{"id":1347,"date":"2024-05-27T12:40:24","date_gmt":"2024-05-27T12:40:24","guid":{"rendered":"https:\/\/homekitchennotes.com\/smittenkitchen\/2024\/05\/27\/papas-con-rajas\/"},"modified":"2024-07-30T06:30:42","modified_gmt":"2024-07-30T06:30:42","slug":"papas-con-rajas","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/papas-con-rajas\/","title":{"rendered":"Papas con Rajas"},"content":{"rendered":"<p>Tender potatoes and silky poblano chiles mingle in a tangy, rich cream sauce in this Mexican favorite, resulting in a substantive one-pan dish that can be served innumerable ways. Tuck the mixture into tortillas for tacos or burritos. Roll it up inside\u00a0enchiladas topped with a layer of stretchy, melty mozzarella or queso Chihuahua. Or just eat it all on its own with a knife and fork.<\/p>\n<div>\n<h2>Ingredients<\/h2>\n<p>4 servings<\/p>\n<div>\n<p>2<\/p>\n<div>Tbsp. unsalted butter<\/div>\n<p>1<\/p>\n<div>small white onion, thinly sliced<\/div>\n<p>6<\/p>\n<div>garlic cloves, thinly sliced<\/div>\n<p>1<\/p>\n<div>large Yukon Gold potato (about 10 oz.), peeled, cut into 2x\u00bd&#8221; sticks<\/div>\n<p>\u00bd<\/p>\n<div>tsp. Diamond Crystal or \u00bc tsp. Morton kosher salt<\/div>\n<p>2<\/p>\n<div>jalape\u00f1os, thinly sliced, divided<\/div>\n<p>4<\/p>\n<div>large poblano chiles, cut into 2x\u00bd&#8221; strips<\/div>\n<p>1<\/p>\n<div>Tbsp. vegetable or chicken bouillon paste<\/div>\n<p>1\u00bc<\/p>\n<div>cups crema mexicana, divided, or 1 cup heavy cream and \u00bc cup sour cream<\/div>\n<div>Toasted small flour or corn tortillas and lime wedges (for serving)<\/div>\n<\/div>\n<\/div>\n<div>\n<h2>Preparation<\/h2>\n<ol>\n<li>\n<h4>Step 1<\/h4>\n<p>Melt <strong>2 Tbsp. unsalted butter<\/strong> in a large skillet over medium heat. Add <strong>1 small white onion, thinly sliced<\/strong>, <strong>6 garlic cloves, thinly sliced<\/strong>, <strong>1 large Yukon Gold potato (about 10 oz.), peeled, cut into 2x\u00bd&#8221; sticks<\/strong>, <strong>\u00bd tsp. Diamond Crystal or \u00bc tsp. Morton kosher salt<\/strong>, <strong>1 jalape\u00f1o, thinly sliced<\/strong>, and \u00bc cup water to pan and cover (use a baking sheet if you don\u2019t have a lid). Cook, stirring occasionally, until onion is softened and translucent and potato is almost fork-tender, 9\u201312 minutes.<\/p>\n<h4>Step 2<\/h4>\n<p>Add <strong>4 large poblano chiles, cut into 2x\u00bd&#8221; strips<\/strong>, re-cover pan, and cook, stirring occasionally, until chiles are bright green and crisp-tender, 8\u201310 minutes.<\/p>\n<h4>Step 3<\/h4>\n<p>Stir in <strong>1 Tbsp. vegetable or chicken bouillon paste<\/strong> and <strong>1 cup crema mexicana or heavy cream<\/strong> and cook, uncovered, stirring occasionally, until potato is tender and cream (if using) is slightly reduced, 6\u20138 minutes. Remove from heat and stir in remaining <strong>\u00bc cup crema mexicana or sour cream<\/strong>.<\/p>\n<h4>Step 4<\/h4>\n<p>Serve with <strong>toasted small flour or corn tortillas<\/strong>, <strong>lime wedges<\/strong>, and remaining <strong>1 jalape\u00f1o, thinly sliced<\/strong>, for building tacos.<\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Tender potatoes and silky poblano chiles mingle in a tangy, rich cream sauce in this Mexican favorite, resulting in a substantive one-pan dish that can be served innumerable ways. Tuck the mixture into tortillas for tacos or burritos. Roll it up inside\u00a0enchiladas topped with a layer of stretchy, melty mozzarella or queso Chihuahua. Or just [&#8230;]<\/p>\n","protected":false},"author":2,"featured_media":1348,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1347","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-veggielicious-eats"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1347","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=1347"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1347\/revisions"}],"predecessor-version":[{"id":5136,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1347\/revisions\/5136"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/1348"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=1347"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=1347"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=1347"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}