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COOKING MODE
Casa Que Pasa Potato Burrito
Serves 10
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Ingredients
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Potatoes
5 lb
unpeeled russet potatoes
1 tbs
salt
1 tbs
garlic
5
bay leaves
Potato Burrito Sauce
3/4 cup
sour cream
1/4 cup
mayonnaise
1 tbsp
chile de arbol sauce
1 1/2 tsp
worcestershire sauce
3/4 tsp
mild new mexico red chile powder
3/4 tsp
crushed garlic
3/4 tsp
yellow prepared mustard
1/2 tsp
lemon juice
1/4 tsp
black pepper
1/4 tsp
ground cumin
1/4 tsp
sugar
1/4 tsp
salt
Potato Vinegar
2/3 cup
white vinegar
2 tsp
salt
1 tsp
soy sauce
1 tsp
crushed garlic
1/4 tsp
ground cumin
1/4 tsp
black pepper
1
flour
Method
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Boil the unpeeled russet potatoes with salt, garlic, and 5 bay leaves until cooked through.
Chill the potatoes completely, then dice them.
Whisk together the potato vinegar ingredients. Whisk in flour until the mixture is just slightly thicker than buttermilk.
Toss the diced potatoes lightly with the potato vinegar, then deep-fry until very crisp. The acid helps prevent browning so the potatoes can become crisp without becoming dark or bitter.
Whisk together all burrito sauce ingredients.
Serve the crisp potatoes with the burrito sauce.