Fried Potatoes With Chile Sauce - cooking recipe

Ingredients

4 baking potatoes (boiled or baked till tender)
3 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 cup red chili sauce (recipe included)
4 ounces grated asadero cheese (or monterey jack)
garnish
sour cream
green onion
cilantro
Chile Sauce (makes 4 cups)
3 tablespoons vegetable oil
3 tablespoons fine textured dried breadcrumbs
2 garlic cloves, minced
1 1/2 teaspoons oregano
1/2 cup ground dried mild red chili peppers
5 cups water
2 tablespoons vinegar, preferably cider
1 1/2 teaspoons salt

Preparation

Chile sauce:
in a large heavy saucepan, warm the oil over medium heat. sprinkle in the breadcrumbs and brown briefly.
add the garlic, oregano and chile.
stir in the water slowly to avoid lumps and add the vinegar and salt.
bring the sauce to a boil, then reduce the heat to a simmer.
cook the sauce for 20-25 minutes.
set aside. (the sauce can be made ahead. will keep refrigerated for 5 days and freezes well).
potatoes:
heat the broiler.
peel the cooked potatoes, if you wish. Slice the potatoes into thick rounds.
in a large, heavy ovenproof skillet, warm the oil over medium high heat. add the onion and garlic and saute till the onion is translucent.
stir in the potatoes, reduce the heat to medium, and fry until the potatoes are crisp and a little browned. (I like mine more than a little browned, but fix them the way you like.).
pour the chile sauce over the potatoes and scatter the cheese over the top.
place the potatoes under the broiler just long enough for the cheese to melt.
serve immediately, topped with sour cream, green onions or cilantro if you wish.