Perfect! Let’s make a hearty New Mexican-style Green Chile, Papas & Beans with Chicos. I’ll give you a clear step-by-step recipe that captures the classic flavors.
Ingredients (Serves 4)
For the main dish:
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2 cups diced potatoes (Yukon gold or russet)
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1 cup cooked beans (pinto or black beans, drained if canned)
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1 cup roasted green chiles, chopped (mild or hot, to taste)
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1 small onion, finely chopped
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2 cloves garlic, minced
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2 tablespoons vegetable oil or lard
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1 teaspoon ground cumin
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Salt and pepper to taste
For the chicos (crispy corn bits):
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1 cup masa harina (corn flour)
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1/3 cup water
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1/2 teaspoon salt
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Oil for frying
Instructions
1. Make the chicos
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In a bowl, mix masa harina, water, and salt until it forms a firm dough.
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Pinch off small pieces (about marble-sized) and roll them into little balls.
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Heat oil in a deep skillet over medium-high heat.
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Fry the masa balls until golden brown and crispy, about 3–4 minutes. Drain on paper towels.
2. Cook the potatoes and beans
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Heat 2 tablespoons of oil in a large skillet over medium heat.
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Add the onion and sauté until translucent, 3–4 minutes.
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Add the garlic and cook for 30 seconds.
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Add the potatoes, sprinkle with cumin, salt, and pepper, and sauté until they start to soften, about 8–10 minutes.
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Stir in the green chiles and beans, cooking another 5 minutes until everything is heated through and the flavors meld.
3. Combine with chicos
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Gently stir in the crispy chicos just before serving to keep them crunchy.
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Adjust salt and pepper to taste.
Serving Suggestion
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Serve hot as a main dish or as a side with eggs or grilled meat.
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Optional toppings: sour cream, shredded cheese, or fresh cilantro.
If you want, I can also give a faster stovetop version where the chicos are baked instead of fried for a lighter version.