Potatoes Fried with Chile Strips
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
Ingredients:
8 Poblanos chiles, roasted and peeled
2 Tbsp. peanut oil
1-1/2 medium onions, thinly sliced
1 tsp. salt
2 pounds red bliss or other waxy potatoes
Instructions:
Cook the potatoes but be careful not to overcook. They should be al dente or they will disintegrate during frying. Remove the seeds and veins from the chiles and cut into 1-1/2″ x 1/2″ strips.
Heat the oil and fry the onions gently, just until soft. Add the chile strips, potatoes and salt to the onions in the pan. Without covering the pan, fry the potatoes until nicely browned, stirring the mixture from time to time, as the chiles and onions are apt to stick to the bottom of the pan.