Mexican Papas Con Chile (Printable Version)
Tender potatoes simmered in a savory, mildly spicy chile sauce. Hearty Mexican comfort food.
# What You Need:
→ Vegetables
01 - 2 lbs russet potatoes, peeled and diced into ½-inch cubes
02 - 1 medium white onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium Roma tomatoes, chopped (optional)
→ Chiles and Spices
05 - 2–3 fresh jalapeño or serrano chiles, seeded and chopped
06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika (optional)
08 - Salt and pepper, to taste
→ Pantry Staples and Garnish
09 - 3 tablespoons vegetable oil
10 - ½ cup low-sodium vegetable broth or water
11 - Fresh cilantro, chopped (for garnish)
# How To Make:
01 - Heat the vegetable oil in a large skillet over medium heat until shimmering.
02 - Add the chopped onion and sauté for 3–4 minutes, stirring occasionally, until softened and translucent.
03 - Stir in the minced garlic, chopped chiles, and tomatoes (if using). Cook for 2–3 minutes until fragrant and the chiles begin to soften.
04 - Add the diced potatoes, ground cumin, smoked paprika (if using), salt, and pepper. Toss everything together to evenly coat the potatoes in the spices.
05 - Pour in the vegetable broth or water. Cover the skillet with a lid, reduce heat to medium-low, and cook for 20–25 minutes, stirring occasionally, until the potatoes are fork-tender and the liquid is mostly absorbed.
06 - Taste the dish and adjust salt and pepper as needed.
07 - Transfer to a serving dish and garnish generously with fresh chopped cilantro. Serve warm as a side or main course.
# Expert Advice:
01 -
- This is the rare comfort food that comes together with pantry staples and costs almost nothing to make.
- The potatoes soak up every bit of the chile sauce, creating crispy edges and a creamy center that keeps you going back for one more bite.
02 -
- Do not rush the steaming step by cranking the heat, because the bottom will scorch before the potato centers soften.
- Resist the urge to stir too often since letting the potatoes sit undisturbed for a few minutes at a time creates those irresistible crispy edges.
03 -
- Soak the diced potatoes in cold water for ten minutes and pat them dry before cooking to remove excess starch and get a much crisper exterior.
- A squeeze of fresh lime juice over the finished dish right before serving brightens every single flavor on the plate in a way nothing else can.