Potato and Greens Tacos with Toasted Red Chile

Name: Potato and Greens Tacos with Toasted Red Chile
Ingredients: 2/3 cup good olive oil; 1 medium dried guajillo chile, stem and seeds discarded; 1 medium dried ancho chile, stem and seeds discarded; 2 garlic cloves, peeled and cut in half; 3 tablespoons sherry vinegar; Salt; 1 1/2 pounds Yukon Gold potatoes, cut into ¼” cubes; 4 cups coarsely chopped raw greens (black kale, curly kale, chard, spinach all work well); 1/4 cup aged Mexican cheese; 12 warm corn tortillas

www.rickbayless.com

Toasty chile oil infuses potatoes with flavor in this hearty skillet dish, topped with greens and cheese—perfect with a side of salsa.

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Cooking tools:

Blender
Potato masher
Skillet
Chef's knife
Cutting board
Stove

Ingredients

2/3 cup good olive oil
1 medium dried guajillo chile, stem and seeds discarded
1 medium dried ancho chile, stem and seeds discarded
2 garlic cloves, peeled and cut in half
3 tablespoons sherry vinegar
Salt
1 1/2 pounds Yukon Gold potatoes, cut into ¼” cubes
4 cups coarsely chopped raw greens (black kale, curly kale, chard, spinach all work well)
1/4 cup aged Mexican cheese
12 warm corn tortillas