Mexican Papas Enchiladas with garlic and guajillo -

You have just found the perfect recipe to make Mexican potatoes recipe. This Mexican papas enchilada with garlic and guajillo are seasoned in butter and are just splendid. The pan-roasted potatoes enchiladas are not spicy but have an awesome flavor coming from sautéing the papas in garlic, butter, onion, a zip of lime, and guajillo. This is the perfect side dish for your Thanksgiving or Christmas dinner. Definitly something new for your holiday’s menu with this Papas Mexican side dish.

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How to Make Mexican Papas Enchiladas

These garlic potato enchiladas have few ingredients and are super easy to pan roast. The first trick is how to cook them quickly and without an oven but have a flavor like baked and the other is how not to fry them so that they are healthier but full of flavor.

INGREDIENTS TO MAKE MEXICAN PAPAS

2.2 pounds of chambray potatoesor 1 kilogram (you can use the normal ones and cut them into smaller pieces)
2 tbsp minced garlic
3 tbsp onion, minced
3 guajillo chilies
1 tbsp chopped coriander
2 tbsp butter
1 tbsp cooking oil
1 tbsp lemon juice
1 tsp salt

HOW TO MAKE MEXICAN POTATOES PAN-ROASTED STEP BY STEP

Start by giving the potatoes a water rinse, many times they bring a little dirt.
Cut the potatoes in half and soak in water. Make sure the water covers them for at least ten minutes, this will help them cook much faster. If you are planning to cook this and you can let them soak longer, much better.
In a pot put half a cup of water to boil and there add the potatoes (without the water) and cover well. The potatoes will basically be cooked over medium heat with the water itself that they release without having to boil them all covered in water. This allows you to take on a more baked and non-boiled flavor. Let cook for about 10 to 15 minutes or until you can poke them with a fork and they are soft inside. Having them soaked helps them cook much faster.
Take the guajillo chiles and remove the tail of the chili and the seeds. With scissors, cut very thin slices of the guajillo.
In a hot pan over medium low heat add the oil and butter, once they are hot add the two tablespoons of garlic and the guajillo. Cook the garlic stirring constantly, if you feel that it can burn, lower the temperature of the heat. Allow the butter and oil to take on color and flavor with the garlic and the guajillo.
Add the potatoes to the pan and sauté until they are golden brown in the parts that are not skinned.
Mexican deliciouness! whithout a doubt Time to eat!

How to make Stove Top Roasted Potatoes

To make delicious roasted potatoes without an oven, you have to follow a very simple process. I guarantee you that with this no one will know that they are not really baked potatoes, they are delicious and even a little golden and crispy. This is the secret for the best top roasted potatoes.

Soak the potatoes in water that covers them for at least ten minutes, then ge rid of that water. This will help them cook much faster. If you are planning to cook this and you can let them soak longer, much better. In a pot put half a cup of water to boil and there add the potatoes and cover well. The potatoes will basically be cooked over medium heat with the water itself that they release without having to boil them all covered in water. This allows you to take on a more roasted and non-boiled flavor. Let cook for about 10 to 15 minutes or until you can poke them with a fork and they are soft inside. Having them soaked helps them cook much faster.
Now in a pan add a little oil and butter and saute until color changes to a golden color and intensifies the flavor.

Here are some other Thanksgiving Mexican Recipes that you will love.

https://youtu.be/yxEuZuJ-0nM

Mexican Papas Enchiladas

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Ingredients

2.2 pounds chambray potatoes
2 tbsp minced garlic
3 tbsp onion minced
3 guajillo chilies
1 tbsp coriander chopped
2 tbsp butter
1 tbsp cooking oil
1 tbsp lemon juice
1 tbsp salt

Instructions

Start by giving the potatoes a water rinse, many times they bring a little dirt.
Cut the potatoes in half and soak in water. Make sure the water covers them for at least ten minutes, this will help them cook much faster. If you are planning to cook this and you can let them soak longer, much better.
In a pot put half a cup of water to boil and there add the potatoes (without the water) and cover well. The potatoes will basically be cooked over medium heat with the water itself that they release without having to boil them all covered in water. This allows you to take on a more baked and non-boiled flavor. Let cook for about 10 to 15 minutes or until you can poke them with a fork and they are soft inside. Having them soaked helps them cook much faster.
Take the guajillo chiles and remove the tail of the chili and the seeds. With scissors, cut very thin slices of the guajillo.
In a hot pan over medium low heat add the oil and butter, once they are hot add the two tablespoons of garlic and the guajillo. Cook the garlic stirring constantly, if you feel that it can burn, lower the temperature of the heat. Allow the butter and oil to take on color and flavor with the garlic and the guajillo.
Add the potatoes to the pan and sauté until they are golden brown in the parts that are not skinned.
Mexican deliciouness! whithout a doubt Time to eat!