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Papas con Rajas

Ingredients

  • 4 large poblano peppers
  • 4 Yukon gold potatoes (around 1 pound), cut into 1/2" cubes
  • 2 tablespoons olive oil, divided
  • 1 large yellow onion, cut into half moons
  • 2 cloves garlic, minced
  • 1 teaspoon Mexican oregano, or Mediterranean oregano
  • 1 teaspoon salt
  • Freshly ground black pepper
  • Corn tortillas, to serve
  • Creamy Mexican chipotle sauce, to serve
  • Minced cilantro, optional
  • Minced onion, optional

Cooking Instructions

Step 1: Roast the poblanos over the flames of a gas stove or under the broiler, turning occasionally, until the skin is blackened and burnt all over.  Put the peppers in a bowl and cover.  Set aside for several minutes until cool enough to handle.  The steam will loosen their skin, peel the poblanos, remove the stem and seeds, and slice into thin strips.  Set aside.

Step 2: Meanwhile, place the potatoes in a pot and cover with water.  Cover and bring to a boil, lower the heat to a simmer to cook until the potatoes are easily pierced with a fork, about 5-8 minutes.  Drain & set aside.

Step 3: In a large skillet over medium heat, add 1 tablespoon of oil.  Add the onions and a pinch of salt and sauté for 5-7 minutes until they start to soften and turn a golden color.

Step 4: Add the roasted poblano strips, minced garlic, oregano, a pinch of salt, and black pepper.  Sauté for another 3-4 minutes.

Step 5: Add the remaining 1 tablespoon of oil and the cooked potatoes to the skillet along with 1 teaspoon of salt, and fry for about 5 minutes, only stirring once or twice so the potatoes can brown.

Step 6: Serve on warmed corn tortillas with a drizzle of creamy Mexican chipotle sauce and minced cilantro and onion, if desired.

Enjoy this classic Mexican dish from The Curious Chickpea!