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Savory Mexican Potato Tart
Don't you dare go to fast-food taco restaurants when you can learn to cook authentic Mexican cuisine from your own kitchen.
Yield: Makes 6 to 8 servings
Ingredients:
1
cup milk
2
eggs
1/2
teaspoon salt
1
cup all-purpose flour
1/4
cup reserved drippings from roast or unsalted butter
Preparation:
1.
Process milk, eggs and salt in blender or food processor 15 seconds. Add flour; process 2 minutes. Let batter stand in blender at room temperature 30 minutes to 1 hour.
2.
Place reserved meat drippings in 9-inch square baking pan. Place in 450°F oven 5 minutes.
3.
Process batter another 10 seconds; pour into hot drippings. Do not stir.
4.
Immediately return pan to oven. Bake 20 minutes. Reduce oven temperature to 350°F; bake 10 minutes or until pudding is golden brown and puffed. Cut into squares.
