Carlos Lieja

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Carlos Lieja

Potatoes with Rajas

Name: Potatoes with Rajas
Prep time: 75 min
Cook time: 75 min
Yield: 4
Cuisine: Mexicana
Ingredients: 5 potatoes; 5 poblano peppers; 1 teaspoon oil; 1 teaspoon butter; 1/2 white onions, chopped; 1 tablespoon garlic, chopped; 1/2 cups corn kernels, yellow; to taste salt and pepper; to taste fresh coriander

45 mins

30 mins

Low

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Carlos Lieja

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These potatoes with slices are an excellent choice for garnishing your favorite dishes, sautéed with butter and onions. Besides being economical, you only need 10 ingredients to have this rich garnish. We suggest you eat them in a taquito with red sauce.

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Ingredients

4 portions

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5 potatoes
5 poblano peppers
1 teaspoon oil
1 teaspoon butter
1/2 white onions, chopped
1 tablespoon garlic, chopped
1/2 cups corn kernels, yellow
to taste salt and pepper
to taste fresh coriander

Preparation

On a board peel and cut the potatoes in cubes.

In a pot with boiling water and salt, cook the potatoes until they are soft. Drain and reserve.

On a comal roast the chiles until they are black, place them in a plastic bag for 15 minutes to sweat and remove the skin and seeds. Cut them in strips and reserve.

In a pan over medium heat, heat the oil with the butter, cook the onion and garlic, add the slices, potatoes, elotitos, oregano, salt and pepper and cook for 5 minutes.

Serve the stew in an omelette and decorate with coriander leaves.

PRESENTATION

Serve in a deep dish; Serve with corn tortillas and red sauce.

TIPS

You can also fry your poblano peppers to remove the skin with cold water and ice. When cutting potatoes, try to submerge them in water to prevent rusting.