Papasconchilespotatoeswithchilesandcheese Recipes

Steps:

• 1. Put the potatoes in a medium saucepan and add lightly salted water to cover. Bring to a boil over high heat. Reduce the heat to medium-low and cook until the potatoes are tender about 30 minutes. Drain and let stand until cool enough to handle. Peel the potatoes and place in a medium bowl. Mash the potatoes, leaving them a bit lumpy
• 2. Make a lengthwise cut in each chile and remove the seeds. Combine the mashed potatoes, avocados, olive oil, and ground peppercorns in a medium bowl and season with the salt. Stuff the chiles with the potato mixture. Place in a 9-by-13-inch baking dish. Cover with plastic wrap and refrigerate.
• 3. To roast the garlic: Position a rack in the center of the oven and preheat the oven to 350°F. Bring the garlic and milk to a boil in a medium saucepan over medium heat, then boil for 3 minutes, taking care that the milk does not boil over. Drain the garlic in a sieve, discarding the milk. In a small bowl, toss the garlic cloves in the olive oil. Spread the garlic in a single layer on a baking sheet and cover with aluminum foil. Roast until tender and golden, about 20 minutes. Set aside.
• 4. To make the marinade: Bring the water and piloncillo or brown sugar to a boil in a small saucepan over high heat. Boil, stirring often, until the sugar is dissolved and the water is reduced to 1 cup, about 5 minutes. Remove from the heat.
• 5. Heat the oil in a medium skillet over medium heat. Add the onion and cook until it begins to soften, about 1 minute. Add the sugar water, vinegar, oregano, peppercorns, cloves, allspice, and bay leaves and bring to a simmer (do not boil). Remove from the heat, add the roasted garlic, and let cool completely. Pour the marinade over the chiles, cover, and refrigerate for at least 6 hours or up to 12 hours.
• 6. To serve, remove the chiles from the refrigerator and let come to room temperature. Place a single chile on each plate, along with some of the marinade, including some of the onion and garlic cloves.

Steps:

• On an ungreased comal or in a cast-iron skillet over high heat, roast the chiles, turning them over every couple of minutes using tongs or your hands (carefully, so you don't get burned). You're looking for uniform blistering, but you don't want them to become too soggy in the process, especially if you intend to stuff them, since they need to hold their shape. The process will probably take 10 to 15 minutes. Once they are well blistered and before the flesh is completely charred through in any spots, place the peppers in a plastic container with a tight-fitting lid or in a bowl that you can cover with a plate (not a towel or anything porous) and set aside to "sweat" for about 10 minutes, or until they are cool enough to handle.
• Remove the charred skin from the whole chiles. Once you have removed and discarded the skin and seeds, cut them into rajas, or strips, about the width of fettuccine.
• In a small saucepan, cover the potatoes with 2 inches / 5cm water and add the salt. Bring to a boil over medium-high heat, then decrease to low and simmer for about 5 minutes. Remove one of the potatoes and taste it. The piece should be soft but not falling apart, still holding its cube shape. Cubed like this, they will cook quite quickly, so be attentive. Once they have the right texture, drain the potatoes and set aside in a medium bowl with a lid or cover the pan with a plate to keep them warm.
• Using the same comal or skillet in which you toasted your chiles, heat the oil over medium-high heat until it's hot but not smoking. Add the onion and sauté until it's translucent but not browned.
• In a saucepan, combine the potatoes, chiles, onion, and crema or crème fraîche. Bring to a boil, then turn off the heat and let it sit for 5 to 10 minutes. As the mixture cools, the starches will absorb some of the melted cream and help it firm up. Taste and add more salt if needed. Serve as you wish!
• Do Ahead: These potatoes can be stored in a sealed container in the refrigerator for up to 2 days.

Steps:

• Bring granulated sugar, 3 cups water, and 1 tablespoon salt to a boil in a 1 1/2- to 2-quart saucepan, stirring until sugar is dissolved, then reduce heat to simmer. While water is coming to a boil, prepare chiles. Cut a slit from stem to point down 1 side of each chile with kitchen shears. (Some brands of chiles may be precut.) Add chiles to sugar water and simmer 5 minutes, then remove pan from heat and cool chiles in liquid while making escabeche and filling.
• Cook carrot in 1/4 cup oil in a 10-inch heavy skillet over moderately low heat, covered, stirring occasionally, until crisp-tender, 3 to 5 minutes. Add allspice, thyme, marjoram, bay leaves, vinegar, piloncillo, 2 1/2 teaspoons garlic, and remaining 3/4 cup water, then bring to a simmer, stirring until piloncillo is dissolved. Remove from heat and stir in 1/2 teaspoon salt and half of onion.
• Transfer escabeche to a bowl and cool while making filling and stuffing chiles.
• Cut off ends of plantains, then remove and discard peel and cut plantains into 1/2-inch cubes. Cook remaining half of onion in remaining 2 tablespoons oil in cleaned skillet over moderate heat, stirring occasionally, until it begins to brown, about 4 minutes. Add remaining 1 1/2 teaspoons garlic and cook, stirring, 30 seconds. Add plantains and cook, stirring occasionally and lightly mashing mixture, until golden brown, about 5 minutes. Stir in remaining 3/4 teaspoon salt and remove from heat.
• Drain chiles in a colander. Cut off stems with kitchen shears and carefully scrape out all seeds clinging to seedpod and attached to veins with your fingers. Press 1 tablespoon plantain mixture into an egg shape, then stuff into a chile, molding chile around stuffing. (If chile is split in other places, arrange around stuffing and reshape chile.) Transfer chile, slit side down, to a shallow 2-quart glass or ceramic serving dish. Stuff remaining chiles with remaining filling, transferring to serving dish and arranging in 1 layer. Spoon escabeche over chiles and marinate, uncovered, at room temperature 1 hour.

Steps:

• Preheat the oven to 350°F.
• Saute the onion and garlic in the butter until soft, then add the chile.
• Toss the potatoes in the mixture, evenly coating them.
• Place the potatoes in a shallow pan with just a little bit of water and bake until the potatoes are done, about 45 minutes.
• Sprinkle the cheese over the top of the potatoes and serve.

Steps:

• Peel potatoes and dice into 1/2 inch pieces. Boil some water, add potatoes, and boil for about 15-20 minutes. (until potatoes are soft)
• Meanwhile heat heavy cream over low heat and add cheddar until combined and smooth.
• Drain potatoes and return to pot. Mash potatoes with potato masher.
• Add all ingredients to potatoes except chiles and salt. Mix until smooth.
• Add chiles to desired spiciness and salt to taste.
• You can also add finished potatoes to casserole dish and melt additional cheese over top.

Steps:

• Place cubed potatoes into a pot of water covering completely. Boil potatoes until soft. Drain and return to pan. Add remaining ingredients to potatoes. Mash potatoes until all the ingredients are incorporated.

Steps:

• Mix the lime juice, soy sauce and oyster sauce in a bowl; set aside. Pour the vegetable oil into a skillet to come halfway up the sides. Heat the oil over medium-high heat until a deep-fry thermometer reads 350 degrees F. Working in batches, fry the chiles until golden, about 4 minutes. Drain on paper towels. Add the warm chiles to the lime juice mixture and toss. Chill at least 3 hours.

Steps:

• I use the heaviest pan in my home. Cast iron works the best but the Dutch oven works, too.
• Preheat oven to 375 degrees F.
• Stir the bacon and sausage on medium heat until halfway cooked. Add the potatoes, onion, and garlic. Stir to combine and add the spices. Cook another 5 minutes and place pan or pot into the oven for about 15 to 20 minutes. Stir the papas once or twice to avoid any sticking and to get some yummy color. Warm up tortillas. Prepare eggs. Take papas out of oven and serve steaming hot with cheese, chile sauce, eggs, tortillas and giggles.
• In a large saute pan heat olive oil and add onions, garlic, chiles and salt. Saute until onions are translucent and chiles have begun to soften. Stir in soups and cook until it bubbles. In a blender or with an immersion blender, puree for 30 seconds.

Steps:

• Boil the potatoes in lightly salted water for about 20 minutes.
• Heat the oil in a skillet over medium-high heat, and saute the onion and tomato, stirring often, for 15 minutes, or until the onion is soft. Season with paprika and pepper.
• Add crumbled cheese, stir well. Halve the potatoes; serve with sauce.

Steps:

• Place Hatch chiles directly on the grates of a gas stove over medium heat. Cook, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes. Peel off charred skins, remove seeds, and slice chiles.
• Slice potato using a mandoline.
• Heat oil in a large skillet over medium-high heat until shimmering. Add potato slices and fry undisturbed until starting to brown and soften, 8 to 12 minutes. Add onion slices and chiles. Season with seasoned salt and black pepper. Stir to combine. Cook until onions are translucent and potatoes are fully softened and browned on the second side, 5 to 8 minutes.

Steps:

• Heat oil in a non-stick skillet over medium heat.
• Fry potatoes in oil, stirring frequently, until golden.
• Add red chile and garlic; Blend well.
• Pour in water, add salt and oregano then bring to a boil.
• Cover and simmer for 20 minutes.
• Enjoy! ;).

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat a round, glass pie pan with olive oil cooking spray.
• Slice the potatoes finely using a mandoline and set aside.
• Empty both cans of green chiles into a bowl and pulse with an immersion blender. Mix in cream and butter; season with salt and pepper.
• Layer the bottom of the prepared pan with potatoes and spoon over some of the cream mixture. Continue layering until you are out of potatoes. Pour the remaining cream mixture over the top.
• Bake in the preheated oven until tortilla is set, about 1 hour and 15 minutes. Let cool, slice, and serve.

Steps:

• Place the corn husks in a large bowl, cover with boiling water, and let soak while you prepare the filling.
• Heat the oil in a large skillet over high heat until rippling. Add the white onion and garlic and cook, stirring often, until golden, 2-3 minutes. Reduce the heat to medium; add the poblanos, stirring well to combine, and cook 2 minutes longer. Stir in the corn kernels and season with cilantro and cook until the moisture has evaporated, about another 3 minutes. Season with salt. Cool thoroughly.
• Fold or beat the corn mixture into the prepared tamal dough, being sure it is evenly distributed. Fill, fold, and steam the tamales, using about ¼ cup of the masa-corn mixture for each husk.
• Serve with a picante sauce such as Pico de Gallo Norteño or Salsa de Tomatillo con Chipotle.

Steps:

• Bring 3 cups water and piloncillo to boil in medium saucepan. Add white vinegar, canela, and salt; simmer until piloncillo has dissolved, stirring often, about 1 minute. Remove from heat. Add chiles and soak until softened, occasionally pressing to submerge, about 1 hour; drain. Pat chiles dry; slit lengthwise and remove seeds.
• Cook red-skinned potatoes in pot of boiling salted water until skewer easily pierces centers, about 35 minutes. Drain. Cool, peel, and cut potatoes into 1-inch cubes.
• Prepare barbecue (medium-high heat). Season tuna with salt. Grill until light brown at edges but pink in center, about 3 minutes per side. Cut tuna into 1-inch cubes. Whisk together 1/4 cup oil and next 5 ingredients in large bowl. Fold in potatoes and tuna. Season with salt. Fill chiles with tuna-potato mixture.
• Whisk remaining 1/4 cup oil, apple cider vinegar, and cilantro in medium bowl. Season with salt. In large bowl, toss greens with 2 tablespoons vinaigrette to coat. Divide salad among plates. Top with chiles and avocado slices; drizzle with some of remaining vinaigrette.
• *Mexican raw sugar shaped into hard cones. Smaller chunks are sometimes labeled panocha. If neither is available, substitute and equal weight of packed dark brown sugar.
• **Mexican cinnamon sticks with a delicate, floral flavor.

Steps:

• Put the potatoes in a large pot of salted water. Cover and bring to a boil, then lower the heat and simmer until tender (about 15-20 minutes).
• While the potatoes are cooking, melt the butter in a frying pan over low heat, then add the scallions and cook, stirring occasionally, until the scallions are softened (about five minutes or so, at most). Add the tomatoes and cook, stirring occasionally, for another 3 minutes.
• Drain the potatoes an put them in a serving bowl. Add the cream to the tomato-scallion mixture and bring it to a boil, then add the cheese and stir until it melts. Season the creamy chese sauce with salt and pepper, to taste, and pour over the potatoes. Serve piping hot.

Steps:

• Cover the whole potatoes with cold, salted water, boil until cooked through. Remove from heat, drain and cool. Peel the potatoes and cut in half length-wise or into rounds.
• Place the cheese, evaporated milk, peppers and turmeric in a blender or food processor and puree until smooth. With the motor running, add the crackers one at a time to thicken the sauce. With the motor still running, drizzle in the oil. Add more crackers if the sauce is too thin, or some milk or water if it is too thick. Season to taste with salt and pepper.
• Line a serving platter with the lettuce leaves. Place the potatoes on top of the lettuce leaves. Spoon the chile-cheese sauce over the potatoes. Garnish serving plate with egg quarters and tomato wedges. Sprinkle olives over potatoes and serve cold or at room temperature.
• VARIATIONS:.
• Papa a la Huancaina is also popular in Bolivia. However, the cheese is sometimes substituted with 1 cup of natural peanut butter.
• Ají amarillois the fiery yellow pepper common in Peruvian cuisine. These peppers can be found canned or in jars at many Latino markets.
• Try using a variety of potatoes for a colorful effect: blue, Yukon gold, russets, etc.
• A little garlic can be added to the sauce. A little lime or lemon juice squeezed in the sauce can round out its taste nicely as well.
• A local herb, palillo, is often added to the sauce, imparting a further bright yellow color. It can sometimes be found in powdered form at Latino markets. Turmeric is a fine substitute.