Papas Con Chile (Printer-Friendly)
Tender potatoes simmered in a mildly spicy chile sauce, a comforting Mexican classic ready in 40 minutes.
# What You'll Need:
→ Vegetables
01 - 1.5 lbs 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 to 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 vegetable oil in a large skillet over medium heat until shimmering.
02 - Add the chopped onion and sauté for 3 to 4 minutes, stirring occasionally, until translucent and softened.
03 - Stir in the minced garlic and chopped chiles. Cook for 2 minutes until fragrant and the chiles begin to soften.
04 - Add the diced tomatoes and cook, stirring frequently, for about 5 minutes until they break down 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 chile-tomato sauce.
06 - Pour in 3/4 cup water, just enough to partially submerge the potatoes. Bring to a simmer, then cover the skillet with a lid.
07 - Reduce heat to medium-low and cook covered 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 salt and pepper as needed. Garnish with fresh chopped cilantro if desired. Serve hot with warm tortillas or use as a taco filling.
# Expert Advice:
01 -
- It transforms the simplest pantry staples into something deeply satisfying and full of character.
- The sauce builds right in the pan, so you get maximum flavor with almost zero extra effort.
02 -
- Cut the potatoes into even two centimeter cubes so they all finish cooking at the same time instead of having some turn to paste while others stay crunchy in the center.
- Resist the urge to crank the heat during the simmer because a gentle bubble creates a silky sauce while high heat will scorch the bottom before the potatoes are done.
03 -
- Let the onion truly soften before adding garlic because burnt garlic turns bitter and there is no coming back from that flavor.
- A lid that fits your skillet tightly is the single most important tool here since trapped steam is what cooks the potatoes evenly without turning them into soup.