freetobelee
Mar 3, 2017
Recipes
El Pirata’s Chingona Potatoes
Time: 40 minutes
Servings: 6
Ingredients
- 2 lb. Cambray potatoes
- 5 tbsp. El Pirata D’Córdoba Salsa Macha
- 5 tbsp. El Pirata D’Córdoba Chipotle Sauce
- 4 tbsp. vegetable oil
- Salt to taste
Steps
- Wash potatoes thoroughly.
- Place in a large pot and add water until all potatoes are submerged. Bring to boil.
- Poke a potato with a fork or toothpick. If still hard, continue boiling and check again every five minutes until potatoes are tender all the way through.
- Remove from heat and strain.
- Heat oil on large pan and lightly fry potatoes, adding El Pirata D’Córdoba Salsa Macha and salt to taste.
- Add El Pirata D’Córdoba Chipotle Chilli Sauce to taste and continue frying, mixing well, until the potatoes are evenly coated with both salsas.
- Place on serving dish. You may previously cover dish in paper towels to absorb excess oil. Potatoes are ready to enjoy.
