Sonoran Skillet Aka Papancha Recipe

Cooking Instructions

1. 1

   Prepare the Potatoes

   Peel and dice the russet potatoes into small cubes. Boil them in salted water until fork-tender, about 15-20 minutes. Drain and set aside.

2. 2

   Cook the Bacon

   In a large skillet over medium heat, add the bacon slices. Cook until crispy, then remove and let drain on paper towels. Reserve the rendered bacon fat in the skillet.

3. 3

   Caramelize the Potatoes

   In the same skillet with the bacon fat, add the boiled potatoes. Cook on medium-high heat until they become golden brown and crispy, about 10 minutes. Stir occasionally.

4. 4

   Add Chiles and Cheese

   Once the potatoes are crispy, add the fire-roasted chiles and mix well. Sprinkle the shredded cheese evenly on top of the potatoes and chiles. Cover the skillet and let the cheese melt, about 3-5 minutes.

5. 5

   Finish with Bacon and Crema

   Crumble the cooked bacon over the top of the melted cheese. Drizzle Valentina hot sauce over the skillet to taste. Serve with a dollop of sour cream on the side.