Small wax potatoes in chile sauce (papitas enchiladas) recipe | members only access

In restaurants in Mexico, they serve these little round wax potatoes instead of chips. They’re great appetizers with a beer on a hot day, and so addicting! I use really tiny potatoes for

this recipe, like grape size. They’re boiled to a perfect, not too mushy, soft texture, and you can eat the skin and all. You can make these with a green salsa, too. They’re both good but

the chile de árbol is super spicy, like fire, and you gotta wash it down with a big gulp of beer. _— Jenny Martinez_ SMALL WAX POTATOES IN CHILE SAUCE (PAPITAS ENCHILADAS) Prep time: 10

minutes Cook time: 30 minutes Serves 8 to 10 INGREDIENTS * 2 pounds baby wax potatoes (grape size) * 1 tablespoon salt * 12 dried chiles de árbol * 2 dried morita chiles * 1 cup fresh lime

juice * 2 garlic cloves * 1 tablespoon Mesa Mia: Jenny’s Favorite Seasoning (or your preferred meat seasoning) * 1 tablespoon chicken bouillon powder * 2 tablespoons unsalted butter

EQUIPMENT Box of toothpicks DIRECTIONS Bring a large pot of water to a boil; add the potatoes and salt and cook until the potatoes are cooked through, about 15 minutes. Drain and set aside.

Meanwhile, to a blender, add the chile de árbol, moritas, lime juice, garlic, seasoning and chicken bouillon powder and blend until smooth. Set aside. In a medium pan, melt the butter over

medium-low heat. Add the cooked potatoes and give them a quick stir, then stir in the chile de árbol mixture. Cover the pan and simmer the mixture to allow the potatoes to absorb all the

flavors and spices, about 7 minutes. Transfer the mixture to a serving bowl and enjoy eating these using toothpicks to spear them. This is a perfect appetizer with a cold beer and a great

crowd-pleaser! _Excerpted from _My Mexican Mesa, Y Listo!_ Copyright © 2024, Jenny Martinez. Photography Copyright © 2023 by Jennifer Chong. Reproduced by permission of Simon Element, an

imprint of Simon & Schuster, LLC. All rights reserved._ Jennifer Chong COOK WITH JENNY Martinez shared two more recipes from _My Mexican Mesa, Y Listo!_ for AARP members to try: FIDEO

SOUP My husband says this is the perfect cold weather comfort food that takes you back to childhood. It’s a blank canvas on which you can get creative. MEXICAN CHURROS Churros are the most

famous dessert from Mexico these days, and you can find churros-flavored everything, from cheesecake to ice cream. There’s some technique involved but they’re so easy to make once you get

the hang of it.  READ ABOUT JENNY MARTINEZ’S COOKBOOK, _MY MEXICAN MESA, Y LISTO!_