Papas en salsa translates to potatoes in salsa! It is as easy as that! Minimal ingredients, but with alot 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. 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.
Papas en Salsa Guajillo(Potatoes in Salsa)
- 4 chile guajillo stems and seeds removed
- 6 chile de arbol remove stems only
- 1/4 section of onion
- 2-3 cloves of garlic.
- 1 C of cooking water from chiles
- Juice of 1 large orange
- Salt and pepper
- 1/4 C grapeseed oil plus 2 tablespoons reserved
- 2 pounds baby potatoes previously cooked
- Lime for garnish
- chopped cilantro or parsley
- Crumbled queso fresco
- In a medium pot, add the guajillos, chile de arbol, onion and garlic. Cover with water. Bring to a boil at medium heat. Reduce heat and simmer for 8-10 minutes. Remove from heat, cover and let cool.
- While the chiles cool, add the potatoes to a pot. Cover generously with water. Season with 1 1/2 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. Ad in the juice of 1 orange, 1 cup of cooking water, 1/4 cup of oil, salt and pepper to taste. Blend on high until very smooth. Strain the sauce into a bowl and reserve.
- Preheat 2 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 strained chile sauce. Stir well to combine and cook for another 5 minutes. Serve right away. Garnish with lime juice, chopped cilantro, parsley or crumbled cheese.