From: Chef Barbara Sibley, La Palapa, NYC. Yield: 6 servings, 4 per person. Salsa: 6 ripe Roma tomatoes 2 chipotle chiles en adobo (from a 7-oz. can) ¼ cup onion 1 garlic clove ¼ tsp. ground cumin ¼ tsp. white pepper to taste salt 3 Tbsp. vegetable oil Potatoes: 3 Idaho potatoes 4 cups water for boiling potatoes 1 tsp. chopped jalapeno 1 egg, beaten ½ cup grated queso cotija (may substitute Parmesan) 1 Tbsp. chopped epazote 2 tsp. salt 24 ...
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