Best 6 Chili De Papa Recipes

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Chili de papa, also known as potato chili, is a traditional dish with roots in South American cuisine. It is a hearty, flavorful stew made with a variety of ingredients, including potatoes, tomatoes, onions, garlic, chili peppers, and often ground beef or chicken. The exact combination of ingredients and the level of spiciness can vary depending on the region and the cook's preferences. Chili de papa is a versatile dish that can be enjoyed on its own or served with accompaniments such as rice, tortillas, or bread. It is a popular choice for gatherings and celebrations, and is often served during special occasions or holidays.

Check out the recipes below so you can choose the best recipe for yourself!

CARNE GUISADA CON PAPAS



Carne Guisada con Papas image

Adapted from Adán Medrano, a Houston-based chef and writer, this steak-and-potato guisada, or stew, uses technique and time to draw out flavor from just a handful of ingredients. Beef and potatoes are centuries-old pantry essentials in South Texas, and this dish is served in homes and family-run restaurants all over the region. While many restaurants tend to cook the steak in large pieces, cutting the meat into small cubes allows the beef to soak up more flavor. The key is the Texas Mexican spice blend - black peppercorns, cumin and garlic - plus a little fresh Serrano. Serve with tortillas and an optional garnish of cilantro and chile.

Provided by Rachel Wharton

Categories     dinner, meat, soups and stews, main course

Time 3h

Yield 6 servings

Number Of Ingredients 12

2 large garlic cloves, peeled and minced
1 Serrano chile, minced, plus additional sliced Serrano for garnish (optional)
15 whole black peppercorns
1/4 teaspoon cumin seeds
2 tablespoons canola oil
1 1/2 pounds bottom round steak or beef chuck, fat trimmed and meat cut into 1/2-inch cubes
1 large white onion, halved and sliced 1/4-inch thick
1 1/2 teaspoons all-purpose flour
Kosher salt
2 medium waxy potatoes, cut into 1/2-inch cubes
Warmed corn or flour tortillas, for serving
Fresh cilantro leaves, for garnish (optional)

Steps:

  • Use a mortar and pestle to mash the garlic, minced chile, peppercorns and cumin seeds into a smooth paste. Add 1/4 cup water and mash until the paste is incorporated into the water. Transfer the mixture to a measuring cup. (Alternately, blend the garlic, minced chile, peppercorns and cumin seeds in a blender with about 1/4 cup water, occasionally scraping down the sides of the blender until very well blended, about 5 minutes.)
  • Heat 1 tablespoon oil in a Dutch oven or large pot over medium. Add half the steak and cook, stirring occasionally, until browned on all sides, about 8 minutes. Transfer the browned meat to a plate and repeat with the remaining oil and meat. Return the browned meat to the Dutch oven then add the onion and cook, stirring occasionally, until translucent, about 3 minutes.
  • Sprinkle the flour and 1 teaspoon salt over the beef and stir to incorporate, then add the blended garlicky liquid and just enough water to barely cover the meat (about 2 cups). Increase the heat to medium-high and use a wooden spoon to scrape the bottom of the Dutch oven, releasing any browned bits.
  • Bring the liquid to a boil, then immediately lower the heat so that it cooks at a low simmer. Cover the pot and cook until the meat is tender, 1 1/2 to 2 hours.
  • Remove the lid and stir in the cubed potatoes. Let the guisada cook, stirring occasionally, until the potatoes are tender and the sauce has thickened slightly, about 15 minutes. Season to taste with salt. Divide among bowls and serve with hot tortillas, plus cilantro and sliced chile, if using.

TACOS DE PAPA (POTATO TACOS)



Tacos de Papa (Potato Tacos) image

I remember my mother making these potato tacos when I was growing up. We loved them! And they're great with mashed potatoes.

Provided by Yoly

Categories     Main Dish Recipes     Taco Recipes

Time 25m

Yield 4

Number Of Ingredients 10

1 (3.25 ounce) package instant mashed potatoes (such as Idahoan™ Signature Russets Mashed Potatoes)
½ cup diced onions
1 tablespoon vegetable oil
salt and pepper to taste
8 corn tortillas
½ cup vegetable oil for frying, plus more as needed
Shredded lettuce
Chopped tomatoes
4 tablespoons Shredded Cheddar-Monterey Jack cheese blend
Salsa

Steps:

  • Prepare mashed potatoes according to package directions.
  • Heat oil in a skillet over medium heat. Sautee diced onions in oil until tender and translucent, 3 to 5 minutes. Add cooked mashed potatoes and season with salt and pepper.
  • Place tortillas on a plate. Heat in microwave until pliable, 15 to 20 seconds.
  • Place 1/4 cup of potato mixture in each tortilla, fold in half and secure each end with toothpicks.
  • Heat oil in a skillet until shimmering. Fry each taco until crispy and golden brown, about 1 minute on each side.
  • Remove toothpicks and top with garnishes.

Nutrition Facts : Calories 513.3 calories, Carbohydrate 46.7 g, Cholesterol 6.3 mg, Fat 34.6 g, Fiber 5.9 g, Protein 7.3 g, SaturatedFat 5.9 g, Sodium 229.5 mg, Sugar 3.7 g

CHILEAN POTATO PIE (PASTEL DE PAPAS)



Chilean Potato Pie (Pastel de Papas) image

This is a lot like a Shepherd's Pie with a little Latin flair. Good comfort food.

Provided by Cucina di papa

Categories     World Cuisine Recipes     Latin American     South American     Chilean

Time 1h30m

Yield 8

Number Of Ingredients 14

5 cups potatoes, peeled and cubed
2 tablespoons butter, or to taste
salt to taste
2 eggs, beaten
½ cup vegetable oil
1 clove garlic, minced
1 onion, diced
2 tomatoes, diced
1 tablespoon tomato paste
1 pound ground beef
2 tablespoons shredded panquehue cheese
½ teaspoon chopped fresh parsley
salt and black pepper to taste
1 pinch cayenne pepper

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
  • Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash the hot potatoes with butter and salt. Let cool until just warm; stir in the beaten egg until smooth.
  • Meanwhile, heat the oil in a large skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes and tomato paste; continue cooking until the tomatoes soften and begin to lose their shape. Add the ground beef and cook until browned, about 10 minutes. Stir in the panquehue cheese and parsley; season to taste with salt, black pepper, and cayenne pepper.
  • Spread half of the mashed potato mixture into the prepared baking dish. Cover with the ground beef mixture, then spread the remaining mashed potatoes over the beef to completely cover.
  • Bake in the preheated oven until the potatoes are hot and the top is lightly browned, about 40 minutes.

Nutrition Facts : Calories 365.9 calories, Carbohydrate 21.7 g, Cholesterol 90.5 mg, Fat 25.2 g, Fiber 3.2 g, Protein 14.1 g, SaturatedFat 7.3 g, Sodium 100.2 mg, Sugar 3.3 g

TACOS DORADOS DE PAPA (POTATO TACOS)



Tacos Dorados de Papa (Potato Tacos) image

Everyone loves crispy potato tacos. Throughout Mexico, there are a variety of recipes with different ingredients, preparation styles and garnishes that make this dish unique in each household. In this version, cooked potatoes are seasoned with tomato, onion and garlic for an extra flavor, then topped with sour cream and cabbage coated in lemon juice for the perfect balance of creaminess and crunch. You could also pair the potatoes with cooked soyrizo for an even more memorable plant-based meal - make these your own with the fillings and garnishes you have on hand. Boil the potatoes ahead of time and store them in the fridge for up to a week until ready to use to make this an even quicker weeknight meal.

Provided by Jocelyn Ramirez

Categories     dinner, tacos, main course

Time 50m

Yield 20 tacos (4 to 6 servings)

Number Of Ingredients 12

2 medium tomatoes, quartered
1 small yellow onion, roughly chopped
2 large garlic cloves, peeled
1 3/4 cups neutral oil, such as grapeseed oil, plus more as needed
4 medium russet potatoes, peeled and boiled until fork-tender
1 tablespoon kosher salt (Diamond Crystal), plus more to taste
1/2 teaspoon ground cumin
1 tablespoon nutritional yeast (optional)
6 ounces purple cabbage, thinly shredded (about 2½ cups)
1 teaspoon lemon juice
20 (6-inch) corn tortillas
Sour cream, for serving

Steps:

  • Add the tomatoes, onion and garlic to a blender, and blend until smooth.
  • Heat a pot (preferably the same pot used to cook the potatoes to save on dishes) over medium and add ¼ cup of oil. Once hot and shimmering, add the blended tomato mixture. Cook until it starts to reduce and darken, stirring occasionally, about 15 minutes.
  • Add the cooked potatoes to the pot and mash with a bean or potato masher until fully incorporated with the tomato mixture and just slightly chunky, but mostly smooth. Add salt, cumin and nutritional yeast, if using, and stir to combine. Turn off the heat. Taste and adjust seasoning if necessary.
  • Add the shredded cabbage to a bowl with the lemon juice and a pinch of salt. Toss to incorporate, and set aside.
  • Heat a dry (12-inch) skillet over medium. Warm all of the tortillas on each side in the dry skillet until soft and pliable, about 1 minute, and stack in a dish towel to keep warm. Add about ¼ cup of the potato mixture to half of each tortilla and fold over to cover. Try to keep the potato mixture completely tucked inside, then place the stuffed tortilla on a tray or plate lined with paper towels. Repeat with all of the tortillas.
  • Meanwhile, heat remaining 1½ cups of oil in a separate skillet over medium. Test the oil temperature by dipping an end of a tortilla to check for bubbling. Once the oil is hot, add 4 to 5 tacos at a time to the skillet. Cook the first side for 1 to 3 minutes, then gently flip and cook for an additional 1 to 3 minutes until crispy and golden.
  • Carefully remove the tacos from the hot oil and return to the paper towel-lined tray or plate to drain off excess oil. Cook the remaining tacos, adding additional oil as needed and scooping out any potato bits with a slotted spoon.
  • Serve immediately with sour cream and shredded cabbage.

PAPAS CON CHILE VERDE (POTATOES WITH GREEN CHILE) FOR TWO



Papas Con Chile Verde (Potatoes With Green Chile) for Two image

OK, tonight you have hamburgers or hot dogs and want a simple side dish. DO this--an authentic Mexican dish--and so tasty!

Provided by STARTERWIFE

Categories     Vegetable

Time 15m

Yield 3 cups, 2 serving(s)

Number Of Ingredients 3

3 large potatoes, peeled and sliced
3 tablespoons oil
diced green chilis

Steps:

  • Heat oil in pan, peel and slice potatoes.
  • Add potatoes to pan; cover and cook on medium till done, about 10 minutes.
  • Add diced chilies; stir.
  • Serve warm.

GUISADO DE BISTEC CON PAPAS



Guisado De Bistec Con Papas image

Make and share this Guisado De Bistec Con Papas recipe from Food.com.

Provided by Carrlin

Categories     Meat

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 7

3 -4 dried ancho chiles
1 cup boiling water
1/2 onion, coarsely chopped
1 teaspoon chicken bouillon powder
1 lb chuck steak, cut in 1-inch strips
3 -4 medium potatoes, peeled and cut in 1-inch cubes
salt and pepper

Steps:

  • Soak the dried Ancho chilies in boiling water; let cool. Remove stems and seeds from chilies; discard.
  • Puree the chilies, the water they were soaked in, the onion and the chicken bouillon in blender until smooth.
  • In large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Saute steak until cooked through.
  • Stir in potatoes, chile puree and an additional 1 cup of water. Season with salt and pepper. Bring guisado to a boil.
  • Taste sauce; season with more salt and pepper, if necessary. Reduce heat to low, cover and simmer until very little liquid remains.

Nutrition Facts : Calories 455.1, Fat 23.5, SaturatedFat 9.2, Cholesterol 78.3, Sodium 176.5, Carbohydrate 35.9, Fiber 6.5, Sugar 1.9, Protein 25.8

Tips:

  • Soak the dried chilies in hot water for at least 30 minutes before using. This will help to soften them and make them easier to work with.
  • Use a variety of chilies to create a complex flavor. Some good options include ancho, guajillo, pasilla, and chipotle chilies.
  • Roast the chilies before using them. This will help to bring out their flavor and give the chili a smoky taste.
  • Use a flavorful broth. A good option is to use a combination of chicken broth and beef broth.
  • Add plenty of spices to the chili. Some good options include cumin, oregano, chili powder, and garlic powder.
  • Let the chili simmer for at least 30 minutes. This will help to develop the flavors and make the chili more flavorful.
  • Serve the chili with your favorite toppings. Some good options include sour cream, cheese, avocado, and cilantro.

Conclusion:

Chili de papa is a delicious and easy-to-make dish that is perfect for a cold day. With its complex flavor and variety of toppings, it is sure to please everyone at your table. So next time you are looking for a hearty and flavorful meal, give chili de papa a try!

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