Email to Buny      

Mexican Style Potatoes

Source of Recipe

meals.com


List of Ingredients

3 medium potatoes, scrubbed
2 tablespoons water
1 small white onion, finely chopped
1/2 cup thinly sliced green onions
3 roasted Anaheim chiles*, peeled seeded and diced
1 jalape–o chile, seeded and finely chopped**
2 cloves garlic, crushed
2 tablespoons chopped fresh cilantro
(original recipe called for 1/2 Êteaspoon salt)
1/4 teaspoon ground black pepper


Recipe

Place potatoes in a pan with enough water to cover by 2 inches. Bring to a boil over high heat and simmer until tender, about 20 minutes; drain. When cool enough to handle, peel and cut into 1-1/2 inch cubes.

Heat a large skillet over medium heat. Add water, onion, green onion, roasted Anaheim chiles, jalape–o, and garlic and cook until tender, stirring frequently. Stir in chopped potatoes and cilantro, reduce heat to low; mix well. Cook until thoroughly heated. Season with pepper and serve warm.

-----------------------
*Roasting Peppers
Roast peppers by placing them under the broiler, holding them over a gas flame or roasting them on the stovetop in a cast-iron skillet until charred.

in the broiler: Preheat broiler; place peppers on broiler rack and broil, turning frequently, until bubbly and blackened on all sides, 15 to 20 minutes. Transfer peppers into a paper bag; close bag and set aside until cool, about 15 minutes.

over a gas flame: (If only one or two peppers are being roasted, this method may be preferable) Holding the pepper in tongs over a medium-low to medium flame, turn pepper as it bubbles and blackens, about 15 minutes. Transfer pepper into a paper bag; close bag and set aside until cool, about 15 minutes more.

in a cast-iron skillet: Heat large cast-iron skillet over medium-high heat, using no oil; when hot, place peppers in skillet and roast, turning frequently, until bubbly and blackened on all sides, 15 to 20 minutes. Transfer peppers into a paper bag; close bag and set aside until cool, about 15 minutes.

After cooling, peel peppers by gently pulling off skin.

**Working with jalape–os or other chiles:
Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.