I lived in Torreon, Mexico for two months when I was 16. The mother of the family I lived with was a terrible cook, so my friend Linda and I quickly learned to stop by a little adobe house on our way “home” from school where the woman who lived there sold tacos (25 cents each ) and fried potatoes in a red sauce (also 25 cents) from her back door, and we happily ate one or the other on our way home. I still haven’t totally captured the taste of the potatoes I’ve kept in my mind all those years ago, but this recipe is pretty close.

• 1/3 cup avocado oil
• 1 1/2 pounds potatoes (I always use Yukon gold, peeled and diced or quartered
• 6 ounces ripe tomatoes (about 3 small), halved or half of a 15-ounce can diced tomatoes, juice and all which is usually the best choice in the winter time
• 2 teaspoons Ancho Chile powder (more or less depending on your taste)
• 1/4 medium red onion, plus a few more thin slices for garnish
• 2 cloves garlic
• 1 jalapeño, stemmed and cut in half. I always remove most of the seeds and veins because I don’t like super spicy food.
• 1/2 cup cilantro leaves
• 2 tablespoons fresh lime juice
• 1/2 teaspoon kosher salt
• 2 tablespoons thinly sliced garlic chives or scallions for garnish

1. Heat the oil. Heat oil in a large cast iron pan over medium-high heat until shimmering and hot, but not smoking. Test to see if oil is hot enough but adding one piece of potato. If it is immediately covered in bubbles the oil is ready. If not, give it another minute and try again.
2. Fry the potatoes. Add potatoes and spread into an even layer. Season with salt and let cook, undisturbed, until the potatoes are browned on one side and easily move around in the pan, about 5 minutes. Give a stir and continue to cook until they are fork tender and lightly golden, about another 5 minutes.
3. Make the sauce. Meanwhile combine the tomatoes, 1/4 red onion, garlic, ancho chili powder, jalapeños, cilantro, lime juice, and salt in a blender. Blend until very smooth. Taste with a chip and add more salt or lime juice if needed.
4. Fry the sauce. Pour sauce over the potatoes and fry, stirring to combine, until sauce is thickened slightly and fragrant, about 2-3 more minutes. Season again with salt and freshly ground pepper. I don’t like my potatoes swimming in sauce, so I add half of the sauce and let it evaporate to create a little drier potato — and a little more at a time allowing the potatoes to absorb it. The rest I use as a dipping sauce.
5. Dig in! Sprinkle with garlic chives, scallions, and/or red onion slices and serve.Heat the oil. Heat oil in a large frying pan over medium-high heat until shimmering and hot, but not smoking. Test to see if oil is hot enough but adding one piece of potato. If it is immediately covered in bubbles the oil is ready. If not, give it another minute and try again.