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So you wanna take some Canola Oil and just cover the bottom of the pan. And then turn on the fire on to a medium. (Low Medium heat) Now the oil’s hot, I’m going to add the potatoes. And then after a moment you can add the onions into the mix. Then you just continue stirring until the onions and the potatoes turn clear.

So probably about 10 minutes. So then you want to cut the jalapeno in four places all the way up to the stem and then chop it very finely. You can keep the seeds in the jalapeno, which is how I like it, so it’ll give the soup just a little bit more flavor and spice. But if you’re not a spicy food person you can take the seeds out. Then you wanna cook the jalapeno in the soup. Then add the garlic. Or actually add the garlic; stir it two or three times. Then you wanna add the tomatoes. Stir and fry the potatoes in there for about a minute. And then we’ll add the water here. So I’ll putting two bowls of water…maybe two and a half.

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Mexican Cooking