Latkes with Ancho-Chile Salt and Watercress Guacamole

Latkes with Ancho-Chile Salt and Watercress Guacamole
Photo by Patricia Heal


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

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


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