Patatas Bravas is a favorite Spanish Tapa. Tapas of course are small portions of Spanish food that’s usually served with cocktails at bars or as appetizers. Or several types of Tapas can be cobbled together to make a meal. I love Tapas! It’s a great way to sample different types of Spanish food in one sitting.
Patatas Bravas is one of my favorites. It’s a simple dish of fried or baked potato wedges or cubes in a spicy sauce. I always order it when we’re in Barcelona or any other Spanish town or city. But traveling may prove to be difficult this year and we won’t be going on our usual Med Cruise or other European vacations. That’s why I’ve been making some of our favorite foods at home. After all eating local foods is a big part of traveling!
Lately I’ve been on a Spanish food kick and Patatas Bravas has been on top of my to make list. Everyone in my house loves it that it’s now become a family favorite. I serve it as an appetizer and as a side dish, either way it’s delicious!
Most places serve it with a mayonnaise based Garlic Aioli, but I like it without. You can make a simple Aioli by mixing together mayo, garlic powder, and lemon juice. Salt and pepper to taste and garnish with fresh chopped chives.
6-8 Yukon Gold Potatoes – peeled and cut into wedges
2 Tbs. Olive Oil
1 Tsp. Minced Garlic
2 Tbs. Smoked Paprika
2 Tsp. Chili Powder
2 Tsp. Ground Cumin
1/2 Tsp. Salt
1/4 Tsp. Ground Black Pepper
1/2 Tsp. Crushed Red Pepper flakes
Place potato wedges in a large pot and cover with water.
Bring water to boil and reduce heat.
Cook uncovered for about 8-10 minutes or until just tender. (you don’t want them too soft, they will fall apart)
Drain and pat potatoes dry with paper towel.
Place in bowl.
Toss potatoes in Olive Oil and Garlic until evenly coated.
In a small bowl combine the rest of the spices and sprinkle over potatoes.
Toss potatoes in spice mix until evenly coated.
Place potatoes on a baking sheet, spread out in a single layer.
Bake in pre-heated 375 degree oven for about 25 minutes or until crispy. Stir potatoes about half way thru baking time.
Chimichangas are my favorite Mexican dish. It’s always what I order at Mexican restaurants. They are delicious!
You may be wondering what exactly are chimichangas. It’s really nothing more than a deep fried burrito! I’m not a burrito fan at all, but I’m definitely a chimichanga fan!
Actually you can turn just about any burrito into a chimichanga by simply frying it. In fact I’ve deep fried frozen store bought burritos. Of course they don’t taste as good as homemade, but they’ll do when you’re in a rush to get dinner on the table.
Now you can fill chimichangas with just about anything. Shredded Beef, Chicken, or Pork seem to be the most popular filling. But I’ve had seafood chimichangas as well as bean filled ones. One of our family favorites are ground beef chimichangas. They’re the easiest to make.
I serve them with shredded cheese, salsa, sour cream, and guacamole on the side. Everyone can add their own toppings. It goes great with Spanish Rice and Refried Beans.
Today I’m sharing my recipe. Hope you love it!
Ground Beef Chimichanga
1 lb. Lean Ground Beef
1 Tbs. Garlic Powder
2 Tbs. Chili Powder
1 Tsp. Ground Cumin
1 Tsp. Salt
1 Tsp. Ground Black Pepper
1 Tsp. Crushed Red Pepper flakes
1 Cup Shredded Monterey Jack Cheese
10 Flour Tortillas, the 8″ size
Oil for frying
Toppings of your choice (salsa, sour cream, guacamole, etc.)
Place beef in a pan over medium heat
Add all the spices and cook until beef is crumbly
Remove from heat and stir in shredded cheese
Place about 1/4 cup of beef filling on the middle of a tortilla, fold in ends and roll like a burrito