Papas Con Chile (Printable)
Tender potatoes in a vibrant, mildly spicy chile sauce – classic Mexican comfort food.
# What You'll Need:
→ Vegetables
01 - 1.5 lbs potatoes, peeled and cut into ¾-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 - ½ teaspoon black pepper
→ Oil & Garnishes
09 - 2 tablespoons vegetable oil
10 - 2 tablespoons chopped fresh cilantro (optional)
# Directions:
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 translucent and softened.
03 - Stir in the minced garlic and chopped chiles. Cook for 2 minutes until fragrant, being careful not to burn the garlic.
04 - Add the diced tomatoes and cook, stirring frequently, for 5 minutes until they soften and release their juices, forming a light 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 ¾ cup water, just enough to partially cover the potatoes. Bring to a simmer, then cover the skillet with a lid.
07 - Continue cooking covered for 15 to 20 minutes, stirring occasionally to prevent sticking, until the potatoes are fork-tender and the sauce has thickened.
08 - Taste and adjust salt and pepper as needed. Garnish with fresh cilantro if desired. Serve hot with warm tortillas or use as a taco filling.
# Expert Tips:
01 -
- It costs almost nothing to make and feeds four people comfortably.
- The sauce thickens on its own as the potatoes release their starch, so no fancy techniques needed.
02 -
- Cut the potatoes uniformly or the small pieces will turn to mush before the large ones are done.
- Do not skip the cover during simmering because the steam is what tenderizes the potatoes without burning the sauce.
03 -
- Let the tomatoes cook down fully before adding the potatoes because a well developed sauce base is the entire foundation of the flavor.
- A squeeze of lime juice right at the end brightens everything and balances the richness of the starch.