Mexican Papas Con Chile (Printable Version)
Tender potatoes in a mildly spicy chile sauce, a classic Mexican comfort dish with cumin and garlic.
# What You Need:
→ Vegetables
01 - 2 lbs russet potatoes, peeled and diced into 1/2-inch cubes
02 - 1 medium white onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium roma tomatoes, chopped (optional)
→ Chiles and Spices
05 - 2 to 3 fresh jalapeño or serrano chiles, seeded and chopped
06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika (optional)
08 - Salt and pepper, to taste
→ Other
09 - 3 tablespoons vegetable oil
10 - 1/2 cup low-sodium vegetable broth or water
11 - Fresh cilantro, chopped (for garnish)
# Directions:
01 - Heat the vegetable oil in a large skillet over medium heat until it shimmers.
02 - Add the chopped onion and sauté for 3 to 4 minutes until softened and translucent.
03 - Stir in the garlic, chiles, and tomatoes if using, and cook for another 2 to 3 minutes until fragrant.
04 - Add the diced potatoes, cumin, smoked paprika if using, salt, and pepper. Toss to coat the potatoes evenly in the spice mixture.
05 - Pour in the vegetable broth or water. Cover with a lid and cook for 20 to 25 minutes, stirring occasionally, until the potatoes are fork-tender and the liquid is mostly absorbed.
06 - Taste and adjust seasoning with additional salt and pepper as needed. Garnish with fresh chopped cilantro before serving.
# Expert Advice:
01 -
- It uses humble pantry staples and transforms them into something deeply satisfying in under an hour.
- The gentle heat from fresh chiles builds slowly, making every bite more interesting than the last.
- It is naturally vegetarian and gluten free, so you can serve it to almost anyone without a second thought.
02 -
- Do not skip covering the skillet, because the trapped steam is what cooks the potatoes through without burning the bottom.
- Stirring too often breaks the potatoes into mush, so be gentle and let them do their thing between stirs.
03 -
- If the liquid absorbs before the potatoes are tender, add another splash of broth or water and cover again rather than turning up the heat.
- Letting the finished dish rest off the heat for five minutes allows the sauce to thicken and settle into the potatoes beautifully.