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Papas Cambray Enchiladas (Mexican Spicy Baby Potatoes)
A classic Mexican botana (snack) or side dish featuring tender baby potatoes tossed in a mild, tangy, and buttery chili-lime sauce. The recipe uses a blend of arbol and guajillo chiles for flavor and color, balanced by fresh lime juice and a touch of chicken bouillon.
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Critical Success Points
- • Do not overcook the potatoes in step 1.
- • Blend the sauce until completely smooth in step 3.
- • Coat all potatoes evenly with the sauce in step 5.
- • Simmer until the sauce thickens and clings to the potatoes in step 6.
Safety Warnings
- • Use caution when handling hot chiles and boiling water.
- • Wear gloves if sensitive to capsaicin.
- • Be careful when blending hot ingredients; vent the blender lid.
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