Monday, November 24, 2014

Spicy Stewed Mexican Potatoes (Papas Guisadas)

This is a super easy dish to make that is hearty, but still healthy.  I like to make a big batch of this, serve it as a side dish, and then eat the leftovers for lunch for a couple of days.

Yield:  5-8 medium servings

3 tablespoons vegetable oil
4 cloves garlic, minced
1 large yellow onion, diced
3 pounds russet or red potatoes, cubed
3 serrano peppers, diced (remove seeds for a less spicy dish)
1 large red bell pepper, seeded and diced
3 large tomatoes, diced
1 whole bunch cilantro, stems removed
1 28 ounce can crushed tomatoes
1 cup lime juice
2 tablespoons fresh oregano
Salt and black pepper, to taste


Cut potatoes into 1-inch cubes. Cook in boiling water until just tender. Drain and set aside.

In a blender, add the fresh and crushed tomatoes, lime juice, cilantro, oregano, chiles and garlic. Blend until smooth.

Heat oil in a skillet. Add the onion and bell pepper and cook over high heat until slightly soft. Add the potato cubes and continue frying. Once the potatoes are cooked through and have started to brown, pour the sauce over the potatoes, reduce heat, and cook for about 10 more minutes.

Potatoes should be soft and tinged with the color of the tomato before this dish is ready.

Season to taste with salt and pepper, garnish with cilantro, then serve. This dish is great as a meal, a side dish, or in tortillas as vegetarian tacos.  Enjoy!

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