Pork Carnitas-Stuffed Tater Tots

Fresh avocado is mashed with pork, ranch, queso and cumin. This mixture is covered in shredded hash browns and fried until crispy and golden.

1. In small bowl, combine mashed avocado, ranch dressing, cumin and lime juice. Mix well. Cover and reserve in refrigerator.
2. In medium bowl, combine potatoes, liquid eggs and flour. Toss until potatoes are well coated.
3. Using your hands, combine about 5 small pieces of pork carnitas with 2-3 crumbles of queso fresco. Form a small ball.
4. Coat the small meat and cheese ball with about 3/4 oz of potato mixture. Pack tightly. Reserve on floured sheet pan.
5. Repeat this process for all tots.
6. Place tots in 375°F deep fryer. Fry about 2 minutes, or until golden brown. Remove and drain.
7. Serve hot with avocado ranch dressing for dipping.

• For another option, substitute pork carnitas with chorizo.
• Serve as an appetizer or side dish.