Papas Con Mojo

Papas Con Mojo Recipe

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About Papas Con Mojo Recipe:

Canary Islands papas . The best known Spanish potato preparation is of course patatas bravas, which features on pretty much every tapas menu on the planet. Delicious as they can be, this Canary Islands recipe is a bit different and every bit as tasty. The cooking method is unusual – the potatoes are cooked in heavily salted water which is allowed to evaporate completely, and this gives the papas the ‘wrinkled’ quality. The mojo rojo is a sauce which can be mild or fiery depending on your mood, but the fiery version works every time for us! The best dried chillies to use for this are the tiny Mexican pequins, but the African piri piri ones work too, both equally hot!. Serve the papas as an accompaniment to steak, chops or fish prepared ‘a la plancha’ (on the grill).

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  • 11 Ingredients
Ingredients
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Ingredients for Papas Con Mojo Recipe

  • 10 Small New Potatoes
  • 2 tablespoon Sea Salt
  • 1 Thick slice of Baguette
  • 1 Roasted Red Bell Pepper
  • 3 Cloves of Garlic
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon White Wine Vinegar
  • 1/2 teaspoon Cumin
  • 1/4 cup Extra Virgin Spanish Olive Oil
  • 2 tablespoon Water
  • As required Fresh Parsley
Nutrition
  • 69g Fat(21.21%)
  • 23g Protein(7.07%)
  • 199g Carbs(60.93%)
  • 33g Fiber(10.21%)
  • Other(0.58%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Directions

How to Make Papas Con Mojo Recipe

STEP 01

Preheat your kitchen appliance to the bake/broil choice to 210 c (410f)

STEP 02

Cut a slit on two cloves of garlic and add them beside one thick slice of french bread to the kitchen appliance

STEP 03

Add ten little new potatoes to a stock pot, add water to the pot, exploit a touch of the highest part of the potatoes exposed from the water, and add two tbsp of ocean salt to the pan, spreading the salt over the potatoes, and switch your burner to a high heat

STEP 04

After regarding ten minutes take the bread out of the kitchen appliance and let the garlics cook for five additional minutes before removing

STEP 05

Using a plastic cylinder, add the slice of cookedfrench bread, the two cooked garlics, 1/4 cup of additional virgin spanish vegetable oil, one cooked red bell peper, one tsp preserved paprika, 1/2 tsp cumin, one tsp wine vinegar, two tbsp water, one raw garlic, and ocean salt to style

STEP 06

Using a hand-held mixer, mix everything within the cylinder till you get a sleek creamy puree, if your sauce is simply too thick, add additional additional virgin vegetable oil as you

STEP 07

Re mixing

STEP 08

Add the puree to a little bowl and put aside

STEP 09

Once all the water has gaseous from the stock pot (about half-hour from after you turned your heart on), close up the hearth, and gently shake the pot, this will wrinkle the potatoes and coat them in salt

STEP 10

Place the bowl with the magic picon sauce on a plate and add the steamed potatoes to the plate around the bowl

STEP 11

Garnish with up to date parsley