Papas Cuarteleras (Garrison Potatoes)
Recipe: #18817
May 04, 2015
"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 recipe yields 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 & Variations
No special items needed.
