3 tablespoons butter
3 tablespoons olive oil
2 pounds potatoes, peeled and cut into a 1/2 inch dice
5 cloves garlic
1/4 cup chiltepĂn chiles, or subsitute piquins
1 cup water
1/2 teaspoon salt
Heat the butter and olive oil in a large saute skillet and add the diced potatoes. Toss and turn the potatoes with a spatula for 1 minute. Reduce the heat to a simmer, add 3 tablespoons of water, and cook the potatoes at a low heat while you are making the chile sauce.
Place the garlic, peppers, water, and salt in a blender and puree thoroughly. Pour this mixture over the potatoes and simmer for 10 to 15 minutes, or until the potatoes are tender.
Servings |
4 |
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