Alfredo Garcia

Papas Enchiladas

To a large pot, add the potatoes, fill with water, season with salt, bring to a boil and cook the potatoes until fork tender, about 10-13 minutes. Drain and set aside.

To a large skillet with 1 tbsp oil, add the dried guajillo chiles(stems and seeds removed), toast for 1-2 minutes making sure not to burn them. Remove from the skillet and add soak the chiles in hot water for at least 10 minutes.

To the same skillet, add the onion and garlic, sauté for 4-6 minutes. Add the chiles de arbol and cook for 2 more minutes. Add the oregano, chicken and tomato bouillon and sauté for 1 more minute.

Add the soaked chiles, the sautéed onion, garlic and chiles de arbol, lime juice and 1/2 cup of the chile soaking water. Blend until smooth.

To a large skillet, add the butter, once melted, add the drained potatoes and the blended sauce. Let cook together for 7-10 minutes on a medium heat.

Serve the potatoes in a bowl with all the sauce, garnish with cilantro and enjoy.