Apparently tater tots are becoming the next “in” ingredient at some restaurants. Bon Appetit writes, “And while they'll always be second to french fries, chefs are starting to show them some respect on menus.” And in an article on alternative nachos the tots are featured in Mole Tots at Bunk Bar in Portland, Ore.
Inspired by the articles, here’s my take on the Mole Tot “Totchos”. There’s not much of a recipe. It’s mostly eyeballing stuff and intuition to get what you think will be good.
I made it for lunch today, and another to take to the KFSK radio annual member meeting potluck.
For the Totchos
- Bag of frozen tater tots
- Mole sauce
- Sour cream or crema
- Avocado
- Pico de Gallo
- Queso Fresca
- Green onions
For the Pico de Gallo
- Red onion
- Tomatoes
- Jalapenos
- Garlic
- Cilantro
- Lime juice
- Cumin
- Salt and pepper
 Bake the tater tots (or you could fry them, but that means more fat). Overbake them a bit because they’ll be at the bottom of a bunch of wet layers. |
 Pour mole sauce over the tots. (I put the tots into another dish.) |
 Spread some sour cream next, and then lay down some avocado slices. |
 Continue layering with pico de gallo, queso fresca, and chopped up green onions. |
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