I love to bring this bold, classic side of spicy potatoes into my next Mexican meal.
In North America, we’re used to potatoes drenched in butter and salt, full of savory flavor but not much spice. Thank goodness for Latin American cuisine, which takes the humble potato and turns it into a fiesta of flavors! Papas con chile, for example, is a simple side dish that envelops tender Yukon Gold potatoes in a spicy, zesty sauce that makes the taste buds tingle. You’ll never be bored with this side on your plate.
The first time I tried papas con chile, it was in middle school Spanish class. Our teacher had cooked some Mexican classics so we could get a taste of the culture while learning the language. Back then, these spicy potatoes were too hot for my inexperienced palate, but today, this is one of my favorite ways to serve potatoes. The spices are just right and pair with a wide array of other more subtle flavor profiles like sweet, tangy, and smoky.
Featuring a blend of guajillo peppers, garlic, onion, and cumin, this sauce can brighten your next Mexican meal—especially when topped with fragrant scallions or cilantro, plus a splash of fresh lime juice. If you’re seeking a delicious way to expand your tastes into colorful Mexican cuisine, then try papas con chile. These spicy potatoes are enticing and easy to cook.
What’s special about guajillo peppers?
Guajillo peppers, a kind of dried chili used widely in Mexican cuisine, are admired for their mild to medium heat and slightly smoky aftertaste. Since they have such a dynamic flavor profile, they work well in dishes that are plain—like potatoes or rice. They differ from other spicy peppers like jalapeño because they have a sweet undertone that’s reminiscent of berry tea. This floral fragrance tantalizes the palate with a diverse dance of flavors as opposed to just one, which can transform any old dish into a tangy masterpiece.
How do I store leftovers?
I think the fresher you enjoy papas con chile, the better! However, once cooled, any leftovers can be stored in an airtight container and refrigerated for up to 4 days or frozen for up to 3 months. Place them in the fridge to thaw overnight, and then heat them up in the oven at 350°F for 10-15 minutes, until they’re completely warm. If they need some extra moisture, drizzle them with some avocado oil or an extra splash of lime juice after cooking.
Serving suggestions
Now for the fun part! If you’re like me, then you might enjoy incorporating Mexican meals into your weekly cuisine routine. With such a flavorful fiesta in mind, I recommend pairing your papas con chile with Breakfast Tacos in the morning, Grilled Quesadillas With Lentils for lunch, or Mexican Chicken Bowls With Cauliflower Rice for dinner. But feel free to try serving it with other Latin American classics like Ceviche, Picadillo, or Arroz Con Pollo. Even something simple like Cheesy Mexican Rice can be a great complement to these spicy potatoes. Pick your pairing and have fun with it!
Ingredients
- 6 dried guajillo peppers rinsed and stems removed
- 1 1/2 tablespoons vegetable oil
- 1 pound Yukon Gold potatoes peeled and cubed
- Kosher salt to taste
- 1 garlic clove
- 1/4 medium red onion sliced (optional)
- Pinch of ground cumin
- Chopped scallions or cilantro for garnish
- Lime wedges for serving
Instructions
- Place the dried guajillo peppers in a small pot with enough water to cover. Bring to a boil and simmer for about 15 minutes until the peppers are soft. Drain well.
- Heat the vegetable oil in a large nonstick pan over medium-high heat. Add the cubed potatoes with a pinch of salt, and fry until they turn lightly golden. If the potatoes start to stick, add more oil as needed.
- Combine the softened peppers, garlic clove, onions (if using), and a pinch of cumin in a blender with about 1/4 cup water. Blend until smooth, adding more water if needed to reach your desired consistency. For a finer texture, strain the sauce into a bowl.
- Pour the pepper sauce over the fried potatoes in the pan. Stir well and let cook for an additional 5 minutes over medium heat so the flavors meld. Taste and adjust with more salt if needed.
- Transfer the papas con chile to a serving bowl and garnish with fresh cilantro or scallions and a squeeze of lime.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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