Papas con Rajas Recipe (Mexican Potatoes with Roasted Poblano Peppers)
Papas con rajas is a humble yet flavorful Mexican dish made with potatoes and roasted poblano pepper strips. It’s budget-friendly, easy to make, satisfying, and perfect for busy weeknights, meal prep, or an easy meatless dinner any day of the week!
What is Papas con Rajas
Papas translates to potatoes, and rajas means strips—in this case, roasted poblano peppers sliced into strips.
I grew up eating this delicious dish and you’ll also often find it served in homes across Mexico.
The wonderful thing about papas con rajas is that you can serve it as a main dish, a hearty taco filling, or as a filling for gorditas and other countless ways.
Papas con rajas is proof that you don’t need fancy ingredients to make something satisfying.
With the right balance of smoky, creamy, and touch of spicy flavors, this dish brings cozy Mexican home cooking to your plate — fast.
What Makes This Recipe So Good
There’s something magical about the combo of starchy potatoes and smoky roasted poblanos. Wouldn’t you agree?
It’s simple but hits all the right flavor notes — creamy, smokey, earthy, and lightly spicy.
Whether you’re serving it as a taco filling, stuffing for gorditas, or a main dish alongside refried beans and warm tortillas, papas con rajas always delivers big comfort with minimal effort.
Also, all of the ingredients are super budget-friendly so you can have a nutritious meal without hurting your wallet.
Did you know that papas con rajas is traditionally a plant-based dish? This is the perfect dish all around!
Ingredients
Potatoes: You can use Russet potatoes or Yukon Gold potatoes. But even red potatoes would work well. (I wonder what sweet potatoes would taste like.)
Poblano Chiles: You don’t really want to substitute these with other peppers because the flavors won’t be the same. But in a pinch use roasted Anaheim peppers or Hatch chilies.
White Onion and Garlic: If you don’t have white onion you can use yellow onion or shallots.
Olive Oil: My oil of choice but you can use your favorite one.
Seasonings: I keep it simple with salt, ground black pepper, and vegetable bouillon powder. See recipe card for other suggestions
Water: To cook the potatoes.
Papas con Rajas Recipe Variations to Try
- Creamy Papas con Rajas Version: Add Mexican crema or a dairy-free crema alternative for a richer, silkier texture.
- Cheesy Twist: Stir in some shredded cheese or melt a few dollops into the mix for that gooey factor.
- With Corn: Add fresh or frozen corn kernels for sweetness and texture.
- Spicy Upgrade: Toss in sliced jalapeños or serrano peppers for an extra kick.
- Tomato Touch: There’s a chicken version that sautés diced tomato with the onions for added depth. You could use a vegan chicken alternative.
How to Make This Recipe
Step 1: Roast The Poblanos
Roast the poblanos on the stove-top over an open flame or under the broiler. Roast until evenly charred on all sides. Place inside a bowl, covered, and allow to sweat until cooled enough to handle them. Peel off the charred skin, cut off the stem, deseed, and cut into strips.
Step 2: Cook The Potatoes
You can boil the potatoes or save dishes and do what I do.
Sautee the onion in a large skillet then add the garlic, potatoes, and sprinkle in the seasonings. Sautee for a few minutes then add water, cover the skillet, cook until the potatoes are soft and the water has absorbed.
Step 3: Add The Rajas
Once the poblanos strips are prepared and the potatoes are soft, mix the rajas strips into the potatoes. Cook for 5 minutes. Taste for salt and adjust if necessary.
Best Side Dishes to Serve With Papas con Rajas
- Pair with frijoles de la olla or refried beans, Mexican rice for a more complete and hearty meal.
- Warm corn tortillas or homemade flour tortillas are a must for scooping or taco-ing.
- When I used to eat eggs I would save the leftovers and enjoy as a breakfast with scrambled eggs or a sunny side up egg on top.
Storing and Reheating Tips
Allow leftovers to cool to room temperatutre and store in an airtight container in the fridge for up to 4 days.
Reheat in warm skillet over medium heat with a splash of water or broth to prevent sticking. Or you can microwaving too, just stop to sir halfway through for even heating.
I don’t recommend freezing because potatoes do not freeze well due to the texture of the potatoes.
Nancy’s Tips and Suggestions
• Cut potatoes into small even-sized pieces so they cook evenly and don’t fall apart.
• If you’re short on time, roast the poblanos and boil the potatoes ahead of time.
• Roast your poblanos over an open flame or directly on a gas burner until charred on all sides for the best smoky flavor.
• You can use a combo of mild poblano peppers and spicy jalapeños or serrano peppers to add some heat to the dish.
• Potatoes soak up a lot of flavor so do season generously with salt and pepper!
• Finish with a sprinkle of fresh chopped cilantro or a squeeze of lime juice for brightness.
• Want to make it into a one-pot full meal? Add cooked whole beans, or lentils or chickpeas for extra protein.
More Mexican Potato Recipes to Try
Potatoes are budget-friendly, satisfying, and super easy to cook and pair with other ingredients for delicous and nutritous meals. Check out these other recipes.
Crispy potato tacos, tortitas de papa or potato and cheese patties in tomato broth, red vegetarian enchiladas with cheese and potatoes.
Gracias
I’m so happy you stopped by. If you have any questions or want to let me know how you liked this recipe, do leave a comment. Muchas gracias, I appreciate you!
Papas con Rajas Recipe (Mexican Potatoes with Roasted Poblano Peppers)
Ingredients
- 2 medium-large white potatoes
- 3 medium-large poblanos cut into small bite-size pieces
- ½ cup white onion finely chopped
- 2-3 garlic cloves finely minced
- 1 ½ to 2 Tablespoons olive oil
- 1 teaspoon vegetable bouillon powder
- ½ teaspoon salt
- Large pinch ground black pepper
- ½ cup water more if needed
Instructions
- Roast the poblanos on the stove-top over an open flame or under the broiler. Roast until evenly charred on all sides. Place inside a bowl, cover, and allow to sweat.
- While the poblanos are roasting and cooling you can chop and cook the other ingredients.
- Heat a large skillet, once hot add the oil and the onion. Sauté until soft.
- Mix in the minced garlic, potato and seasoning. Mix until well combined and Sautee for a few minutes.
- Pour in the water, stir to combine, cover the skillet, cook over low heat until the potato pieces are soft and cooked through and the water has evaporated. (Add more water if needed)
- While the potatoes cook remove the charred skin from the poblanos. Cut off the stem and remove the seeds and veins. Slice into small even-sized strips.
- Once the potatoes are cooked, mix in the poblano strips or rajas. Cook another 5 minutes.
- Taste and adjust salt and seasoning if desired.
Recipe Notes & Pro Tips
Nutrition
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Looking for a Plate Like Mine
Amigos so many of you ask me where I get my beautiful Mexican pottery from. The answer is Mexico. I know many of you can’t travel so I’ve put together a gorgeous collection from Amazon. Click the image below to go check it out.
Nancy Lopez is a Mexican-born food writer and author of Mexican Tamales Made Meatless. Raised in the U.S. and now living in Southern Mexico, she creates authentic vegan and vegetarian Mexican recipes rooted in tradition and tested for real home kitchens.Read more…
