Papas al Mojo

    Papas al Mojo
    Maria Amalia Garza

    Mojo is the absolute classic Latin condiment. In this recipe, it gets a touch of Mexico with the addition of Serrano chiles, limes, and cilantro, and then it's drizzled over creamy, still-warm potatoes. 

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    Ingredients
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    For the Potatoes
    1 1/2
    pounds
    baby potatoes
    1
    teaspoon
    kosher salt
    For the Mojo
    2
    cups
    cilantro, stems and leaves, chopped roughly
    2
    cloves
    garlic, peeled and chopped roughly
    1
    serrano chile, chopped roughly
    1/4
    cup
    extra virgin olive oil
    1/4
    cup
    juice of 2 limes
    1
    teaspoon
    kosher salt, or more to taste
    Directions
    Step 1
    In medium saucepan, place potatoes and enough water to cover by 1”. Add kosher salt. Bring to a boil and then reduce heat to maintain a slow boil. Cook potatoes until tender, 15-20 minutes, depending on size. Drain and reserve.
    Step 2
    Make the mojo: Place cilantro, garlic, Serrano chile, lime juice, and kosher salt in food processor. Process until fairly smooth, but still with some texture. Add olive oil in a thin stream and mix thoroughly.
    Step 3
    In medium bowl, toss cooked and cooled baby potatoes with about 3 tablespoons of mojo or more to your taste. Serve at room temperature.
    Step 4
    Remaining Mojo can be stored in a glass jar in refrigerator for 2-3 days.

    Nutrition Facts

    Serving Size: 
    2/3
    Serving Per Recipe: 
    4
    0
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    20 mins
    Prep Time: 
    5 mins
    Cook Time: 
    15 mins
    Enter Quantity
    The base number of servings for this recipe is 4
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