Chile Con Papas Chile With Potatoes Recipes

POTATOES WITH ROASTED POBLANO CHILES AND MEXICAN SOUR CREAM (PAPAS CON RAJAS Y CREMA ÁCIDA)

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.

CHILEAN POTATO PIE (PASTEL DE PAPAS)

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
• Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash the hot potatoes with butter and salt. Let cool until just warm; stir in the beaten egg until smooth.
• Meanwhile, heat the oil in a large skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes and tomato paste; continue cooking until the tomatoes soften and begin to lose their shape. Add the ground beef and cook until browned, about 10 minutes. Stir in the panquehue cheese and parsley; season to taste with salt, black pepper, and cayenne pepper.
• Spread half of the mashed potato mixture into the prepared baking dish. Cover with the ground beef mixture, then spread the remaining mashed potatoes over the beef to completely cover.
• Bake in the preheated oven until the potatoes are hot and the top is lightly browned, about 40 minutes.

ABUELO'S PAPAS CON CHILE (POTATOES) RECIPE - (3.5/5)

Steps:

• Place cubed potatoes into a pot of water covering completely. Boil potatoes until soft. Drain and return to pan. Add remaining ingredients to potatoes. Mash potatoes until all the ingredients are incorporated.

PAPAS CON CHILE COLORADO - CHILE ROASTED POTATOES

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.

CHILE CON PAPAS (CHILE WITH POTATOES)

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! ;).