Potatoes with roasted poblano chiles and Mexican sour cream

Ingredients for Potatoes with roasted poblano chiles and Mexican sour cream (papas con rajas y crema ácida)

• 5 large poblano chiles, stemmed, deseeded, veins removed (or not, depending on how spicy you want this to be)

• 2 large waxy potatoes, cut into 1.25 cm cubes

• 15 g sea salt, plus more as needed

• 15 ml safflower oil

• 1 large white onion, thinly sliced

• 240 g homemade Mexican crema or crème fraîche

How to make Potatoes with roasted poblano chiles and Mexican sour cream (papas con rajas y crema ácida)

1. Roast the chiles on an ungreased frying pan or in a cast-iron skillet over high heat. Turn them every couple of minutes using tongs or your hands (be careful to avoid burns). Aim for uniform blistering without making them too soggy, especially if you plan to stuff them, as they need to hold their shape. This process will take about 10–15 minutes.

2. Transfer the blistered peppers to a lidded plastic container or a bowl covered with a plate (avoid using a towel or any porous material) and set aside to "sweat" for about 10 minutes, or until cool enough to handle.

3. Peel the charred skin from the whole chiles, discarding both the skin and seeds. Cut the peppers into rajas, or strips, about the width of fettuccine.

4. Place the potatoes in a small saucepan and cover with 5 cm of water. Add the salt and bring to a boil over medium-high heat. Reduce the heat to low and simmer for about 5 minutes.

5. Check the potatoes by removing one and tasting it. The potato should be soft but still hold its cube shape, so be attentive as they cook.

6. Drain the potatoes and transfer them to a medium bowl with a lid, or cover the pan with a plate to keep them warm.

7. Heat the oil in the same frying pan where you roasted the chiles over medium-high heat until hot but not smoking.

8. Sauté the onion in the hot oil until it is translucent but not browned.

9. Combine the potatoes, chiles, and onion in a saucepan. Add the crema or crème fraîche and bring to a boil.

10. Turn off the heat and let the mixture sit for 5–10 minutes. As it cools, the starches will absorb some of the melted cream, helping it firm up.

11. Taste the mixture and add more salt if needed.

12. Serve as desired.

Do Ahead: These potatoes can be stored in a sealed container in the refrigerator for up to 2 days.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.