This type of recipe reminds me of my mom, and how she always tried to make the most of my father’s salary to feed all 8 of us (my three brothers, four sisters, and I). Potatoes were always in our grocery list, and my mom would add them to almost anything you can think of. She would make scrambled eggs with potatoes, rice with potatoes, potato tacos, potato patties, tuna potato patties, potato soups, potatoes with chorizo, etc. Additionally, any stew she prepared was bound to have potatoes in it, too!
Nowadays, my mother’s glaucoma has affected her sight and kept her from cooking like she used to, but that doesn’t stop her from telling us (my sisters & I) how we should cook certain recipes.
I hope that you try this recipe and enjoy it with your family. This is a very humble dish that renders a satisfying meal. It is not a typical dish you’d find at restaurants in Mexico, as it’s mostly something made at home for breakfast, brunch, and even dinner.
2 SERVINGS, OR 6 CORN TORTILLA TACOS
- 2 Tablespoons of vegetable oil
- 2 cups of peeled & diced potatoes
- 1/3 cup diced white onion
- 1 Serrano pepper or Jalapeño pepper, finely chopped*
- 2 Roma tomatoes diced (about 1 1/4 cup)
- Salt to taste
· You can add more pepper if you’d like to add more heat to the potatoes.
1. Heat vegetable oil in a large-size frying pan over medium-high heat.
2. Once the oil is hot, add the diced potatoes and brown for about 8-10 minutes. Stir frequently to avoid burning them. Make sure all the sides of the potatoes are golden.
3. Stir in the onion and cook for about 3 minutes. By that time the onion should be translucent.
4. Add the Serrano or Jalapeño pepper and cook for 2 more minutes, stirring from time to time.
5. Now, add the chopped tomato, salt to taste, and gently stir them in with the potatoes, onion, and peppers. I like the tomatoes cubes to still hold some of their shape when serving, so this step is a quick one, just 1 or 2 minutes before proceeding to serve. Of course, if you like your tomatoes well cooked, then cook them a little bit longer.
Serve with warm corn tortillas, and perhaps a little bit of chopped cilantro and crumbled Queso Fresco. Enjoy!
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