Login to Save Like

Ingredients

• 2 medium (about 8 ounces) baking potatoes, peeled and cut into large pieces
• 8 ounces (1 cup) fresh smooth-ground corn masa for tortillas OR 1 cup powdered masa harina mixed with ½ cup plus 2 Tbs warm water.
• Salt
• Vegetable oil to a depth of 1/2" for frying
• About 1 ½ tsp balsamic vinegar (optional)
• ¾ cup salsa
• 2 generous cups loosely packed torn herb leaves (watercress, arugula, mizuna, basil)
• About ½ cup crumbled goat cheese

Description

Recipe By Rick Bayless From The Book "Mexico One Plate At A Time." The Salsa On The Crispy, Golden Sope Produces Bona Fide Mexican Flavor. A Different Type Of Appetizer That Your…

Cook Eat Share