Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, smokey ancho chile potato salad. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Remove from oven, and move sweet potato mixture to outer edges of pan. Place flank steak in center of pan. A wonderful salsa that uses chipotle and ancho. It adds depth to the overall flavor without overpowering the salsa, making it the perfect snacking salsa as well as a great.
Smokey Ancho Chile Potato Salad is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Smokey Ancho Chile Potato Salad is something which I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can cook smokey ancho chile potato salad using 15 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Smokey Ancho Chile Potato Salad:
- Prepare 5 lb red potatoes; cut in bite size pieces
- Make ready 3 tbsp ancho chile powder
- Take 2 tbsp vegetable oil
- Prepare 1 cup mayonnaise
- Prepare 1 packages maple bacon; cooked and diced
- Take 2 tbsp apple cider vinegar
- Take 2 tbsp brown sugar
- Get 2 tbsp smoked paprika
- Make ready 1 tbsp garlic powder
- Take 2 tsp liquid smoke
- Prepare 3 stalks celery; medium dice
- Make ready 1 yellow bell pepper; medium dice
- Prepare 1 red onion; medium dice
- Get 1 bundle scallions; medium slice
- Take 1 salt and pepper
Ancho chile is a type of dried chile pepper commonly used in Mexican and Southwestern U. Ancho chile pepper is very versatile and adds a beautiful smokey note to recipes. Sprinkle on top of baked potatoes, stir into mashed potatoes, or crushed them on top of vegetables. Combine the chipotle chiles, adobo sauce, vegetable oil, apple cider vinegar, white onion, sugar and salt in a blender.
Instructions to make Smokey Ancho Chile Potato Salad:
- Toss potatoes with oil, ancho chile powder, salt, and pepper. Roast at 400° for approximately 25 minutes or until potatoes are caramelized and fork tender. Cool potatoes.
- Heat one tablespoon of vegetable oil in a large saute pan. Sweat veggies with a pinch of salt. Cool veggies.
- Combine mayonnaise, vinegar, liquid smoke, veggies, bacon, scallions, and remaining dry ingredients. Season with salt and pepper.
Sprinkle on top of baked potatoes, stir into mashed potatoes, or crushed them on top of vegetables. Combine the chipotle chiles, adobo sauce, vegetable oil, apple cider vinegar, white onion, sugar and salt in a blender. Toss potatoes, half of aioli, half of scallions, and reserved chorizo mixture in a large bowl; season with salt if needed. Spread remaining aioli on a platter and arrange potato salad on top. Sprinkle with remaining scallions, then ancho chile powder, if using.
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