Chili De Papa Recipes

CHILEAN POTATO PIE (PASTEL DE PAPAS)

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
• Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash the hot potatoes with butter and salt. Let cool until just warm; stir in the beaten egg until smooth.
• Meanwhile, heat the oil in a large skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes and tomato paste; continue cooking until the tomatoes soften and begin to lose their shape. Add the ground beef and cook until browned, about 10 minutes. Stir in the panquehue cheese and parsley; season to taste with salt, black pepper, and cayenne pepper.
• Spread half of the mashed potato mixture into the prepared baking dish. Cover with the ground beef mixture, then spread the remaining mashed potatoes over the beef to completely cover.
• Bake in the preheated oven until the potatoes are hot and the top is lightly browned, about 40 minutes.

CHILE CON PAPAS (CHILE WITH POTATOES)

Steps:

• Heat oil in a non-stick skillet over medium heat.
• Fry potatoes in oil, stirring frequently, until golden.
• Add red chile and garlic; Blend well.
• Pour in water, add salt and oregano then bring to a boil.
• Cover and simmer for 20 minutes.
• Enjoy! ;).

PASTEL DE PAPAS

Steps:

• Cook potatoes and mash with milk, butter and salt. Set aside.
• Brown the ground beef and chopped onions with cumin, oregano and salt and pepper to taste. Some like more cumin than others.
• Drain raisins.
• Drain the ground beef mixture and place in baking pan that has been coated with cooking spray. Layer the sliced hard boiled eggs, olives and raisins over the meat mixture.
• Spread the mashed potatoes over the beef mixture. Sprinkle top of mashed potatoes with sugar. Bake at 350 degrees for 40 minutes.

TORTILLA DE PATATAS

Steps:

• Heat oil in a deep stockpot over medium-high heat until almost smoking, 2 to 4 minutes. Add potatoes and onion; they should be mostly covered with oil. Season with 1 1/2 teaspoons salt. Cook, stirring occasionally and maintaining a gentle simmer, until potatoes are just fork-tender, 8 to 12 minutes; do not overcook.
• Drain potato-onion mixture in a colander; reserve oil for another use or discard. Allow to cool for a few minutes, then taste and season with more salt, if needed.
• Meanwhile, crack eggs into a large bowl and season with remaining 1/2 teaspoon salt; whisk until well beaten. Add potato-onion mixture and toss to coat.
• Heat a 10-inch nonstick skillet over high heat. Add 1 teaspoon olive oil, then pour in egg-potato mixture. Level it with a spatula and cook for 1 minute. Reduce heat to medium-low and cook for about 5 minutes. Run a rubber spatula around the outer edges to make sure it's not sticking and to help it form its shape.
• Once it starts to firm up around the edges and in the center (although it will still be a little runny), place a large plate over the skillet. Flip the omelet onto the plate, then slide it back into the skillet. Use the spatula to help press the edges in and under, to maintain a rounded edge. Cook over high heat for 1 minute, then reduce to low and cook until it feels set in the center and a knife inserted in the center comes out clean, 2 to 3 more minutes.

PAPAS CON CHILE VERDE (POTATOES WITH GREEN CHILE) FOR TWO

Steps:

• Heat oil in pan, peel and slice potatoes.
• Add potatoes to pan; cover and cook on medium till done, about 10 minutes.
• Add diced chilies; stir.
• Serve warm.

CHILI DE PAPA

Steps:

• In heavy deep pan, heat oil, sauté meat well, till brown.
• Add garlic, celery, onions. Sauté 10 minutes, till translucent.
• Add tomatoes, tomato sauce, beans, minced chili peppers, honey, spices.
• Bring to boil.
• Reduce heat, simmer (uncovered) for I hr., stirring occasionally to avoid burning on bottom.