Papa Cuarteleras (Garrison Potatoes)

Ingredients

• 2 to 3 tablespoons pork lard or vegetable oil
• 1 pound (450 g) potatoes, peeled and cut into ¾-inch (1.9 cm) cubes
• Salt to taste
• ½ medium white onion, thinly sliced
• 6 oz (180 g) tomatoes, finely chopped (about 1 cup / 250 ml)
• Pickled yellow chiles or jalapeños en escabeche, quartered — to taste
• Approximately ½ cup (125 ml) water

Method

1. 1
   Heat lard or oil in a wide, heavy pan over medium-high heat (around 175°C / 350°F). Add salted potato cubes and fry, turning occasionally, until lightly browned on multiple sides.
2. 2
   Add onion and cook, stirring, until translucent.
3. 3
   Add chopped tomatoes and cook until their juice has reduced and the mixture is no longer watery.
4. 4
   Add quartered pickled chiles and water. Stir to combine.
5. 5
   Cover the pan and cook over medium heat for approximately 15 minutes, until potatoes are fully tender and the dish is moist.
6. 6
   If liquid remains excessive, uncover and reduce briefly.
7. 7
   Remove from heat. Cover and rest for 30 minutes before serving.