Mexican Potato Recipes
Enjoy a Potato Recipe from Mexico
Add some pizzazz to your potatoes with these Mexican potato recipes.
South-of-the-border flavors may be just the new twist some of your standard potato recipes need!
***Scroll down to the bottom of the page to add your own favorite Mexican potato recipe.
Mexican Potato Recipe
4 medium baking potatoes, peeled and sliced lengthwise into 6 or 8 equal slices
1/4 c. butter
1 tbsp. minced onion
1/2 tsp. chili powder
1/2 tsp. dried oregano leaves
1/4 tsp. ground cumin
Place butter in a microwavable casserole dish. Microwave at high for just until butter melts. Add potatoes and stir to coat with butter. Combine remaining ingredients and sprinkle over potatoes. Cover and microwave on high for until potatoes are tender.
Chipotle Mashed Potatoes
2 1/2 lbs. russet potatoes, peeled and cubed
1 head garlic, roasted
1 C. white cheddar cheese, shredded
4 oz. cream cheese
1/4 C. butter, room temperature
1 1/2 t. chipotle pepper, minced
Boil cubed potatoes until tender (about 25 minutes). Drain and place in mixing bowl.
Squeeze cooled garlic out of bulb and add to potatoes along with
cheddar cheese, cream cheese, butter and chipotle pepper. Beat potato mixture with electic mixer or hand beater until smooth. Season to taste with salt and pepper.
Mexican Baked Potatoes Recipe
6 large baking potatoes
1/2 lb lean ground beef
1 medium onion finely chopped
1 garlic clove, minced
1 16-oz can refried beans
1 8-oz jar salsa
Pepper to taste
1 cup sour cream
2 tablespoons finely chopped green onions
2 tablespoons finely chopped tomato
corn or tortilla chips for garnish
Bake the potatoes until tender--about 1 hour at at 400 degrees. Or you can choose to bake them in the microwave according to your oven's directions.
While the potatoes are baking prepare the Mexican filling: Brown ground beef, onion and garlic in a saucepan. Drain the fat then add refried beans, salsa and pepper. Simmer the meat mixture for about 30 minutes or until thickened.
Cut an X in the top of each baked potato and fluff up the potato pulp with a fork. Spoon the beef mixture over each potato,
garnish with sour cream and sprinkle with green onion and chopped tomato.
Serve with corn or tortilla chips.
Mexican Potato Salad
1 1/2 lb. medium potatoes, peeled
2 med. carrots, peeled and cut into 1/2 inch slices
1/4 c. vegetable broth
2 tbsp. white wine vinegar
2 tbsp. juice from pickled jalapeno peppers
2 tbsp. olive oil
2 celery ribs, thinly sliced
1/2 c. chopped white onion
1/3 c. thinly sliced scallion greens
1/2 c. frozen peas, thawed
3 tbsp. minced pickled jalapeno peppers
1/2 tsp. freshly ground black pepper
Chopped cilantro or parsley, for garnish
Boil potatoes until tender, 15 to 20 minutes. Drain and let cool. Cut potatoes into 1-inch cubes.
Meanwhile, in a small saucepan of boiling water, cook the carrots until just tender, about 5 minutes. Drain well.
Combine the potatoes and carrots with the broth, vinegar, pickled jalapeno juice, pepper and olive oil. Add the celery, onion, scallion greens, peas and pickled jalapeno peppers. Toss to mix well. Garnish with chopped cilantro.
Serve at room temperature or slightly chilled.
Potatoes Con Queso
2 lbs. baking potatoes, peeled and thinly sliced
1/3 C. butter
1/2 C. diced onion
1 clove garlic, minced
T. all-purpose flour
2 C. milk
8 oz. shredded Mexican blend or Monterey Jack with jalapeños cheese
2 oz. diced pimiento, drained
1 (4.5-oz.) can chopped green chilies, drained
2 T. chopped pickled jalapeño pepper
1/2 t. salt
Sauté onion and garlic in butter over low heat. Add flour and whisk until smooth. Cook, whisking constantly, for several minutes.
Gradually add milk, whisking constantly, and cook over medium heat until slightly thickened. Stir in 1 1/2 cups of the cheese. Remove from heat and stir until cheese is melted. Add pimiento, green chilies, jalapeños and salt, stirring well.
Place half of potato slices in a lightly greased 2 qt. baking dish; top with half of cheese mixture. Repeat layers. Bake, covered, at 350ºF. for 20 minutes. Uncover and bake 40 minutes more. Sprinkle with remaining 1/2 cup cheese and bake a few more minutes to melt cheese.
Mexican Potato Soup
6 large potatoes, peeled and diced
3 med. tomatoes, peeled and diced
1/2 med. onion, diced
2 cloves garlic, minced
2 cans diced green chilies
1/2 c. butter,melted
1 tsp salt
1 quart water
1 pound cheddar cheese, shredded
Chopped parsley for garnish (optional)
Saute the potatoes, onions and garlic in the butter until they are golden. Add the tomatoes, green chilies and salt. Place all ingredients in a cooking pot and add the water. Simmer on low to medium heat for about 1 hour.
Place some of the shredded cheese in each of 6 serving bowls. Ladle the soup over the cheese, garnish with parsley if desired and serve hot.
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