vegetable, Bean, and Cheese Burritos

November 30th, 2010 § 0 comments § permalink

Serves 8

Ingredients

2 tablespoons canola oil
1 medium white onion, chopped medium
1 red bell pepper, chopped medium
1 poblano pepper, chopped medium
1 jalapeño pepper, seeded and chopped fine
1 medium tomato, chopped medium
1 tablespoon cumin
1 teaspoon cumin seeds
2 teaspoons salt
½ cup white rice
1 cup water
1½ cups pinto beans, black beans, red beans, or your choice of beans (pre-cooked or canned)
1 cup cilantro leaves
8 large whole wheat flour tortillas
1 to 2 cups Monterey Jack cheese

Directions

Preheat oven to 375°F.

In a large sauté pan, heat oil over medium high heat. Sauté onions and peppers, 5 to 7 minutes. Add tomatoes, spices, and rice, cook 3 minutes. Next, add water and cook for about 10 to 15 minutes or until rice is cooked. Add beans, cook, allowing the mixture to remain moist. Remove from heat, and add cilantro leaves. To assemble burritos, place tortilla flat on cutting board or flat surface and add 3 to 4 tablespoons of vegetable bean mixture. Top with cheese. Wrap in a burrito style and place on a baking sheet. Continue until finished with tortillas. Bake burritos for about 10-15 minutes or until warm and cheese has melted.

Fresh Guacamole

November 30th, 2010 § 0 comments § permalink

Makes approximately 3 cups

INGREDIENTS

6-8 avocados, ripe and soft, but not mushy
½ cup fresh cilantro leaves, chopped fine
½ cup tomatoes, chopped fine
½ cup white onions, chopped fine
1 jalapeño, seeded and chopped fine
1 teaspoon cumin powder
Salt
5-6 limes

PREPARATION

In a large mixing bowl mash avocados one by one with a large fork until chunky, but relatively smooth. Add cilantro, tomatoes, white onions, jalapeño, and cumin. Continue to mash and mix all ingredients and then add a few pinches of salt and mix well. Begin to juice the limes into the guacamole one by one mixing and mashing after each one. Taste the guacamole and adjust seasoning if needed, and more salt, pinch by pinch until desired flavor, which will be approximately 3 teaspoons of salt in total.

Fresh Tomato Salsa

November 30th, 2010 § 0 comments § permalink

Makes approximately 3 cups

INGREDIENTS

3 cups red cherry tomatoes, chopped fine
2 medium yellow tomatoes, chopped fine
½ cup white onion, chopped very fine
½ cup red bell peppers, chopped very fine
½ cup fresh cilantro leaves, chopped fine
1-2 jalapeño peppers, seeded and chopped fine
1 teaspoon cumin
Juice of 3-4 limes
Salt

PREPARATION

Mix all ingredients in a medium-sized mixing bowl until well combined. Add salt to taste.

Peruvian Blue Potato Latkes

November 30th, 2010 § 0 comments § permalink

Makes 20 medium latkes

These latkes are colorful, vibrant and have a spicy tang that gives them a special kick.

INGREDIENTS

For Latkes

5-6 medium blue potatoes, washed, peeled, and grated
1 medium white onion, grated
2 tablespoons fresh thyme, chopped fine
2 eggs, beaten
½ cup all-purpose flour
1 tablespoon cumin
1 teaspoon cumin seeds
2 teaspoons salt
2 teaspoons black pepper
Vegetable oil

For Cumin Tomato Sour Cream

1 cup sour cream
¼ cup tomatoes, chopped fine
1 tablespoon cumin
2 tablespoons fresh cilantro, chopped fine
1 teaspoon jalapeño, chopped fine
Juice of half of a lime
2 teaspoons salt

PREPARATION

In a large mixing bowl, combine potatoes, onion, thyme, eggs, flour, cumin, cumin seeds, salt, and pepper, and mix well. Heat a large heavy bottom skillet over high heat making sure there is enough oil to cover the bottom generously. Form 2 to 3-inch pancakes, drop into pan and brown on both sides until deep golden brown, usually about 2 to 3 minutes on each side. Take off heat, and place on paper towels so excess oil can be drained.

Combine all ingredients for cumin tomato sour cream in a small mixing bowl, and mix well until smooth and thoroughly mixed. Serve cold on top of hot latkes.

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