Mexican cuisine · Vegetable Dishes

Papas con Rajas

Golden-brown fried potato cubes with roasted poblano strips, onion and a splash of crema.

Ingredients · for 4 servings

• 800 g waxy potatoes
• 4 poblano chilies
• 2 white onions
• 2 cloves garlic
• 200 ml crema (or sour cream)
• 150 g queso fresco (or feta)
• 4 tbsp sunflower oil
• 1 tsp dried oregano
• 8 corn tortillas
• Salt, pepper

Instructions

1. Char the poblano chilies all over an open flame or under the oven broiler for 8–10 min, let them sweat covered for 10 min, then peel, deseed and cut into finger-width strips (rajas).
2. Peel the potatoes, cut into 1.5 cm cubes and parboil in salted water for 8 min, until soft outside but still firm in the center; drain well.
3. Heat the oil until very hot in a wide pan and fry the potato cubes for 8–10 min, turning only every 2 min so a golden crust forms.
4. Add the sliced onions and chopped garlic and fry for another 5 min, until the onions are soft and browned at the edges.
5. Fold in the rajas and oregano, pour in the crema and simmer uncovered for 4–5 min, until the sauce coats the potatoes creamily; season generously with salt and pepper.
6. Sprinkle with crumbled queso fresco and serve as a taco filling with corn tortillas briefly warmed on the comal.