"The answer: pair them with roasted poblano peppers inside a corn tortilla. I'm a big believer that anything can be stuffed into a taco, and indeed, papas con rajas (potatoes and poblano peppers) is a popular dish in Mexico. It's meatless, which appeals to vegetarians and vegans (if you leave out the cheese), but it's still quite hearty, thanks to the potatoes and the creamy chipotle sauce that is spooned on top."
"Sliced onion and garlic give the filling a foundational flavor base, and a spicy chipotle sauce adds just the right amount of smoky heat. The dish also is a boon for busy cooks because it comes together quickly and easily with just two pans - one for boiling the potatoes, another for frying them with the other ingredients. True, it can be scary to roast peppers over an open flame. But if you use tongs to turn them, there should be no burned fingers."
Potatoes can last for many weeks if properly stored in a cool, dark place. Papas con rajas pairs roasted poblano peppers and potatoes inside a corn tortilla. The dish is meatless and appeals to vegetarians and vegans if cheese is omitted, yet remains hearty due to potatoes and a creamy chipotle sauce spooned on top. Preparation is quick and uses two pans: one to boil potatoes and another to fry them with sliced onion, garlic and roasted peppers. Roasting peppers over an open flame is manageable with tongs to avoid burns. Potatoes can be cut into large chunks or small dice.
Read at Boston Herald
Unable to calculate read time
Collection
[
|
...
]