Potatoes in Ranchera Sauce
Papas en Salsa RancheraA 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.
Ingrediënten
Makes 4 servings
- Ranchera Sauce
- 4 large potatoes peeled and sliced crosswise (about 2 pounds)
- 2 tablespoons olive oil
- ½ teaspoon salt or to taste
- ⅛ teaspoon freshly ground pepper or to taste
- ⅓ cup crumbled cotija or mild feta cheese
Instructies
- 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.
- Reheat the sauce and pour over the potatoes.
- Cover and cook until the potatoes are very tender, about 35 to 40 minutes more.
Notes / Tips / Wine Advice:
Sprinkle with the cheese and serve hot.
--------------------------------------------------------------------------------------------------
