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Ингредиенты

  • 2 lbs Russet potatoes, peeled and cut into 1-inch pieces
  • 2 tablespoons vegetable oil, plus more for cooking
  • ½ medium white onion, finely chopped
  • 4 ounces Monterey Jack cheese, coarsely grated
  • 1 teaspoon ground “annatto” achiote
  • Salt, to taste
  • Freshly ground pepper, to taste
  • For the salsa de Mani:
  • 2 tablespoons vegetable oil
  • ½ small white onion
  • 1 teaspoon ground “annatto” achiote
  • ½ teaspoon ground cumin
  • 1 garlic clove, minced
  • ½ cup natural peanut butter
  • 3/4 cup whole milk
  • Salt, to taste
  • For the Curtido de Cebolla y Tomate:
  • 1 small red onion, thinly sliced
  • Kosher salt
  • 2 Roma tomatoes, seeded and thinly sliced
  • 1 ½ tablespoons minced cilantro
  • 1 tablespoon extra virgin olive oil
  • Juice from 1 lime, or more to taste
  • For serving:
  • Chopped Iceberg Lettuce
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