Papas Con Chile
This Papas Con Chile is irresistibly comforting! Earthy potatoes and smoky guajillo peppers combine for a flavorful, satisfying Mexican classic perfect for any meal.
Equipment
- Medium pot
- Blender or Food Processor
- Skillet
- Cutting board and knife
Ingredients
- 6 dried Guajillo Peppers rinsed and stems removed
- 1 1/2 tablespoons Vegetable Oil for sautéing
- 1 pound Yukon Gold Potatoes peeled and cubed
- Kosher Salt to taste
- 1 clove Garlic
- 1/4 medium Red Onion sliced (optional)
- a pinch Ground Cumin
- Chopped Scallions or Cilantro for garnish
- Lime Wedges for serving
Instructions
Prepare the Guajillo Sauce
- Place the rinsed guajillo peppers in a pot of boiling water and soak for 10-15 minutes until softened. Drain and place in a blender or food processor with garlic and optional red onion. Blend until smooth, adding water if needed for pourable consistency.
Cook the Potatoes
- Add cubed Yukon Gold potatoes to a medium pot, cover with water, add a pinch of kosher salt, and bring to a boil. Cook until tender, about 10-12 minutes. Drain and set aside.
Sauté the Potatoes
- Heat vegetable oil in a skillet over medium heat. Add the drained potatoes and sauté for about 5 minutes until golden.
Combine with Sauce
- Pour the guajillo sauce over the sautéed potatoes. Add a pinch of ground cumin, stir well, and cook together for 5-7 minutes to let flavors meld.
Garnish and Serve
- Remove from heat and serve hot, garnished with chopped scallions or cilantro. Add lime wedges on the side for extra flavor.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently before serving.
- Freeze for up to 1 month; thaw overnight in the refrigerator before reheating.
- Customize by adding fresh corn, bell peppers, cheese, or avocado for extra flavor and texture.