Guisado de Papas con Rajas y Queso (Potatoes with Poblano Strips and Cheese Stew)
Guisado de Papas con Rajas y Queso (Potatoes with Poblano Strips and Cheese Stew)
Ingredients
For the Roasted Components
- 3 poblano peppers, for roasting
- 3 Roma tomatoes, for roasting
- 1 jalapeño pepper, for roasting
For the Salsa
- small piece white onion, roughly chopped
- 2 garlic cloves, peeled
- 2 teaspoons chicken bouillon
- 1/4 teaspoon black pepper
- 1 cup water
For the Stew
- oil, for frying, as needed
- 4 potatoes, peeled and diced into 1/2-inch cubes
- salt, to taste, as needed
- 10 ounces queso fresco, diced into 1/2-inch cubes (or Munster/Panela cheese)
For Serving
- blue corn tortillas, warmed, for serving
Instructions
- 1
Begin by roasting the three poblano peppers on a griddle or pan over direct heat until their skins are charred and blistered. Transfer them to a sealed bag to sweat for about 10 minutes. In the same pan, roast the three Roma tomatoes and the jalapeño pepper until softened and slightly charred.
⏱️ 15 min
- 2
Once the poblano peppers have sweated, remove them from the bag. Carefully peel off the charred skin, remove the seeds, and cut the flesh into long strips (rajas).
⏱️ 10 min
- 3
In a blender, combine the roasted Roma tomatoes (peeled if desired and destemmed), the roasted jalapeño (destemmed), the small piece of white onion, the two peeled garlic cloves, two teaspoons of chicken bouillon, 1/4 teaspoon of black pepper, and one cup of water. Blend until a smooth sauce is formed.
⏱️ 5 min
- 4
Set a large pan or skillet over medium-high heat and add enough oil to coat the bottom. Once the oil is hot, add the diced potatoes. Season them with salt and black pepper. Fry the potatoes, stirring occasionally, until they are golden brown and cooked through, which should take about 9 minutes.
⏱️ 9 min•🌡️ 375
- 5
Add the prepared poblano pepper strips (rajas) to the pan with the cooked potatoes. Pour the blended salsa over the mixture. Stir everything well to combine. Taste to check for salt and adjust as needed.
⏱️ 5 min
- 6
Gently fold in the diced queso fresco (or your preferred alternative cheese) into the stew, distributing it evenly.
⏱️ 1 min
- 7
Cover the pan, reduce the heat to low, and let the stew simmer for about 3 minutes. This allows the flavors to meld and the cheese to soften slightly.
⏱️ 3 min•🌡️ 250
- 8
The Guisado de Papas con Rajas y Queso is now ready to be served. Enjoy it warm with homemade blue corn tortillas.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Guisado de Papas con Rajas y Queso (Potatoes with Poblano Strips and Cheese Stew)
Ingredients
For the Roasted Components
- 3 poblano peppers, for roasting
- 3 Roma tomatoes, for roasting
- 1 jalapeño pepper, for roasting
For the Salsa
- small piece white onion, roughly chopped
- 2 garlic cloves, peeled
- 2 teaspoons chicken bouillon
- 1/4 teaspoon black pepper
- 1 cup water
For the Stew
- oil, for frying, as needed
- 4 potatoes, peeled and diced into 1/2-inch cubes
- salt, to taste, as needed
- 10 ounces queso fresco, diced into 1/2-inch cubes (or Munster/Panela cheese)
For Serving
- blue corn tortillas, warmed, for serving
Instructions
- 1
Begin by roasting the three poblano peppers on a griddle or pan over direct heat until their skins are charred and blistered. Transfer them to a sealed bag to sweat for about 10 minutes. In the same pan, roast the three Roma tomatoes and the jalapeño pepper until softened and slightly charred.
⏱️ 15 min - 2
Once the poblano peppers have sweated, remove them from the bag. Carefully peel off the charred skin, remove the seeds, and cut the flesh into long strips (rajas).
⏱️ 10 min - 3
In a blender, combine the roasted Roma tomatoes (peeled if desired and destemmed), the roasted jalapeño (destemmed), the small piece of white onion, the two peeled garlic cloves, two teaspoons of chicken bouillon, 1/4 teaspoon of black pepper, and one cup of water. Blend until a smooth sauce is formed.
⏱️ 5 min - 4
Set a large pan or skillet over medium-high heat and add enough oil to coat the bottom. Once the oil is hot, add the diced potatoes. Season them with salt and black pepper. Fry the potatoes, stirring occasionally, until they are golden brown and cooked through, which should take about 9 minutes.
⏱️ 9 min•🌡️ 375 - 5
Add the prepared poblano pepper strips (rajas) to the pan with the cooked potatoes. Pour the blended salsa over the mixture. Stir everything well to combine. Taste to check for salt and adjust as needed.
⏱️ 5 min - 6
Gently fold in the diced queso fresco (or your preferred alternative cheese) into the stew, distributing it evenly.
⏱️ 1 min - 7
Cover the pan, reduce the heat to low, and let the stew simmer for about 3 minutes. This allows the flavors to meld and the cheese to soften slightly.
⏱️ 3 min•🌡️ 250 - 8
The Guisado de Papas con Rajas y Queso is now ready to be served. Enjoy it warm with homemade blue corn tortillas.
⏱️ 1 min