in Recipes

Potato – Chili Mexican Style

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Ingredients for 4 servings:

  • 800 g potato(s), waxy
  • 1 can kidney beans
  • 1 can of corn
  • 4 spring onions
  • 2 bell peppers (red and yellow)
  • 3 tbsp oil (sesame oil)
  • 4 tbsp crème fraîche
  • 500 ml tomato juice
  • 2 chili peppers, dried, crumbled
  • salt and pepper

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Boil the potatoes in their jacket potatoes for about 15 minutes, peel, and cut into slightly thicker slices. Drain the beans and corn well. Slice the spring onions and roughly dice the bell peppers. Fry the bell peppers, onions, and potato slices in hot oil for about 5 minutes. Season with salt, pepper, and chili. Pour in the tomato juice and bring to a boil. Cook for about 5 minutes. Add the kidney beans and corn and heat through. Serve on plates and top each with a spoonful of crème fraîche.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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