Grilled Rajas con Papas

Grilled Rajas con Papas combines deliciously roasted green chiles that are roasted on the grill with sweet, grilled onions and crispy potatoes for an outstanding side dish for grilled steak or chicken.

Grilled Rajas con Papas #grilledrajasconpapas #rajasconpapas #papasconrajas #mexicanfood

Grilled Rajas con Papas

I am so happy to share with you another recipe that includes one of my favorite ingredients, roasted green chiles.

In this recipe, Grilled Rajas con Papas, deliciously roasted green chiles (roasted on the grill, which I will get to in a minute) are combined with sweet, grilled onions and crispy potatoes. The ingredients are simple but the combination is outstanding.

The term rajas in Spanish literally means slits or slices. Typically, when you hear the term rajas in a recipe it refers to roasted poblano peppers that have been sliced in long strips.

You can certainly use poblano peppers in this for Grilled Rajas con Papas, but I have a weakness for green chiles such as Anaheim, Pueblo or Hatch. These chiles have such a great flavor and a spiciness not found in poblanos. Plus they pair perfectly with potatoes.

Grilling Green Chiles

In the past I have shared two simple ways that you can roast green chiles at home using your stove. You can find that blog post here.

However, did you know you can also roast green chiles on your grill? Whether you have a gas grill or charcoal grill the process is the same. Simply, place the chiles right on the grill grates. Turn them periodically until all of the skin has blistered. You will know when the chiles are done when the skin seems to have pulled away from the chile and it has turned dark brown, almost black color.

Be sure the chiles don’t burn though because then the skin will rightly adhere to the skin making it very difficult to peel.

Peeling the Chiles

Once the chiles are roasted, place them in a plastic bag and loosely close it. Leave the chiles in the bag for at least 15 minutes.

The steam from the chiles inside the bag will cause them to sweat, making it easier to peel the skin off.

Use your bare hands, gloves, or a paper towel to peel away the charred skin until you are left with only the soft, smoky chile underneath.

Peeling roasted green chiles #roastegreenchilesathome

How to Make Grilled Rajas con Papas

Now that you know how to grill and peel your chiles, let’s talk about how to make this recipe.

Grill 4 green chiles (as indicated above) and a small white onion. To grill the onion, peel and cut the onion into quarters. Wrap each quarter in aluminum foil and place them on the grill. Turn the wrapped onions periodically.

The onions will begin to char and caramelize inside of the aluminum foil.  Check them after 15-20 minutes, if they are soft, slightly caramelized and fragrant then they are ready.

Uncover the onions and cut each piece into thin slices.

Once the chiles are done. Peel them and slice them in long thin pieces. You can also choose to remove the seeds and veins from the inside which will minimize their spiciness.

Set the chiles and onions aside.

Cooking the Potatoes

Cut 4 Russet potatoes into 1 inch pieces.

Add water to a large pot and bring to a boil. There should be enough water to cover the potatoes by at least 2 inches.

Salt the water and add the cut potatoes. Cook the potatoes for 5 minutes. The potatoes will not be cooked through, but this method of parboiling the potatoes helps soften them so they can get nice and crispy in the next step.

Heat two tablespoons of oil in a large cast iron skillet or nonstick pan over medium heat.

Drain and add the potatoes to the pan in a single layer. Sprinkle the potatoes with 1/2 teaspoon of kosher salt and cover for about 10-15 minutes or until golden.

Flip the potatoes so the other side can also become golden. Sprinkle with a little more salt and cook uncovered for another 5-10 minutes until the potatoes are golden on all sides, flipping them again as needed.

Add one diced garlic clove to the potatoes. Then, add the sliced chiles and onions. Sauté to combine and to allow the garlic to soften.

Take the skillet off the heat. Sprinkle with 1 tablespoon of diced cilantro. Season with more salt and pepper if needed.

Serve as a side dish with grilled steak or chicken.

I hope you enjoy!

Interested in other recipes featuring delicious green chiles? Then check these out:

I also recently learned about The Hatch Chile Store which will ship frozen roasted green chiles to your door. Check them out there.

Please leave me a comment below if you make this or tag me on Instagram @everydaylatina.

Grilled Rajas con Papas #grilledrajasconpapas #rajasconpapas #papasconrajas #mexicanfood

Grilled Rajas con Papas

Grilled Rajas con Papas combines deliciously roasted green chiles that are roasted on the grill with sweet, grilled onions and crispy potatoes for an outstanding side dish for grilled steak or chicken.
Course Side Dish
Cuisine Mexican
Author Gemma from Everyday Latina

Ingredients

  • 4 green chiles (Anaheim, Hatch, Pueblo or Poblano)
  • 1 small white onion
  • 4 Russet or Yukon Gold potatoes
  • 1 diced garlic clove
  • 1 tbsp diced cilantro
  • 1/2 tsp kosher salt (plus more as needed)
  • black pepper

Instructions

Grilling the Chiles and Onion

  • Grill chiles by placing them right on the grill grates. Turn them periodically until the skin has blistered and turned dark brown. Once the chiles are roasted, place them in a plastic bag and loosely close it. Leave the chiles in the bag for at least 15 minutes.
  • Use your bare hands, gloves, or a paper towel to peel away the charred skin until you are left with the soft, smoky chile underneath. Slice them in long thin pieces. Remove the seeds and veins from the inside if desired to minimize their spiciness.
  • Peel and cut the onion into quarters. Wrap each quarter in aluminum foil and place on the grill. Turn the wrapped onions periodically.
  • Check after 15-20 minutes. Once onions are soft, slightly caramelized and fragrant remove from the grill. Uncover the onions and cut each piece into thin slices.
  • Set the chiles and onions aside.

Cooking the Potatoes

  • Cut potatoes into 1-inch pieces. 
  • Add water to a large pot, bring to a boil. There should be enough water to cover the potatoes by at least 2 inches. Salt the water, add the potatoes. Cook for 5 minutes.
  • Heat two tablespoons of oil in a large cast iron skillet or nonstick pan over medium heat.
  • Drain and add the potatoes to the pan in a single layer. Sprinkle the potatoes with 1/2 teaspoon of kosher salt and cover for 10-15 minutes until golden. 
  • Flip the potatoes. Sprinkle with more salt. Cook uncovered for 5-10 minutes until the potatoes are golden on all sides, flipping them again as needed.
  • Add garlic. Add the sliced chiles and onions. Sauté to combine.
  • Take the skillet off the heat. Sprinkle with diced cilantro. Season with more salt and pepper if needed.

 

 

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating