This Papas Locas recipe is incredibly easy to make, ensuring that you can enjoy this flavor-packed dish anytime you want. So, whether you’re hosting a game night with friends or simply craving a snack with a twist, this recipe is an absolute winner!
I’ll guide you step by step through the process of creating this irresistible culinary masterpiece. Trust us, your friends and family will be begging for more!
what is papas locas?
“Papas Locas” is a popular Mexican street food dish combining crispy potatoes and delicious toppings. The name translates to “Crazy Potatoes,” which will satisfy your cravings with its bold flavors and textures.
Ingredients
For the Potatoes:
- 2 pounds (about 900g) of medium-sized potatoes (Russet or Yukon Gold work well)
- 2 tablespoons vegetable oil
- Salt, to taste
For the Toppings:
- 1 cup shredded cheese (Cheddar, Monterey Jack, or a Mexican cheese blend)
- 1 cup guacamole (homemade or store-bought)
- 1 cup pico de gallo salsa (fresh tomato, onion, cilantro, lime juice, and salt)
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1/4 cup sliced pickled jalapeños (optional, for a spicy kick)
- 1/4 cup diced red onion (optional)
- Lime wedges for serving
how to make papas locas
- Prepare the Potatoes:
- Wash and scrub the potatoes to remove any dirt. You can peel them if you prefer, but leaving the skins on adds extra texture and flavor.
- Cut the potatoes into thick matchsticks or wedges, about 1/2 inch to 3/4 inch thick. Try to make them as uniform as possible for even cooking.
- Parboil the Potatoes:
- Place the cut potatoes in a large pot and cover them with cold, salted water.
- Bring the water to a boil and cook the potatoes for about 5-7 minutes until they start to become tender. Avoid overcooking; you want them to hold their shape and not turn into mush.
- Drain the potatoes and let them air-dry for a few minutes to remove excess moisture.
- Fry the Potatoes:
- Heat the vegetable oil in a large skillet or frying pan over medium-high heat.
- Once the oil is hot, carefully add the parboiled potatoes to the pan in a single layer. Do not overcrowd the pan; you may need to fry them in batches.
- Fry the potatoes until they are golden and crispy on all sides, about 3-5 minutes per side.
- Once cooked, transfer the fries to a plate lined with paper towels to drain any excess oil. Sprinkle with salt to taste while they’re still hot.
- Assemble the Papas Locas:
- Place the crispy fries on a large serving platter or individual plates.
- Sprinkle the shredded cheese over the hot fries, allowing it to melt slightly.
- Add the Toppings:
- Spoon dollops of guacamole, pico de gallo salsa, and sour cream over the cheesy fries. Be generous with the toppings, as they provide the dish’s signature flavors.
- Add sliced pickled jalapeños and diced red onions if you desire extra heat and tang.
- Garnish and Serve:
- Finish off the dish by sprinkling chopped fresh cilantro on top for added freshness and aroma.
- Serve the Papas Locas immediately while they’re still hot. Provide lime wedges on the side for squeezing over the fries for an extra burst of flavor.
Tips:
- Preparing the Toppings: You can make the guacamole and pico de gallo ahead of time to save on preparation time. However, try to assemble the dish just before serving to ensure the fries stay crispy.
- Adjusting Spice Level: Customize the level of spiciness by adjusting the amount of jalapeños or using milder toppings if preferred.
- Keeping Fries Crispy: To keep the fries crispy for longer, avoid piling too many toppings on top, as the moisture from the toppings can make them soggy quickly.
- Optional Additions: Get creative with additional toppings like cooked and seasoned ground beef, shredded chicken, refried beans, or roasted corn for more variety.
What to serve with?
- Refried Beans: A classic side dish in Mexican cuisine, refried beans are a perfect accompaniment to Papas Locas. The creamy and savory beans add richness and balance to the dish.
- Mexican Street Corn (Elote): Grilled or roasted corn on the cob slathered with mayo, cotija cheese, lime juice, and chili powder is a fantastic side dish that complements the flavors of Papas Locas.
- Mexican Rice (Arroz Mexicano): A flavorful rice dish cooked with tomatoes, onions, and various seasonings. It provides a nice contrast to the creamy and spicy elements of Papas Locas.
- Side Salad: A simple salad with fresh greens, cherry tomatoes, avocado slices, and a lime vinaigrette can add a refreshing touch to the meal.
- Agua Fresca: A traditional Mexican fruit-based drink like agua de jamaica (hibiscus tea), agua de tamarindo (tamarind juice), or agua de horchata (rice-cinnamon drink) can help cool down the spiciness of the Papas Locas and refresh your palate.
- Mexican Beer: If you enjoy alcoholic beverages, a cold bottle of Mexican beer, such as Corona, Modelo, or Pacifico, pairs nicely with the bold flavors of Papas Locas.
- Margaritas: For an indulgent treat, serve up some classic margaritas or frozen margaritas with lime and salt rims to complement the dish.
- Fresh Fruit Platter: A platter of fresh tropical fruits like watermelon, pineapple, and mango can provide a sweet and juicy contrast to the savory Papas Locas.
- Queso Fundido: This delicious melted cheese dip, often flavored with chorizo or peppers, is an excellent option for those who crave extra cheesiness alongside their Papas Locas.
- Churros: For a delightful dessert option, consider serving churros with a side of chocolate dipping sauce. The crispy, cinnamon-sugar-coated treats are a delightful way to end the meal.
Final Thoughts
I can confidently say that the Papas Locas recipe is a true gem in Mexican street food. Through this culinary adventure, I savored a delicious dish and experienced the vibrant culture that inspired its creation. The explosion of flavors and textures in every bite left me craving for more.
More Mexican Recipes:
Ingredients
- 2 pounds (about 900g) of medium-sized potatoes (Russet or Yukon Gold work well)
- 2 tablespoons vegetable oil
- Salt, to taste
- 1 cup shredded cheese (Cheddar, Monterey Jack, or a Mexican cheese blend)
- 1 cup guacamole (homemade or store-bought)
- 1 cup pico de gallo salsa (fresh tomato, onion, cilantro, lime juice, and salt)
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1/4 cup sliced pickled jalapeños (optional, for a spicy kick)
- 1/4 cup diced red onion (optional)
- Lime wedges for serving
Instructions
- Prepare the Potatoes:
- Wash and scrub the potatoes to remove any dirt. You can peel them if you prefer, but leaving the skins on adds extra texture and flavor.
- Cut the potatoes into thick matchsticks or wedges, about 1/2 inch to 3/4 inch thick. Try to make them as uniform as possible for even cooking.
- Parboil the Potatoes:
- Place the cut potatoes in a large pot and cover them with cold, salted water.
- Bring the water to a boil and cook the potatoes for about 5-7 minutes until they start to become tender. Avoid overcooking; you want them to hold their shape and not turn into mush.
- Drain the potatoes and let them air-dry for a few minutes to remove excess moisture.
- Fry the Potatoes:
- Heat the vegetable oil in a large skillet or frying pan over medium-high heat.
- Once the oil is hot, carefully add the parboiled potatoes to the pan in a single layer. Do not overcrowd the pan; you may need to fry them in batches.
- Fry the potatoes until they are golden and crispy on all sides, about 3-5 minutes per side.
- Once cooked, transfer the fries to a plate lined with paper towels to drain any excess oil. Sprinkle with salt to taste while they're still hot.
- Assemble the Papas Locas:
- Place the crispy fries on a large serving platter or individual plates.
- Sprinkle the shredded cheese over the hot fries, allowing it to melt slightly.
- Add the Toppings:
- Spoon dollops of guacamole, pico de gallo salsa, and sour cream over the cheesy fries. Be generous with the toppings, as they provide the dish's signature flavors.
- Add sliced pickled jalapeños and diced red onions if you desire extra heat and tang.
- Garnish and Serve:
- Finish off the dish by sprinkling chopped fresh cilantro on top for added freshness and aroma.
- Serve the Papas Locas immediately while they're still hot. Provide lime wedges on the side for squeezing over the fries for an extra burst of flavor.
