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.
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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!!!
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Substitute potatoes with cauliflower, zucchini, chicken or steak and the result will be as good!
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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!!