Papas con Rajas is a simple Mexican comfort dish made with potatoes, roasted poblano peppers, and onions. Easy, budget-friendly, and perfect for tacos, breakfast, or a cozy weekend meal.
This is one of those traditional recipes that instantly takes me back to my mom’s kitchen.
She used to make Papas con Rajas for easy weekend breakfasts, especially when we wanted something filling but simple.
The house would smell like roasted poblanos, and we’d eat them tucked into homemade tortillas with salsa de molcajete and a sprinkle of queso fresco. Nothing fancy, just really good food!
How to Make Papas con Rajas Recipe
Start by washing the poblano peppers. Roast them directly over the stove flame, on a griddle, or under the broiler until the skin is blistered and blackened all over.
Don’t rush this part, the char is what gives them that smoky flavor.
Once they’re roasted, place them in a container with a lid (or a bowl covered with a plate) and let them steam for about 10–15 minutes. This makes the skins easy to remove.
Peel off the charred skin, cut the peppers open, remove the seeds and veins, discard the stems, and slice them into strips. Set them aside and try not to snack on all of them ;)
Heat the olive oil in a large pan over medium-low heat. Add the potatoes and season with garlic powder, salt, and pepper.
Let them cook for a couple of minutes so they start to get some color.
Add a small splash of water (about ¼ cup), sprinkle in the chicken bouillon if you’re using it, and cover the pan.
Let the potatoes steam until they’re just starting to soften. Stir occasionally so nothing sticks.
Remove the lid and let any remaining water cook off. At this point, add the sliced onion and cook until it’s soft and translucent.
You’ll start to see the potatoes getting golden and the onions smelling sweet. That’s exactly what you want.
Add the poblano strips to the pan and gently mix everything together. Let it all cook for a few more minutes so the flavors come together.
Taste and adjust the seasoning. When the potatoes are fully tender and the onions have a little color, you’re done.
I usually eat papas con rajas tucked into warm tortillas with salsa and a little queso fresco crumbled on top.
That’s how we ate them growing up, and it’s still my favorite way because it’s simple and comforting and never disappoints.
For breakfast, they’re perfect topped with a fried egg. The runny yolk mixed with the potatoes and poblanos is so good, especially with a tortilla on the side to scoop everything up.
They also make an amazing filling for masa gorditas or quesadillas fritas. Just spoon the papas con rajas inside, add a little cheese if you want, and cook until everything is warm and crispy.
What I love about this dish is how forgiving it is. You don’t need exact measurements, you don’t need special tools, and you really can’t mess it up.
It’s one of those recipes you learn by watching, tasting, and adjusting as you go. That’s probably why it shows up in so many Mexican homes, it’s practical, comforting, and stretches to feed everyone.
Storing & Reheating Rajas con Papas Leftovers
I usually store leftovers in an airtight container in the fridge for up to 4 days. Also, I love making a double batch so I can use them through the week for breakfast or a quick lunch.
For reheating, you can do that in a pan with a little water, or microwave until hot. If you’re reheating for tacos or quesadillas, the pan is always better.
More Recipes With Potatoes
If you grew up eating papas con rajas, I hope this tastes like home. And if you didn’t, I hope it becomes one of those recipes you come back to again and again.
If you make it, come say hi on my socials and show me how you eat yours : TikTok, Facebook, Pinterest, YouTube, or Instagram.
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Papas con Rajas
Ingredients
- 2 large poblano peppers
- 1.5 lb potatoes (peeled and cut into 1-inch pieces)
- 1 small onion (thinly sliced)
- 4 Tablespoons olive oil
- ½ teaspoon chicken bouillon (optional)
- 1 teaspoon garlic powder
- salt and pepper (to taste)
Instructions
Roast the poblanos
- Roast the poblano peppers on a griddle until charred on all sides. Place them in a container with a lid and let them rest for 10–15 minutes.
- Peel off the skin, cut them open, remove seeds and veins, discard the stems, and slice into strips. Set aside.
Cook the potatoes
- Heat the olive oil in a large nonstick pan over medium-low heat.
- Add the potatoes and season with garlic powder, salt, and pepper. Cook for 2–3 minutes, stirring gently.
- Add about ¼ cup of water and the chicken bouillon (if using). Cover with a lid and cook until the potatoes are slightly tender, stirring occasionally.
- Remove the lid and let any remaining water evaporate.
Add the onion & poblano rajas
- Add the sliced onion and cook until soft and translucent.
- Stir in the poblano strips. Cook for a few more minutes so the flavors come together. Taste and adjust seasoning if needed.
Finish and serve
- When the potatoes are fully cooked and the onions start to caramelize, the dish is ready. Serve hot.
Notes
- Skip the chicken bouillon to make this dish vegan.
- You can use a bag of frozen diced potatoes (no peeling or chopping needed).
- Poblanos can be roasted over a gas flame, on a griddle, or in the oven (broil until charred).
- For a cheesy version, sprinkle melty cheese (Oaxaca, mozzarella, Monterey Jack, or Chihuahua) over the skillet, cover, and let it melt before serving.
- For extra flavor, add a pinch of smoked paprika or cumin.
- If the potatoes stick, add a splash of water and scrape gently.
- Serve as tacos with warm tortillas, salsa, and cheese, or enjoy as-is topped with a fried egg.