Tackling Tater Tacos Score The Grand Prize In The Idaho Potato Commission's Tailgating Recipe Contest

The Grand Prize winning recipe, Tackling Tater Tacos, uses spiced Idaho® potatoes to create a delicious and unique tailgating dish

Dec 21, 2015, 11:00 ET from Idaho Potato Commission

EAGLE, Idaho, Dec. 21, 2015 /PRNewswire/ -- Hungry football fans across the country entered the Idaho Potato Commission's (IPC) first-ever Tailgating Recipe Contest for a chance to win an all-expense paid trip to the Famous Idaho® Potato Bowl in Boise on December 22. Hundreds of "spudtacular" recipes were entered, but Crystal Schlueter's (of North Glenn, CO) Tackling Tater Tacos, with spiced Idaho® potatoes drizzled with a delectable chipotle honey slaw and irresistible chorizo crema, won over the hearts…and stomachs of the judges.   

"As the naming sponsor of the Famous Idaho® Potato Bowl, which is in its sixth year, we wanted to know how football fans enjoy their Idaho® potatoes at tailgating events either at home or at the stadium," explained Frank Muir, President and CEO, IPC. "The entries we received are fantastic and truly demonstrate the versatility of the Idaho® potato. Congratulations to Crystal and thank you to everyone who entered." 

College football sideline reporter, Heather Cox, helped kick off the contest in October and cast her vote for the best recipe. "I've always loved to tailgate especially when Idaho® potatoes are on the menu," said Cox. "Tackling Tater Tacos embodies the perfect tailgating recipe – they're easy to prepare and serve, and taste amazing!" 

Corn tortillas are topped with spicy, diced Idaho® potatoes that have been pan fried until crispy golden brown and fork tender. The crunchy jicama/bell pepper slaw and flavored-packed chorizo crema are spooned onto the potatoes, and then sprinkled with queso fresco and cilantro.   

Tackling Tater Tacos with Honey Chipotle Slaw and Chorizo Crema

Crystal Schlueter, Grand Prize Winner of the 2015 Tailgating Recipe Contest

Servings:  6 tacos

Ingredients:

  • 2 tablespoons vegetable oil
  • 3 large Idaho® potatoes, washed and diced
  • 1/2 cup finely chopped sweet onion
  • Several pinches salt and black pepper, divided
  • 3 cloves minced garlic
  • 1 teaspoon chipotle chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 teaspoon oregano
  • 3 ounces bulk chorizo
  • 1 cup Mexican crema
  • 1 medium jicama, peeled and julienned
  • 1 cup sliced baby bell pepper rings
  • 2 minced chipotle peppers in adobo sauce
  • Juice of two limes
  • 1 tablespoon honey
  • 6 corn tortillas
  • 3/4 cup crumbled queso fresco
  • 2 tablespoons minced cilantro

Directions:

1.

In a large skillet, heat the oil over medium high heat. Add the potatoes and onion, and a pinch of salt and pepper. Cook until potatoes are golden brown.

2.

Stir in the garlic, chili powder, paprika, cumin, coriander, oregano, and another pinch of salt and pepper. Cook until potatoes are crispy around the edges.

3.

In a small skillet over medium high heat, cook the chorizo, crumbling it as finely as possible. Drain chorizo then allow it to cool completely.

4.

Stir the cooled chorizo into the crema.

5.

In a small bowl, combine jicama and bell pepper rings to make the slaw. Sprinkle with a pinch of salt and pepper. Add the chipotle peppers, lime juice, and honey. Toss to coat.

6.

Top each tortilla with the potato mixture followed by the slaw. Add a spoonful of the chorizo crema and sprinkle with queso fresco and cilantro.

Five runners-up will each receive $500:
 
Potato and Steak Mini Egg Rolls with Creamy Steak Sauce
Bridget Mooney of Chicago, IL
 
Blue Forty-Two Potato Kabobs
Carmell Childs of North Ferron, UT
 
Beer Blue Cheese Au Gratin Potatoes with Buffalo Crust
Kim Banick of Salem, OR
 
Chicken Stuffed Potato Puffs with Honey Chipotle Drizzle
Ashley Walker of Church, VA
 
Potato Soft Pretzel Bites
Annalise Herrera of Lawrence, KS
 
 
Look for all the winning recipes online at http://idahopotato.com.

About the Idaho Potato Commission
Established in 1937, the IPC is a state agency that is responsible for promoting and protecting the famous ³Grown in Idaho®² seal, a federally registered certification mark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho¹s growing season of warm days and cool nights, ample mountain-fed irrigation and rich volcanic soil, give Idaho® Potatoes their unique texture, taste and dependable performance, that differentiates Idaho® potatoes from potatoes grown in other states.

Photo - http://photos.prnewswire.com/prnh/20151218/297311 

SOURCE Idaho Potato Commission