Serves 8
Time: 1 hour || Active time: 30 minutes
For the mashed
potato layer:
2 1/2 lbs unpeeled red potatoes, cut into big chunks (1 1/2
inches or so)
1/2 cup unsweetened non-dairy milk, at room
temperature
2 tablespoons olive oil
1 scant teaspoon grated
lime zest
3/4 teaspoon salt (or to taste)
For the stew:
2 tablespoons olive oil (plus extra)
1 onion, diced medium
1 poblano pepper, seeded, diced medium
4 cloves garlic, minced
8 oz mushrooms, cut in half and sliced 1/4 inch thick or so
1 cup
lightly packed cilantro, chopped
1 1/4 lbs plum tomatoes (about
6), chopped
1/2 cup corn (fresh or frozen)
1/4 cup dry red
wine
3/4 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon
crushed red pepper flakes
2 ounces tortilla chips (about 4
good-sized handfuls)
2 tablespoons lime juice
2 tablespoons
Frank’s red hot hot sauce (plus extra for serving)
3 cups cooked
black beans (2 15 oz cans rinsed and drained)
I garnished
with: Hot red chilis, fresh cilantro and lime slices
Place
potatoes in a pot and submerge in salted water. Cover and bring to a
boil. Once boiling, lower heat to simmer and cook for about 15
minutes, or until potatoes are tender.
Drain potatoes and
immediately transfer them back into the pot. It’s important to do
this while everything is still hot. Give them a quick preliminary
mash, then add the milk, olive oil, lime zest and salt. Mash until
creamy, taste for salt, then cover and set aside. (Note: I usually
add black pepper, but decided not to here so that the lime really
shines through. If you feel naked without it, though, go ahead and
add some.)
To prepare the stew:
Preheat a large, heavy bottomed pan over medium-high heat. Saute
onion and pepper in olive oil and a pinch of salt, until peppers are
softened, about 10 minutes. In the meantime prep all your other
ingredients.
Add garlic and saute until fragrant, 30 seconds
or so. Add mushrooms and cilantro and cook until the mushrooms have
released a lot of moisture, about 5 minutes. Add tomatoes, corn,
wine, salt, cumin and red pepper flakes. Turn heat up and cover the
pan, stirring occasionally, for 5 to 7 minutes. The tomatoes should
break down and become saucy (if corn was frozen it may take a bit
longer.)
Now take the tortilla chips and crush them into
fine crumbs with your hands. It’s ok if there are a few bigger
pieces, but aim for crumbs. Add them to the stew and mix well. Since
tortillas can be salty, wait until they’re added to taste for salt.
Mix in the lime juice and hot sauce, then fold in the black beans
and heat through. Now taste for salt and seasonings.
To
assemble:
Preheat oven to 350 F. Lightly grease a deep 11×13 casserole
(cooking spray works just fine). Transfer the stew to the casserole
and even it out with a spatula. Add the potatoes in dollops, and
spread it into an even layer.
Place in oven and bake for
about 25 minutes, until potatoes are lightly browned. Stick under
the broiler for a minute or two just in case the browning isn’t
happening. Serve hot garnished with cilantro, chili peppers and
lime.
Your question and comments are welcome
