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Potatoes in Ranchera Sauce |
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Serves: 4
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(Papas en Salsa Ranchera)
Category: Potatoes and Sweet Potatoes
A bubbling cazuela (casserole) of tender potatoes slowly cooked in tomato-rich ranchera sauce is a dish from northern Mexico's beef country to serve with grilled steaks.
Ranchera Sauce
2 pounds potatoes (4 large), peeled and sliced crosswise
2 tablespoons olive oil
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
1/3 cup crumbled cotija or mild feta cheese
1. Prepare the sauce. Reserve in the pan off heat. Preheat the oven to 375°. Put the sliced potatoes in a large bowl. Add the oil, salt, and pepper and toss to coat the potatoes. Transfer to an ovenproof casserole dish and roast the potatoes, uncovered, in preheated oven for 30 minutes.
2. Reheat the sauce and pour over the potatoes. Cover and cook until the potatoes are very tender, about 35 to 40 minutes more. Sprinkle with the cheese and serve hot.
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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