Rib eye, Mexican latkes

Whooa, wai.. what? Yes! Mexican latkes. Here you see the bringing together of Eastern European Jewish and Mexican elements. These things I do for the unification of the world, for improvement in cultural understanding, and for the betterment of all mankind. 

You might think it odd, and if so I would suggest to think some more. Consider, the potato is a New World vegetable unknown to Europe prior to Columbus. If the potato, then why not chile and masa harina too, and Oaxaca cheese for that matter? It's not that great a leap. 

You will notice the directions for latkes all pretty much agree to use raw grated potato as with hash browns. Most instruct to squeeze out excess water. Other directions toss raw potato into a blender and add water to blend, and produce a mush. The excess liquid then is absorbed by wheat flour to produce a thick wet mixture similar to pancake batter. The distinguishing feature is egg. Some recipes include lime (the green fruit, not the chemical). Some recipes include baking powder. This approach is different because it uses precooked potato. You might decide to dismiss them as latkes and call them potato cakes instead. I don't care. The inspiration is latkes. 

The steak is one of two small rib eyes packaged together. 

All the ingredients except masa harina are in the bowl but they are covered by riced potatoes. 

* 2 medium Yukon gold potatoes, cooked and riced

* 2 scallions chopped finely

* 3/4 level teaspoon garlic powder

* 1 teaspoon Mexican oregano. You might prefer dill or parsley.

* 1 small hot chile like a jalapeño or serrano diced finely. 

* 1 egg, beaten

* 1 oz grated Oaxaca cheese

* 2 tablespoons masa harina

The masa harina is added at the end in careful increments to bring the mixture together. How much masa harina will depend on the wetness of potato and the size of the egg. 

Pour enough oil to cover the bottom of a frying pan.

Masa cooks quickly. So does cheese. These pancakes brown more rapidly than if you decide to go with raw grated potato and flour and remain cheeseless, which of course must then stay in the pan long enough to cook the potato through. 

Served with daubs of sour cream. 

These latkes are fantastic, far more delicious than ordinary plain latkes, surely they will sweep the continents. Go ahead and have the recipe. It's yours. Enter contests with it and win large sums. I promise I will not sue, but rather cheer your success.