Mexican cuisine combines the traditional indigenous foods of the Aztecs and Mayas, like chocolate, corn, tomato, avocado, beans and chile peppers, with the meats, rice and garlic brought to Mexico by the Spanish conquistadores.
6 red potatoes, scrubbed
2 ripe tomatoes
1 to 2 serrano chile peppers, coarsely chopped
1 clove garlic, coarsely chopped
1/4 cup oil
1 small onion, finely chopped
Salt to taste
2 ounces queso fresco cheese, crumbled
Cut potatoes into 1-inch cubes. Cook in boiling water until just tender. Drain and set aside. In a blender, place the tomatoes, chiles, and garlic. Blend until smooth, using a few drops of water if necessary; set aside.
Heat the oil in a skillet. Add the onion and sauté over fairly high heat for 5 minutes. Add the potato and continue frying, gently turning potatoes often to prevent over-browning. Pour the sauce over the potatoes, reduce heat, and cook for about 10 minutes. Season with salt and serve.
from La Parilla
from Kate's Global Kitchen
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This page modified January 2007
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