Mexican potatoes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are typically made with potatoes, onions, bell peppers, and spices, and can be cooked in a variety of ways. This article will provide you with the best recipes for cooking Mexican potatoes, so that you can enjoy this flavorful dish at home.
Let's cook with our recipes!
POTATOES WITH ROASTED POBLANO CHILES AND MEXICAN SOUR CREAM (PAPAS CON RAJAS Y CREMA ÁCIDA)
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
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.
SUPER-STUFFED MEXICAN POTATOES
These taters are packed! Your whole family will enjoy these hearty stuffed Mexican potatoes. -Steve Westphal, Wind Lake, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high until tender, 15-17 minutes, turning once., Meanwhile, in a large saucepan, combine the salsa, chicken and cheese. Cook and stir over medium heat until cheese is melted. , Cut an "X" in the top of each potato; fluff pulp with a fork. Spoon salsa mixture over potatoes and sprinkle with tomato. Serve with toppings of your choice.
Nutrition Facts : Calories 518 calories, Fat 9g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 1267mg sodium, Carbohydrate 88g carbohydrate (12g sugars, Fiber 13g fiber), Protein 26g protein.
PAN ROASTED VENISON WITH SPICY CRANBERRY MEXICAN CINNAMON SAUCE WITH WHIPPED SWEET POTATOES
Provided by Bobby Flay
Number Of Ingredients 24
Steps:
- Combine gin, port, thyme and juniper berries in a medium shallow baking dish. Add the venison and turn to coat. Cover and marinate in refrigerator for 30 minutes. Heat oil in a large saute pan over high heat until almost smoking. Remove the venison from the marinade and shake off excess. Season with salt and pepper to taste. Cook on one side until golden brown. Turn over, reduce heat to medium and continue cooking until medium-rare, 3-4 minutes.
- Heat butter in a medium saucepan over medium-high heat. Add the onions, celery and carrots and cook until soft. Raise the heat to high and add the port, cook until dry. Add the spices, cranberry juice, and chicken stock. Strain the sauce and discard solids. Return to pan to heat, whisk in the cold butter, stir in cranberries, and heat through. Season with salt and pepper to taste.
- In a bowl mash potatoes with rest of ingredients.
SLOW-COOKER MEXICAN HONEY GARLIC CHICKEN AND POTATOES
Winner, winner, slow-cooker chicken dinner! This sweet-and-savory recipe comes together quickly for warming Mexican flavors that are perfect for any season.
Provided by Betty Crocker Kitchens
Categories Entree
Time 3h30m
Yield 6
Number Of Ingredients 10
Steps:
- Spray 5-quart slow cooker with cooking spray. In large bowl, mix honey, taco seasoning mix, garlic, melted butter and salt. Add potatoes, and toss to coat. Using slotted spoon, transfer potatoes to slow cooker. Add chicken to bowl with honey mixture; toss to coat. Arrange chicken on top of potatoes in slow cooker. Pour any remaining liquid over chicken.
- Cover; cook on High heat setting 3 to 4 hours or until potatoes are tender and instant-read thermometer inserted in thickest part of chicken, without touching bone, reads at least 165°F. Do not uncover slow cooker before 3 hours.
- Line large rimmed baking pan with foil. Position oven rack 4 inches from broiling element. Set oven control to broil. Transfer chicken to pan. With slotted spoon, transfer potatoes to serving platter; cover with foil. Pour 1/4 cup of liquid from slow cooker over chicken. Broil 2 to 4 minutes or until chicken skin is golden brown and crisp. Turn chicken; pour another 1/4 cup liquid from slow cooker over chicken. Discard remaining liquid from slow cooker. Broil 2 to 4 minutes longer or until skin is golden brown and crisp on second side.
- Serve broiled chicken with sauce from pan, potatoes and lime wedges. Top with green onions and cilantro.
Nutrition Facts : Calories 440, Carbohydrate 54 g, Cholesterol 150 mg, Fat 1, Fiber 3 g, Protein 35 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 25 g, TransFat 0 g
MEXICAN POTATOES
Cheese, jalapeno pepper, sour cream and green onions top these pretty potato slices, seasoned with dry ranch dressing mix. "I love to serve them to guests, and they love to eat them," notes Tony Horton of Van Buren, Arkansas. "You can use them as an appetizer or even as a side dish."
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or just until tender. Drain; cool slightly. , Cut potatoes into 1/4-in.-thick slices. Place in a single layer in three greased 15x10x1-in. baking pans. Top each with salad dressing mix, a jalapeno slice, cheddar cheese and Monterey Jack cheese. , Bake, uncovered, at 350° for 10-12 minutes or until cheese is melted. Top with sour cream and green onions.
Nutrition Facts :
PAPAS (MEXICAN MASHED POTATOES
When we visited Costa Rica, I had these potatoes and fell in love with them. I have tried many many recipes but none was ever what I was looking for. These are the closests that I have gotten. They are not as good as Costa Rica's (of course) but they are still so good.
Provided by alimel_01
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Roast jalapeno pepper & anaheim chili pepper on a grill pan on the stove. place peppers on the grill until they begin to blister, then turn them over. When blistered on both sides, remove from grill.
- Allow peppers to cool until you can work with them with your hands. Peel peppers, remove seeds, and puree.
- While peppers are roasting, peel potatoes, cut in small water, and boil until fork tender (12-15 minutes).
- When potatoes are done, drain.
- Put potatoes back in pot and add the butter.
- Mash butter into potatoes with either a hand held masher or an immersion blender.
- Add the sour cream, pureed peppers, salt, pepper, and garlic powder.
- Melt the Velvetta Mexican Cheese in the microwave and then add to potatoes.
- Mix all the ingredients together. You can add more salt, pepper, garlic, or hot pepper based on your tastes!
BURRITOS WITH MEXICAN CHORIZO AND POTATOES
Great for busy schedules! Spicy Mexican chorizo gets wrapped up burrito-style with onion, garlic, and potatoes. My family likes to top these with sour cream to offset the heat.
Provided by Lumielle
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Combine chorizo and onion in a large skillet over medium heat. Cook and stir until onion is soft, about 5 minutes. Add potatoes, water, and garlic; stir well. Cover and reduce heat to medium-low. Cook, stirring every 10 minutes, until potatoes are tender, about 25 minutes. Remove from heat and spoon into warm tortillas.
Nutrition Facts : Calories 354 calories, Carbohydrate 45.7 g, Cholesterol 36.4 mg, Fat 13.1 g, Fiber 3.9 g, Protein 12.9 g, SaturatedFat 0.9 g, Sodium 574.8 mg, Sugar 1.3 g
MEXICAN BAKED POTATOES
When I traveled to Guadalajara, Mexico last year for a business trip, we ate at a steak restaurant that served very similar baked potatoes with the steak, along with charro beans. To my surprise, I found this similar recipe in one of my cookbooks. I was excited to be able to re-create this recipe at home!
Provided by Kim D.
Categories Potato
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bake potatoes until done.
- Slice open the potatoes lengthwise.
- Remove pulp from potatoes and mash.
- Reserve potato skins.
- Mix mashed potatoes, chilies, chopped eggs, butter, sour cream, salt and pepper.
- Fill potato skins with the potato mixture.
- Top potatoes with cheese.
- Heat potatoes at 400F for 15 minutes.
MASHED POTATOES WITH MEXICAN CHILI-CHEESE TOPPER
Quick-to-fix spuds solve your what-to-make-for-dinner dilemma -- see the variation for an Italian Pesto-Sour Cream Topper.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- In 3-quart saucepan, heat water, butter and salt to boiling; remove from heat. Stir in milk and dry potatoes just until moistened. Let stand about 30 seconds or until liquid is absorbed; whip with fork.
- In 1-quart saucepan, cook beans and tomatoes over medium heat 8 to 10 minutes, stirring occasionally, until hot. Spoon onto individual servings of potatoes. Sprinkle with cheese and onions.
Nutrition Facts : Calories 440, Carbohydrate 55 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 8 g, Protein 15 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1640 mg, Sugar 10 g, TransFat 1/2 g
MEXICAN TWICE BAKED POTATOES
Make and share this Mexican Twice Baked Potatoes recipe from Food.com.
Provided by Miss Diggy
Categories Potato
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Bake potatoes at 400 for 50-60 minutes, or until soft.
- Take out of oven and let cool a little. Once cool, cut them in half legnth wise and scoop out meat from potato skin.
- Place potato meat in bowl along with butter, salsa, sour cream, and salt and pepper. Mix thoroughly.
- Add in the cheddar cheese, and place potato mixture back into potato skins.
- Sprinkle with cheese on top and bake in oven for another 20 minutes, or until warmed through.
- Sprinkle with onion salt and chili powder, to taste (we put alot on).
SPICY MEXICAN CHICKEN WITH POTATOES
This supper dish is ideal for the whole family. Quick and easy to prepare it is a traditional combination of Mexican ingredients including peppers and black beans.
Provided by English_Rose
Categories Stew
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F.
- Heat the olive oil in a large frying pan and fry the chicken, onion and potato for 5 minutes.
- Add the remaining ingredients with 2/3 cup water. Bring to the boil and transfer to a casserole dish.
- Cover and bake for 45 minutes, stirring half way through or until potatoes are tender and chicken is cooked throughout.
- Serve garnished with chopped cilantro and warm flour tortillas if required.
Nutrition Facts : Calories 603.3, Fat 7.3, SaturatedFat 1.5, Cholesterol 136.9, Sodium 172.2, Carbohydrate 65, Fiber 15, Sugar 6.5, Protein 68.5
MEXICAN MASHED POTATOES
If you are like me and love mexican food, you will love these mashed potatoes! This is also a great way to use leftover mashed potatoes :)
Provided by Dine Dish
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash.
- Melt butter in a large skillet over medium-high heat. Saute tomatoes, onion, chile sauce, green onion, garlic powder, salt and pepper. Stir in potatoes and cook until heated through.
- Spoon potato mixture into a 2 quart casserole dish and sprinkle with cheese. Serve when the cheese has melted.
MEXICAN EGG TACOS WITH POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position a rack in the upper third of the oven and preheat to 475 degrees F. Separate 1 egg; set the yolk aside. Whisk the egg white, chili powder and 1/2 teaspoon salt in a large bowl until frothy. Add the potatoes, onion and poblano; toss. Coat a baking sheet with cooking spray; spread out the vegetables, then coat with more cooking spray. Bake, flipping once, until golden brown, 25 to 30 minutes.
- Meanwhile, toss the tomatoes, 2 tablespoons cilantro and 1 tablespoon hot sauce in a bowl; season with salt and set aside.
- Whisk the reserved egg yolk and 7 eggs with 1/4 cup cilantro and 1/2 teaspoon salt in a bowl until frothy. Melt the butter in a medium nonstick skillet over medium heat; swirl to coat. Add the egg mixture and cook, stirring, until just set, about 5 minutes.
- Toast the tortillas in a dry skillet or wrap in a damp paper towel and warm in the microwave. Toss the remaining 2 tablespoons cilantro and 1 tablespoon hot sauce with the vegetable mixture. Divide the vegetables and scrambled eggs among the tortillas. Serve with the tomato salsa.
MEXICAN MASHED POTATOES WITH GREEN CHILES
Make and share this Mexican Mashed Potatoes With Green Chiles recipe from Food.com.
Provided by Charmie777
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Boil potatoes in salted water until tender. Drain.
- Transfer potatoes to a bowl and mash.
- Mix in remaining ingredients.
- Season to taste with salt.
- If needed, add in a little more milk.
- Feel free to adjust the cheese and cilantro level to your liking!
Nutrition Facts : Calories 204.6, Fat 10.6, SaturatedFat 6.7, Cholesterol 30.4, Sodium 394.6, Carbohydrate 21.6, Fiber 2.7, Sugar 1.4, Protein 6.6
MEXICAN CHICKEN WITH POTATOES
Go Mexican with this speedy supper. And it's filling so perfect for feeding the whole family. Serve with chopped coriander, sour cream and corn tortillas.
Provided by English_Rose
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees Fahrenheit.
- Heat the olive oil in a large frying pan and fry the chicken, onion and potatoes for 5 minutes.
- Add the red pepper, chipotle paste, black beans, chopped tomatoes to the water; bring to a boil and transfer to a casserole dish.
- Add the chicken, onion and paste mixture.
- Cover and bake for 45 minutes, stirring half way through, or until potatoes are tender and chicken is cooked throughout.
- Serve.
Nutrition Facts : Calories 562.6, Fat 10.3, SaturatedFat 2, Cholesterol 151, Sodium 293.2, Carbohydrate 55, Fiber 12.3, Sugar 6.3, Protein 61.4
MAKE AHEAD MEXICAN CHICKEN AND POTATOES.
Make and share this Make Ahead Mexican Chicken and Potatoes. recipe from Food.com.
Provided by That Napa Chicken R
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- PREHEAT oven to 400°F
- Cut Chicken in half to make two thin slices instead of one thick breast.
- Place the potatoes in a single layer into an 8 x 8 baking pan sprayed with pam (or line it with foil).
- Dredge each piece in taco seasoning mix that you poured into a pie plate to coat. Place the chicken pieces on top of the potatoes.
- Cover with the salsa and then the cheese.
- BAKE 30 to 35 minute or until chicken is cooked through and potatoes are tender.
- This is where I stop when I make this ahead of time and throw it in the freezer to eat later in the week. I also usually do this in 2 small dishes as there are only 2 of us!
- Thaw in the fridge overnight and reheat in the microwave.
- Top each serving with sour cream to serve, if desired.
LINDA'S MEXICAN SCALLOPED POTATOES
One of the guys in one of my cooking groups posted this the other day and said it was so good, I decided to try it and made a few adjustments of my own... Here is my version... It's DEEEEEEEELISH!
Provided by Lindas Busy Kitchen
Categories Ham
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Layer half the potatoes and ham in a baking dish.
- Combine flour and milk in a covered container, and shake well, removing all lumps with a fork. Pour into a saucepan, and cook over med-high heat until the mixture thickens.
- Add tomatoes, onions, half the cheese, and chili seasonings to the pan. Mix well, and allow cheese to melt.
- Pour half the tomato mixture over the potatoes and ham.
- Place remaining potatoes and ham on top, and pour the rest of sauce mixture over potatoes.
- Top with remaining cheese.
- Bake at 350, for 30-35 minutes.
MEXICAN-STUFFED POTATOES
Number Of Ingredients 12
Steps:
- Bake potatoes Meanwhile, in a large non-stick skillet over medium heat, sauté onion in butter for 3 minutes or until transparent. Sprinkle with flour, stirring to coat. Stir in zucchini, water, green pepper and bouillon granules. Bring to a boil reduce heat to low, cover and simmer for 3 minutes. Add tomato, green chilies and chili powder. Cover and simmer 1 to 2 minutes longer or until vegetables are crisp-tender.Cut a cross on top of each potato and fluff insides with a fork. Place in individual ramekins or in an 8 x 8 x 2-inch baking pan.For each potato, sprinkle with 2 tablespoons of the cheese, spoon on one-fourth of the vegetable mixture and top with 2 tablespoons additional cheese. Bake potatoes in a 400° oven for 3 minutes or until cheese melts.If desired, serve with cherry peppers and garnish with parsley sprigs.
Nutrition Facts : Nutritional Facts Serves
Tips:
- Select the Right Potatoes: Use firm and dense potatoes such as Yukon Gold, Russet, or red potatoes for the best texture.
- Cut Potatoes Evenly: Ensure uniform potato sizes and shapes for even cooking and a visually appealing presentation.
- Season Generously: Don't be shy with the seasonings! A good blend of spices and herbs like chili powder, cumin, garlic, and paprika can transform the dish.
- Use Quality Ingredients: Opt for fresh vegetables and spices for the most flavorful results. If possible, use homemade stock or broth for added depth of flavor.
- Cook in Stages: For optimal texture, cook the potatoes separately until golden brown before incorporating them into the main dish.
Conclusion:
Mexican Potatoes, with their vibrant flavors and versatility, are a true delight for both vegetarians and meat lovers alike. Whether you prefer them as a standalone dish or as a flavorful side, these recipes offer a range of options to suit your taste preferences. From the spicy and tangy Salsa Potatoes to the cheesy and comforting Cheesy Potato Casserole, each recipe brings a unique twist to this classic Mexican dish. Experiment with different variations, adjust the seasonings to your liking, and enjoy the vibrant flavors of Mexican Potatoes in the comfort of your own home. ¡Buen provecho!
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