Ingredients:

Ancho Chile Sauce

• ¾ cup water
• 2 dried ancho chilies, stems removed and seeded
• 1 tablespoon fresh lime juice
• ½ tablespoon brown or piloncillo sugar
• ½ teaspoon salt

Chile Cumin Potatoes

• 24 ounces small tri-color Idaho® potatoes quartered, unless smaller than ½˝ (about 4 cups chopped or halved)
• 2 tablespoon olive oil
• ½ teaspoon salt
• 1 batch ancho chile sauce
• 1 teaspoon ground cumin

Salads

• 8 cups chopped romaine lettuce
• 4 cups chopped tomatoes
• 4 cups cooked corn kernels

Ancho Vinaigrette (Makes about 1 cup)

• ¼ cup olive oil
• ¼ cup apple cider vinegar
• 3 tablespoons vegan mayonnaise
• 1 tablespoon ancho chili sauce
• ½ lime, juiced (about 1 tablespoon)

 

 

Directions:

1. Add the water and chilies to the water and heat on the stove (or sauté in your Instant Pot) until reconstituted.
2. Add to a small blender or food processor with lime juice, sugar, and salt. Blend until smooth.
3. Preheat oven to 450°F (if you have convection preheat to 400°F). Toss the potatoes with olive oil and salt. Place on a baking sheet and cook for 15 minutes, or until about ¾ of the way done. Turn oven down to 350°F.
4. Remove potatoes from oven and place in mixing bowl. Add 3 tablespoons ancho chile sauce and the ground cumin. Toss until well combined. Put the potatoes back on the baking sheet and bake 5 minutes more. Remove from oven.
5. Divide the salad ingredients between 4 plates and top each with ¼ of the Chile Cumin Potatoes.
6. Place all the vinaigrette ingredients in a mason jar. Put the lid on and shake until emulsified and well blended.
7. Drizzle vinaigrette over salads and serve.