Totchos: Fairmont Moments

Ingredients

• 2lbs shredded hash brown potatoes
• 1 Tbsp. cornstarch
• 2 Tbsp. kosher salt
• .5 tsp black pepper
• .5 gallon peanut oil for frying
• 1/2 of one red onion cut into thin half moons
• 1/2 cup fresh squeezed lime juice
• medium size pot of boiling water
• 3 avocados peeled, pitted and smashed
• 1/4 cup small diced onion
• 1/2 cup small diced roma tomato
• 2 Tbsp. chopped cilantro
• 1 lime juiced
• minced jalapeño (optional)
• salt
• pepper
• 1 cup Mexican crème
• 1 bunch chopped fresh cilantro
• .5 to 1 diced jalapeño depending on how spicy
• 2 Tbsp. lime juice
• .5lbs vine ripe tomatoes small diced
• 1/2 bunch cilantro chopped
• 1/4 cup small diced yellow onion
• 1 small jalapeño or serrano pepper finely chopped
• Shredded Jack Cheese
• Queso fresco
• Grilled fliced jalapeño
• Green onion