Papas Chorreadas Colombia South America Food

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PAPAS CHORREADAS



Papas Chorreadas image

Make and share this Papas Chorreadas recipe from Food.com.

Provided by Chef Kate

Categories     Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

6 medium red potatoes, scrubbed but not peeled
1 tablespoon vegetable oil
1 medium white onion, thinly sliced
1 tomatoes, peeled, seeded, chopped
1 teaspoon paprika
1/4 lb queso blanco, crumbled
salt & freshly ground black pepper

Steps:

  • Boil the whole potatoes in lightly salted water for about twenty minutes.
  • Meanwhile, heat the oil in a skillet over medium high heat and saute the onion and tomato, stirring often, for about 15 minutes or until the onion is very soft.
  • Season with paprika and pepper.
  • Remove from heat; add cheese, stir well.
  • Halve the potatoes and serve with the onion/cheese sauce.

PAPAS CHORREADAS (COLOMBIA, SOUTH AMERICA)



Papas Chorreadas (Colombia, South America) image

Looking for yummy South American recipes for the Zaar World Tour#7, I came across this on the internet. Enjoy!

Provided by Sharon123

Categories     Potato

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

6 large potatoes, cooked & peeled
2 tablespoons olive oil
1 medium onion, chopped
2 large tomatoes, chopped
salt
pepper, to taste
1/2 cup cream
1 cup muenster cheese, grated

Steps:

  • Saute onion in oil until soft, about 10 minutes.
  • Add tomatoes, salt and pepper. Saute 5 minutes.
  • Stir in cream & cheese until cheese begins to melt.
  • Arrange potatoes on serving platter and top with sauce.
  • Enjoy!
  • Serves 6.

SMOTHERED POTATOES - PAPAS CHORREADAS, COLOMBIA



Smothered Potatoes - Papas Chorreadas, Colombia image

A Tale of Two Cites: Medellín and Bogotá. Bogotá is cold, the people are very traditional, 10 million of them! Medellín; A party town, warm (a.k.a. The City of Eternal Spring), party population 3 million. Most of my family came out of Medellín and its surroundings. Both cities have completely different cuisines. A couple of my uncles moved to Bogotá (I guess they like cold weather), married and stayed. My uncle Tulio married Inés and had 10 children. "Inecita", as we called her, was a great cook and her signature recipe was "Papas Chorreadas" which she would always make for me when my parents and I rolled into town. Here is my favorite recipe from my sweet Aunt Inecita.

Provided by Fabio

Categories     Potato

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 11

8 medium red potatoes
1 small white onion (chopped finely)
1 bunch green onion (chopped in 1/2 bits, reserve a tablespoon or so for garnish)
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon turmeric (or anato. The recipe calls for Saffron but that stuff is expensive! It's just for color.)
2 tablespoons butter
2 medium tomatoes (diced)
1/4 cup chopped fresh cilantro
3/4 cup heavy whipping cream
6 ounces mozzarella cheese

Steps:

  • 1. Scrub the potatoes and place in a large pot of boiling, salted water. Boil until tender when pierced with a fork. Drain potatoes and let cool slightly.
  • 2. Finely chop the shallots or onion. Chop the white part and a inch or two of the green part of the scallions into 1/2 inch lengths. Finely chop the rest of the green parts of the scallion and reserve for a garnish.
  • 3. Melt the butter in a large skillet. Saute the 1/2-inch pieces of scallion, the shallots, the cumin, and the chile powder in the butter until soft, about 5 minutes.
  • 4. Add the diced tomatoes and cilantro, and cook until the tomatoes are soft and fragrant. Add the tablespoon of flour and stir briefly.
  • 5. Stir in the cream, anato and cheese, and heat until sauce just comes to a boil and cheese is mostly melted. Remove from heat.
  • 6. Slice potatoes into halves or wedges, and arrange potatoes onto a platter. Pour sauce over potatoes. Garnish with chopped green onion.

Nutrition Facts : Calories 331.3, Fat 16.4, SaturatedFat 9.9, Cholesterol 55, Sodium 216, Carbohydrate 38.4, Fiber 4.7, Sugar 4.6, Protein 10

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