POTATOES WITH ROASTED POBLANO CHILES AND MEXICAN SOUR CREAM (PAPAS CON RAJAS Y CREMA ÁCIDA)
This combination of roasted poblano chiles, cubed boiled potatoes, onions, and crema, cooked into a savory concoction makes a divine vegetarian taco filling.
Provided by Gabriela Cámara
Categories Vegetarian Dinner Chile Pepper Poblano Potato Onion Sour Cream Soy Free Peanut Free Wheat/Gluten-Free Tree Nut Free Taco
Yield 4-6 servings
Number Of Ingredients 6
Steps:
- On an ungreased comal or in a cast-iron skillet over high heat, roast the chiles, turning them over every couple of minutes using tongs or your hands (carefully, so you don't get burned). You're looking for uniform blistering, but you don't want them to become too soggy in the process, especially if you intend to stuff them, since they need to hold their shape. The process will probably take 10 to 15 minutes. Once they are well blistered and before the flesh is completely charred through in any spots, place the peppers in a plastic container with a tight-fitting lid or in a bowl that you can cover with a plate (not a towel or anything porous) and set aside to "sweat" for about 10 minutes, or until they are cool enough to handle.
- Remove the charred skin from the whole chiles. Once you have removed and discarded the skin and seeds, cut them into rajas, or strips, about the width of fettuccine.
- In a small saucepan, cover the potatoes with 2 inches / 5cm water and add the salt. Bring to a boil over medium-high heat, then decrease to low and simmer for about 5 minutes. Remove one of the potatoes and taste it. The piece should be soft but not falling apart, still holding its cube shape. Cubed like this, they will cook quite quickly, so be attentive. Once they have the right texture, drain the potatoes and set aside in a medium bowl with a lid or cover the pan with a plate to keep them warm.
- Using the same comal or skillet in which you toasted your chiles, heat the oil over medium-high heat until it's hot but not smoking. Add the onion and sauté until it's translucent but not browned.
- In a saucepan, combine the potatoes, chiles, onion, and crema or crème fraîche. Bring to a boil, then turn off the heat and let it sit for 5 to 10 minutes. As the mixture cools, the starches will absorb some of the melted cream and help it firm up. Taste and add more salt if needed. Serve as you wish!
- Do Ahead: These potatoes can be stored in a sealed container in the refrigerator for up to 2 days.
CARNE GUISADA CON PAPAS
Adapted from Adán Medrano, a Houston-based chef and writer, this steak-and-potato guisada, or stew, uses technique and time to draw out flavor from just a handful of ingredients. Beef and potatoes are centuries-old pantry essentials in South Texas, and this dish is served in homes and family-run restaurants all over the region. While many restaurants tend to cook the steak in large pieces, cutting the meat into small cubes allows the beef to soak up more flavor. The key is the Texas Mexican spice blend - black peppercorns, cumin and garlic - plus a little fresh Serrano. Serve with tortillas and an optional garnish of cilantro and chile.
Provided by Rachel Wharton
Categories dinner, meat, soups and stews, main course
Time 3h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Use a mortar and pestle to mash the garlic, minced chile, peppercorns and cumin seeds into a smooth paste. Add 1/4 cup water and mash until the paste is incorporated into the water. Transfer the mixture to a measuring cup. (Alternately, blend the garlic, minced chile, peppercorns and cumin seeds in a blender with about 1/4 cup water, occasionally scraping down the sides of the blender until very well blended, about 5 minutes.)
- Heat 1 tablespoon oil in a Dutch oven or large pot over medium. Add half the steak and cook, stirring occasionally, until browned on all sides, about 8 minutes. Transfer the browned meat to a plate and repeat with the remaining oil and meat. Return the browned meat to the Dutch oven then add the onion and cook, stirring occasionally, until translucent, about 3 minutes.
- Sprinkle the flour and 1 teaspoon salt over the beef and stir to incorporate, then add the blended garlicky liquid and just enough water to barely cover the meat (about 2 cups). Increase the heat to medium-high and use a wooden spoon to scrape the bottom of the Dutch oven, releasing any browned bits.
- Bring the liquid to a boil, then immediately lower the heat so that it cooks at a low simmer. Cover the pot and cook until the meat is tender, 1 1/2 to 2 hours.
- Remove the lid and stir in the cubed potatoes. Let the guisada cook, stirring occasionally, until the potatoes are tender and the sauce has thickened slightly, about 15 minutes. Season to taste with salt. Divide among bowls and serve with hot tortillas, plus cilantro and sliced chile, if using.
PAPAS: POTATOES
I come from a family of eaters and have carried on the tradition even though I am a single mother. My daughter's favorite breakfast on Sunday is papas. She wakes up to the smells of love from Mom and all is right in her world.
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 20
Steps:
- I use the heaviest pan in my home. Cast iron works the best but the Dutch oven works, too.
- Preheat oven to 375 degrees F.
- Stir the bacon and sausage on medium heat until halfway cooked. Add the potatoes, onion, and garlic. Stir to combine and add the spices. Cook another 5 minutes and place pan or pot into the oven for about 15 to 20 minutes. Stir the papas once or twice to avoid any sticking and to get some yummy color. Warm up tortillas. Prepare eggs. Take papas out of oven and serve steaming hot with cheese, chile sauce, eggs, tortillas and giggles.
- In a large saute pan heat olive oil and add onions, garlic, chiles and salt. Saute until onions are translucent and chiles have begun to soften. Stir in soups and cook until it bubbles. In a blender or with an immersion blender, puree for 30 seconds.
PAPAS CON CHILES (POTATOES WITH CHILES AND CHEESE
Make and share this Papas Con Chiles (Potatoes With Chiles and Cheese recipe from Food.com.
Provided by Addicted to Bread
Categories Potato
Time 30m
Yield 3-5 serving(s)
Number Of Ingredients 6
Steps:
- Peel potatoes and dice into 1/2 inch pieces. Boil some water, add potatoes, and boil for about 15-20 minutes. (until potatoes are soft)
- Meanwhile heat heavy cream over low heat and add cheddar until combined and smooth.
- Drain potatoes and return to pot. Mash potatoes with potato masher.
- Add all ingredients to potatoes except chiles and salt. Mix until smooth.
- Add chiles to desired spiciness and salt to taste.
- You can also add finished potatoes to casserole dish and melt additional cheese over top.
CHILE CON PAPAS (CHILE WITH POTATOES)
A New Mexican favorite meatless dish often eaten during Lent when traditional Catholics abstained from meat dishes. Quoted from the Bueno foods website. Another delicious chile - red or green! NOTE recipe calls for Bueno frozen red chile, but Zaar does not recognize this. It is not whole peppers....as might seem implied here. http://www.giftbasketsjust4u.com/pubs-us-bin/giftbasketsjustforyou/GBJstore.cgi?user_action=list&category=Frozen%20Chile
Provided by Mommy Diva
Categories One Dish Meal
Time 40m
Yield 4 8oz servings, 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a non-stick skillet over medium heat.
- Fry potatoes in oil, stirring frequently, until golden.
- Add red chile and garlic; Blend well.
- Pour in water, add salt and oregano then bring to a boil.
- Cover and simmer for 20 minutes.
- Enjoy! ;).
Nutrition Facts :
PAPAS CON CHILE COLORADO - CHILE ROASTED POTATOES
A lively twist on roasted potatoes courtesy of Just North of the Border by Dave DeWitt and Nancy Gerlach
Provided by Molly53
Categories Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F.
- Saute the onion and garlic in the butter until soft, then add the chile.
- Toss the potatoes in the mixture, evenly coating them.
- Place the potatoes in a shallow pan with just a little bit of water and bake until the potatoes are done, about 45 minutes.
- Sprinkle the cheese over the top of the potatoes and serve.
Nutrition Facts : Calories 209.7, Fat 6.3, SaturatedFat 3.9, Cholesterol 16.4, Sodium 72.2, Carbohydrate 35, Fiber 4.4, Sugar 2.6, Protein 4.6
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- Heat oil in a large frying pan over medium-high heat until shimmering and hot, but not smoking. Test to see if oil is hot enough but adding one piece of potato. If it is immediately covered in bubbles the oil is ready. If not, give it another minute and try again.
- Add potatoes and spread into an even layer. Let cook, undisturbed, until the potatoes are browned on one side and easily move around in the pan, about 5 minutes. Give a stir and continue to cook until they are fork tender and lightly golden, about another 5 minutes.
- Meanwhile combine the tomatoes, 1/4 red onion, garlic, jalapeños, cilantro, lime juice, and salt in a blender. Blend until very smooth. Taste with a chip and add more salt or lime juice if needed.
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