At a Glance
- Potato Type: Reds
- Prep Method: null
- Cuisine: Latin / Hispanic
- Yield: 12
Recipe By: Frontera Grill, Rick Bayless
Try this Latin potato delight as a spicy filling for tacos or atop tostadas. Perfect main dish or appetizer to share! Recipe courtesy of Rick Bayless’ Frontera Grill.
- 3 pounds small red skin potatoes
- About 3/4 cup vegetable oil
- 4 small yellow onions, peeled and thinly sliced
- 24 medium poblano peppers, roasted, peeled, seeded, and cut into 1/8-inch strips
- Kosher salt
- 6 cups (about 1 1/2 pounds) crumbled Mexican queso fresco
- Cilantro leaves
- 24 lime wedges
Simmer the potatoes in salted water to cover until tender, about 15 minutes, depending on their size. Drain, cool, and cut into 1/2-to-3/4-inch dice.
Heat a generous film of oil in a hotel pan or divide between large sauté pans over medium heat. Add the onions and cook for about 5 minutes, or until beginning to soften. Add the potatoes, and cook, stirring often to ensure nothing sticks, until browned, about 10 minutes more. Stir in the chiles and season with salt. Remove from the heat and stir in the cheese.
Cool before using.
Serving Suggestions: Serve as a side dish or in steamed soft tortillas with cilantro leaves on top and lime wedges on the side.
Other chiles can be substituted for poblanos, and another mild cheese like domestic goat or farmers for the queso fresco.