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Ingredients
US|METRIC
4 SERVINGS
- 3 lb. sweet potatoes (Japanese sweet potatoes are best, the long and thin kind with the red skin, skins on)
- kosher salt
- 2 Tbsp. unsalted butter (plus more as needed)
- 3 thyme sprigs
- 8 corn tortillas (warmed)
- 4 oz. feta cheese (Valbreso if you can find it, crumbled)
- 4 Tbsp. nuts (corn)
- 1 bunch scallions (green parts only, sliced about 1/8 inch thick, reserve the white parts for something else)
- 1 Tbsp. lard (or canola oil)
- 1/2 cup chiles de árbol (loose-packed dried, stemmed, and roughly torn dried)
- 6 garlic cloves (peeled)
- 3 Tbsp. slivered almonds
- 1 lb. tomatillos (husked and rinsed)
- 1 cup roasted red bell peppers (rough-chopped store-bought)
- 1/2 cup water
- kosher salt
- 3 Tbsp. extra virgin olive oil
- 2 tsp. red wine vinegar
- 1 habanero chile (dried, use half if you don’t like your salsa too spicy, stemmed)
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