{"id":891,"date":"2020-01-29T22:50:37","date_gmt":"2020-01-29T21:50:37","guid":{"rendered":"https:\/\/www.mexmundo.com\/?p=891"},"modified":"2020-01-31T20:36:13","modified_gmt":"2020-01-31T19:36:13","slug":"fire-potatoes","status":"publish","type":"post","link":"https:\/\/www.mexmundo.com\/es\/fire-potatoes\/","title":{"rendered":"Fire potatoes"},"content":{"rendered":"

These Fire Potatoes are a hit at every party and great finger-food! <\/p>\n\n\n\n

The chile de arbol in this recipe gives the potatoes a delicious kick. After a few seconds the initial spiciness dissipates and the mouth watering lemon and sweet chile de arbol flavours continue to linger in your mouth. <\/p>\n\n\n\n

Chile de arbol is believed to be native to Mexico and is used in many sauces and dishes. It has an initial punch but then the hint of nuttiness along a grassy untertone takes over. The dried chilis also contain a hint of smoky flavor, even if they are not smoked.<\/p>\n\n\n\n

When we hold parties at our home we usually like to dish up these potatoes as finger-food. Often we accompany them with refried beans, egg and ham croissants, tortilla ships, different dips and sauces and of course home-made Horchata<\/a>.<\/p>\n\n\n\n

Leftover potatoes usually don’t survive for very long in the fridge. The kids love snacking on them or cut them up and adding them to their sandwich creations. There is never a risk that any of the fire potatoes will have to be thrown away. So far any fire potato we made has been enjoyed by a guest, eaten as a side dish for lunch the next day or ended up in a sandwich creation of our sons. <\/p>\n\n\n\n

You can be assured that they will be a hit with your guests and friends and guests will look forward to you making them again for them.<\/p>\n\n\n\n

For a step by step video of how to make these Fire Potatoes watch: https:\/\/www.youtube.com\/watch?v=2Qa25QWsqWQ<\/a> <\/p>\n\n\n

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Fire Potatoes<\/h2>\n
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A combination of spiciness with mouth watering flavors of lemon and chile de arbol. Great finger-food!<\/span><\/div>\n
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Prep Time <\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Total Time <\/span>1 hour<\/span><\/span> hr<\/span> 10 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>10<\/span> personas<\/span><\/span><\/div><\/div>
Course: <\/span>Side Dish<\/span><\/div><\/div>
Cuisine: <\/span>Mexicano<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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  • 1<\/span> kg<\/span> baby potato<\/span><\/li>
  • 1<\/span> kg<\/span> lemons<\/span><\/li>
  • 2<\/span> tazas<\/span> agua<\/span><\/li>
  • 10<\/span> arbol peppers<\/span><\/li>
  • 4<\/span> cdita.<\/span> powdered chicken stock<\/span><\/li><\/ul><\/div><\/div><\/div>\n \n <\/div>\n
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    Method
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    1. Squeeze the lemon juice into a blender and add the water and the chicken stock.<\/span><\/div><\/li>
    2. Remove the seeds and the stems of the arbol peppers and add the arbol peppers to the blender. To add additional heat to the potatoes some or all of the seeds can be added to the blender. Blend at high speed until smooth sauce.<\/span><\/div><\/li>
    3. Heat up a deep pot, add the potatoes and the sauce. Cook the potatoes between 40min and 1h at low to medium heat in the covered pot.<\/span><\/div><\/li>
    4. Once the potaotes feel soft when you poke them with a steak knive they are ready to serve. <\/span><\/div><\/li>
    5. Once the potatoes are done cooking and still have alot of sauce you can uncover the pot and continue cooking until most of the liquid has evaporated. <\/span><\/div><\/li><\/ol><\/div><\/div>\n \n
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      Video<\/h3>
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