Latkes with Ancho-Chile Salt and Watercress Guacamole

Ingredients

• 1 tablespoon masa (corn tortilla mix),** toasted, or plain all purpose flour
• 1 large egg
• 2 tablespoons fresh cilantro
• 2 cups white onions
• 2 pounds russet (baking) potatoes
• ½ teaspoon freshly ground black pepper
• 1 ¾ teaspoons coarse kosher salt
• + 4 more ingredients
• • 2 large dried ancho chiles*
  • Fresh watercress sprigs
  • Watercress Guacamole
  • 6 tablespoons (or more) vegetable oil

Toast chiles in small skillet over medium heat until darker and aromatic, 1 to 2 minutes per side. Cut in half with scissors. Stem, seed, and tear chiles; grind finely with 1/2 teaspoon coarse salt in spice mill. Drape smooth kitchen towel over large bowl. Blend potatoes and 1 cup onions in pro...

View full recipe at Epicurious