Potato Tostadas With Dried Guajillo And Chile de Arbol
Concepcion Alvarado
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Are you looking for a meatless option for dinner? You'll love these potato tostadas mixed with a salsa of your favorite combo of Mexican dried chiles: Guajillo and Arbol. Best part? You can dress them up with all your favorite toppings: queso blanco, guacamole, sour cream or pico de gallo!
FYI: In the Mexican cuisine a crispy tortilla is also called tostada which can be prepared, fried or in the oven. The tostadas are normally served as an entree plate or they can also be served as a main course meal accompanied by refried beans and Mexican rice.
Potato Tostadas With Chile Guajillo And Arbol Recipe
Grab 4 Chile Guajillos and 2 Chile de Arbol and cut the tip to be able to clean the seeds from the inside. Cut 1 roma tomato in half. Cut your onion to 1/4. When finished, put all the contents inside a hot pan.
Let it sit for 5 minutes. After 5 minutes, pour 1 cup of water and let it simmer for another 15 minutes.
Cut up 4 potatoes into small cubes.
After 15 minutes, pour all the contents from the pan onto a blender. Blend for 2 minutes.
Pour your cut up potatoes onto the pan and season with pepper. Let it fry for about 5 minutes.
Pour salsa from the blender onto your potatoes. Let it simmer for about 20-30 minutes.
Once potatoes are soft, mash them up into a soft texture. Add salt and cumin to your tasting.
Let it simmer for 5 minutes and then put them onto tostadas.
