6 tablespoons vegetable shortening or palm oil
1 small onion, thinly sliced
2 medium cloves garlic, thinly sliced
1/2 jalapeño pepper, seeds and ribs removed, thinly sliced
1/2 teaspoon ground cumin
1 teaspoon ground paprika
1/2 teaspoon granulated garlic powder
1 chipotle pepper packed in adobo sauce, finely chopped, plus 1 teaspoon adobo sauce
4 ounces russet potato (about 1/2 medium), peeled and thinly sliced
4 ounces roasted cashews (about 1 cup)
1/2 cup water
1/2 cup almond milk
1 teaspoon hot sauce (such as Frank's)
2 teaspoons pickling liquid from a can of pickled jalapeño peppers (plus peppers, to taste)
Kosher salt to taste"
See directions @ Serious Eats