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Description
Chips and dip are anything but ordinary when made from scratch. Make fried chips from masa dough (no tortilla press needed) and a creamy ricotta dip with spicy ají verde sauce and quick pickles.
Ingredients
US|METRIC
8 SERVINGS
- 1 large red onion
- 1/2 tsp. black peppercorns
- 1/2 tsp. coriander seeds
- 1 cup red wine vinegar
- 1/2 cup granulated sugar
- 1 Tbsp. coarse kosher salt (or more if desired; for brining)
- 2 qt. canola oil
- 1 cup fine masa flour
- 1 tsp. salt (for chips)
- 3/4 cup water (more or less as needed)
- 2 cups ricotta cheese
- 2 Tbsp. heavy cream (plus 1 Tbsp. if necessary)
- 2 serrano chilies (large)
- 1/2 poblano chili (large)
- 1/2 cup fresh lime juice
- 2 Tbsp. fresh orange juice
- 6 Tbsp. extra virgin olive oil (preferably one with a grassy flavor)
- 2 cups coarsely chopped cilantro sprigs (packed)
- 1/2 cup mayonnaise (preferably Kewpie brand)
- coarse kosher salt (optional, for aji verde)
- toasted pumpkin seeds (pepitas, for garnish, optional)
- cilantro leaves (for garnish, optional)
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Directions
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