Brava sauce: Soak the dried choricero peppers in warm water for about 30 minutes.

In a pan, add two tablespoons of olive oil and the chopped onion.

Sauté the onion for a few minutes until it is slightly golden.

Add the chopped garlic, mix, and cook for a few minutes.

Drain the choricero peppers and remove the seeds.

Cut the choricero peppers into pieces and add them to the sauté.

Sauté the peppers a little and add the hot paprika. Mix well to prevent the paprika from burning.

Wash the tomatoes, puree them, and add them to the sauté.

Add 1/2 teaspoon of sugar and 1/2 teaspoon of salt. Mix.

Sauté the tomato for about 10 minutes, until the mixture thickens.

Add a few drops of Tabasco sauce to taste.

Blend the sauce until smooth. Set aside.

The potatoes: Wash and peel the potatoes.

Cut the potatoes with a knife. Make a cut and then let the potato break apart.

In a pan, heat about 3 inches of olive oil over medium heat.

Add the potatoes and cook until they are tender and start to brown.

Remove the potatoes from the oil and place them on a tray with paper towels for 1 minute.

Heat a pan over high heat with a teaspoon of olive oil.

When it's very hot, add the potatoes and let them toast. Stir carefully to avoid burning.

After a few minutes, they will be golden and crispy.

Add two tablespoons (or as much as you like) of the brava sauce, and mix in the pan for a couple of minutes until the potatoes are well coated with sauce.

Place the bravas on a plate, cover with a bit of brava sauce and some aioli or mayonnaise, whichever you prefer.