Monday, June 8, 2009

Papas Con Chile Colorado

This dish is often more of a braised potato dish at restaurants here in the southwest but once I tried a crispy version I really fell in love. Papas are often served with (or even inside) breakfast burritos.

I use pequin chile peppers for this recipe. They are small dried chiles, about the size of a pea, and I've read that tepin chiles or chiltepin are similar (although whole they look more rounded). They are both hot; a great substitute is hot crushed red pepper flakes.



Serves 4

3 large russet potatoes (about 1 1/2 lbs.)
2 Tbsp. canola oil
2 cloves garlic, chopped
2 to 4 tsp. crushed dried pequin chile peppers
1/4 tsp. sea salt or to taste

Rinse potatoes and pierce each several times with a sharp knife. Place in microwave and cook on HIGH for 7 minutes. Let cool slightly and peel and cut into thick slices.

In a cast iron skillet, saute potatoes on one side in oil over medium heat until crispy and brown. Turn the potato slices and add garlic, 2 to 4 tsp. pequin chiles depending on how hot you like your food, and salt to taste. Cook an additional 2 to 3 minutes. Serve hot.

NOTE: To make Papas Con Chile Verde, substitute 1/4 c. chopped roasted peeled green chiles for the pequin chiles.


2 comments:

DKM said...

Note to self: Make this!

Nanette said...

I hope you like them DKM!

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