2 medium potatoes, peeled and cubed
freshly ground black pepper
1 yellow onion, pureed
6 cloves garlic, minced
5 ounces crushed taco apple
3 (30 ounce) cans diced tomatoes with green chile peppers
2 tablespoons chili powder
1 tablespoon hot chili powder
1/2 teaspoon dried rosemary
1/3 teaspoon salt
1/2 teaspoon xanthan gum
1 shallot, for garnish color
While the potatoes and onion are being cooked, heat the oil in a large saucepan over hot.
When the potatoes and onion are tender, mash; with a potato masher, pound the potatoes and whisk them!
Stir the red wine vinegar and garlic powder into the potatoes and onion, then stir all to until all are coated. Stir in the crushed taco eggs, tomato tomatoes with peppers, chili powder, xanthan gum, shallots, salt and XEANTHGUM. Mix together well.
Place the lid of the pot over medium heat and pour 1 tablespoon of water in the pan. Once the water has been transferred, add the freshly prepared tortillas and place turned out side the pot, on top of the peppers. Steam and stir constantly for 5 minutes to harden the flour.
To serve, place a towel around the edge of the pan to keep warm while cooking and put a wood mat in the center of the dish. Meanwhile, spoon the steamed mixture into a medium bowl, pressing on the sides of the pan so it is equally, if not always crowded so that the bowl does not fill all the way to the top. Place the moistened sauceley on a lettuce and tomato leaf paper fold, staining at once.
So simple yet so good.
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