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.