¡Papas Guisadas!

Confession: I had no idea what these were called until I brought home a $1 grab bag of peeled potatoes and bell peppers from Limbo and decided I had to recreate the spicy potatoes Los Gorditos usually serves buffet style at their events.

Living on the same street as both freakin’ Gorditos, I think this shows a lot of reserve, and proper budgeting! After a few minutes that seemed like hours googling ‘stewed spicy potatoes’ on my stupid blackberry, I went to work. Many hours later, I returned home and did the following:

¡Papas Guisadas!

  • Ingredients:
    • 5 large, peeled potatoes, diced into large chunks (I used russets – use whatever kind you want, just watch for softness when boiling)
    • 1 bell pepper, preferably brightly colored , sliced into thin strips
    • 2 jalapeno or serrano peppers, roughly chopped
    • 2-3 cloves of garlic, minced
    • generous pinch of onion powder, or if you’re not me, 1/2 yellow onion
    • 1 pint cherry tomatoes, halved (note: I used fresh cherry tomatoes because I had them, most recipes online call for canned tomatoes, which will make it more stew-y)
    • 1/4 teaspoon salt
    • generous dash of freshly ground black pepper
    • water for boiling
  • Directions:
  1. Bring a large pot of water to a boil and add the potatoes.  Cook for 10-20 minutes, checking for semi-softness.
  2. While potatoes start to cook, warm the oil in a medium-sized pot on medium heat.
  3. Add the garlic, onion element, and hot pepper. Stir frequently and cook for 2 minutes, lower the heat if you need to. If you’re using a real onion, cook for an additional few minutes.
  4. Add the bell pepper strips and tomatoes and stir frequently for another minute.
  5. Once the potatoes are done, drain and to pan. Mix well and add salt and pepper to taste.
  6. Serve!
  7. Optional: As opposed to sauteeing with more oil, if you want this somewhat crispy (and I always do), bake in the oven on parchment paper or a ceramic baking dish at 425F for 15 minutes.

Serving Suggestions: Serve alongside some Mexican style soy curls and greens!  Last night, I assembled baked corn tortilla tacos with the Papas Guisadas, spinach, spiced up cheezy sauce and spicy pinto beans, and they ruled.


  1. Hmmm… is this supposed to be a vegan version of carne guisada? Typically the guisada part is kind of saucy. (from guisar, to stew or braise)

    Of course, this is not saying I wouldn’t eat it on a tortilla… on the contrary, I hadn’t even thought of just throwing in cherry tomatoes in some kind of guisada-like concoction! while you’re at it you can fry up some vermicilli on the side and throw it in too.

    1. hi cam! I know it’s supposed to be saucy (or rather, I recently learned), and my cherry tomatoes vs. tomato sauce and the extra cooking took that away – still a fan! : )

  2. classic mexican potatoes with a twist, i love it..
    are you interested in joining me on a quest to recreate the los gorditos orange sauce? mama cruz told me it was arbols, garlic, and veg oil, that’s it.. but i think she’s leaving something out. seems like there’s some other component there, like water and a thickener (xantham, corn starch?). seems that the seeds from the chiles are definitely intact. sometimes i’ll taste black pepper in it too. roasting the garlic could add a lot. i must have tried to recreate it twenty times but i’m still missing something.. it’s one of those recipes i just have to crack. nothing against the tomatillo sauce! i think i’ve come a little closer to replicating that one.

    1. A search for this orange sauce led me to your reply, Chris. I MUST FIGURE IT OUT. I tried unsuccessfully tonight. I put about a cup of it on anything I order at Los Gorditos.

  3. Mmm Mmm- growing up as a little veggie in South Texas I saw lots of people eating meat guisadas, but I never got to try them b/c there were never veg options. Now I shall! Yippee, and hallelujah for taters!

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