There are times when the simplest ingredients combined in the right way turn out into a fabulous and amazing plate – that almost everybody likes. That’s exactly what happens with this recipe, where the main ingredients are the potato and the Poblano pepper.
What you are about to see on your table are some potato dices, which are mixed with chili and onion strips. But that’s not all because the potatoes with peppers also have corn’s sweet flavor. A true delight!
This potatoes with peppers are an excellent appetizer that is mainly used to accompany main courses. Although the speciality of this garnish is accompanying beef dishes like the arrachera, cecina, grilled steak, etc.
– If you want to take this recipe further... it can be served as main course, ideal for vegetarians. It could also be used to fill burritos.
About the Recipe
In this recipe many steps have to be followed and you will work in different stages. The good news is that all this procedure is easy to perform.
Beware because in this recipe the Poblano peppers are roasted and your kitchen may fill of smoke.
To prepare this recipe we recommend buying canned golden corn.
The dish will be ready in .
The recipe is for 5 portions.
3 Potatoes (21.1 oz)
2 Poblano Peppers (8.4 oz)
1/2 cup of canned Golden Corn Kernels (3.5 oz)
1/2 Onion (2.4 oz)
2 tablespoons of Olive Oil
Pepper to taste
1/2 tablespoon of Salt
1 Frying Pan
1 Chopping Board
1 Plastic Bag
Cook the Potatoes
Put in a saucepan:
The enough Water to cover the potatoes.
Bring the saucepan water to a boil over high heat.
Leave the potatoes cooking in the boiling water for about 20 minutes, until they soften.
While the Potatoes are Ready... The Poblano Peppers
Put on a griddle over medium-high heat 2 Poblano peppers and roast them for about 4 minutes, until all their sides are completely black; move them regularly with some tongs.
Transfer from the griddle to a plastic bag, with the tongs, the 2 Poblano peppers that were roasted.
Close the plastic bag and leave the Poblano peppers resting for about 5 minutes, until the bag sweats.
All this ritual ;) that is made with the chilies is to make them have a more intense flavor.
Take from the plastic bag the 2 Poblano peppers and rinse them while removing the outer skin of the chilies (the burned part).
Discard the seeds and the veins of the Poblano peppers that were rinsed.
Cut into strips the Poblano peppers with the ones you worked and reserve.
Back to the Potatoes
Verify that the potatoes that were left cooking are soft, if not cook them for a longer time.
To know if the potatoes are ready, spear a fork in the potatoes. When you feel that the fork goes in and out smoothly the potatoes are ready.
Remove from the saucepan, with the tongs, the 3 potatoes that were cooked and rinse them with cold water.
Peel the potatoes that were rinsed.
Dice the potatoes that were peeled, then reserve.
Fry All the Ingredients
Cut 1/2 onion into strips, then set aside.
Heat in a frying pan over medium heat 2 tablespoons of olive oil.
Put in the frying pan the onion strips that were cut and fry them for approximately 1 minute, until they look a bit transparent; stir regularly.
Use long tongs to move the chilies like this “OXO Tongs"; they are resistant and they have a very good grip.
Buy this bamboo chopping board it is super resistant and it is easy to wash.
If you want to cook with the best skillets and saucepans that there are – the “Woll Diamond Plus Cookware" is for you. In this cookware nothing sticks and it really uses diamonds to make it more resistant and to conduct heat better.