Fried Potatoes With Poblano Chile Strips Recipes

POTATO AND POBLANO GRATIN

Steps:

• Preheat the oven to 400 degrees F.
• Spray a glass 9 1/2-inch, deep dish pie dish with nonstick cooking spray. Set aside.
• In a medium bowl, combine the poblano strips and corn.
• In a small bowl, mix together the half-and-half and crema.
• Arrange 1/2 of the potato rounds, overlapping slightly, in the prepared pie dish. Sprinkle 1/2 of the poblano-corn mixture on top, season with the salt and pepper, and top with 1/3 of the cheese. Repeat the layers, ending with the cheese. Pour the cream mixture over the potatoes. Place the pie dish on a baking sheet. Cover the dish tightly with foil. Bake for 30 minutes. Remove the foil and continue baking until the potatoes are tender and the cheese is golden brown, about 30 minutes longer.
• Let stand 10 minutes before serving.
• Cook's Note: For easy peeling, enclose the charred poblanos tightly in a plastic bag.

POBLANO CHILE STRIPS WITH FRIED ONIONS

Steps:

• Prepare the chiles. Then, cut them into thin strips, about 2 inches × 1/4 inch. In a medium nonstick skillet, heat the oil over medium-high heat. Add the onion and cook, stirring, over medium heat until the onion begins to brown, 4 to 5 minutes. Add the chile strips and oregano. Cook, stirring, 1 minute. Season with salt. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

FRIED POTATOES WITH POBLANO CHILE STRIPS

Steps:

• 1. Prepare the chiles and set aside. Then, in a medium saucepan, boil the potatoes in water to cover until barely tender. Cool under running water. Peel, and cut into 3/4-inch pieces. Set aside. Remove the seeds and veins from the chiles and cut them into thin strips. Set aside. 2. In a large nonstick skillet, heat the oil over medium heat and cook the onion until softened, 3 to 4 minutes. Add the potatoes, chile strips, salt, and pepper. Raise the heat to medium-high and cook until the potatoes are lightly browned, stirring frequently, so they don't stick, about 10 minutes. Add more oil, if needed. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

POTATOES WITH ROASTED POBLANO CHILES AND MEXICAN SOUR CREAM (PAPAS CON RAJAS Y CREMA ÁCIDA)

Steps:

• On an ungreased comal or in a cast-iron skillet over high heat, roast the chiles, turning them over every couple of minutes using tongs or your hands (carefully, so you don't get burned). You're looking for uniform blistering, but you don't want them to become too soggy in the process, especially if you intend to stuff them, since they need to hold their shape. The process will probably take 10 to 15 minutes. Once they are well blistered and before the flesh is completely charred through in any spots, place the peppers in a plastic container with a tight-fitting lid or in a bowl that you can cover with a plate (not a towel or anything porous) and set aside to "sweat" for about 10 minutes, or until they are cool enough to handle.
• Remove the charred skin from the whole chiles. Once you have removed and discarded the skin and seeds, cut them into rajas, or strips, about the width of fettuccine.
• In a small saucepan, cover the potatoes with 2 inches / 5cm water and add the salt. Bring to a boil over medium-high heat, then decrease to low and simmer for about 5 minutes. Remove one of the potatoes and taste it. The piece should be soft but not falling apart, still holding its cube shape. Cubed like this, they will cook quite quickly, so be attentive. Once they have the right texture, drain the potatoes and set aside in a medium bowl with a lid or cover the pan with a plate to keep them warm.
• Using the same comal or skillet in which you toasted your chiles, heat the oil over medium-high heat until it's hot but not smoking. Add the onion and sauté until it's translucent but not browned.
• In a saucepan, combine the potatoes, chiles, onion, and crema or crème fraîche. Bring to a boil, then turn off the heat and let it sit for 5 to 10 minutes. As the mixture cools, the starches will absorb some of the melted cream and help it firm up. Taste and add more salt if needed. Serve as you wish!
• Do Ahead: These potatoes can be stored in a sealed container in the refrigerator for up to 2 days.

FRIED POTATOES WITH TOMATOES AND JALAPEñOS

Steps:

• 1. In a large nonstick skillet, heat the oil over medium-high heat and cook the potatoes and onion, stirring frequently, until the potatoes are almost tender and start to brown. 2. Stir in the salt and pepper. Add the broth. Reduce the heat to low, cover the pan and simmer until the potatoes are soft and the liquid is absorbed. (If the liquid cooks away before the potatoes are soft, add a little more broth and continue cooking until the potatoes are tender.) Mound the potatoes on a warm serving platter. Drizzle with sour cream and scatter the tomatoes and chiles over the top. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.