Papas Con Chile Recipe

Introduction

Papas Con Chile is a classic Mexican dish featuring golden fried potatoes coated in a flavorful, mildly spicy guajillo pepper sauce. This simple yet vibrant recipe makes a perfect side or a satisfying vegetarian main, bursting with warmth and fresh garnishes.

Ingredients

• 6 dried guajillo peppers (rinsed and stems removed)
• 1 1/2 tablespoons vegetable oil
• 1 pound Yukon Gold potatoes (peeled and cubed)
• Kosher salt (to taste)
• 1 garlic clove
• 1/4 medium red onion (sliced, optional)
• Pinch of ground cumin
• Chopped scallions or cilantro (for garnish)
• Lime wedges (for serving)

Instructions

1. Step 1: Place the dried guajillo peppers in a small pot and cover with water. Bring to a boil, then reduce heat to simmer for about 15 minutes until the peppers soften. Drain well.
2. Step 2: Heat vegetable oil in a large nonstick pan over medium-high heat. Add the cubed potatoes with a pinch of salt and fry until they turn lightly golden, adding more oil if the potatoes start sticking.
3. Step 3: In a blender, combine the softened peppers, garlic clove, sliced onion if using, and a pinch of cumin with about 1/4 cup water. Blend until smooth, adding more water to reach the desired consistency. For a finer sauce, strain it into a bowl.
4. Step 4: Pour the pepper sauce over the fried potatoes in the pan. Stir well and cook over medium heat for an additional 5 minutes to allow the flavors to meld. Taste and adjust salt if needed.
5. Step 5: Transfer the papas con chile to a serving bowl. Garnish with chopped cilantro or scallions and serve with lime wedges for squeezing over the top.

Tips & Variations

• For extra heat, add a few dried arbol peppers to the sauce or sprinkle with chili powder before serving.
• Swap Yukon Gold potatoes for red or white potatoes if preferred, but Yukon Golds give the best creamy texture.
• Omit onions for a smoother sauce or add a small tomato to the blender for a tangier flavor.
• Serve with warm tortillas to make it a hearty meal.

Storage

Store leftover papas con chile in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to maintain the potato texture, or microwave until warmed through. The sauce will thicken when refrigerated; add a splash of water while reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh peppers instead of dried guajillo peppers?

Dried guajillo peppers have a unique smoky and slightly sweet flavor that’s key to this dish. Fresh peppers won’t provide the same taste or texture in the sauce, so it’s best to use dried ones if possible.

How spicy is papas con chile?

This dish is mildly spicy thanks to the guajillo peppers, which have a subtle heat compared to other chiles. You can adjust the spice level by adding hotter peppers or reducing the amount of guajillo peppers.

Papas Con Chile Recipe

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★★★★★

4.4 from 143 reviews

• Author: lilan
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

Papas Con Chile is a flavorful Mexican dish featuring Yukon Gold potatoes fried to a golden crisp and then simmered in a vibrant, smoky guajillo chili sauce. This recipe combines tender potatoes with a rich pepper sauce, garnished with fresh cilantro or scallions and a tangy squeeze of lime for an authentic and delicious meal or side dish.

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Ingredients

Scale 1x2x3x

Peppers and Sauce

• 6 dried guajillo peppers (rinsed and stems removed)
• 1 garlic clove
• 1/4 medium red onion (sliced) (optional)
• Pinch of ground cumin
• About 1/4 cup water (for blending)

Potatoes

• 1 1/2 tablespoons vegetable oil
• 1 pound Yukon Gold potatoes (peeled and cubed)
• Kosher salt (to taste)

Garnish

• Chopped scallions or cilantro
• Lime wedges (for serving)

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Instructions

1. Simmer peppers: Place the dried guajillo peppers in a small pot and cover them with water. Bring to a boil, then reduce to a simmer and cook for about 15 minutes until the peppers soften. Drain them well.
2. Fry potatoes: Heat the vegetable oil in a large nonstick pan over medium-high heat. Add the cubed Yukon Gold potatoes with a pinch of kosher salt. Fry them, stirring occasionally, until they turn lightly golden. If the potatoes begin to stick, add more oil as needed.
3. Blend sauce: In a blender, combine the softened guajillo peppers, garlic clove, sliced red onion if using, and a pinch of ground cumin. Add about 1/4 cup of water and blend until smooth. Add more water if necessary to achieve your preferred sauce consistency. For a finer texture, strain the sauce through a sieve into a bowl.
4. Simmer potatoes with sauce: Pour the blended pepper sauce over the fried potatoes in the pan. Stir thoroughly to coat the potatoes evenly. Let the mixture cook for an additional 5 minutes over medium heat to meld the flavors. Taste and adjust with more salt if needed.
5. Garnish and serve: Transfer the papas con chile to a serving bowl. Garnish with chopped fresh cilantro or scallions and serve with lime wedges for squeezing over the dish.

Notes

• Adjust the quantity of guajillo peppers to control the heat level according to your preference.
• For a smoother sauce, strain the blended mixture before adding it to the potatoes.
• Yukon Gold potatoes are preferred for their creamy texture and ability to hold shape when fried.
• This dish pairs well with rice or warm corn tortillas.
• You can add a pinch of smoked paprika for extra smoky flavor if desired.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Side Dish
• Method: Frying
• Cuisine: Mexican

Keywords: Papas Con Chile, Mexican Potatoes, Guajillo Pepper Sauce, Fried Potatoes, Traditional Mexican Side Dish, Spicy Potato Recipe