Papas “Arrugás” con Mojo

This is a traditional recipe from the Canary Islands. It’s the most famous side dish from the islands, including potatoes and sauces, and it’s perfect for any occasion (especially if you like garlic):

Papas “arrugás” (arrugadas if you’re posh): papas

The literal translation would be wrinkled potatoes.

Ingredients:

– 1 kg baby new potatoes (the smaller the better)
– rock see salt

Instructions:

Wash very well the potatoes until the are very clean (use a brush if needed to removed any possible rest of earth the potatoes may have stuck on them).
Place the potatoes (skin on) in a big boiling pan and add the rock salt (be aware that all the salt you add will remain in the potatoes, so be careful you don’t add too much).
Add water until the potatoes are almost covered but not completely covered (the must look like little islands popping out from the water).
Put the pan on full fire until the water starts to boiled, then bring it to a middle to low fire and keep the pan cover with the lid slightly off place (so there is not water leaking from the pan). Let it boil until the water is completely evaporated (approximately 1 hour). In the meantime prepare the “mojos”.
Keep an eye on the potatoes from time to time so they don’t burn when the water is totally evaporated; towards the end keep on shaking the pan while the potatoes are getting finally dry so they don’t get stuck to the bottom of the pan. This way of cooking the potatoes takes a little bit of extra time but it’s worth it. The potatoes will be delicious.

Mojo picón:

Let us call it hot mojo (you can pronounced it μώχο).

Ingredients:

– 4-5 garlic cloves, chopped and with the cores removed
– 1 tsp of crushed cumin seeds (try not to use ground cumin, it tastes much better when you use the whole seed and you crash them with a mortar and pestle)
– 1 tsp of paprika
– 1 seeded and chopped fresh red hot chilli pepper
– ½ seeded, peeled and chopped red pepper (it sounds hard to peel it but it’s not, you will loose some flesh but if you keep the skin the “mojo” will keep on repeating on you for a long time)
– ½-1 glass of a light-flavoured vegetable oil (enough to cover the dry ingredients); I normally use sunflower oil but rapeseed oil is also good.
– 1 tbsp of white wine vinegar.
– 1 pinch of sea salt (rock or flaked salt better that regular salt).

Instructions:

Put all the ingredients on a blender glass and blend at maximum speed shaking well the blender to make sure that all ingredients are mixed homogeneously.
If you have time until the potatoes are finished transfer the sauce to a container and let it rest on the fridge until the moment of serving. the “mojo” should be enough for 2-3 times. You can keep the mojo for a long time on the fridge. I normally put it on an empty glass jar so and before serving it I give a good shake to the jar (the ingredients tend to precipitate) to mix it well!

Mojo verde:

This one we can call it green mojo.

Ingredients:

– 4-5 garlic cloves, chopped and with the cores removed
– 1 tsp of crushed cumin seeds
– 1 seeded and chopped fresh green hot chilli pepper
– ½ seeded, peeled and chopped green pepper
– ½ bunch of flat leaf parsley, cut
– ¼ bunch (or even less, 2-3 stalks would be enough) of coriander, cut (optional)
– ½-1 glass of a light-flavoured vegetable oil (enough to cover the dry ingredients); I normally use sunflower oil but rapeseed oil is also good.
– 1 tbsp of white wine vinegar.
– 1 pinch of sea salt (rock or flaked salt better that regular salt).

Instructions:
Same as for the mojo picón.

Feel free to mix and match, you always could just make the potatoes or use the mojos for other things. You can experiment with the quantities making it more or less garlikie, more or less hot, etc. Traditionally the green mojo is served to accompany fish and seafood, and the red hot one may be added to anything… you could use it to marinate meet (specially red meets), you could spread it on toasted bread, you could do a face mask with it… well, not really, just kidding; if you try the last option I am not responsible of what it may happen.

Voilà!!!

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