Papas Con Chile (Printable)
Tender potatoes in a vibrant, mildly spicy Mexican chile sauce with tomatoes and cumin.
# What You’ll Need:
→ Vegetables
01 - 1.5 lbs potatoes, peeled and cut into 3/4-inch cubes
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium tomatoes, diced
→ Peppers & Chiles
05 - 2 to 3 jalapeño or Anaheim chiles, seeded and finely chopped
→ Spices & Seasonings
06 - 1 tsp ground cumin
07 - 1 tsp salt, or to taste
08 - 1/2 tsp black pepper
→ Oil & Garnishes
09 - 2 tbsp vegetable oil
10 - 2 tbsp chopped fresh cilantro (optional)
# How To Make It:
01 - Heat the vegetable oil in a large skillet over medium heat until it shimmers.
02 - Add the chopped onion and sauté for 3 to 4 minutes, stirring occasionally, until translucent and softened.
03 - Stir in the minced garlic and finely chopped chiles. Cook for another 2 minutes until fragrant.
04 - Add the diced tomatoes and cook, stirring frequently, for about 5 minutes until the tomatoes soften and release their juices, forming a rustic sauce base.
05 - Add the cubed potatoes, ground cumin, salt, and black pepper. Stir well to coat everything evenly in the sauce.
06 - Pour in about 3/4 cup water, just enough to partially cover the potatoes. Bring to a simmer, then cover the skillet and cook for 15 to 20 minutes, stirring occasionally, until the potatoes are fork-tender and the sauce has thickened.
07 - Taste and adjust the seasoning as needed. Garnish with fresh chopped cilantro if desired. Serve hot with warm tortillas or use as a taco filling.
# Expert Tips:
01 -
- It transforms five humble ingredients into something deeply satisfying, proving that simplicity and bold flavor are not opposites.
- The sauce thickens on its own as the potatoes release their starch, so there is no need for flour or heavy cream to achieve a rich, coating texture.
- Leftovers taste even better the next day, making this one of those rare dishes that rewards patience.
02 -
- Cutting the potatoes to a uniform size is the single most important step for even cooking, because uneven pieces mean some turn to mush while others stay crunchy in the center.
- Resist the urge to crank the heat to speed things up, as a gentle simmer keeps the sauce from reducing too fast and scorching on the bottom before the potatoes finish cooking.
03 -
- Peel the potatoes but do not rinse them after cutting, because that surface starch is what helps the sauce thicken naturally as it simmers.
- If the sauce gets too loose at the end, remove the lid and let it bubble uncovered for two to three minutes, and it will tighten up perfectly on its own.