PAPAS CHORREADAS (POTATOES WITH CREAM AND CHEESE SAUCE)
Papas Chorreadas is a typical Colombian side dish, born in the Andean zone of the country, these creamy potatoes are delicious with meat dishes. And they are a must as a side dish for Sobrebarriga al Horno. Red potatoes covered with a delicious sauce made with scallions, tomatoes, cream and cheese. You can also make
Provided by Erica Dinho
Categories Side Dish
Time 57m
Number Of Ingredients 14
Steps:
- Place the potatoes and chicken bouillon in a medium saucepan. Cover with water and bring to a boil and cook about 30 minutes until tender. Drain and set a side.
- While the potatoes are cooking, heat the oil and butter in a frying pan over medium heat. Add onion and tomatoes, stir and cook about 7 minutes. Add garlic powder, cumin, salt and pepper. Stir and cook 2 minutes more.
- Add cream, cilantro and cheese. Mix well and turn down the heat and cook for 3 minutes or until cheese has melted.
- In a serving dish place the potatoes and pour the sauce on top. Serve them hot. Papas Chorreadas Recipe
Nutrition Facts : Calories 636 kcal, Carbohydrate 75 g, Protein 17 g, Fat 32 g, SaturatedFat 18 g, TransFat 0.02 g, Cholesterol 90 mg, Sodium 429 mg, Fiber 8 g, Sugar 10 g, UnsaturatedFat 11 g, ServingSize 1 serving
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)
Nutrition Facts : Calories 456 kcal, Carbohydrate 50 g, Cholesterol 63 mg, Fiber 6 g, Protein 13 g, SaturatedFat 13 g, Sodium 391 mg, Sugar 8 g, Fat 25 g, ServingSize serves 4 to 6, UnsaturatedFat 0 g
SMOTHERED POTATOES - PAPAS CHORREADAS, COLOMBIA
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
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
STUFFED POTATOES - PAPAS RELLENAS, COLOMBIA
Our "Finca" (farm) in Colombia was about 5 hours from my home city of Medellín, although the roads are much better now and you can get there in about two to three hours. For vacation, my parents and I (as well as many relatives and their families) would go to the farms and have wonderful family reunions. We would always take the "ladder bus" that would leave Medellín at exactly 3:30 a.m.. At 7:00 a.m. the bus would always make the breakfast stop at the riverside town of Bolombolo, a dusty, hot town that survived by serving food, providing cheap accommaccommodations and selling trinkets to the buses going by. Since Bolombolo possessed the only bridge across the Cauca River for several hundred kilometers, the bus and trucking trade was very lucrative for the inhabitants. I always looked forward to our stop for breakfast in Bolombolo as this town was famous for its "empanadas" and its "papas rellenas". I always had two of each with a large cup of hot chocolate. Pure heaven!
Provided by Fabio
Categories Colombian
Time 2h30m
Yield 8-12 serving(s)
Number Of Ingredients 15
Steps:
- 1) Boil the whole potatoes in a pot filled with enough water to completely cover the potatoes. About 30 to 45 minutes.
- 2) Once the potatoes are cooked, take them out of the pot and set them aside on a plate to cool for about one hour.
- 3) While the potatoes are cooling, chop the green onions and tomato into small chunks and saute these in the butter (or olive oil) adding the garlic, cumin, 1 teaspoon of salt and pepper. We call this the "Hogao".
- 4) Cook the hamburger meat in a frying pan with a couple of tablespoons of vegetable oil until it is no longer pink. Do not overcook. While the meat is cooking, add the corn starch, the remaining salt and more cumin if you wish. Make sure that the meat turns out crumbly with no large chunks.
- 5) Thoroughly mix the "hogao" and cooked hamburger meat in a bowl and set aside to cool.
- 6) Cut the potatoes in half. Now we come to the tricky part. In other countries, they mash the potatoes and simply make round balls out of them. We do it the hard way in Colombia. Take each potato half and scoop the middle of it out with a spoon so that you end up with a small "potato bowl". Be careful not too scoop too much out as you may accidentally go through the skin and the potato may fall apart on you.
- 7) Now, take the scooped out potato "meat" and cut through it with a sharp knife. Don't use a fork because it may turn into "mashed potatoes" and the texture will be much better the coarser it is.
- 8) Place the potato "meat" in the bowl with the hamburger and hogao and mix thoroughly, making sure that there are no really large chunks of potato in the mixture.
- 9) Add the cooked rice to the mixture and mix thoroughly once more.
- 10) With your fingers, take some of the meat/rice mixture and fill the middle of the potato bowls with enough mixture to form a dome. In other words, shape the mixture so that it now looks like you have a whole potato again.
- 11) Heat your oil to frying temperature.
- 12) Beat together the large eggs, milk and the flour until smooth. (I add a little salt, pepper and cumin to my batter but it is up to your taste).
- 13) Roll each stuffed potato in the batter until well covered and drop into the hot oil using a slotted spoon. Cook until golden on one side, roll over and cook the other side.
- 14) Remove potatoes from the oil and drain on a plate or platter lined with a thick layer of paper towels on the bottom.
- 15) Enjoy! I like to use squeezed lemon or a mild salsa on my papas rellenas but they are delicious just by themselves.
- Hint: Sometimes, as you deep-fry the potatoes, you may notice that the batter may slide off leaving a blank spot on your potato. What I do, is that I use a teaspoon to pour some of the raw batter over the spot, carefully "slosh" some of the hot oil over it with the slotted spoon to set the batter and roll it over once more to cook the spot.
BOILED POTATOES COLOMBIAN STYLE (PAPAS CHORREADAS)
This side dish is essentially boiled potatoes with a sauce consisting of a sofrito (mixture of tomatoes and herbs) with cheese poured over top. If you don't like some of the flavors (like cilantro) you can substitute what you do like (like parsley). A simple, versatile side dish that goes well with any meat dish. The recipe calls for white cheese which can be white cheddar or use Swiss or Monterey Jack, whatever you like.
Provided by threeovens
Categories Potato
Time 35m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel potatoes leaving some skin on for color. Cut any large potatoes in half. Boil about 20 minutes until tender.
- Finely chop onions, cilantro and tomato. Stir fry in a little oil until they are mixed well and softened.
- Add milk, cheese and salt to taste. Simmer on low until it thickens.
- Serve potatoes with the sauce poured over top.
Nutrition Facts : Calories 173, Fat 6, SaturatedFat 1.9, Cholesterol 8.5, Sodium 48.1, Carbohydrate 25.8, Fiber 3.7, Sugar 3.5, Protein 5.4
PAPAS CHORREADAS
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
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)
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
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.
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