Oaxacan Kartoflanka

Ingredients

In this Oaxacan adaptation of Kartoflanka, we incorporate Oaxacan spices such as smoky chipotle peppers, earthy cumin, and aromatic Mexican oregano to infuse the dish with the unique flavors of Oaxaca. Additionally, we substitute traditional Polish dairy products with Oaxacan crema and queso fresco, adding a touch of tanginess and creaminess to the dish. We alse have the original recipe for Kartoflanka, so you can check it out.

• 1 kg (2.2 lbs) potatoes, peeled and diced 1 kg (2.2 lbs) potatoes, peeled and diced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 2 chipotle peppers in adobo sauce, finely chopped 2 chipotle peppers in adobo sauce, finely chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon Mexican oregano 1 teaspoon Mexican oregano
• 1 cup (240 ml) chicken or vegetable broth 1 cup (240 ml) chicken or vegetable broth
• 1 cup (240 ml) Oaxacan crema 1 cup (240 ml) Oaxacan crema
• 1 cup (120 g) crumbled queso fresco 1 cup (120 g) crumbled queso fresco
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 8g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 8g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent.
2. 2.
   Add the diced potatoes to the pot and cook for about 5 minutes, stirring occasionally.
3. 3.
   Stir in the chipotle peppers, ground cumin, and Mexican oregano, ensuring the spices coat the potatoes evenly.
4. 4.
   Pour in the chicken or vegetable broth and bring the mixture to a simmer. Cover the pot and cook for approximately 15-20 minutes, or until the potatoes are tender.
5. 5.
   Reduce the heat to low and stir in the Oaxacan crema, allowing it to blend with the potatoes and spices. Cook for an additional 5 minutes.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Oaxacan Kartoflanka hot, garnished with crumbled queso fresco and fresh cilantro.

Treat your ingredients with care...

• Potatoes — Make sure to dice the potatoes into uniform pieces to ensure even cooking.
• Chipotle peppers — Adjust the amount of chipotle peppers according to your desired level of spiciness.
• Oaxacan crema — If Oaxacan crema is not available, you can substitute it with sour cream mixed with a squeeze of lime juice for a similar tangy flavor.
• Queso fresco — If queso fresco is not accessible, you can replace it with crumbled feta cheese for a slightly different taste.

Tips & Tricks

• For a smokier flavor, you can roast the diced potatoes in the oven before adding them to the pot.
• If you prefer a milder spice level, remove the seeds from the chipotle peppers before chopping them.
• Serve the Oaxacan Kartoflanka with warm tortillas or crusty bread to soak up the delicious sauce.
• Feel free to add cooked chicken or chorizo to make it a heartier main dish.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to meld even further.

Serving advice

Serve the Oaxacan Kartoflanka as a main course accompanied by a fresh green salad or steamed vegetables. It can also be served as a side dish alongside grilled meats or roasted vegetables.

Presentation advice

To enhance the presentation, sprinkle some fresh cilantro leaves on top of the dish. The vibrant green color will contrast beautifully with the golden potatoes and creamy sauce.