Tomato Head’s Red Velvet Cake for Your Mama!

Mahasti presented the recipe for The Tomato Head’s Red Velvet Cake on WBIR this morning. Mother’s Day is tomorrow…got a gift, yet? Making something for mama is always a fine idea, and a red velvet cake says “I love you” slice after slice. If you’re just not a baker or comfy in the kitchen, consider bringing your mater to The Tomato Head’s brunch. We’ll be serving on Sunday from 10am – 3pm. After 3pm we’ll shift service to our regular menu. Happy Mother’s Day!

Tomato Head’s Red Velvet Cake

2.5 cups all purpose flour
¾ tsp baking soda
¼ cup Dutch process cocoa
½ tsp. salt
1.25 cup sugar
1.5 cup vegetable oil
1 cup buttermilk
2 eggs
1 Tbsp red food coloring
1 tsp cider vinegar
1.5 Tbsp vanilla

Preheat oven to 350 degrees.

Line the bottom of a 9 X 13 pan with parchment paper, grease the sides, and set aside.

Into a medium bowl sift flour, baking soda, cocoa, and salt. Place eggs in another medium bowl and beat lightly with a whisk. Add oil, buttermilk, food coloring, vinegar, and vanilla. Whisk to incorporate the ingredients. Add the sugar to the wet ingredients and mix well. Add wet ingredients to dry ingredients. Whisk well until all the flour is incorporated. Pour the batter into prepared pan. Bake for 20 – 25 minutes or until toothpick inserted into the center of the cake comes out clean.

Allow cake to cool in pan. Flip the cake out of pan onto a cooling rack. Peel parchment paper off bottom. Re-flip cake back onto a cutting board. Dust the top with powdered sugar. Cut into desired size squares. Serve with a side of whipped cream or vanilla ice cream.

The Tomato Head’s Super Bowl Chicken Taquitos

In preparation for the big game tomorrow, Mahasti presented the recipe and method for making The Tomato Head’s Chicken Taquitos on WBIR this morning. What is a taquito? It’s basically a fried burrito, and they are basically delicious.

If you know you’re going to be in a rush you can shave some time by purchasing a rotisserie chicken instead of cooking the chicken yourself. Mahasti also discovered that Frontera brand  enchilada sauce was a good match for this recipe, which can be another time saver. For salsa, buy your store favorite, make your favorite from scratch or purchase some of Tomato Head’s salsa to go.

Both restaurants will be serving these special taquitos today and a vegetarian version will also be available.

Remember last year’s recipe for Super Bowl Sunday 7-Layer Dip? It’s another classic addition to any super-snacking event. No time to cook and want something really special to serve? Check out the Tomato Head’s Super Bowl Snacks to-go.

The Tomato Head’s Chicken Taquitos

4 cups of cooked chicken, diced or shredded
3/4 cup Frontera brand enchilada sauce, or enchilada sauce of your choice
1/2 cup sour cream
Shredded Monterey jack cheese
10 – 12 (8 inch) flour tortillas
Vegetable oil for frying

Mix cooked chicken, enchilada sauce and sour cream together well. Place one flour tortilla on your
work surface – fill with 1/3 cup of chicken mixture and ¼ cup of shredded cheese. Roll tortilla up while
tucking in the ends and secure the tortilla with toothpicks. Repeat this process until all tortillas are
filled.

Preheat oven to 275 degrees.

In a large skillet, over medium high heat, heat ¼ inch of oil. Dip one tortilla into the oil, if it sizzles you are ready to fry. Using tongs, place the taquitos seam side down in the oil and fry, turning them
periodically, until they are golden brown, about 4 minutes. Drain cooked taquitos on paper towel and
place in oven while you continue frying the rest of the tquitos.

Remove the toothpicks and serve hot with your favorite salsa.

Yields 10 – 12 taquitos

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