Frida Kahlo's Papas Verdes
From ttaaccoo 10 years ago
- 45 to make
- Serves 6
from San Francisco Chronicle circa late 20th century. For those palates that love salsa verde. Sublime. For a short-cut, use the salsa verde at Trader Joes or one of the Mexican canned salsa verdes.
Ingredients
- 2 pounds small red potatoes shopping list
- 2 pounds tomatillos, rinsed and husked shopping list
- 1 cup water shopping list
- 4 serrano chiles stemmed and seeded shopping list
- 1 tsp, salt shopping list
- 3/4 cup cilantro leaves shopping list
- 1 Tbsp. light olive oil shopping list
- 1 cup chopped onion shopping list
How to make it
- Using a vegetable peeler, remove a wide strip around the middle of each potato. Steam for 15 mins.
- Combine tomatillos, water, serranos and salt in saucepan. Simmer for 10 mins., then transfer to a processor or blender, add cilantro and puree.
- Heat oil in a skillet. Add onion and saute until translucent, about 5 mins. Add tomatillo sauce and potatoes. Simmer about 10 minutes, or until potatoes are tender...
- Per Serving: 165 calories, 6 g protein, 33 g carbohydrate, 2 g fat(0 g saturated),0 mg cholesterol, 302 mg. sodium, 6 g fiber.
People Who Like This Dish 4
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