Potatoes and Green Chiles
Papas con Rajas
Yield: about 11/2 cups
This tasty side dish also make a great taco filling.
2 small (about 6 ounces total) boiling potatoes like the red-skinned ones,
halved
11/2 tablespoons lard or vegetable oil
1/2 small onion, thinly sliced
3 medium, fresh chiles poblanos, roasted and peeled
Salt, about 1/2 teaspoon
3/4 cup (about 3 ounces) crumbled Mexican queso fresco or other fresh
cheese
like mild domestic goat or farmers cheese
The potatoes. Simmer the potatoes in salted water to cover until tender,
about 15 minutes. Drain, cool under running water, peel and cut into
1/4-inch dice.
Frying the mixture. Heat the lard or oil in a heavy medium-size skillet
over medium. Add the onion and potato, and fry, stirring regularly to
ensure
that nothing sticks to the pan, until the mixture is nicely browned, 10 to
15 minutes.
While the potatoes are browning, seed the chiles and slice them into
1/8-inch strips. Stir them into the potato mixture, season with salt,
remove
from the fire and stir in the cheese. Scrape into a small dish and cool
before using.
Cooks Notes
Chiles Poblanos: If these are unavailable, replace them with 4 long green
chiles (roasted and peeled) or 4 or 5 of the hotter chiles jalapeños
(roasted, seeded and deveined). Timing and Advance Preparation This
filling can be finished in about 1/2 hour; it keeps well for several days,
covered and refrigerated.
Traditional Variations
Fresh Cheese with Green Chiles: Mix the sliced chiles with 8 ounces(2
cups) crumbled Mexican queso fresco or other fresh cheese like mild
domestic goat or farmers cheese and (optionally) 8 leaves epazote
(chopped).
Scrambled Eggs and Green Chiles: Fry 1/4 cup chopped onion in 1 tablespoon
lard or vegetable oil until soft, then stir in the sliced chiles and
increase the temperature to medium-high. Add 4 eggs (lightly beaten) and
scramble until firm; season with salt. Cool before using.
Judy Bolton Resumes, Career Change Advice [email hidden]
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