Ingredients for approx. 12 pieces:
For the potato filling:
800 g potatoes
1 1/2 teaspoon salt
1 tablespoon olive oil
A pinch of freshly ground black pepper
1/4 teaspoon mace or substitute nutmeg (optional)
For the ancho chile salsa:
1 large onion
oil for frying
1 large ancho chile (seeded)
2 cloves of garlic
70g sugar
2 cans of diced tomatoes (800g)
A splash of water (50ml)
5g salt
In addition:
Neutral frying oil
Crumbled feta or shepherd's cheese, lettuce in fine strips & sliced radishes for garnish
1. first cook the potatoes in boiling water until they are soft. Peel the skins off the potatoes while they are still hot and place them in a large bowl. Season with olive oil, salt, pepper and mace if desired. Then carefully mash the potatoes and set aside.
2.Peel the onion and cut into large pieces. Peel the garlic as well and cut in half. In a large saucepan, sauté the onion and garlic until golden brown and add the halved ancho chile without seeds and continue to sauté for about 30 seconds.
3. then add the tomato pieces, water, salt and sugar and bring to a boil. Reduce the heat, close the lid, and simmer the salsa for at least 30 minutes.
Transfer the salsa mixture to a high-powered blender and puree until smooth. If you would like a more liquid consistency for your salsa, add a few tablespoons of water.
Heat a little oil in a frying pan and pull the tortillas through it very briefly and set aside. This process is very quick (3-4 sec per side) and is just to soften the tortilla for the next step.
5. now fill the tortillas with the mashed potatoes, fold them and put them on a baking paper. Then bake in a preheated oven at 190°C (upper-lower heat) for about 20 minutes until crispy.
To serve, garnish with lettuce, cheese, radishes and salsa and enjoy!
