![Farmers Market Kurkure Frito Pie](https://cdn.statically.io/img/www.foodandwine.com/thmb/RpDvMry7Ol7L-z92_Fg4mA_hDzs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/farmers-market-kurkure-frito-pie-FT-RECIPE0819-c9b56cdc332e4d3c87e1712a7b48ea71.jpg)
Ingredients
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5 tablespoons plus 1 teaspoon peanut oil, divided
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1 large yellow onion, thinly sliced (about 3 1/2 cups)
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3 to 6 chiles de árbol
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1 1/2 teaspoons cumin seeds
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1 teaspoon black peppercorns
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1 teaspoon ground cardamom
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1 teaspoon ground cinnamon
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1 teaspoon mustard seeds
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1 teaspoon fenugreek seeds
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1/3 cup tomato paste
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1/3 cup white vinegar
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2 tablespoons grated peeled fresh ginger (grated on a Microplane)
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2 tablespoons grated garlic (grated on a Microplane)
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2 teaspoons granulated sugar
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1 3/4 cups water
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2 1/4 teaspoons kosher salt, divided
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1 large sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
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1/8 teaspoon freshly ground black pepper
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1 1/4 cups fresh yellow corn kernels (from 2 ears)
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1 (6-ounce) green bell pepper, chopped (about 1 cup)
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6 (3.3-ounce) packages corn puffs or chips (such as Kurkure or Fritos)
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3 ounces tamarind chutney
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3 ounces queso fresco, crumbled (about 3/4 cup)
Directions
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Preheat oven to 400°F. Heat 3 tablespoons oil in a large skillet over medium-high. Add onion, and cook, stirring often, until browned, 16 to 20 minutes. Add chiles, cumin seeds, peppercorns, cardamom, cinnamon, mustard seeds, and fenugreek seeds. Cook, stirring occasionally, until fragrant, about 1 minute and 30 seconds. Stir in tomato paste, vinegar, ginger, garlic, and sugar; cook, stirring constantly, until mixture begins to caramelize, about 3 minutes. Remove from heat. Process chile mixture, 1 3/4 cups water, and 1 teaspoon salt in a blender until mixture forms a smooth, thick sauce. Set aside.
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Toss together sweet potato, ground black pepper, 1 teaspoon oil, and 1/4 teaspoon salt on a large rimmed baking sheet; spread in a single layer. Roast in preheated oven until just tender, about 12 minutes. Set aside.
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Heat remaining 2 tablespoons oil in a large skillet over medium-high. Add corn kernels and bell pepper, and cook, stirring often, until vegetables begin to soften, 1 to 2 minutes. Stir in sweet potato, and cook 1 minute. Add 1 3/4 cups pureed chile sauce and remaining 1 teaspoon salt, and cook, stirring often, until just heated through, about 2 minutes.
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To serve, open corn puff bags. Spoon 1/2 cup vegetable mixture over corn puffs in each bag. Top each with about 1/2 cup mango koochumbar, 1/2 ounce tamarind chutney, and 1/2 ounce queso fresco.