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- 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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