Papas con Rajas

servings

Papas con Rajas is a budget-friendly Mexican recipe made with potatoes, roasted poblano peppers, and onions. Simple, comforting, and full of flavor.

prep 15

cook 25

total 40

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Roast the poblano peppers on a griddle until charred on all sides. Place them in a container with a lid and let them rest for 10–15 minutes.
Peel off the skin, cut them open, remove seeds and veins, discard the stems, and slice into strips. Set aside.

Heat the olive oil in a large nonstick pan over medium-low heat.
Add the potatoes and season with garlic powder, salt, and pepper. Cook for 2–3 minutes, stirring gently.
Add about ¼ cup of water and the chicken bouillon (if using). Cover with a lid and cook until the potatoes are slightly tender, stirring occasionally.
Remove the lid and let any remaining water evaporate.

Add the sliced onion and cook until soft and translucent.
Stir in the poblano strips. Cook for a few more minutes so the flavors come together. Taste and adjust seasoning if needed.

When the potatoes are fully cooked and the onions start to caramelize, the dish is ready. Serve hot.

Skip the chicken bouillon to make this dish vegan.
You can use a bag of frozen diced potatoes (no peeling or chopping needed).
Poblanos can be roasted over a gas flame, on a griddle, or in the oven (broil until charred).
For a cheesy version, sprinkle melty cheese (Oaxaca, mozzarella, Monterey Jack, or Chihuahua) over the skillet, cover, and let it melt before serving.
For extra flavor, add a pinch of smoked paprika or cumin.
If the potatoes stick, add a splash of water and scrape gently.
Serve as tacos with warm tortillas, salsa, and cheese, or enjoy as-is topped with a fried egg.