Mexican cuisine · Vegetable Dishes

Papas Adobadas

Potato slices braised until tender in an adobo marinade of ancho and guajillo chiles, vinegar and oregano.

Ingredients · for 4 servings

• 900 g waxy potatoes
• 4 dried ancho chiles
• 4 dried guajillo chiles
• 4 cloves garlic
• 1 white onion
• 3 tbsp apple cider vinegar
• 1 tsp dried oregano
• 1 tsp ground cumin
• 4 tbsp sunflower oil
• 400 ml vegetable broth
• Salt, pepper

Instructions

1. Stem and seed the ancho and guajillo chiles and toast them in a dry pan for 20 sec. per side until fragrant, then soak in hot water for 15 min.
2. Finely puree the soaked chiles with the garlic, vinegar, oregano, cumin, 1 tsp salt and 150 ml broth, and pass the adobo paste through a sieve.
3. Peel the potatoes and cut into 5 mm thick slices; cut the onion into thin strips.
4. Heat oil in a wide pan, sauté the onion strips for 4 min. and add the adobo paste; reduce, stirring, for 5 min. until it turns glossy dark red and the oil separates.
5. Fold in the potato slices, pour in the remaining broth and braise covered over low heat for 20–22 min., turning carefully twice, until the slices are tender and thickly coated in sauce.
6. Season with salt and pepper, let rest for 5 min. and serve as a taco filling or as a side with rice.