Prep 15 mins
Cook 10 mins
This is another simple yet delicious authentic dish from Zacatecas Mexico that my mother taught me how to make! It is important to know that this recipe won’t work well if you don’t use queso fresco. You must use this type of cheese specifically for the recipe to incorporate well, other wise it wont come out. Makes a great side dish.
- 8 potatoes, peeled and chopped into squares
- 6 -8 fresh jalapenos
- 2 large tomatoes
- 1 onion, chopped
- 2 garlic cloves, peeled
- 1 (8 ounce) can tomato sauce
- 2 tablespoons of knoor chicken bouillon powder (consome)
- 1 teaspoon cumin
- 12 ounces mexican queso fresco, chopped into cubes
- 2 -3 cups water
- oil (for frying)
- Bring jalapenos and tomatoes to a boil.
- In blender add water, onion, garlic, cumin, chicken bouillon powder, can of tomato sauce and blend well.
- Add boiled jalapenos and tomatoes and pulsate the blender 2 or 3 times just so that the tomatoes and the peppers are still chunky in the sauce. Set aside.
- In skillet fry the potatoes until they start to look translucent and remove from fire. It is very important you do this. Don’t fully cook them or else they will end up like mulch latter.
- Transfer the semi cooked potatoes to a bigger sauce pot and pour the sauce.
- Add cheese and stir well. If needed at salt to taste and bring to a boil.
- Serve hot and enjoy with warm tortillas!
This was so good. I used two chipotle peppers instead of the jalapeños and a mixture of Oaxaca, Menonita and cotija cheese.