Does anyone know how to make potatoes Mexican style? If you do can you tell me how? Thank you!?

Answer 1

Peel some russet pots. Cut them into 1/2 inch chunks. Boil them until soft. Throw them into a pan full of lard. Add your favorite hot homemade chili. Heat and serve in corn tortillas heated on gas top range. At least thats how my best friends mother made Mexican style pots and she was a true authentic Mexican.

Answer 2

Well, here's a recipe for breakfast tacos that has potatoes as a principal ingredient. If you want vegetarian tacos, leave out the sausage and increase the quantity of potatoes. You can also add some green chiles (these are the light-green fresh chile from New Mexico that is mild-to-somewhat-hot, and also sold in small cans as "green chile") if you would like. The green chiles can be either cut in strips or minced fine by whizzing in the food processor:

* One large russet potato. Wash this and cook it in water in the microwave in its jacket for 10 or 15 minutes or until it's cooked. Then let it cool till it's cool enough to handle. Cut this in about 1" dice.
* One pound of "breakfast sausage," the kind that's not in a casing and otherwise known as "sausage patties" or "pan sausage." Heat a skillet, put in the sausage and a couple of cloves of minced garlic, break it up till it's like hamburger crumbles, and cook till it's cooked. If there is lots of oil, drain off almost all the oil and then add the diced potatoes and some salt for the potatoes, and stir and cook for a few minutes. If you have green chiles, add them with the potatoes. Or you can add a little red salsa.
* You have now got the basis for the filling for tons of breakfast tacos. If you don't have at least 4 people eating, you should freeze some of this at this point. I tend to freeze the sausage-and-potato mixture in 1/4 cup quantities in individual freezer bags so I can finish the recipe later in one-person quantities....
* Now, figure out how many people are eating. Each will need about 1/4 cup of the sausage-and-potato filling. Put 1/4 cup per person of the filling in the skillet, and heat over medium heat.
* Take 1 egg per person, break the egg in a bowl, beat it lightly with a little salt, then pour this into the skillet where you're cooking the potato-and-sausage mixture.
* Scramble the eggs around in the pan with the potato-sausage mixture, until they're cooked.
* Put the eggs-and-potatoes-and-sausage on a plate and add some grated cheese if you like, and mix that in so it melts.
* Serve with heated tortillas so each person can make his or her own taco, and put a bowl of salsa on the table so each person can add salsa to his/her liking.

Answer 3

MEXICAN POTATOES


5 medium potatoes, peeled and sliced

1 onion sliced

3 poblano peppers, roasted, peeled and cut into strips

1 green pepper, cut into strips

1 1/2 cups milk

2/3 cup sour cream--optional for richer taste

1/2 lb grated chihuahua or monterrey jack cheese

1 can mexicorn

salt to taste


In a casserole, saute the onion poblano and green pepper strips and chile slices in 2 tb of cooking oil. Put the potatoes in casserole, mix, add milk, cover and simmer or bake in med oven until potatoes done. Add the mexicorn, salt, sour cream and top with cheese. Finish in oven or stove top until cheese bubbling.

Answer 4

Mexican-Style Potatoes
6 medium unpeeled potatoes
6 slices bacon
3/4 teaspoon salt
2 teaspoons chili powder
1 tablespoon minced fresh cilantro
Preheat oven to 350°F.
Boil the potatoes, whole and unpeeled, until fork tender. Cut them into 1/4-inch slices; set aside.

Cook bacon in skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside.

Add salt and chili powder to skillet, stirring well. Add potatoes to skillet; gently stir to coat with seasonings. Spoon potatoes into a lightly greased 9-inch square baking dish. Sprinkle with bacon; cover and bake at 350°F for 25 minutes. Sprinkle with cilantro before serving. Makes 6 to 8 servings

Answer 5

Cut in chunks, roll in oil and sprinkle with Spanish Seasoning mixture. Bake at 450 and toss half way through the process.

Answer 6

I am mexican.....and I don't know what you are talking about.......add some details to your question and maybe I can help