Tortas de Papa en Chile Ancho
Servings per Recipe: 4
Calories from Fat
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.