Papas Con Mojo Food

PAPAS ARRUGADAS RECIPE (WRINKLED POTATOES)

Steps:

• Clean the potatoes and add them to a large pot.
• Cover them with water, then add in the salt.
• Boil the potatoes for 15 to 20 minutes, until softened.
• Drain the water, then return the potatoes to the pot. Heat back to medium-low heat and let the remaining water evaporate from the pot. You should see a light salt crust form on the potatoes.
• Serve with mojo sauce!

MOJO PICON RECIPE (HOW TO MAKE MOJO PICON)

Steps:

• Remove the stems and seeds from the dried peppers. Set them into a bowl and cover them with very hot water. Allow to rehydrate for 15-20 minutes, or until they are very soft. Drain the water and set the peppers into a food processor
• Add the garlic, torn bread, paprika, cumin, vinegar and salt to taste.
• Process the mixture until well combined.
• Pour in the olive oil a bit at a time while processing until the mojo sauce thickens up to a chili paste.
• Add 1/4 water and process until smooth. For a thinner sauce, add another 1/4 cup water and process to your preference.
• Adjust for salt and vinegar, and serve.

PAPAS: POTATOES

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 MOJO

Steps:

• Roast potatoes in a preheated 375-degree oven. While roasting potatoes, sweat onion in olive oil until translucent. Add garlic and cook for 2 minutes. Deglaze pan with white wine and reduce until almost all liquid is gone. Add orange juice and reduce by 2/3. Fold in herbs and season with salt and pepper. When potatoes are done, pour hot mojo over potatoes and serve immediately.