Potatoes With Roasted Poblano Chiles And Mexican Sour Cream Papas Con Rajas Y Crema Ácida Recipes
PAPAS CON RAJAS (POTATOES AND PEPPERS)
I am not a pepper eater, but I love, love, love this dish. Use it in tacos, quesadillas, or as a side dish. Trust me--It's yummy!
Provided by ROBIN PENA
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Boil potatoes whole in salted water until done.
- Put poblanos on a cookie sheet and broil until black. Turn and blacken on all sides. Remove poblanos and put right into a plastic bag and seal so no steam escapes. Set aside.
- Meanwhile, heat oil in large skillet on medium high heat.
- Add onions and cook until wilted and slightly browned.
- Peel and cube cooked potatoes (about 1/2-inch cubes).
- Turn skillet temp up to high and add potaotes.
- You may need to add more oil. Potatoes tend to suck it all up and you want the potatoes to kind of "fry". You want to get some color on the potatoes, so stir and then let them cook and brown before stirring again. The potatoes will fall apart and kind of mash, but that's OK.
- Add lots of salt and some pepper to taste--do taste to make sure it is salty enough.
- Under running water, peel skins off of poblanos and remove stems and seeds.
- Coarsely chop poblanos.
- When potatoes have some nice color on them, add poblanos, garlic and queso fresco. Cook for another 5 minutes.
- Note: I use this as a filling for vegetarian tacos or for quesadillas, but they would be good as even a side dish or for breakfast instead of hashbrowns.
Nutrition Facts : Calories 265.8, Fat 8.7, SaturatedFat 1.1, Sodium 20.3, Carbohydrate 44.5, Fiber 8.7, Sugar 3.6, Protein 6.2
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- Place the peeled and diced potatoes in a medium saucepan and cover with water. Cook at medium heat until they are cooked but still firm (about 15 minutes). Make sure to check from time to time, in order to not overcook the potatoes. Once done, drain the water and set aside.
- While you are cooking the potatoes, roast the peppers, either in an oven or over an open flame (if you have a gas stove) or under a broiler (if you have an electric stove). If using the broiler method, turn the setting to high and place the peppers on an aluminum covered baking sheet, then roast for about 3-4 minutes, making sure to turn the peppers to have an even roasting.
- Remove the peppers from the heat, cover with the aluminum foil, and let them steam for 3 more minutes. Remove the skins, then make a slit from the top to the bottom of the pepper and remove the seeds and veins. Cut the peppers into strips.
- Heat vegetable oil in a large skillet over a medium-high heat. Add the onion and cook until transparent (or, if you’re like me until they start becoming golden around the edges, this gives them more flavor).
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