Potatoes With Roasted Poblano Chiles And Mexican Sour Cream Papas Con Rajas Y Crema Ácida Recipes

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



Potatoes with Roasted Poblano Chiles and Mexican Sour Cream (Papas con Rajas y Crema Ácida) image

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

5 large poblano chiles, stemmed, seeded, and veins removed (or not, depending on how spicy you want this to be)
2 large Yukon gold potatoes or another waxy potato, cut into 1/2-inch / 12mm cubes
1 Tbsp sea salt, plus more as needed
1 Tbsp safflower oil
1 large white onion, thinly sliced
1 cup / 240g Homemade Mexican Crema or crème fraîche

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.

LIGHT SCALLOPED POTATOES WITH ROASTED CHILES



Light Scalloped Potatoes With Roasted Chiles image

Inspired by Mexican papas con rajas, thinly sliced potatoes are double-baked - first in chicken broth and then again with roasted poblanos and parmesan until bubbly and golden.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 10

1 medium poblano chile pepper, halved and seeded
2 tablespoons unsalted butter, plus more for the baking dish
1/2 small onion, thinly sliced
2 cloves garlic, thinly sliced
2 teaspoons chopped fresh thyme
2 pounds Yukon Gold potatoes, peeled and sliced 1/8 inch thick
2 1/2 cups low-sodium chicken broth
Kosher salt and freshly ground pepper
1/4 cup grated parmesan cheese
Mexican crema or sour cream, for topping (optional)

Steps:

  • Preheat the broiler. Put the poblano cut-side down on a baking sheet and broil until the skin is browned in spots, about 5 minutes. Transfer to a bowl, cover with plastic wrap and let cool 5 minutes. Peel the skin off the poblano under cold running water, then chop into small pieces.
  • Preheat the oven to 400 degrees F. Lightly butter a 2-quart baking dish. Heat 2 tablespoons butter in a large skillet over medium-high heat. Add the onion, garlic and thyme and cook, stirring frequently, until the onion is soft, about 5 minutes. Add the potatoes, chicken broth, 1 1/2 teaspoons salt, and pepper to taste and bring to a boil. Reduce the heat to medium and cook, stirring gently, until the potatoes are tender, 10 to 12 minutes.
  • Arrange half of the potato-broth mixture in the prepared baking dish in an even layer. Sprinkle with half each of the roasted poblano and parmesan. Repeat with the remaining potato-broth mixture, poblano and parmesan. Bake until bubbly and slightly golden, about 35 minutes. Let stand 15 minutes before serving. Thin some crema or sour cream with water and serve alongside for topping.

Nutrition Facts : Calories 168 calorie, Fat 5.5 grams, SaturatedFat 3 grams, Cholesterol 11 milligrams, Sodium 183 milligrams, Carbohydrate 22 grams, Fiber 3 grams, Protein 7 grams, Sugar 2 grams

POBLANO MASHED POTATOES



Poblano Mashed Potatoes image

Provided by Food Network

Categories     side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 6

2 1/2 pounds baking potatoes, peeled and quartered
1 1/2 tablespoons salt
1 cup sour cream
1/2 cup olive oil
4-6 Poblano chiles, roasted, peeled, seeded, and diced 1/4-inch
Salt and freshly ground pepper

Steps:

  • Place potatoes in a sauce pan, generously covered with water and add salt. Bring to a boil, reduce to a simmer, and cook, uncovered until soft, about 20-30 minutes. Drain well and while potatoes are still warm mash with a potato masher or food mill.
  • In another pot heat sour cream, olive oil and chiles and fold in potatoes. Add salt and pepper to taste and serve immediately.

POLLO CON CREMA Y PAPAS (CHICKEN, POTATOES IN SOUR CREAM SAUCE)



Pollo Con Crema Y Papas (Chicken, Potatoes in Sour Cream Sauce) image

This dish is warm and comforting, perfect for a cold winter night. This meal goes great either with a side of rice or with both rice and black or red beans.

Provided by cervantesbrandi

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

2 large baking potatoes (peeled and roughly chopped)
2 boneless chicken breasts (sliced in thin strips)
1/4 cup onion (slices sliced 1/4 inch thick)
5 garlic cloves (minced)
1 cup sour cream
2 cups water
2 tablespoons chicken bouillon powder or 2 large bouillon cubes
2 roma tomatoes (chopped into thirds)
1 poblano pepper (roasted and roughly chopped)
1 tablespoon butter

Steps:

  • First start off by bringing your water, potatoes and 1 tbsp chicken flavoring to a boil uncovered.
  • While the potatoes are boiling melt the tbsp of butter in a skillet and saute the onions, garlic and tomatoes for 5 minutes. Next add the chicken breast strips and cook on medium heat until chicken is no longer pink.
  • Check your potatoes. As soon as a fork pierces them and slides in easliy immediately take them off the heat and drain the liquid reserving it in a bowl. Next add half of the reserved liquid in the with chicken and add your sour cream. Bring the heat down to a high simmer or medium low heat.
  • Make sure to stir the sour cream in fully. Add the rest of the reserved liquid if needed. The mixture should almost coat the back of a spoon. Next, add your poblano peppers, potatoes and the last tbsp of the chicken flavor.
  • Cover and continue to cook on medium low until the cream sauce coats the back of a spoon and is thickened (10 minutes).
  • Last but not least season with cracked black pepper and salt as needed and serve.

Nutrition Facts : Calories 373.6, Fat 22.6, SaturatedFat 11.4, Cholesterol 79.7, Sodium 661.1, Carbohydrate 23.7, Fiber 2.9, Sugar 2.5, Protein 20

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