Papas à la Mamá - potatoes in the style of mexican mommies
easy
75 mins
75 mins
Ingredients
- 4 large potatoes (about 250 g each)
- 7-10 Tbsp slightly + 3 tablespoons olive oil1 red onion
- 1 can(s) (425 ml) Kidney beans
- 1 can(s) (425 ml) chunky tomatoes
- 7-10 Tbsp Salt
- 1⁄2 Tsp Cumin
- 1-2 TEASPOONS Tabasco
- 1 large beefsteak tomato
- 1 Avocado
- 2 TABLESPOONS Lime juice
- 1⁄2 Federation Coriander
- 4 TABLESPOONS Schmand
- 7-10 Tbsp Aluminium foil
Directions
- 1
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Wash potatoes thoroughly, dab dry, prick several times with a fork and wrap each in a piece of oiled aluminium foil.
- 2
Place in the hot oven on the baking rack and bake for about 1 hour. Peel and finely chop the onion. Drain the beans. Heat 1 tablespoon of olive oil in a pot. Fry the onion cubes in it until transparent. Add beans and chunky tomatoes.
- 3
Bring to the boil and simmer while stirring for about 5 minutes. Season the sauce with salt, cumin and 1 tsp Tabasco.
- 4
Clean the tomato, cut it into quarters and dice it. Halve the avocado and remove the core. Remove the avocado flesh with a tablespoon and cut into cubes. Mix with tomatoes, 2 tablespoons of oil and lime juice.
- 5
Wash coriander, shake dry, chop leaves coarsely and stir in. Season with 1⁄2 TL Tabasco and salt.
- 6
Wrap the potatoes from the aluminium foil, cut them crosswise and break them open a little. Spread bean sauce, tomato and avocado salsa and sour cream on top.
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