Pour the oil in a small skillet over medium heat. Lay the stemmed and seeded chiles and garlic cloves in the oil. Turn the chiles and garlic back and forth until the chiles are toasty and the garlic cloves are light brown. Remove the chiles to a blender jar, and add the sherry vinegar and salt. Let the garlic and oil cool for about 10 minutes. Blend the chiles and vinegar and stream in the cooled oil.
In a medium 10-inch skillet set over medium heat, sauté the diced potatoes in the red chile dressing, until the potatoes are soft and easy to mash, about 20 to 25 minutes. Mash them a few times with an old fashioned potato masher and add the chopped greens. Cover and let the flavor blend and the greens wilt slightly. Taste for seasoning, adding salt if necessary. Serve with a sprinkling of the cheese, a stack of warm tortillas and your favorite red chile tomatillo salsa.
these are excellent. we’ve made them twice now. not too bad if you can time the steps out just right. served with pinto beans & some aged cheddar or romano. really nice! and the leftovers are great in a bowl with some quinoa & avocado. thanks!
I turned this recipe into a tamale filling and it was excellent!
I added fresh sweet corn to the mix right at the end, with the greens, and I only sightly crushed the potatoes rather than mashing them. I did have to use Wensleydale cheese instead of cotija, but it worked beautifully as a substitute.
I would definitely make this again. In fact, I have some fresh corn tortillas coming my way tomorrow and I just might try the recipe as intended and have some awesome tacos.