var _sf_startpt=(new Date()).getTime() Papas con Rajas (Sauteed Potatoes and Chiles) | SAVEUR Skip to main content (function(d, s, id) { var js, fjs = d.getElementsByTagName(s)[0]; if (d.getElementById(id)) return; js = d.createElement(s); js.id = id; js.src = "//connect.facebook.net/en_US/all.js#xfbml=1&appId=234201426681220"; fjs.parentNode.insertBefore(js, fjs); }(document, 'script', 'facebook-jssdk')); HomeSign upLog in RecipesRecipes Recipes HomepageRecipe CollectionsMenusRECIPE OF THE DAY e-newsletter INGREDIENT ChickenBeefPorkShrimpFishPasta CUISINE ItalianMexicanFrenchAmericanAsianMiddle Eastern COURSE Main CourseAppetizersSaladBreakfast/BrunchDessertSide Dish OCCASION Cocktail PartyBirthdayBackyard BBQThanksgivingChristmasEaster TechniquesTechniques Techniques HomepageSAVEUR e-newsletters Selecting IngredientsStoring & PreparingKnife SkillsBakingStocks & SaucesRoastingGrillingFryingCheesemakingPreserving TravelsTravels Travels HomepageHotelsTravel Advisory BoardCulinary Travel Awards UNITED STATES ChicagoFloridaLas VegasLos AngelesLouisianaMiamiNew YorkSan Francisco CENTRAL AMERICA MexicoHondurasCosta Rica SOUTH AMERICA ArgentinaBrazilChilePeruVenezuela EUROPE EnglandScotlandWalesBelgiumFranceItalyLondonLuxembourgNetherlandsParisRomeSicilySpainSweden ASIA Hong KongIndiaThailandTokyo AFRICA AfricaSouth AfricaNorth AfricaKenya CARIBBEAN CaribbeanCubaDominican RepublicJamaicaPuerto Rico MIDDLE EAST Middle East KitchenKitchen Kitchen HomepageSIMPLE WEEKNIGHT MEALS e-newsletter One Good FindTools & ProductsDesignEntertainingFoodsBooks & Reference Wine & DrinkWine & Drink Wine & Drink HomepageDINNER PARTY e-newsletter WineSpiritsBeerNon-Alcoholic AboutSweepstakes & PromotionsPhotosVideosMarketTaste of SAVEURSites We LoveIn the MagazineGet the Digital EditionNewsletter Sign-UpSubscribe to SAVEUR Recipes Oct 29, 2013 Papas con Rajas (Sautéed Potatoes and Chiles) Smoky roasted poblano chiles add deep flavor to starchy potatoes in this side dish typical of Central Mexico. Side DishVegetablesPotatoGluten-FreeMexicanVeganVegetarianFryRoastSauteEasyRecipesMexico Issue NewThe Mexico IssueChileMexico Leave a Comment var pwidget_config = { track: "query", copypaste: false, click: "true", }; post_widget(".customIcon", {click: "true", }); Save Recipe Print Email Enlarge Credit: Penny de los Santos SERVES 4
INGREDIENTS12 oz. small waxy potatoes, cut into ¼"-thick discs 3 tbsp. canola oil 1 medium white onion, thinly sliced 3 cloves garlic, finely chopped 3 poblano chiles, roasted, peeled, stemmed, seeded, and thinly sliced 4 sprigs epazote (available at melissas.com) or cilantro, roughly chopped Kosher salt, to taste
INSTRUCTIONS1. Place potatoes in a 4-qt. saucepan and cover with water by 1"; bring to a boil over high heat, and cook until just tender, about 20 minutes. Drain, and set aside.
2. Heat oil in a 12" skillet over medium-high heat. Add onion, and cook, stirring, until slightly caramelized, about 12 minutes. Add garlic and chiles, and cook, stirring, until heated through, 2 minutes. Add potatoes, and cook, stirring, until potatoes are very tender, about 10 minutes. Remove from heat and stir in epazote; season with salt.
var pwidget_config = { track: "query", copypaste: false, click: "true", }; post_widget(".customIcon", {click: "true", }); Save Recipe Print Email This article was first published in Saveur in Issue #149 Subscribe now More from Saveur.com Favorite Spicy Recipes Stocks and Broths Latin American Street Food Pear and Apple Cocktails Southeast Asian Street Food Related Links Recipes Huarache con Carne Asada (Mexico City–Style Corn Tortillas with Steak) Salsa de Albañil (Tomatillo Salsa with Avocado and Queso Fresco) Chile Verde Twice-Baked Potatoes Chiles Rellenos con Picadillo (Poblano Chiles Stuffed with Spiced Beef) Chiles Curtidos (Pickled Peppers) Frijol con Puerco (Pork and Black Bean Stew) Caldo de Res (Beef and Guajillo Chile Stew) Chiles en Nogada (Stuffed Poblano Chiles with Walnut Sauce) Enchiladas Suizas (Chicken Enchiladas in Tomatillo-Cream Sauce) Arroz a la Mexicana (Mexican-Style Red Rice) Frijoles de Olla (Stewed Pot Beans) Michelada con Camarones (Spicy Beer Cocktail with Shrimp) Pambazos (Salsa-Dipped Potato and Chorizo Sandwiches) Chorizo con Papas (Spiced Mexican Sausage with Potatoes) Papas en Chile Rojo (Potatoes in Red Salsa) Articles The Expat: Diana Kennedy Your Comments Please log in to leave a comment. Not a member yet? Sign up here. User Name * Password * Forgot your user name or password?
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