Papas Con Chile (Printable)
Tender potatoes simmered in a vibrant, mildly spicy chile sauce. A comforting Mexican classic.
# What You'll Need:
→ Vegetables
01 - 1.5 lbs potatoes, peeled and cut into ¾-inch cubes
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium tomatoes, diced
→ Peppers & Chiles
05 - 2–3 jalapeño or Anaheim chiles, seeded and finely chopped
→ Spices & Seasonings
06 - 1 tsp ground cumin
07 - 1 tsp salt, or to taste
08 - ½ tsp black pepper
→ Oil & Garnishes
09 - 2 tbsp vegetable oil
10 - 2 tbsp chopped fresh cilantro (optional)
# How To Make:
01 - Heat the vegetable oil in a large skillet over medium heat until it shimmers.
02 - Add the finely chopped onion and sauté for 3–4 minutes, stirring occasionally, until softened and translucent.
03 - Stir in the minced garlic and chopped chiles. Cook for 2 minutes until fragrant and the chiles begin to soften.
04 - Add the diced tomatoes and cook, stirring frequently, for 5 minutes until they break down and release their juices, forming a light sauce base.
05 - Add the cubed potatoes, ground cumin, salt, and black pepper. Stir thoroughly to coat all the potatoes evenly in the sauce.
06 - Pour in ¾ cup water, just enough to partially cover the potatoes. Bring to a gentle simmer, then cover the skillet with a lid.
07 - Cook covered for 15–20 minutes, stirring occasionally to prevent sticking, until the potatoes are fork-tender and the sauce has thickened and coats the potatoes.
08 - Taste and adjust seasoning with additional salt or pepper as needed. Garnish with fresh chopped cilantro if desired. Serve hot with warm tortillas or use as a taco filling.
# Expert Tips:
01 -
- Its the kind of recipe that costs almost nothing but tastes like you spent all day, and the leftover sauce spooned onto a warm tortilla the next morning is reason enough to make a double batch.
- The potatoes soak up every bit of that chile tomato sauce, getting creamy on the inside with slightly golden edges that make it impossible to stop eating.
02 -
- Do not rush the tomato cooking step because properly softened tomatoes create the sauce that makes this dish special, and undercooked tomatoes will leave you with a watery, raw tasting result.
- Stir gently during the simmer so you do not break the potato cubes apart, because the texture of whole, soft pieces swimming in thick sauce is what makes this so satisfying.
03 -
- Cut your potatoes the same size, because one undercooked chunk hiding among perfectly tender pieces will ruin the whole bite, and nobody wants that surprise.
- Toast the cumin in the dry pan for about thirty seconds before adding the oil, and you will unlock a depth of flavor that makes people wonder what your secret is.