Papas en salsa translates to potatoes in salsa! It is as easy as that! Minimal ingredients, but with a lot of flavor. If you are looking for a different dish to pass at your next potluck, you cant’ go wrong with these zesty papas en salsa.
So many possibilities!
You could take it to the next level and add a layer of shredded cheese. Pop it under the broiler until all the cheese is melted and bubbly. Now I just made myself hungry! A salsa verde version is just as tasty. Prepare both, add some crema, queso fresco and cilantro.
Appetizer or side dish?
That is really up to you!
Papas en Salsa Guajillo(Potatoes in Salsa)
Ingredients
Ingredients
- 4 dried chile guajillo stems and seeds removed
- 6 dried chile de arbol remove stems only
- 1/4 section of white onion
- 3 cloves of garlic.
- 1 C of cooking water from chiles
- Salt and pepper
- 1/4 C olive or avocado oil plus 2 tablespoons reserved
- 2 pounds baby potatoes, red or white previously 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.
Elvia Servin
Can’t wait to make this delicious looking recipe for my hubby!! He loves potatoes..😋
Sonia
Hi Elvia, and it’s such a simple recipe, but so tasty!