Mexican Papas Enchiladas with garlic and guajillo

You have just found the perfect recipe to make Mexican potatoes recipe. This Mexican papas enchilada with garlic and guajillo are seasoned in butter and are just splendid. The pan-roasted potatoes enchiladas are not spicy but have an awesome flavor coming from sautéing the papas in garlic, butter, onion, a zip of lime, and guajillo. This is the perfect side dish for your Thanksgiving or Christmas dinner. Definitly something new for your holiday’s menu with this Papas Mexican side dish.

How to Make Mexican Papas Enchiladas

These garlic potato enchiladas have few ingredients and are super easy to pan roast. The first trick is how to cook them quickly and without an oven but have a flavor like baked and the other is how not to fry them so that they are healthier but full of flavor.

INGREDIENTS TO MAKE MEXICAN PAPAS

  • 2.2 pounds of chambray potatoesor 1 kilogram (you can use the normal ones and cut them into smaller pieces)
  • 2 tbsp minced garlic
  • 3 tbsp onion, minced
  • 3 guajillo chilies
  • 1 tbsp chopped coriander
  • 2 tbsp butter
  • 1 tbsp cooking oil
  • 1 tbsp lemon juice
  • 1 tsp salt
papas enchiladas

HOW TO MAKE MEXICAN POTATOES PAN-ROASTED STEP BY STEP

  • Start by giving the potatoes a water rinse, many times they bring a little dirt.
  • Cut the potatoes in half and soak in water. Make sure the water covers them for at least ten minutes, this will help them cook much faster. If you are planning to cook this and you can let them soak longer, much better.
  • In a pot put half a cup of water to boil and there add the potatoes (without the water) and cover well. The potatoes will basically be cooked over medium heat with the water itself that they release without having to boil them all covered in water. This allows you to take on a more baked and non-boiled flavor. Let cook for about 10 to 15 minutes or until you can poke them with a fork and they are soft inside. Having them soaked helps them cook much faster.
  • Take the guajillo chiles and remove the tail of the chili and the seeds. With scissors, cut very thin slices of the guajillo.
  • In a hot pan over medium low heat add the oil and butter, once they are hot add the two tablespoons of garlic and the guajillo. Cook the garlic stirring constantly, if you feel that it can burn, lower the temperature of the heat. Allow the butter and oil to take on color and flavor with the garlic and the guajillo.
  • Add the potatoes to the pan and sauté until they are golden brown in the parts that are not skinned.
  • Mexican deliciouness! whithout a doubt Time to eat!
papas al ajillo

How to make Stove Top Roasted Potatoes

To make delicious roasted potatoes without an oven, you have to follow a very simple process. I guarantee you that with this no one will know that they are not really baked potatoes, they are delicious and even a little golden and crispy. This is the secret for the best top roasted potatoes.

  • Soak the potatoes in water that covers them for at least ten minutes, then ge rid of that water. This will help them cook much faster. If you are planning to cook this and you can let them soak longer, much better. In a pot put half a cup of water to boil and there add the potatoes and cover well. The potatoes will basically be cooked over medium heat with the water itself that they release without having to boil them all covered in water. This allows you to take on a more roasted and non-boiled flavor. Let cook for about 10 to 15 minutes or until you can poke them with a fork and they are soft inside. Having them soaked helps them cook much faster.
  • Now in a pan add a little oil and butter and saute until color changes to a golden color and intensifies the flavor.
papas al ajillo sin horno

Here are some other Mexican Papas Recipes that you will love.

Papas enchiladas al ajillo

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Ingredients

  • 1 kilo de papas cambray
  • 2 cdas de ajo picado
  • 3 cdas de cebolla picada
  • 3 chiles guajillo
  • 1 cda de cilantro
  • 2 cdas de mantequilla
  • 1 cda de aceite
  • 1 cdta de jugo de limon
  • 1 cdta de sal

Instructions

  • Comienza dando una enjuagada en agua a las papas, muchas veces traen un poco de tierra
  • Pon las papas a remojar en agua que las cubra por lo menos unos diez minutos, esto te ayudará a que se cocinen mucho más rápido. Si estas planeando cocinar esto y las puedes dejar en remojo mas tiempo mucho mejor.
  • En una olla pon media taza de agua a hervir y ahí echa las papas y tapa bien. Las papas básicamente se cocinaran con a fuego medio con la propia agua que vayan soltando sin necesidad de que las hiervas todas cubiertas de agua. Esto te permite a que agarren un sabor más horneado y no hervido. Deja cocinar por al rededor de 10 a 15 minutos o hasta que las puedas pinchar con un tenedor y estén blanditas por dentro. El haberlas remojado ayuda a que se cocinen mucho más rápido.
  • Toma los chiles guajillos y retira el rabo del chile y las semillas. Con unas tijeras corta rebanadas muy delgadas del guajillo.
  • En una sartén caliente que este a fuego medio bajo agrega el aceite y la mantequilla, una vez que estén calientes agrega las dos cucharadas de ajo y el guajillo. Cocina el ajo moviendo constantemente, si sientes que se puede quemar baja la temperatura del fuego. Permite que la mantequilla y aceite tomen color y sabor con el ajo y el guajillo.
  • Agrega a la sartén las papas y salta hasta lograr un color doradito en las partes que no hay piel.
  • ¡Sirve!
papas enchiladas

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