Patatas Mojo Rojo & Mojo Verde Recipe

Prepare and boil

Wash potatoes thoroughly. If potatoes are larger than bite-size, halve or quarter so pieces are roughly 1–1.5 inches. Place potatoes in a saucepan and cover with cold water by about 1 inch. Add 1 tablespoon coarse sea salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 12–18 minutes depending on size.

Drain potatoes in a colander and return to the still-warm pot. Shake the pot gently over low heat for 30–60 seconds to dry the surfaces lightly. Drizzle 1 tablespoon olive oil over the potatoes and toss gently to coat. Keep warm while making sauces.

Rehydrate peppers

If using dried ñora or guajillo peppers, place them in a heatproof bowl and cover with boiling water. Let soak 15–20 minutes until soft. Reserve 2–3 tablespoons of the soaking liquid, then drain and remove stems and seeds.

Blend mojo rojo

In a small food processor or blender combine rehydrated peppers, 2 garlic cloves, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon coarse sea salt, and 2 tablespoons sherry or white wine vinegar. Pulse to form a coarse paste. With the motor running, slowly stream in 6 tablespoons extra-virgin olive oil until the sauce emulsifies and becomes glossy and pourable. If too thick, add 1–2 tablespoons reserved soaking liquid or a little water to reach a loose sauce consistency. Taste and adjust salt, smoked paprika, or vinegar as desired.

Transfer sauce to a small bowl and keep at room temperature. Mojo rojo can be made ahead and refrigerated for up to 3 days; bring to room temperature and stir well before serving.

Prep herbs & chile

Rinse cilantro and parsley and spin or pat dry. If using a jalapeño and you prefer milder sauce, remove seeds and ribs; leave them in for more heat.

Blend mojo verde

In a food processor combine 1 cup packed cilantro leaves, 1/2 cup packed parsley leaves, 2 garlic cloves, the seeded green chile, 1/2 teaspoon ground cumin, 1.5 tablespoons sherry or white wine vinegar, and 3/4 teaspoon coarse sea salt. Pulse to chop. With the motor running, slowly pour in 6 tablespoons extra-virgin olive oil until the mixture becomes a smooth, bright green sauce. If the sauce is too thick, add 1–2 tablespoons water or vinegar to loosen. Taste and adjust salt or acidity.

Transfer to a serving bowl. Mojo verde keeps 1–2 days refrigerated; bring to room temperature and whisk before serving.

Place warm potatoes on a serving platter. Either toss potatoes lightly with a few spoonfuls of the desired mojo (red or green) so they are coated, or serve the potatoes whole with separate bowls of mojo rojo and mojo verde for dipping.

Finish with a sprinkle of flaky sea salt and the chopped parsley or extra cilantro. Serve immediately while potatoes are warm.