Papas Con Chile (Printable Version)
Tender potatoes in a vibrant, mildly spicy Mexican chile sauce. A comforting vegetarian dish.
# What You Need:
→ Vegetables
01 - 1.5 lb potatoes, peeled and cut into 3/4-inch cubes
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium tomatoes, diced
→ Peppers & Chiles
05 - 2-3 jalapeño or Anaheim chiles, seeded and finely chopped
→ Spices & Seasonings
06 - 1 teaspoon ground cumin
07 - 1 teaspoon salt, or to taste
08 - 1/2 teaspoon black pepper
→ Oil & Garnishes
09 - 2 tablespoons vegetable oil
10 - 2 tablespoons chopped fresh cilantro (optional)
# How To Make It:
01 - Heat the vegetable oil in a large skillet over medium heat until it shimmers.
02 - Add the finely chopped onion and sauté for 3 to 4 minutes, stirring occasionally, until soft and translucent.
03 - Stir in the minced garlic and chopped chiles. Cook for 2 minutes until fragrant, being careful not to brown the garlic.
04 - Add the diced tomatoes and cook, stirring frequently, for about 5 minutes until they soften and release their juices, forming a rustic sauce base.
05 - Add the cubed potatoes, ground cumin, salt, and black pepper. Stir thoroughly to coat all the potatoes evenly in the sauce.
06 - Pour in 3/4 cup of water, just enough to partially cover the potatoes. Bring to a gentle simmer.
07 - Cover the skillet and cook for 15 to 20 minutes, stirring occasionally, until the potatoes are fork-tender and the sauce has thickened and clings to the potatoes.
08 - Taste and adjust the seasoning as needed. Garnish with fresh chopped cilantro if desired. Serve hot with warm tortillas or use as a filling for tacos.
# Helpful Hints:
01 -
- This dish costs almost nothing to make and feeds a table of four without breaking a sweat.
- The sauce thickens around the potatoes like a warm blanket, making every bite feel like home.
02 -
- Resist the urge to crank the heat to speed things up, because high heat will scorch the sauce before the potatoes cook through.
- Stirring too often breaks the potato pieces apart, so be gentle and give them time to develop a slightly golden edge against the pan.
03 -
- Let the onions cook until they just start to brown at the edges before adding garlic, because that caramelization adds a layer of sweetness that balances the chile heat perfectly.
- Cut all your potato cubes the same size so they finish cooking at the same time, saving you from crunchy surprises in the middle of a tender bite.