Papas Con Chile (Printable)
Tender potatoes in a savory, mildly spicy chile sauce. Classic Mexican comfort food.
# 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 - 2-3 fresh jalapeño or serrano chiles, seeded and chopped
06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika (optional)
08 - Salt and freshly ground black pepper, to taste
→ Pantry Staples
09 - 3 tablespoons vegetable oil
10 - 1/2 cup low-sodium vegetable broth or water
11 - Fresh cilantro, chopped (for garnish)
# Steps:
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, stirring occasionally, until softened and translucent.
03 - Stir in the garlic, chopped chiles, and tomatoes (if using). Cook for 2 to 3 minutes until fragrant and the chiles begin to soften.
04 - Add the diced potatoes, ground cumin, smoked paprika (if using), salt, and pepper. Toss everything together to coat the potatoes evenly in the spice mixture.
05 - Pour in the vegetable broth or water. Cover the skillet 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 the seasoning with additional salt and pepper as needed. Transfer to a serving dish and garnish generously with fresh chopped cilantro.
# Expert Advice:
01 -
- This is the kind of unassuming dish that disappears faster than anything fancy you could spend hours making.
- It works as a main, a side, a taco filling, or honestly just eaten cold from a container at midnight.
02 -
- If your potatoes start sticking before they are tender, add another splash of broth or water rather than more oil, because the steam is what finishes cooking them.
- Seeding the chiles tames the heat significantly, so if you want real fire, leave the seeds and membranes in and have cold drinks nearby.
03 -
- Dice all your potatoes the same size, about half an inch, so every piece finishes cooking at the same time and you never bite into a hard center.
- Let the finished dish sit off the heat for five minutes before serving, because the sauce thickens and the flavors settle into something much deeper.