Papas Chorreadas Potatoes With Cream And Cheese Sauce Food

PAPAS CHORREADAS (COLOMBIAN POTATOES WITH CHEESE AND TOMATO SAUCE) RECIPE

Steps:

• Place potatoes in a large pot and cover with cold water by 2 inches. Salt water generously, then place over high heat. Bring to a boil, and cook until potatoes are completely tender, about 20 minutes after boiling is achieved.
• Meanwhile, heat olive oil in a large saucepan over medium-high heat until shimmering. Add onions and cook, stirring frequently, until lightly softened, about 3 minutes. Add tomatoes and stir to combine. Bring to a boil, adjust heat to maintain a gentle simmer, and cook, stirring occasionally, until almost no liquid remains, about 15 minutes. Add heavy cream, bring to a simmer, and cook until sauce comes together and has the consistency of light paint.
• Drain potatoes and transfer to a serving platter. Season sauce to taste, then stir in grated cheese, heating until cheese just barely begins to melt (it should stay chunky in light curds). Spoon sauce over potatoes, and serve immediately. This Recipe Appears In Latin American Cuisine: Papas Chorreadas (Colombian Potatoes with Cheese and Tomato Sauce)

PAPAS CHORREADAS (POTATOES WITH TOMATO AND CHEESE SAUCE)

Steps:

• Boil the potatoes in lightly salted water for about 20 minutes.
• Heat the oil in a skillet over medium-high heat, and saute the onion and tomato, stirring often, for 15 minutes, or until the onion is soft. Season with paprika and pepper.
• Add crumbled cheese, stir well. Halve the potatoes; serve with sauce.

PAPAS CHORREADAS (COLOMBIA, SOUTH AMERICA)

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

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.