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Carrots and Potatoes in Ancho Chile Sauce |
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Serves: 4
Print this Recipe
(Zanahorias y Papas en Salsa de Chile Ancho)
Category: Carrots
Here's a versatile and classic combination of cooked cubed carrots and potatoes mixed with mild red chile sauce that's baked in the oven until the flavors mingle and the vegetables start to brown. Serve as a side dish with just about anything, or try with a poached or fried egg sitting in a nest of the vegetables for brunch. The vegetables are also wonderful rolled inside a tortilla with tomatoes and shredded lettuce for a vegetarian taco or burrito.
1 cup Ancho Chile Sauce for Enchiladas plus more if needed
4 medium carrots, peeled and cut into 1/2-inch dice
4 medium red or white potatoes, scrubbed and diced (1/2 inch)
1 tablespoon olive oil or vegetable oil
1 medium onion, coarsely chopped
1/2 teaspoon salt, or to taste
1. Prepare the chile sauce. Reserve in the pan off heat. In a large pan of boiling salted water, cook the carrots and potatoes until crisp-tender, about 5 minutes. Drain and transfer to an ovenproof casserole dish. Stir in 1 cup of the chile sauce. Reserve.
2. Preheat the oven to 350°. Heat the oil in a medium skillet over medium heat and cook the onion, stirring, until softened, 3 to 4 minutes. Add to the casserole dish. Add the salt. Stir to mix the ingredients. If the mixture seems dry, stir in an additional 1/4 cup of the chile sauce. Bake until the vegetables are tender and starting to brown, about 30 minutes. Serve hot. Note: Extra chile sauce may be refrigerated or frozen for later use.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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