Ingredients
- 3 medium to large potatoes
- 3 large Ancho chilis
- 1 to 3 chipotle chilis
- 3 tablespoon olive oil
- 1 large fire roasted onion, white
- 1/4 cup fire roasted tomato
- fresh corn tortillas
- sea salt
- radish (optional)
- shredded lettuce (optional)
Directions
Dice potatoes 1/2 inch, steam or boil.
Roast onion, peel and finely chop.
Roast anchos on hot hot pan. Put in 2 inches
water and let soak for ten minutes. Remove from water, deseed, and chop
finely.
Combine anchos, chipotles, oil, onion
and tomato in blender. Blend till
smooth. Add ancho water if needed.
Mix together potatoes, sauce, salt
to taste, and serve on fresh corn
tortillas (there's no reason to bother
with packaged tortillas)
Serves: 6
Preparation time: 20 min.