Yields: 1½ cups
Serves: 4
Notes:
1. This is a restaurant President Obama frequently visited.
2. If Chiles Poblanos are unavailable, replace them with 4 long green chiles (roasted and peeled) or 4 or 5 of the hotter chiles jalapeños (roasted, seeded and deveined).
Ingredients:
2 small (about 6 ounces total) boiling potatoes like the red-skinned ones, halved
1½ tablespoons lard or vegetable oil
1/2 small onion, thinly sliced
3 medium, fresh chiles poblanos, roasted and peeled
salt, about 1/2 teaspoon
3/4 cup (about 3 ounces) crumbled
Mexican queso fresco or other fresh cheese like mild domestic goat or farmer’s cheese
Procedure:
1. The potatoes. Simmer the potatoes in salted water to cover until tender, about 15 minutes. Drain, cool under running water, peel and cut into 1/4-inch dice.
2. Frying the mixture. Heat the lard or oil in a heavy medium-size skillet over medium. Add the onion and
potato, and fry, stirring regularly to ensure that nothing sticks to the pan, until the mixture is nicely browned, 10 to 15 minutes. While the potatoes are browning, seed the chiles and slice them into 1/8-inch strips. Stir them into the potato mixture, season with salt, remove from the fire and stir in the cheese. Scrape into a small dish and cool before using.
Notes:
1. This is a restaurant President Obama frequently visited.
2. If Chiles Poblanos are unavailable, replace them with 4 long green chiles (roasted and peeled) or 4 or 5 of the hotter chiles jalapeños (roasted, seeded and deveined).
Ingredients:
2 small (about 6 ounces total) boiling potatoes like the red-skinned ones, halved
1½ tablespoons lard or vegetable oil
1/2 small onion, thinly sliced
3 medium, fresh chiles poblanos, roasted and peeled
salt, about 1/2 teaspoon
3/4 cup (about 3 ounces) crumbled
Mexican queso fresco or other fresh cheese like mild domestic goat or farmer’s cheese
Procedure:
1. The potatoes. Simmer the potatoes in salted water to cover until tender, about 15 minutes. Drain, cool under running water, peel and cut into 1/4-inch dice.
2. Frying the mixture. Heat the lard or oil in a heavy medium-size skillet over medium. Add the onion and
potato, and fry, stirring regularly to ensure that nothing sticks to the pan, until the mixture is nicely browned, 10 to 15 minutes. While the potatoes are browning, seed the chiles and slice them into 1/8-inch strips. Stir them into the potato mixture, season with salt, remove from the fire and stir in the cheese. Scrape into a small dish and cool before using.
Restaurant: Topolobampo, 445 N Clark St, Chicago, IL
Recipe Type: Authentic
Submitted By: Rick Bayless, TopolobampoRecipe Type: Authentic
Recipe Author: Rick Bayless, Topolobampo
Recipe Source: http://acf-sf.com/pdf/jan09.pdf