Egg and Grated Potato Tacos with Chile de Arbol Salsa
This is a slightly different take on potato and egg breakfast tacos. Just grating the potatoes, instead of dicing or rough chopping them, makes for a whole other eating experience. These are simple and delicious.
Chile de arbol peppers
Red bell pepper
White wine vinegar
Start by making your salsa. To do so, boil dried chile de arbol peppers in chicken stock and/or water until they soften. Also, just add enough liquid to cook the peppers. The liquid will be part of the base of your salsa, and you don’t want it to be too watery.