Recipe by pattikay in L.A.
From the Border Cookbook, posted for ZWT 3, Mexico. Prep time does not include time needed to bake/boil potatoes. Make sure your dry chiles are mild - this is very spicy if you use the hot kind (I know this from personal experience!) As Kittencal said in her review, the sauce benefits from a day's chilling and flavor-blending time. (Note: When I made it with the really hot chiles, I added some tomato paste and a bit of sugar to the mix, which turned out fine.)
Top Review by Kittencal@recipezazz
Just the chile sauce alone is a 10 star recipe and one I will make again to use with other recipes, never would have thought to add in breadcrumbs but it works, this sauce benifits with a day chilling time, this is lip-smacking recipe that will perk up your taste buds, what a great potato recipe, thanks for sharing hon!...Kitten:)
- 4 baking potatoes (boiled or baked till tender)
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 cup red chili sauce (recipe included)
- 4 ounces grated asadero cheese (or monterey jack)
- sour cream
- green onion
Chile Sauce (makes 4 cups)
- 3 tablespoons vegetable oil
- 3 tablespoons fine textured dried breadcrumbs
- 2 garlic cloves, minced
- 1 1⁄2 teaspoons oregano
- 1⁄2 cup ground dried mild red chili peppers
- 5 cups water
- 2 tablespoons vinegar, preferably cider
- 1 1⁄2 teaspoons salt
Directions See How It's Made
- Chile sauce:.
- in a large heavy saucepan, warm the oil over medium heat. sprinkle in the breadcrumbs and brown briefly.
- add the garlic, oregano and chile.
- stir in the water slowly to avoid lumps and add the vinegar and salt.
- bring the sauce to a boil, then reduce the heat to a simmer.
- cook the sauce for 20-25 minutes.
- set aside. (the sauce can be made ahead. will keep refrigerated for 5 days and freezes well).
- heat the broiler.
- peel the cooked potatoes, if you wish. Slice the potatoes into thick rounds.
- in a large, heavy ovenproof skillet, warm the oil over medium high heat. add the onion and garlic and saute till the onion is translucent.
- stir in the potatoes, reduce the heat to medium, and fry until the potatoes are crisp and a little browned. (I like mine more than a little browned, but fix them the way you like.).
- pour the chile sauce over the potatoes and scatter the cheese over the top.
- place the potatoes under the broiler just long enough for the cheese to melt.
- serve immediately, topped with sour cream, green onions or cilantro if you wish.