Smoky Yukon Potato Hash with Pasilla Chile Rajas Recipe

Name: Smoky Yukon Potato Hash with Pasilla Chile Rajas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 dried pasilla chiles, stemmed, seeded, dry-roasted, and rehydrated (page 152); 1 dried guajillo chile, stemmed, seeded, dry-roasted, and rehydrated (page 152); 2 tablespoons vegetable oil; 1 small white onion, cut into 1/4-inch dice; 7 cups water; 3 tablespoons kosher salt; 1 pound small Yukon gold potatoes, cut into 1/4-inch dice (with skin); 10 cloves garlic, dry-roasted (page 158); 1 teaspoon chipotle puree (page 153); 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon cumin seed, toasted and ground (page 164); 6 (5 1/2-inch) crispy yellow corn tortilla shells (page 17); Garnish: Bacon bits or toasted pine nuts (page 164)

Servings: persons

2 dried pasilla chiles, stemmed, seeded, dry-roasted, and rehydrated (page 152)
1 dried guajillo chile, stemmed, seeded, dry-roasted, and rehydrated (page 152)
2 tablespoons vegetable oil
1 small white onion, cut into 1/4-inch dice
7 cups water
3 tablespoons kosher salt
1 pound small Yukon gold potatoes, cut into 1/4-inch dice (with skin)
10 cloves garlic, dry-roasted (page 158)
1 teaspoon chipotle puree (page 153)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cumin seed, toasted and ground (page 164)
6 (5 1/2-inch) crispy yellow corn tortilla shells (page 17)
Garnish: Bacon bits or toasted pine nuts (page 164)

1
Cut the prepared pasilla and guajillo chiles into 1/8-inch-thick strips (rajas); set aside.
2
In a small skillet, heat the oil over medium-high heat.
3
Add the onion and saute until it begins to caramelize, about 5 minutes.
4
Remove from the heat and set aside.
5
In a large pot, add the chile strips, the 7 cups of water, salt, and the potatoes and simmer over medium heat until the potatoes are just tender, 6 to 8 minutes.
6
Transfer the potato-chile mixture to a strainer and let the liquid drain off.
7
Spoon the mixture into a bowl, add the sauteed onion, garlic, chipotle puree, black pepper, and cumin, and stir to blend.
8
Serve immediately or keep warm in the pan until ready to serve.
9
To serve, divide the filling equally between shells and arrange in a taco holder.
10
Or, lean the filled shells in a row, propped upright.
11
Eat right away.
12
To build your own, spoon some filling into a crispy shell, top with salsa and bacon bits, and eat right away.

301

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 dried pasilla chiles, stemmed, seeded, dry-roasted, and rehydrated (page 152), 1 dried guajillo chile, stemmed, seeded, dry-roasted, and rehydrated (page 152), 2 tablespoons vegetable oil, 1 small white onion, cut into 1/4-inch dice, and more.

Yes, Smoky Yukon Potato Hash with Pasilla Chile Rajas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smoky Yukon Potato Hash with Pasilla Chile Rajas

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