epicurious4.8
Papas Con Rajas
Potatoes and poblano chiles shine in this recipe for papas con rajas. Soaked with crema, the combo is a great side dish or vegetarian-friendly taco stuffing.
👥 4 Servings⏱️ Prep & Cook: 30 min👤 Shilpa Uskokovic📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●baking sheet
📝 Preparation Steps
1
Melt 2 Tbsp. unsalted butter in a large skillet over medium heat. Add 1 small white onion, thinly sliced, 6 garlic cloves, thinly sliced, 1 large Yukon Gold potato (about 10 oz.), peeled, cut into 2x½" sticks, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, 1 jalapeño, thinly sliced, and ¼ cup water to pan and cover (use a baking sheet if you don’t have a lid). Cook, stirring occasionally, until onion is softened and translucent and potato is almost fork-tender, 9–⏱️ 12 minutes.
. unsalted butter2 Tbsplarge Yukon Gold potato (about 10 oz.), peeled, cut into 2x½" sticks1
2
Add 4 large poblano chiles, cut into 2x½" strips, re-cover pan, and cook, stirring occasionally, until chiles are bright green and crisp-tender, 8–⏱️ 10 minutes.
large poblano chiles, cut into 2x½" strips4
3
Stir in 1 Tbsp. vegetable or chicken bouillon paste and 1 cup crema mexicana or heavy cream and cook, uncovered, stirring occasionally, until potato is tender and cream (if using) is slightly reduced, 6–⏱️ 8 minutes. Remove from heat and stir in remaining ¼ cup crema mexicana or sour cream.
. vegetable or chicken bouillon paste1 Tbsp
4
Serve with toasted small flour or corn tortillas, lime wedges, and remaining 1 jalapeño, thinly sliced, for building tacos.
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