Cambray Potatoes Enchiladas

Ingredients

• 1 kg Cambray Potatoes (small potatoes, washed)
• 1 tablespoon Salt (for boiling water and seasoning)
• 4 pieces Dried Chile de Árbol (whole, stems removed)
• 6 pieces Dried Chile Morita (whole, stems removed; optional: remove seeds for less heat)
• 2 tablespoons Lime Juice (freshly squeezed)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 2 cloves Garlic (peeled and roughly chopped)
• 1 teaspoon Chicken Broth Powder (or use a pinch of salt)
• 1/4 cup Water (for blending the sauce)

Instructions

1. Wash Potatoes

   Rinse the Cambray potatoes under cold water, scrub any dirt, and set aside.

   Time: PT5M

2. Boil Potatoes

   Fill a large pot with water, add 1 tbsp salt, bring to a boil, then add the potatoes. Cook for about 20 minutes until they are very tender.

   Time: PT20M

   Temperature: 100°C

3. Prepare Chilies

   Rinse the dried árbol and morita chilies, discard stems, and place them in a separate pot with enough water to cover. Bring to a boil and simmer for 8 minutes until softened.

   Time: PT8M

   Temperature: 100°C

4. Blend Sauce

   Drain the softened chilies and transfer them to the blender. Add lime juice, olive oil, chopped garlic, chicken broth powder, and 1/4 cup water. Blend on high until the mixture is completely smooth.

   Time: PT5M

5. Cook Sauce

   Pour the blended sauce into a medium saucepan and simmer over medium heat for about 2 minutes, stirring occasionally.

   Time: PT2M

   Temperature: Medium

6. Combine Potatoes and Sauce

   Drain the boiled potatoes and add them directly into the saucepan with the sauce. Toss gently and let simmer for 10‑12 minutes, stirring occasionally, until the sauce thickens and clings to the potatoes.

   Time: PT11M

   Temperature: Medium

7. Serve

   Transfer the enchilada potatoes to a serving bowl. Serve warm as a snack or side dish.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

8 g

Fiber

3 g