Recipe: Papas Fritas with Red Chle Gravy

PAPAS FRITAS WITH RED CHLE GRAVY

Red Chile Gravy, warm (recipe follows)
5 to 6 boiled red potatoes (boiled al dente)
2 to 3 tablespoons oil
1 1/2 cup grated Monterey Jack cheese
6 green onions, minced
1/2 to 3/4 cup sour cream
4 fried eggs

When potatoes are cool enough to handle, chop or slice in irregular pieces. Fry in the oil until golden brown. Takes 15-20 minutes.

Warm red chili gravy, while potatoes cook.

When potatoes are almost ready, fry eggs one at a time.

TO ASSEMBLE:
Put fried potatoes in 4 soup bowls, drench with 1/3-1/2 cup Red Chile Gravy, sprinkle with grated cheese, green onions and a heaping tablespoon of sour cream. Top with fried egg.

RED CHILE GRAVY

1/3 cup oil
1/2 cup flour
1 teaspoon ground cumin
1 teaspoon onion powder
1/4 to 1/3 cup ground New Mexico Chile, scant
1 cup cold water
3 cups chicken broth
1 clove garlic, minced

Heat the oil in a small saucepan & add the flour to make a roux. Mix until blended well. Cook until the roux turns golden (about 10-15 minutes).

In mid-size cooking pan mix the cumin, onion powder, and ground chile, add the 1 cup cold water and stir until lump free. Add the chicken broth and cook on medium heat. (Cook slowly. Chile can scorch, causing a bitter taste.)

Add roux when ready and stir quickly to avoid lumps. Simmer until thickened, stirring frequently to avoid lumps. Add garlic and simmer on low 10-15 minutes.

Sauce can be stored in the refrigerator for a week. It can be used for enchiladas, burritos, or eggs.

Adapted from source: San Francisco Chronicle