Fried Mexican Capsicum Potatoes Food

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MEXICAN STYLE POTATOES



Mexican Style Potatoes image

I hope that you try this recipe and enjoy it with your family. This is a very humble dish that renders a satisfying meal. It is not a typical dish you'd find at restaurants in Mexico, as it's mostly something made at home for breakfast, brunch, and even dinner.

Provided by Mely Martínez

Categories     Basic Recipes

Time 25m

Number Of Ingredients 6

2 Tablespoons of vegetable oil
2 cups of peeled & diced potatoes
1/3 cup diced white onion
1 Serrano pepper or Jalapeño pepper (finely chopped*)
2 Roma tomatoes diced (about 1 1/4 cup)
Salt to taste

Steps:

  • Heat vegetable oil in a large-size frying pan over medium-high heat.
  • Once the oil is hot, add the diced potatoes and brown for about 8-10 minutes. Stir frequently to avoid burning them. Make sure all the sides of the potatoes are golden.
  • Stir in the onion and cook for about 3 minutes. By that time the onion should be translucent.
  • Add the Serrano or Jalapeño pepper and cook for 2 more minutes, stirring from time to time.
  • Now, add the chopped tomato, salt to taste, and gently stir them in with the potatoes, onion, and peppers. I like the tomatoes cubes to still hold some of their shape when serving, so this step is a quick one, just 1 or 2 minutes before proceeding to serve. Of course, if you like your tomatoes well cooked, then cook them a little bit longer.

Nutrition Facts : ServingSize 3 tacos, Calories 265 kcal, Carbohydrate 31 g, Protein 6 g, Fat 14 g, SaturatedFat 11 g, Sodium 1188 mg, Fiber 6 g, Sugar 2 g

MEXICAN POTATO CRISPS WITH LIME SALSA



Mexican Potato Crisps With Lime Salsa image

Deep-fried Potato Crisps served with a lime salsa, an ideal accompaniment to grilled fish or steak, or as part of a Mexican meal or they can be served as a party snack with a selection of dips. For a much healthier version of this recipe with lower fat content, see the notes below. This recipe has been posted for the 2005 Zaar World Tour, from a recipe on an International Masters '1001 recipes for pan or wok' recipe card. The preparation and cooking times below do not include the 20 minutes soaking time. If time is limited, make the salsa while the potatoes are soaking.

Provided by bluemoon downunder

Categories     Sauces

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

450 g ripe tomatoes
1 small red onion
3 tablespoons fresh coriander, chopped
1 lime, juice of
1 tablespoon olive oil
1 teaspoon balsamic vinegar
700 g old waxy potatoes
vegetable oil, to deep fry

Steps:

  • The Salsa: Cut a cross in the top of each tomato, put in a bowl of boiling water and soak for 2 minutes, drain, peel and deseed the tomatoes, then chop roughly; chop the onion; mix the onion, tomatoes, coriander, lime juice, olive oil and vinegar in a bowl, and chill until needed.
  • Peel the potatoes, then cut into fine slices and place the slices in a bowl of iced water and soak for 20 minutes; then drain and dry thoroughly. (This removes the starch and prevents the crisps from sticking together while they are deep frying.).
  • Half-fill a deep pan with oil for deep-frying and place over the heat. When a cube of white bread dropped into the oil for 30 seconds browns, the oil is ready for deep-frying the potatoes. Lower the potatoes into the oil in 4 batches. Deep- fry for 1-2 minutes, turning frequently until the slices rise to the surface, then fry for another 1-2 minutes, or until the crisps are crisp and golden.
  • Remove the crisps with a slotted spoon and drain on paper towels; sprinkle with salt and serve with lime salsa.
  • Oven-baked Alternative: Place the potato slices on well-greased oven trays, brush with oil and a sprinkling of herbs (optional) and bake the potato slices for about 25 minutes (turning 1/2 way through) or until they are well-browned and crisp. (See Herbed Potato Crisps Recipe #119124, for suggestions re-herbs.).

Nutrition Facts : Calories 194.7, Fat 3.8, SaturatedFat 0.6, Sodium 17.2, Carbohydrate 37.6, Fiber 5.5, Sugar 5.2, Protein 4.7

CAJUN FRIED POTATOES



Cajun Fried Potatoes image

Make and share this Cajun Fried Potatoes recipe from Food.com.

Provided by Tina Klein

Categories     Potato

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

4 large white potatoes, unpared,scrubbed b,oiling,salted
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon ground cumin
1/8 teaspoon ground cayenne pepper, about
2 cups oil, for frying

Steps:

  • Cut the potatoes into 1" cubes.
  • Add to boiling salted water.
  • Cook just until fork tender but not mushy, about 7 minutes.
  • Drain and cool.
  • Meanwhile, in a bowl, combine the salt, peppers, onion and garlic power, cumin and cayenne pepper.
  • Add the potatoes to the spices.
  • Toss to coat all pieces evenly-- You may do this much in advance and hold the potatoes as long as an hour before completing the dish.
  • Heat about 1" oil in a wok or deep skillet to about 350 degrees or until a piece of potato sizzles when added to the oil.
  • Add the potatoes.
  • Fry until golden brown on all sides, turning frequently.
  • Remove from Heat,drain and serve immediately.

Nutrition Facts : Calories 1107.8, Fat 109.2, SaturatedFat 14.2, Sodium 682.7, Carbohydrate 33.4, Fiber 3.4, Sugar 1.5, Protein 3.1

SPICY MEXICAN CHICKEN WITH POTATOES



Spicy Mexican Chicken With Potatoes image

This supper dish is ideal for the whole family. Quick and easy to prepare it is a traditional combination of Mexican ingredients including peppers and black beans.

Provided by English_Rose

Categories     Stew

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
4 skinless chicken breasts, diced
1 onion, diced
1 2/3 lbs potatoes, diced
1 red pepper, diced
2 teaspoons chipotle paste
14 ounces black beans, drained and rinsed
14 ounces chopped tomatoes
chopped cilantro
sour cream
flour tortilla

Steps:

  • Preheat the oven to 400°F.
  • Heat the olive oil in a large frying pan and fry the chicken, onion and potato for 5 minutes.
  • Add the remaining ingredients with 2/3 cup water. Bring to the boil and transfer to a casserole dish.
  • Cover and bake for 45 minutes, stirring half way through or until potatoes are tender and chicken is cooked throughout.
  • Serve garnished with chopped cilantro and warm flour tortillas if required.

Nutrition Facts : Calories 603.3, Fat 7.3, SaturatedFat 1.5, Cholesterol 136.9, Sodium 172.2, Carbohydrate 65, Fiber 15, Sugar 6.5, Protein 68.5

MEXICAN-STYLE CHICKEN



Mexican-Style Chicken image

A Mexican-style Chicken dish with red, green and yellow capsicum, tomatoes, chillies, garlic, walnuts and cheese, served with steamed rice. Adapted from an International Masters 'recipes for pan and wok' recipe card, for the 2005 Zaar World Tour. 75g = 3 ounces; 300ml = 1/2 pint.

Provided by bluemoon downunder

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

1 large firm tomatoes
2 onions
4 garlic cloves
75 g walnut pieces
1 red capsicum
1 yellow capsicum
1 green capsicum
2 green chilies
2 tablespoons vegetable oil
4 chicken breast fillets
1 pinch salt
1/4 teaspoon cayenne pepper
300 ml chicken stock
1 teaspoon chili sauce
1 -2 tablespoon white wine vinegar
75 g cheddar cheese, grated

Steps:

  • Use a knife to cut a cross in the top of the tomato, place the tomato in boiling water for 30 seconds, peel the skin from the tomato and roughly chop the flesh; peel and chop the onions; peel the garlic; blend the onions, garlic and walnuts in a food processor.
  • Deseed and chop the capsicums; wearing rubber gloves, deseed the chillies and cut into thin strips; heat the oil in a large, preferably non-stick pan or wok, add the chicken breast fillets and fry over a high heat for 5 minutes on each side, or until golden brown; remove the chicken from the pan and season with salt and half the cayenne.
  • Add the tomato, capsicums, onion puree and chillies to the pan; add the stock and bring to the boil; add the chilli sauce, vinegar, salt and remaining cayenne; place the chicken on top, reduce the heat and simmer for 20 minutes; sprinkle the grated cheese over the chicken, turn off the heat and leave for 5 minutes, or until the cheese melts, then serve over steamed rice or with a vegetarian Mexican side dish such as Fried Mexican Capsicum & Potatoes Recipe #139465 or Mexican Bean Hotpot Recipe #139476.

Nutrition Facts : Calories 365.6, Fat 27.1, SaturatedFat 6.8, Cholesterol 24.6, Sodium 307.4, Carbohydrate 22.4, Fiber 4.6, Sugar 8.6, Protein 12.6

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