Papas Cambray Enchiladas (Mexican Spicy Baby Potatoes)

A classic Mexican botana (snack) or side dish featuring tender baby potatoes tossed in a mild, tangy, and buttery chili-lime sauce. The recipe uses a blend of chiles de árbol and guajillo for flavor and color, balanced by fresh lime juice and a touch of chicken bouillon.

EasyMexicanServes 4

Printable version with shopping checklist

Source Video
8m
Prep
1h 7m
Cook
10m
Cleanup
1h 25m
Total

Cost Breakdown

Total cost:$4.75
Per serving:$1.19

Critical Success Points

  • • Do not overcook the potatoes in step 1.
  • • Blend the sauce until completely smooth in step 3.
  • • Coat all potatoes evenly with the sauce in step 5.
  • • Simmer until the sauce thickens and clings to the potatoes in step 6.

Safety Warnings

  • • Use caution when handling hot chiles and boiling water.
  • • Wear gloves if sensitive to capsaicin.
  • • Be careful when blending hot ingredients; vent the blender lid.
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