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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Corn con PaPas Recipe

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This recipe for Corn con PaPas is from Department of Anesthesia and Operative Services Recipe Book 2013, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb cubed lamb
1 medium onion chopped (your choice)
1 green pepper chopped
1 large potato chopped
1 cup water
Salt and pepper as desired
1 package pre- made flour tortillas
Directions:
Directions:
In a large skillet- brown the lamb, onion, and bell pepper with salt and pepper. Once majority of lamb is browned, add potatoes and water. Cover skillet and reduce heat to simmer water: let cook until potatoes are soft. If too much water is in skillet, thicken with corn starch mixed with cold water until liquid is gravy consistency. Toast tortillas in separate skillet before filling with meat and veggie mix. Add additional salt and pepper to desired flavor.
Personal Notes:
Personal Notes:
Ingredients are simple to exchange with substitutes.
Suggested side dish is Spanish rice.

 

 

 

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