Papas Cuarteleras (Garrison Potatoes)
Recipe: #18817
May 04, 2015
Categories: Side Dishes, Potatoes, Mexican, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy Vegan, Vegetarian, Fresh Tomatoes, Hot Peppers, Spicy, more
"From Sra, Maria Luisa Espinosa de Rodriguez. Adapted from My Mexico, by Diana Kennedy. The original uses small pickled yellow chiles, but suggests the jalapenos as being more readily available. Cook time does not include standing time."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (252.3 g)
- Calories 153.4
- Total Fat - 6.9 g
- Saturated Fat - 1 g
- Cholesterol - 0 mg
- Sodium - 621.6 mg
- Total Carbohydrate - 21.5 g
- Dietary Fiber - 5.2 g
- Sugars - 4.4 g
- Protein - 2.3 g
- Calcium - 55.6 mg
- Iron - 0.7 mg
- Vitamin C - 23.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat oil in a skillet over medium-high heat.
Step 2
Add potatoes and salt, and cook until just beginning to turn brown.
Step 3
Add onion.
Step 4
Cook until onion begins to turn translucent.
Step 5
Add tomatoes and cook for a few minutes.
Step 6
Add jalapenos and water.
Step 7
Reduce heat to medium.
Step 8
Cover and cook until potatoes are tender and moist, about 15 minutes.
Step 9
If there is too much liquid, uncover and cook for a few minutes more.
Step 10
Cover and set aside for 30 minutes before serving.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting potatoes for this recipe, choose potatoes that are firm and free from blemishes.
- If pickled jalapenos are not available, fresh jalapenos may be used instead.
- Substitute vegetable oil with olive oil. The benefit of this substitution is that olive oil is a healthier option that is rich in monounsaturated fatty acids, which can help reduce inflammation and improve heart health.
- Substitute pickled jalapeno pepper with bell pepper. The benefit of this substitution is that bell pepper is milder in flavor, making it more suitable for those who don't enjoy spicy food.
Spicy Papas Cuarteleras Increase the amount of jalapeno pepper to taste and substitute vegetable oil with olive oil for a spicier version of the dish.
Grilled Corn on the Cob: Grilled Corn on the Cob is a delicious side dish that pairs perfectly with Papas Cuarteleras. It adds a nice smoky flavor to the dish, and the sweetness of the corn complements the spiciness of the jalapenos. Plus, it's easy to make and requires minimal ingredients!
Roasted Potatoes: Roasted Potatoes are the perfect accompaniment to Papas Cuarteleras. They add a nice crunchy texture to the dish and the potatoes absorb the flavors of the jalapenos and other ingredients. Plus, they are easy to make and require minimal ingredients!
FAQ
Q: How long should I cook the potatoes?
A: Cook the potatoes until they are tender and moist, about 15 minutes. If there is too much liquid, uncover and cook for a few minutes more.
Q: Can I use other types of potatoes?
A: Yes, you can use other types of potatoes such as sweet potatoes, Yukon Gold potatoes, or red potatoes. Each type of potato will have a different cooking time, so adjust accordingly.
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Fun facts:
This recipe is thought to have been created by the Spanish conquistadors when they arrived in Mexico in the 16th century. The name "Cuarteleras" is derived from the Spanish word "cuartel", which means a garrison or a military camp.
The famous Mexican chef Diana Kennedy, who wrote the book My Mexico, adapted Sra. Maria Luisa Espinosa de Rodriguez's recipe for Papas Cuarteleras. Kennedy is considered one of the most important scholars of Mexican cuisine and is credited with popularizing regional Mexican cooking in the United States.