Who doesn’t love a vegetarian dish? Papas con Chile are simple to make and they taste so good.
I was always very excited when I came home from work or school and my mom had made this dish. It was always a must to add some cheese on top and let it melt before eating. I loved watching the cheese stretch as I moved the fork to my lips. There’s just something so satisfying about that.
Any cheese works well with this dish but if I’m honest…
For me Papas con Chile are best with Muenster cheese. It doesn’t take away from the flavor of the potatoes, it just adds to it. No tortilla needed.
The spice is mild on this dish, so don’t let the number of peppers needed scare you away.
Lunch Tip
My mom always used any leftovers to make burritos for lunch the next day. Simply warm up some flour tortillas and place a small amount of the Papas con Chile in the middle. Roll it up tight and enjoy.
Papas con Chile Recipe Instructions
Gather and wash your ingredients. Remove stem from peppers.
Next, fill pot with water and add peppers. Let boil.
Peel and dice potatoes, place in pan with hot oil, fry.
Place peppers, garlic and a pinch of cumin in about 5oz of water in a blender, blend well. Strain and discard remains.
When potatoes start browning add salt to taste, stirring occasionally.
Add mixture to potatoes, season with salt and fry 5 minutes.
Garnish with cheese on top. Enjoy!
Papas Con Chile
Equipment
- Blender
- Strainer
Ingredients
- 1 lb potatoes, peeled and cubed
- 7 Guajillo peppers, washed and stem removed
- 1 clove of garlic
- 2 tbsp vegetable oil
- salt, to taste
- pinch of cumin
Instructions
- Place peppers in a pot of water and let boil until softened.
- Over medium-high heat let oil warm in pan. Once oil is hot add potatoes, season with salt and fry.
- In a blender add peppers, garlic clove and cumin to 5oz of water. Blend well.
- Strain pepper blend and add to potatoes, add salt to taste.
- Fry potatoes and pepper mix for about 5 minutes.
- Serve with cheese on top. Enjoy!
