Ingredients
Ají costeño:
1/2 red Fresno chile, seeds and ribs removed and finely chopped
1/2 plum tomato, finely diced
1/4 Spanish onion, finely diced
2 scallions, white and green parts, finely chopped
2 Tbsps. parsley, minced
2 Tbsps. cilantro, minced
2 Tbsps. distilled white vinegar
2 Tbsps. lime juice, freshly squeezed
1 Tbsp. extra-virgin olive oil
1/2 tsp. agave nectar
kosher salt
Assembly:
2 cups canola oil
1 sm. russet potato, peeled and cut into matchstick-size pieces
kosher salt
2 Tbsps. unsalted butter
1 Tbsp. extra-virgin olive oil
1/2 Spanish onion, finely chopped
2 Tbsps. garlic, minced
1 Tbsp. achiote paste
1 1/2 cups quinoa
2 ears white sweet corn, kernels cut from cobs
5 cups vegetable stock
1 cup heavy cream
2 Tbsps. flat-leaf parsley, minced
2 Tbsps. chives, minced
1/4 lb. smoked bacon, cut into strips, cooked until crisp, and drained
avocado, sliced (for garnishing)
Preparation
