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Potatoes and Green Chiles (Papas con Rajas)

Potatoes and Green Chiles (Papas con Rajas) is built on Red Skinned Potatoes Halved, Lard Or Vegetable Oil, Onion Thinly Sliced, Fresh Chiles Poblanos Roasted And Peeled, and Salt About. Serves 11. Scale it up or down for the number of people at the table.

Ingredients

• 2
• 1 1/2 tbsp
• 1/2
• 3
• Salt About

Method (preview)

1. 1

   Simmer the potatoes in salted water to cover until tender, about 15 minutes. Drain, cool under running water, peel and cut into 1/4-inch dice.

2. 2

   Frying the mixture.

3. 3

   Heat the lard or oil in a heavy medium-size skillet over medium.

4. 4

   Add the onion and potato, and fry, stirring regularly to ensure that nothing sticks to the pan, until the mixture is nicely browned, 10 to 15 minutes.

5. 5

   While the potatoes are browning, seed the chiles and slice them into 1/8-inch strips.

6. 6

   Stir them into the potato mixture, season with salt, remove from the fire and stir in the cheese.

7. 7

   Scrape into a small dish and cool before using.

8. 8

   Fresh Cheese with Green Chiles: Mix the sliced chiles with 8 ounces (2 cups) crumbled Mexican queso fresco or other fresh cheese like mild domestic goat or farmers cheese and (optionally) 8 leaves epazote (chopped).

9. 9

   Scrambled Eggs and Green Chiles: Fry 1/4 cup chopped onion in 1 tablespoon lard or vegetable oil until soft, then stir in the sliced chiles and increase the temperature to medium-high.

10. 10

    Add 4 eggs (lightly beaten) and scramble until firm; season with salt.

11. 11

    Cool before using.