Potatoes in salsa is a tasty way to serve these quick cooking baby potatoes. Serve it as an appetizer or as a side dish.
Course Appetizer
Cuisine Mexican
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Total Time 45 minutesminutes
Servings 6Servings
Ingredients
Ingredients
4dried chile guajillostems and seeds removed
6dried chile de arbolremove stems only
1/4section of white onion
3clovesof garlic.
1Cof cooking waterfrom chiles
Salt and pepper
1/4Colive or avocado oilplus 2 tablespoons reserved
2poundsbaby potatoes, red or whitepreviously cooked
Crumbled queso fresco, optional
Mexican crema
chopped cilantro or parsley
Instructions
Directions
In a skillet at medium heat, add the onion and garlic. Drizzle in 1 tablespoon of avocado oil. Once the onions begin to sizzle, stir now and then for 3-4 minutes. Add the guajillos and chile de arbol. Continue stirring for another 2 minutes. Cover ingredients with water. Bring to a light boil. Reduce heat and simmer for 8 minutes. Remove from heat and let cool.
While the chiles cool, add the potatoes to a pot. Cover generously with water. Season with 2 teaspoons of salt. Bring to a boil, reduce heat and boil lightly until fork tender, about 15 minutes. Remove from heat, drain the water and reserve.
Using a slotted spoon, transfer the guajillos, chile de arbol, onion and garlic to the blender. Pour in 1 cup of cooking water or broth, salt and pepper to taste. Blend on high until very smooth. If not using a power blender, strain the sauce into a bowl and reserve.
Preheat 3 tablespoons of oil to medium heat in a large skillet. Add the potatoes and cook just to warm and to lightly brown the skins. After a few minutes, pour in the reserved chile sauce. Stir well to combine and cook for another 5 minutes. Serve right away. Garnish with crumbled queso fresco, Mexican crema and chopped cilantro or parsley.
Notes
The chile sauce can be used for so many recipes. Delicious for spicy enchiladas, chicken wings or on huevos rancheros!