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
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