Directions

• In a skillet at medium heat, add the onion and garlic. Drizzle in 1 tablespoon of avocado oil. Once the onions begin to sizzle, stir now and then for 3-4 minutes. Add the guajillos and chile de arbol. Continue stirring for another 2 minutes. Cover ingredients with water. Bring to a light boil. Reduce heat and simmer for 8 minutes. Remove from heat and let cool.
• While the chiles cool, add the potatoes to a pot. Cover generously with water. Season with 2 teaspoons of salt. Bring to a boil, reduce heat and boil lightly until fork tender, about 15 minutes. Remove from heat, drain the water and reserve.
• Using a slotted spoon, transfer the guajillos, chile de arbol, onion and garlic to the blender. Pour in 1 cup of cooking water or broth, salt and pepper to taste. Blend on high until very smooth. If not using a power blender, strain the sauce into a bowl and reserve.
• Preheat 3 tablespoons of oil to medium heat in a large skillet. Add the potatoes and cook just to warm and to lightly brown the skins. After a few minutes, pour in the reserved chile sauce. Stir well to combine and cook for another 5 minutes. Serve right away. Garnish with crumbled queso fresco, Mexican crema and chopped cilantro or parsley.