Best Aconcagua Papas Fritas Con Rajas Recipes

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PAPAS CON RAJAS (POTATOES AND PEPPERS)



Papas Con Rajas (Potatoes and Peppers) image

I am not a pepper eater, but I love, love, love this dish. Use it in tacos, quesadillas, or as a side dish. Trust me--It's yummy!

Provided by ROBIN PENA

Categories     Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

3 idaho baking potatoes
4 large poblano peppers (the ones that resemble a smaller, darker green bell pepper)
2 medium onions, sliced into rings
1/4 cup crumbled mexican queso fresco (if unavailable, use feta cheese)
2 -3 garlic cloves, minced
salt
pepper
2 -3 tablespoons vegetable oil

Steps:

  • Boil potatoes whole in salted water until done.
  • Put poblanos on a cookie sheet and broil until black. Turn and blacken on all sides. Remove poblanos and put right into a plastic bag and seal so no steam escapes. Set aside.
  • Meanwhile, heat oil in large skillet on medium high heat.
  • Add onions and cook until wilted and slightly browned.
  • Peel and cube cooked potatoes (about 1/2-inch cubes).
  • Turn skillet temp up to high and add potaotes.
  • You may need to add more oil. Potatoes tend to suck it all up and you want the potatoes to kind of "fry". You want to get some color on the potatoes, so stir and then let them cook and brown before stirring again. The potatoes will fall apart and kind of mash, but that's OK.
  • Add lots of salt and some pepper to taste--do taste to make sure it is salty enough.
  • Under running water, peel skins off of poblanos and remove stems and seeds.
  • Coarsely chop poblanos.
  • When potatoes have some nice color on them, add poblanos, garlic and queso fresco. Cook for another 5 minutes.
  • Note: I use this as a filling for vegetarian tacos or for quesadillas, but they would be good as even a side dish or for breakfast instead of hashbrowns.

Nutrition Facts : Calories 265.8, Fat 8.7, SaturatedFat 1.1, Sodium 20.3, Carbohydrate 44.5, Fiber 8.7, Sugar 3.6, Protein 6.2

POTATOES WITH ROASTED POBLANO CHILES AND MEXICAN SOUR CREAM (PAPAS CON RAJAS Y CREMA ÁCIDA)



Potatoes with Roasted Poblano Chiles and Mexican Sour Cream (Papas con Rajas y Crema Ácida) image

This combination of roasted poblano chiles, cubed boiled potatoes, onions, and crema, cooked into a savory concoction makes a divine vegetarian taco filling.

Provided by Gabriela Cámara

Categories     Vegetarian     Dinner     Chile Pepper     Poblano     Potato     Onion     Sour Cream     Soy Free     Peanut Free     Wheat/Gluten-Free     Tree Nut Free     Taco

Yield 4-6 servings

Number Of Ingredients 6

5 large poblano chiles, stemmed, seeded, and veins removed (or not, depending on how spicy you want this to be)
2 large Yukon gold potatoes or another waxy potato, cut into 1/2-inch / 12mm cubes
1 Tbsp sea salt, plus more as needed
1 Tbsp safflower oil
1 large white onion, thinly sliced
1 cup / 240g Homemade Mexican Crema or crème fraîche

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.

ACONCAGUA: PAPAS FRITAS CON RAJAS



Aconcagua: Papas Fritas Con Rajas image

Number Of Ingredients 6

3 tablespoons vegetable oil
1 medium white onion
2 pounds red potatoes, scrubbed
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large poblano peppers

Steps:

  • AT HOME: 1. Cut onions into 1/4" pieces; place into sealable bag. 2. Devein peppers and cut lengthwise into 1/4" strips; place into sealable bag. AT CAMP: 1. Heat skillet on medium heat; add oil and onion; cook until soft (about 2-3 minutes). 2. Cut potatoes into 1/4" slices; add to skillet with salt and pepper; toss until potatoes start to brown (about 8-10 minutes). 3. Add pepper strips and reduce heat to medium low. 4. Cover and cook approx. 7-10 minutes until potatoes are tender and brown. Quote: "In the mountains there are only two grades: You can either do it, or you can't." - Rusty Baille

Nutrition Facts : Nutritional Facts Serves

Aconcagua papas fritas con rajas recipes refer to a popular dish in South America. The dish comprises thin fries, drizzled with chili peppers and cheese sauce. The recipe also includes strips of meat, which adds a delicious flavor to the dish. Aconcagua papas fritas con rajas recipes are quite popular and can be found in many South American restaurants.

The Origin of Aconcagua Papas Fritas Con Rajas Recipes

The dish originates from South America, and it is named after the highest mountain peak in the continent, Aconcagua. The dish has evolved over the years, with many variations being created. Aconcagua papas fritas con rajas recipes are a perfect representation of the South American culture. Also, the dish is a perfect reflection of the continent’s rich culinary diversity.

The Ingredients used in Aconcagua Papas Fritas Con Rajas Recipes

Aconcagua papas fritas con rajas recipes use several ingredients that are essential in the South American culinary culture. Some of the primary ingredients used in making the dish include;
Potatoes
Potatoes are a common staple in South America. The dish requires thin fries, which are made from freshly cut potatoes. The potatoes are usually first soaked in cold water to remove excess starch before they are fried.
Meat
The use of meat in the dish is optional; however, it adds a delicious flavor to the dish. The type of meat used may vary, but beef and chicken are the most commonly used. The meat is usually seasoned with spices before it is cooked.
Cheese Sauce
Cheese sauce is a crucial ingredient in Aconcagua papas fritas con rajas recipes. The sauce is made from a blend of different South American cheeses, such as queso fresco, Oaxaca cheese, and Cotija cheese. The cheeses are usually melted together to create a creamy sauce that is then poured over the fries and meat.
Chili Peppers
Chili peppers are the primary ingredient that gives the dish its spicy flavor. There are many varieties of chili peppers used, such as jalapeños, serrano, and poblano. They are roasted or sautéed before being added to the dish.

The Preparation of Aconcagua Papas Fritas Con Rajas Recipes

The preparation of Aconcagua papas fritas con rajas recipes is relatively easy and can be done in under an hour. The following are the steps involved in preparing the dish;
Cut the Potatoes into Thin Fries
The potatoes are first peeled and then cut into thin fries. The fries are then soaked in cold water to remove excess starch.
Cook the Meat
If you are using meat, cook it by seasoning it with spices of your choice. The meat can be fried, roasted, or grilled.
Make the Cheese Sauce
To make the cheese sauce, melt the cheese in a saucepan over low heat. Stir continuously until the cheese has melted and become a creamy sauce.
Cook the Chili Peppers
The chili peppers are then roasted or sautéed in a pan until they are soft.
Fry the Potatoes
The potatoes are then fried in hot oil until they are crispy and golden brown.
Assemble the Dish
To assemble the dish, place the fries on a plate, add the meat, drizzle the cheese sauce on top, and then sprinkle the sautéed chili peppers.

Variations of Aconcagua Papas Fritas Con Rajas Recipes

Aconcagua papas fritas con rajas recipes have several variations, depending on the region and the cook’s preferences. Some of the variations include;
Vegetarian Aconcagua Papas Fritas Con Rajas Recipes
This variation of the dish is a perfect option for vegetarians. The meat is replaced with a variety of vegetables such as bell peppers, onions, and mushrooms.
Spicy Aconcagua Papas Fritas Con Rajas Recipes
This variation of the dish is for those who love spicy food. The recipe requires the use of spicier chili peppers, such as habanero or cayenne pepper.
Lomo Saltado Style Aconcagua Papas Fritas Con Rajas Recipes
This variation of the dish is a fusion between Aconcagua papas fritas con rajas and Lomo Saltado, which is another popular South American dish. The recipe requires the addition of tomatoes and onions, which are sautéed with the peppers before being added to the dish.

Conclusion

In summary, Aconcagua papas fritas con rajas recipes are a popular dish in South America that represents the continent’s rich culinary diversity. The dish is made from potatoes, meat (optional), cheese sauce, and chili peppers, and it can be prepared in under an hour. With several variations of the dish available, there is an option for everyone to enjoy.
Aconcagua papas fritas con rajas is a classic dish from the Chilean Andes. It is made with fried potatoes and sliced chili peppers with onions. This dish is perfect for those who love crispy and spicy food. If you want to make this dish at home, there are a few tips that you need to follow to ensure that your Aconcagua papas fritas con rajas recipes are a success. Selecting Potatoes The first step in making Aconcagua papas fritas con rajas is selecting the right type of potatoes. It is recommended to use starchy potatoes as they tend to make the crispiest chips. Some of the best potatoes for this dish include Russets, Yukon Gold, and Purple Potato. Make sure to choose potatoes that are firm with no cuts, bruises or green spots. Cutting the Potatoes The next step to making Aconcagua papas fritas con rajas is cutting the potatoes. A mandoline slicer is ideal for cutting the potatoes evenly. If you do not have a mandoline, you can use a sharp knife. Cut your potatoes into thin slices about 1/8 inch thickness. Rinse the potatoes in cold water and dry them completely. Frying Frying the potatoes is the most important step for achieving crispy chips. Heat the oil to 375°F and add a small batch of potatoes to the hot oil. Fry the potatoes until golden brown, and remove them from the oil with a slotted spoon. Place them on paper towels to remove any excess oil. Make sure to fry the potatoes in small batches to prevent overcrowding. Using Chili Peppers Chili peppers are key to adding spice and flavor to the dish. When using chili peppers, it is essential to remove the seeds and membranes as this is where most of the heat comes from. Make sure to handle chili peppers with gloves to prevent skin irritation. Slice the chili peppers thinly or chop them finely to mix with the potatoes. Onions and Spices Onions are a great addition to the Aconcagua papas fritas con rajas dish. They add a sweet and savory flavor to the dish, which helps to balance the heat from the chili peppers. It is important to slice the onions thinly, so they cook evenly with the potatoes. Adding spices like cumin, paprika, and garlic powder will enhance the flavors of the dish. You can also add some chopped cilantro to add a fresh and vibrant taste. Mix the spices and chopped cilantro with the potatoes and onions while still hot. Presentation Presentation is important when it comes to Aconcagua papas fritas con rajas. You can serve the dish in a bowl or plate, and garnish it with some more cilantro. You can also add some sliced avocado and lime wedges on the side to add a fresh and tangy taste to the dish. Conclusion Making Aconcagua papas fritas con rajas is easy and simple. The key to achieving the perfect dish is to use the right type of potatoes, cut them evenly, and fry them in small batches. Adding chili peppers, onions, and spices will enhance the flavors of the dish. Remember to handle chili peppers with care when cutting them. Serve the dish in a plate or bowl, and garnish with some more cilantro or sliced avocado for a fresh and tangy taste.

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