Tortas de Papa en Chile Ancho

Fried potatoes are combined in a sauce made with garlic, tomatoes and cilantro.

Prep Time: 5 min
Cook Time: 30 min

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

1 pound russet potatoes, peeled and sliced 1-inch thick
4 tablespoons flour
8 Ancho chiles, with sauce
1 cup chicken stock
1⁄4 teaspoon ground cumin
2 tablespoons lime juice
6 chopped garlic cloves
1⁄4 teaspoon dried oregano
1⁄4 cup vegetable oil
1 large egg, slightly beaten
1⁄2 cup small diced tomato
2⁄3 cup julienne onion
1 tablespoon butter, softened
4 tablespoons coarsely chopped fresh cilantro

Allergens:

Eggs, Milk

Nutritional Information

Vegetarian

Directions:

Place potatoes in a 4-quart saucepan over medium-high heat and cover with cold, salted water. Bring to a simmer and cook until potatoes are tender – approximately 15 minutes. Drain the potatoes and shake dry. Toss the warm potatoes in flour and reserve.
Meanwhile, soak Ancho chiles for 10 minutes in warm water. Drain chiles and place in a blender with chicken stock, cumin, lime juice, garlic, and oregano. Blend until smooth in the blender. Reserve.
Heat oil in a large skillet over medium heat until hot. Dip potatoes in egg and place in skillet. Cook until golden brown on both sides – approximately 3 minutes on each side.
Add tomatoes and onions to the skillet and cook until onions are translucent – approximately 4-5 minutes. Add the Ancho sauce and butter and bring to a simmer. Cover pan and simmer for 10 minutes.
Garnish with cilantro and serve.