Smoky Yukon Potato Hash with Pasilla Chile Rajas

• 2 dried pasilla chiles, stemmed, seeded, dry-roasted, and rehydrated (page 152)
• 1 dried guajillo chile, stemmed, seeded, dry-roasted, and rehydrated (page 152)
• 2 tablespoons vegetable oil
• 1 small white onion, cut into 1/4-inch dice
• 7 cups water
• 3 tablespoons kosher salt
• 1 pound small Yukon gold potatoes, cut into 1/4-inch dice (with skin)
• 10 cloves garlic, dry-roasted (page 158)
• 1 teaspoon chipotle puree (page 153)
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cumin seed, toasted and ground (page 164)
• 6 (5 1/2-inch) crispy yellow corn tortilla shells (page 17)
• Garnish: Bacon bits or toasted pine nuts (page 164)

1. Cut the prepared pasilla and guajillo chiles into 1/8-inch-thick strips (rajas); set aside.
2. In a small skillet, heat the oil over medium-high heat.
3. Add the onion and saute until it begins to caramelize, about 5 minutes.
4. Remove from the heat and set aside.
5. In a large pot, add the chile strips, the 7 cups of water, salt, and the potatoes and simmer over medium heat until the potatoes are just tender, 6 to 8 minutes.
6. Transfer the potato-chile mixture to a strainer and let the liquid drain off.
7. Spoon the mixture into a bowl, add the sauteed onion, garlic, chipotle puree, black pepper, and cumin, and stir to blend.
8. Serve immediately or keep warm in the pan until ready to serve.
9. To serve, divide the filling equally between shells and arrange in a taco holder.
10. Or, lean the filled shells in a row, propped upright.
11. Eat right away.
12. To build your own, spoon some filling into a crispy shell, top with salsa and bacon bits, and eat right away.

chiles, guajillo chile, vegetable oil, white onion, water, kosher salt, gold potatoes, garlic, puree, freshly ground black pepper, cumin, tortilla shells, bacon bits

Taken from www.epicurious.com/recipes/food/views/smoky-yukon-potato-hash-with-pasilla-chile-rajas-394014 (may not work)