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Cambray Potatoes Enchiladas
Spicy, smoky Cambray potatoes tossed in a quick chile morita and árbol sauce. Perfect as a Mexican botana (snack) for parties or a tasty side dish.
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Critical Success Points
- • Check potato tenderness with a knife before draining.
- • Ensure chilies are fully softened before blending to avoid a gritty sauce.
- • Blend the sauce until completely smooth for proper coating.
- • Allow the sauce to thicken before removing from heat; it should cling to the potatoes.
Safety Warnings
- • Handle boiling water with care to avoid burns.
- • Wear gloves or wash hands after handling dried chilies to prevent skin irritation.
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