Papas Estilo Zamora: Spicy Potatoes Pressure Cooker Recipe
These spicy Mexican street-style potatoes are quickly steamed in a pressure cooker, then sautéed until crispy and tossed in a bold, fire-kissed jalapeño and chile powder sauce. Perfectly balanced with fresh lime and full of hearty flavor, it’s a one-pot comfort classic!
Equipment
- 1 Pressure cooker with sauté setting
Ingredients
Main ingredients
- 4 medium potatoes red or white, peeled and cubed
- 4 large jalapeños roughly chopped
- chile pasilla powder
- chile de arbol powder
- 1 lime for squeezing at the end
- salt to taste, divided
- water just enough to cover the jalapeños
- 1 tablespoon oil for sautéing
Instructions
Instructions
- Cut those peeled potatoes into bite-sized cubes so they cook evenly and get crispy edges later.
- Place the potatoes in your pressure cooker pot, cover with water, add salt, and set the cooker to high pressure for about 4 minutes.
- Use the natural release method after cooking for best texture and shape.
- While potatoes cook, put chopped jalapeños in a small pot with just enough water to cover. Simmer over medium heat for about 10 minutes until soft.
- Take the jalapeños and a pinch of salt to your blender. Add some of the cooking water and blend until smooth and pourable.
- Heat a skillet or use pressure cooker on sauté mode, add a splash of oil.
- Add cooked potatoes to the pan, sauté till edges get golden and crispy. Sprinkle chile pasilla and chile de arbol powders and stir to toast spices.
- Pour in the jalapeño sauce, stir to coat all the potatoes, cook 3-5 minutes to soak flavor.
- Finish with a fresh squeeze of lime juice and serve hot.
Notes
Use natural release method for best potato texture and sauté crisply after steaming for golden edges. Adjust chile heat by removing seeds or using milder peppers.