Papas Cambray Enchiladas (Mexican Spicy Baby Potatoes)

Ingredients

• 500 grams Papas cambray (baby potatoes) (about 1.1 lbs; small, whole, unpeeled)
• 1 teaspoon Sal
• 2 whole Chiles de árbol (washed, with seeds)
• 2 whole Chiles guajillo (washed, with seeds)
• 1/3 cup Jugo de limón (lime juice) (freshly squeezed preferred)
• 2 cloves Ajo (large, peeled)
• 2 tablespoons Consomé de pollo en polvo (chicken bouillon powder) (or 2 bouillon cubes)
• 45 grams Mantequilla (about 3 tbsp; salted or unsalted)

Instructions

1. Boil the potatoes

   Place 500g of baby potatoes in a large pot. Add enough water to cover the potatoes and 1 teaspoon of salt. Cover with a lid and bring to a boil over high heat. Once boiling, reduce to medium-high and cook until a fork easily pierces the potatoes but they are not falling apart, about 40 minutes.

   Time: PT40M

2. Soften the chiles

   Remove the cooked potatoes from the water using a slotted spoon and set aside. In the same hot water, add 2 chiles de árbol and 2 chiles guajillo (both washed, with seeds). Let them soak for 10 minutes to soften.

   Time: PT10M

3. Blend the sauce

   Transfer the softened chiles to a blender. Add 1/3 cup lime juice, 2 peeled garlic cloves, and 2 tablespoons chicken bouillon powder. Blend until you have a smooth, fine paste.

   Time: PT5M

4. Sauté potatoes in butter

   In a medium skillet over medium heat, melt 45g (about 3 tbsp) of butter. Once melted, add the cooked potatoes and toss to coat. Cover with a lid and cook for 5 minutes.

   Time: PT5M

   Temperature: Medium heat

5. Add the chili sauce

   Uncover the skillet and pour the blended chili-lime sauce over the potatoes. Stir well to coat all potatoes evenly.

   Time: PT2M

   Temperature: Medium heat

6. Simmer to thicken sauce

   Cover the skillet again and reduce heat to low. Simmer for 12 minutes, until the sauce thickens and clings to the potatoes.

   Time: PT12M

   Temperature: Low heat

7. Serve

   Turn off the heat. Transfer the potatoes to a serving dish. Serve as a snack or side dish, warm or at room temperature.

   Time: PT1M

Nutrition Facts

Calories

210

Protein

3g

Carbohydrates

34g

Fat

7g

Fiber

4g

Ingredient Substitutions

• Instead of Papas cambray (baby potatoes): Small Yukon Gold potatoes, New potatoes
• Instead of Sal: Kosher salt, Sea salt
• Instead of Chiles de árbol: Dried cayenne peppers, Extra guajillo for less heat
• Instead of Chiles guajillo: Dried ancho chiles, Pasilla chiles
• Instead of Jugo de limón (lime juice): Lemon juice
• Instead of Ajo: 1 tsp garlic powder
• Instead of Consomé de pollo en polvo (chicken bouillon powder): Vegetable bouillon, Salt (to taste)
• Instead of Mantequilla: Margarine, Olive oil

Equipment Needed

• Large pot with lid
• Slotted spoon or tongs
• Blender
• Medium skillet with lid
• Measuring spoons and cups
• Knife
• Cutting board

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Leaving the seeds in the chiles adds a mild heat and authentic flavor.
• Lime juice balances the richness of the butter and the heat of the chiles.
• For a vegan version, use plant-based butter and vegetable bouillon.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Not recommended; potatoes may become mushy.

Room temperature: Up to 2 hours, then refrigerate.

Make-Ahead Tips

• Potatoes can be boiled and refrigerated up to 2 days ahead.
• Sauce can be blended a day in advance and stored in the fridge.