Recipe Archives->Mexican->Papas Con Rajas

Potatoes and Green Chiles (Papas con Rajas)
Yield: about 11/2 cups

2 small (about 6 ounces total) red-skinned potatoes, halved
1 1/2 tablespoons lard or vegetable oil
1/2 small onion, thinly sliced
3 medium, fresh chiles poblanos, roasted and peeled
Salt, about 1/2 teaspoon
3/4 cup (about 3 ounces) crumbled Mexican queso fresco or other fresh cheese
like mild domestic goat or farmers cheese

Simmer the potatoes in salted water to cover until tender, about
15 minutes. Drain, cool under running water, peel and cut into
1/4-inch dice.

Frying the mixture. Heat the lard or oil in a heavy medium-size
skillet over medium. Add the onion and potato, and fry, stirring
regularly to ensure that nothing sticks to the pan, until the mixture
is nicely browned, 10 to 15 minutes.

While the potatoes are browning, seed the chiles and slice them
into 1/8-inch strips. Stir them into the potato mixture, season
with salt, remove from the fire and stir in the cheese. Scrape into
a small dish and cool before using.

Note: This side dish also make a great taco filling.

Fresh Cheese with Green Chiles: Mix the sliced chiles with 8 ounces
(2 cups) crumbled Mexican queso fresco or other fresh cheese like
mild domestic goat or farmers cheese and (optionally) 8 leaves
epazote (chopped).

Scrambled Eggs and Green Chiles: Fry 1/4 cup chopped onion in 1
tablespoon lard or vegetable oil until soft, then stir in the sliced
chiles and increase the temperature to medium-high. Add 4 eggs
(lightly beaten) and scramble until firm; season with salt. Cool
before using.

Printable version: papas-con-rajas.txt.