Papitas con Chile
Spicy potatoes team up with garlic, red chili peppers and lime juice to make Papitas con Chile, a stunning Mexican dish that's super easy to make.
Ingredients
- 1 lb baby potatoes
- 7-8 dried chile
- ¼ cup olive oil
- 3 garlic cloves
- 1 lime juiced
- 2 chicken bouillon
- 1 tablespoon cilantro chopped
- ½ teaspoon black pepper
- salt to taste
Instructions
- Heat water in a large pot over high heat. Add potatoes and season with salt. Bring to a boil and cook until par-boiled.
- In a blender jar, add the chilies, garlic, stock powder and seasoning.
- Blend until you get a uniform paste.
- Heat oil in a large frying pan over medium-high heat and add in the potatoes and the chile sauce mixture.
- Reduce heat, keep stirring occasionally and allow the sauce to thicken.
- Take it off heat, garnish with lime juice and chopped cilantro or parsley. Serve hot!
Notes
Want to make a vegetarian version of this recipe? Swap the chicken bouillon with vegetable or mushroom stock powder instead.
Can’t find baby potatoes? Chop your classic Yukon gold potatoes into cubes and use them instead.
I like a bit of texture, which is why I blended the chili mixture just a bit. If you want the sauce to have a uniform consistency, you can also choose to strain the sauce before you add it into the mix.
Make sure you don’t end up overcooking the baby potatoes. They should start to become a bit soft, but still hold their shape when you poke them with a fork.
Nutrition
Calories: 291kcalCarbohydrates: 31gProtein: 4gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 14mgPotassium: 699mgFiber: 4gSugar: 2gVitamin A: 334IUVitamin C: 38mgCalcium: 33mgIron: 2mg
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