Ancho Seared Potatoes with MexiCan Chimi

Ancho Seared Potatoes with MexiCan Chimi

Smokey-Spicy (Ancho Rub) nugget potatoes, crispy blackened crust on the outside with creamy texture inside, topped with my version of chimichurri, using my ancho rub and maple salsa Macha.

Preparation for the potatoes:

•Boil nugget potatoes in salted water until fully cooked, drain them and cut them in 1 inch slices. Add some olive oil and season with enough Ancho Rub to cover them both sides. Sear them on a hot cast iron griddle and flip them when you get a nice dark crust. Add a couple tbsps of butter for the extra flavor (skip this part if you’re vegan).
Top them with my MexiCan Chimi and enjoy!!! 
Substitute potatoes with cauliflower, zucchini, chicken or steak and the result will be as good! 

MexiCan Chimi:

•1 cup chopped parsley 
•3/4 cup olive oil
•1/3 cup red wine vinegar 
•2 tbsp Ancho Rub
•1 tbsp Maple Salsa Macha
•1/2 tsp sea salt
Mix and enjoy!!
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