Cambray Potatoes Enchiladas

Ingredients

• 1 kg Cambray Potatoes (small potatoes, washed)
• 1 tablespoon Salt (for boiling water and seasoning)
• 4 pieces Dried Chile de Árbol (whole, stems removed)
• 6 pieces Dried Chile Morita (whole, stems removed; optional: remove seeds for less heat)
• 2 tablespoons Lime Juice (freshly squeezed)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 2 cloves Garlic (peeled and roughly chopped)
• 1 teaspoon Chicken Broth Powder (or use a pinch of salt)
• 1/4 cup Water (for blending the sauce)

Instructions

1. Wash Potatoes

   Rinse the Cambray potatoes under cold water, scrub any dirt, and set aside.

   Time: PT5M

2. Boil Potatoes

   Fill a large pot with water, add 1 tbsp salt, bring to a boil, then add the potatoes. Cook for about 20 minutes until they are very tender.

   Time: PT20M

   Temperature: 100°C

3. Prepare Chilies

   Rinse the dried árbol and morita chilies, discard stems, and place them in a separate pot with enough water to cover. Bring to a boil and simmer for 8 minutes until softened.

   Time: PT8M

   Temperature: 100°C

4. Blend Sauce

   Drain the softened chilies and transfer them to the blender. Add lime juice, olive oil, chopped garlic, chicken broth powder, and 1/4 cup water. Blend on high until the mixture is completely smooth.

   Time: PT5M

5. Cook Sauce

   Pour the blended sauce into a medium saucepan and simmer over medium heat for about 2 minutes, stirring occasionally.

   Time: PT2M

   Temperature: Medium

6. Combine Potatoes and Sauce

   Drain the boiled potatoes and add them directly into the saucepan with the sauce. Toss gently and let simmer for 10‑12 minutes, stirring occasionally, until the sauce thickens and clings to the potatoes.

   Time: PT11M

   Temperature: Medium

7. Serve

   Transfer the enchilada potatoes to a serving bowl. Serve warm as a snack or side dish.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

8 g

Fiber

3 g

Ingredient Substitutions

• Instead of Cambray Potatoes: new potatoes, baby potatoes
• Instead of Salt: sea salt, kosher salt
• Instead of Dried Chile de Árbol: dried serrano, dried guajillo
• Instead of Dried Chile Morita: dried chipotle, dried pasilla
• Instead of Lime Juice: lemon juice
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Garlic: garlic powder (1/4 tsp)
• Instead of Chicken Broth Powder: vegetable broth powder, salt

Equipment Needed

• Large Pot
• Medium Saucepan
• Blender
• Knife
• Cutting Board
• Slotted Spoon
• Measuring Spoons
• Serving Bowl

Critical Steps — Do Not Skip

• Check potato tenderness with a knife before draining.
• Ensure chilies are fully softened before blending to avoid a gritty sauce.
• Blend the sauce until completely smooth for proper coating.
• Allow the sauce to thicken before removing from heat; it should cling to the potatoes.

Chef Tips from the Video

• For extra smoky flavor, lightly toast the morita chilies in a dry skillet before boiling.
• A drizzle of extra‑virgin olive oil just before serving adds a glossy finish.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Not recommended; potatoes become mushy after freezing.

Room temperature: Can sit at room temperature for up to 2 hours; keep covered.

Make-Ahead Tips

• Boil the potatoes a day ahead and refrigerate; reheat with the sauce.
• The chile sauce can be prepared up to 2 days in advance and kept refrigerated.