Get ready to spice up your mealtime with these 19 mouthwatering Mexican potato recipes! Whether you’re a fan of bold flavors or hearty comfort food, we’ve got you covered. From crispy tacos and loaded nachos to creamy soups and roasted potatoes, there’s something for everyone on this list.
In this article, we’ll explore the perfect blend of traditional Mexican ingredients and potato-based goodness that will make your taste buds do the salsa. Whether you’re a seasoned cook or just looking for some inspiration, these recipes are sure to become new favorites in your household.
So, without further ado, let’s dive into our collection of spicy Mexican potato recipes!
Cheesy Loaded Mexican Potato Skins
A twist on traditional potato skins, these Cheesy Loaded Mexican Potato Skins are a flavorful and fun appetizer or snack for any occasion.
Ingredients:
– 4 large baking potatoes
– 1/2 cup shredded cheddar cheese
– 1/4 cup crumbled queso fresco (or feta)
– 1/4 cup chopped cooked chorizo sausage
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: sour cream, diced tomatoes, cilantro, or jalapeños for toppings
Instructions:
1. Preheat oven to 400°F (200°C).
2. Bake the potatoes for 45-60 minutes, or until tender.
3. Slice the potatoes in half lengthwise and scoop out most of the flesh, leaving about 1/8 inch thick shells.
4. In a bowl, mix together cheese, queso fresco, and chorizo sausage.
5. Stuff each potato skin with the cheesy mixture and drizzle with olive oil.
6. Bake for an additional 15-20 minutes, or until the filling is melted and bubbly.
Cooking Time: 1 hour 15 minutes – 1 hour 30 minutes
Spicy Chorizo and Potato Tacos
Elevate your taco game with this flavorful combination of spicy chorizo, tender potatoes, and crispy tortillas.
Ingredients:
– 1 lb chorizo sausage, sliced
– 2 large potatoes, peeled and diced
– 1 onion, diced
– 1 red bell pepper, diced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/4 teaspoon cayenne pepper (or more to taste)
– Salt and pepper, to taste
– 8-10 corn tortillas
– Optional toppings: shredded lettuce, diced tomatoes, sour cream, salsa
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, cook chorizo over medium-high heat, breaking up with a spoon, until browned and cooked through, about 5-7 minutes.
3. Add potatoes, onion, and red bell pepper to the skillet. Cook, stirring occasionally, until vegetables are tender, about 10-12 minutes.
4. Season with cumin, cayenne pepper, salt, and pepper.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning chorizo-potato mixture onto tortillas and topping with desired toppings.
Cook Time: About 25 minutes
Crispy Mexican Potato Flautas
Crispy Mexican Potato Flautas Recipe
Flautas are a popular Mexican dish consisting of crispy tortillas filled with flavorful potatoes, cheese, and spices. This recipe takes the classic flauta to the next level by adding a delicious potato filling.
Ingredients:
– 4 large potatoes, peeled and diced
– 1/2 cup vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8 corn tortillas
– Shredded cheese for serving (optional)
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the diced potatoes, cumin, paprika, salt, and pepper to the skillet. Cook, stirring occasionally, until the potatoes are tender, about 15-20 minutes.
5. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Spoon the potato mixture onto the center of each tortilla, leaving a small border around the edges.
7. Fold the tortillas into triangles or cylinders, pressing the edges together to seal.
8. Fry the flautas in hot oil until crispy and golden, about 2-3 minutes per side. Drain on paper towels.
9. Serve with shredded cheese, if desired.
Cooking Time: 30-40 minutes
Creamy Potato and Poblano Soup
Warm up with this rich and comforting soup that combines the natural sweetness of potatoes with the bold, slightly smoky flavor of poblanos.
Ingredients:
– 2 large potatoes, peeled and diced
– 2 poblano peppers, roasted and chopped
– 2 tablespoons butter
– 1 onion, chopped
– 4 cloves garlic, minced
– 1 cup chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for an additional minute.
3. Add potatoes, broth, and roasted poblanos. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until potatoes are tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches, then return to pot.
5. Stir in heavy cream or half-and-half and season with salt and pepper to taste.
6. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Smoky Papas con Rajas (Potatoes with Peppers)
A classic Mexican dish that’s easy to make and packed with flavor, Smoky Papas con Rajas is a staple for any meal. This recipe combines tender potatoes with sweet bell peppers and smoky spices for a delicious and satisfying side dish.
Ingredients:
– 2 large potatoes, peeled and cut into 1-inch cubes
– 2 large bell peppers (any color), sliced
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss potatoes with 1 tablespoon olive oil, salt, and pepper until coated.
3. Spread potatoes on a baking sheet and roast for 20-25 minutes or until tender.
4. While potatoes are roasting, heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
5. Add onion and garlic; cook until softened, about 5 minutes.
6. Add bell peppers and smoked paprika to the skillet; cook for an additional 5-7 minutes or until peppers are tender.
7. Combine cooked potatoes and pepper mixture. Season with salt and pepper to taste.
8. Garnish with cilantro leaves, if desired.
Cooking Time: 30-40 minutes
Grilled Mexican Potato and Corn Salad
A flavorful and refreshing twist on traditional potato salad, this Grilled Mexican Potato and Corn Salad combines the natural sweetness of grilled potatoes and corn with the bold flavors of Mexico.
Ingredients:
– 2 large Russet potatoes, cut into 1-inch wedges
– 1 cup corn kernels (fresh or frozen)
– 1/4 cup chopped fresh cilantro
– 1 lime, juiced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: diced red bell peppers, diced avocado, crumbled queso fresco
Instructions:
1. Preheat grill to medium-high heat.
2. Brush potato wedges with olive oil and season with salt and pepper. Grill for 10-12 minutes, turning occasionally, until tender and slightly charred.
3. Grill corn kernels for an additional 2-3 minutes, turning frequently, until lightly toasted.
4. In a large bowl, combine grilled potatoes, corn, cilantro, lime juice, and salt and pepper to taste.
5. Serve warm or at room temperature, garnished with optional toppings if desired.
Cooking Time: 20-25 minutes
Potato and Green Chile Enchiladas
Savor the flavors of the Southwest with this twist on traditional enchiladas, combining tender potatoes with spicy green chile.
Ingredients:
– 8-10 corn tortillas
– 2 large baking potatoes, peeled and diced
– 1 can (4 oz) chopped green chile peppers
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup shredded cheese (Cheddar or Monterey Jack work well)
– Salt and pepper to taste
– Vegetable oil for brushing tortillas
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat some vegetable oil over medium-high. Add diced onion and cook until translucent.
3. Add garlic, potatoes, and green chile peppers. Cook until potatoes are tender, about 10-12 minutes.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble enchiladas by spooning potato mixture onto a tortilla, then rolling up and placing seam-side down in a baking dish. Repeat with remaining ingredients.
6. Top with shredded cheese and cover with aluminum foil. Bake for 25 minutes.
7. Remove foil and bake an additional 10-15 minutes, or until cheese is melted and bubbly.
Cooking Time: 40-45 minutes
Mashed Potato and Jalapeño Quesadillas
A twist on the classic quesadilla, this recipe combines creamy mashed potatoes with spicy jalapeños for a unique and delicious treat.
Ingredients:
– 2 large potatoes, peeled and cooked through
– 1/4 cup grated cheddar cheese
– 1/4 cup chopped cilantro
– 2 jalapeños, seeded and finely chopped
– 2 tablespoons unsalted butter
– 2 large tortillas
– Salt and pepper to taste
Instructions:
1. In a medium bowl, mash the potatoes with a fork until smooth.
2. Add the cheddar cheese, cilantro, and jalapeños to the mashed potatoes. Mix well.
3. Butter one side of each tortilla.
4. Place one tortilla, butter-side down, in a large skillet over medium heat.
5. Spoon about 1/2 cup of the potato mixture onto half of the tortilla.
6. Fold the tortilla in half to enclose the filling.
7. Cook for 2-3 minutes or until the tortilla is crispy and the potatoes are heated through.
8. Flip and cook for an additional 2 minutes or until the other side is also crispy.
Cooking Time: 5-6 minutes per quesadilla
Mexican-Style Roasted Garlic Potatoes
Get ready to elevate your potato game with this flavorful recipe that combines the richness of roasted garlic with the comfort of creamy potatoes.
Ingredients:
– 3-4 large potatoes, peeled and cut into 1-inch cubes
– 2 heads of garlic, separated into individual cloves
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper, to taste
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss potatoes with olive oil, cumin, smoked paprika (if using), salt, and pepper until they’re evenly coated.
3. Spread potatoes on a baking sheet in a single layer and roast for 20-25 minutes, or until tender and lightly browned.
4. While the potatoes are roasting, place garlic cloves on a piece of foil and drizzle with olive oil. Fold the foil to create a packet and roast alongside the potatoes for 15-20 minutes, or until soft and mashed-like.
5. Once the potatoes and garlic are done, let them cool slightly before mashing together in a bowl. Add chopped cilantro (if using) and stir until combined.
Cooking Time: 40-45 minutes
Chipotle Potato Breakfast Burritos
A flavorful twist on traditional breakfast burritos, these Chipotle Potato Burritos combine the spicy kick of chipotle peppers with the comforting warmth of potato and scrambled eggs.
Ingredients:
– 4 large flour tortillas
– 2 medium-sized potatoes, peeled and diced
– 1/4 cup chipotle peppers in adobo sauce, chopped
– 1 tablespoon olive oil
– 2 large eggs
– 1 small onion, finely chopped
– Salt and pepper to taste
– Shredded cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss diced potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large bowl, whisk together eggs and chopped onion. Season with salt and pepper.
4. Heat a non-stick skillet over medium heat. Pour in egg mixture and scramble until cooked through.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble burritos by spooning scrambled eggs, roasted potatoes, and chopped chipotle peppers onto each tortilla.
7. Top with shredded cheese (if using) and serve hot.
Cooking Time: 25 minutes
Potato and Bean Molletes
Molletes are a traditional Spanish dish that combines crispy bread with rich, flavorful fillings. In this recipe, we’ll pair tender potatoes and creamy beans with melted cheese for a satisfying snack or light meal.
Ingredients:
– 4-6 potato slices (about 1/8 inch thick)
– 1 cup cooked white beans (such as cannellini or navy)
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cooked beans to the skillet. Stir to combine.
4. Arrange the potato slices on a baking sheet lined with parchment paper.
5. Spoon the bean mixture over the potatoes, leaving a small border around each slice.
6. Top with grated cheese and season with salt and pepper.
7. Bake for 20-25 minutes or until the potatoes are tender and the cheese is melted.
Cooking Time: 20-25 minutes
Loaded Mexican Potato Nachos
Get ready to level up your snack game with these loaded Mexican potato nachos! A twist on the classic, this recipe adds a creamy, cheesy, and oh-so-delicious potato element that will have you hooked from the first bite.
Ingredients:
– 4-6 medium-sized potatoes, thinly sliced
– 1 bag of tortilla chips
– 1 can of black beans, drained and rinsed
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional toppings: diced tomatoes, sliced jalapeños, sour cream, salsa
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper. Arrange potato slices in a single layer.
3. Drizzle olive oil over the potatoes and sprinkle with salt and pepper to taste.
4. Bake for 20-25 minutes or until potatoes are tender and lightly browned.
5. Meanwhile, warm tortilla chips according to package instructions.
6. Assemble nachos by placing potato slices on top of tortilla chips, followed by black beans, cheddar cheese, Monterey Jack cheese, and cilantro.
7. Bake for an additional 10-15 minutes or until cheese is melted and bubbly.
8. Remove from oven and let cool slightly before serving. Add optional toppings to your liking!
Cooking Time: 35-40 minutes
One-Pan Mexican Potato and Chicken Bake
A flavorful and satisfying one-pan dish that combines the richness of chicken, potatoes, and Mexican spices.
Ingredients:
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 3 large potatoes, peeled and cut into 1-inch chunks
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- Salt and pepper, to taste
- Cilantro, chopped (optional)
Instructions:
- Preheat oven to 400°F.
- In a large cast-iron skillet or Dutch oven, heat the olive oil over medium-high. Add the chicken and cook until browned, about 5 minutes.
- Add the potatoes, diced tomatoes, cumin, chili powder, paprika, salt, and pepper to the skillet. Toss to combine.
- Bake for 30-35 minutes or until the potatoes are tender and the chicken is cooked through.
- Garnish with chopped cilantro, if desired.
Cooking Time: 30-35 minutes
Lime and Cilantro Roasted Potatoes
A flavorful twist on classic roasted potatoes, this recipe combines the brightness of lime juice with the freshness of cilantro for a deliciously unique side dish.
Ingredients:
– 2-3 large potatoes, peeled and cut into 1-inch wedges
– 2 tablespoons olive oil
– 1/4 cup freshly chopped cilantro
– 2 tablespoons freshly squeezed lime juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss potatoes with olive oil, salt, and pepper until coated.
3. Spread potatoes in a single layer on a baking sheet lined with parchment paper.
4. Roast for 20-25 minutes or until potatoes are tender and golden brown.
5. Remove from oven and sprinkle cilantro and lime juice evenly over the potatoes.
6. Return to oven for an additional 2-3 minutes, or until cilantro is fragrant.
Cooking Time: 22-28 minutes
Potato and Chorizo Stuffed Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines the earthy sweetness of roasted potatoes with the spicy kick of chorizo sausage. Perfect for a quick and easy dinner or lunch.
Ingredients:
– 4 large bell peppers, any color
– 2 large potatoes, peeled and diced
– 1/2 pound chorizo sausage, sliced
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the potatoes in the oven for 30 minutes, or until tender.
3. In a large skillet, cook the chorizo sausage over medium-high heat until browned, breaking it up with a spoon as it cooks.
4. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
5. Stuff each bell pepper with the cooked potato mixture, followed by the chorizo mixture, and top with grated cheese (if using).
6. Place the stuffed peppers in a baking dish and bake for 20-25 minutes, or until the peppers are tender.
Cooking Time: 45-50 minutes
Avocado and Potato Tostadas
Transforming everyday ingredients into a flavorful fiesta! This recipe combines creamy avocado, crispy potatoes, and crunchy tortillas for a delightful snack or light meal.
Ingredients:
– 4-6 corn tortillas
– 2 large ripe avocados, mashed
– 1 large potato, cooked through, diced
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– Lime wedges (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut potatoes into thin rounds and bake for 15-20 minutes or until crispy.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Spread mashed avocado on each tortilla, leaving a small border around the edges.
5. Top with roasted potato slices, chopped cilantro, salt, and pepper to taste.
6. Serve immediately, with lime wedges on the side if desired.
Cooking Time: 25 minutes
Slow-Cooker Mexican Potato Stew
Transform any day into a fiesta with this hearty and flavorful slow-cooker stew, packed with tender potatoes, savory spices, and a hint of smokiness. Perfect for a weeknight dinner or a casual gathering.
Ingredients:
– 2 large potatoes, peeled and cubed
– 1 can (14.5 oz) diced tomatoes, drained
– 1 lb boneless chicken breast or thighs, cut into bite-sized pieces
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/4 cup chopped fresh cilantro (optional)
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. In a slow cooker, combine potatoes, diced tomatoes, chicken, onion, garlic, cumin, smoked paprika, salt, and pepper.
2. Drizzle with olive oil; stir gently to combine.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Just before serving, sprinkle with cilantro (if using).
5. Serve hot, garnished with additional cilantro if desired.
Cooking Time: 3-8 hours
Spicy Potato and Egg Breakfast Tacos
Start your day with a flavorful twist on traditional breakfast tacos. This recipe combines the comfort of scrambled eggs, crispy potatoes, and spicy peppers in a warm tortilla.
Ingredients:
– 4 large eggs
– 2 medium-sized potatoes, peeled and diced
– 1/4 cup olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 jalapeño pepper, seeded and finely chopped
– Salt and pepper to taste
– 8-10 corn tortillas
– Shredded cheese (optional)
– Salsa, sour cream, and cilantro for topping
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss potatoes with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes or until crispy.
3. In a large skillet, heat remaining 2 tablespoons olive oil over medium-high. Add onion, garlic, and jalapeño; cook until softened.
4. Crack in eggs and scramble until cooked through. Season with salt and pepper to taste.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by placing scrambled eggs, roasted potatoes, and desired toppings onto the warmed tortilla.
Cooking Time: 40-45 minutes
Mexican Street-Style Potato Fries
Mexican Street-Style Potato Fries Recipe
Satisfy your cravings with these crispy, flavorful potato fries infused with the bold flavors of Mexico.
Ingredients:
– 2 large potatoes
– 1/4 cup vegetable oil
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt, to taste
– Optional toppings: lime wedges, chopped cilantro, crumbled queso fresco
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the potatoes into long, thin strips (about 1/2 inch thick). Rinse with cold water and pat dry.
3. In a large bowl, mix together the chili powder, cumin, smoked paprika, and salt.
4. Toss the potato strips in the spice mixture until evenly coated.
5. Line a baking sheet with parchment paper and drizzle with vegetable oil. Arrange the potato strips in a single layer.
6. Bake for 20-25 minutes or until crispy and golden brown.
7. Remove from the oven and serve hot with your desired toppings.
Cooking Time: 20-25 minutes
Summary
Get ready to ignite your taste buds with these 19 spicy Mexican potato recipes! From cheesy loaded potato skins and chorizo-topped tacos to creamy soups and flavorful salads, there’s something for everyone. Spice up your meals with smoky papas con rajas or bold chipotle potato breakfast burritos. Try classic combinations like potato and green chile enchiladas or mashed potato and jalapeño quesadillas. For a twist on tradition, enjoy lime and cilantro roasted potatoes or avocado-topped tostadas. Whether you’re in the mood for comfort food or a quick weeknight dinner, these recipes will add a kick of flavor to your culinary routine.
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