Colombian Papas Chorreadas (Potatoes in Tomato-Cheese Sauce)
Colombian Papas Chorreadas are a side dish, with potatoes covered in a creamy and salty cheesy tomato sauce.
Ingredients
- 700 gram red potatoes (papa pastusa in Colombia)
- 2 tablespoons sunflower oil
- 4 grated tomatoes
- 2 big green onions (scallions), chopped finely
- 1 clove of garlic, chopped finely
- 1 teaspoon cumin powder
- 50 gram shredded cheese (queso Paipa if available), about 1 big handful (replace by other cheese of choice such as mozarella or cheddar)
- 100 gram cream (about 1/2 cup)
- salt and pepper
Instructions
- Cook potatoesPeel the potatoes partially, so that every potato has some skin left on them. Halve potatoes, wash them and cook in boiling water until soft (20-30 minutes). Drain, reserving 1/2 to 1 cup of the cooking liquid. Cover potatoes with a lid to keep warm
- While the potatoes cook, make the sauce (chorreado) Cook onion and garlic in 2 tablespoons of oil until soft (5 mins). Add cumin and grated tomatoes and let simmer for 15-20 mins. Add the cream, grated cheese, pepper, and salt. Stir so you get an even sauce and the cheese melts. Take 1/2-1 cup of the cooking liquid of the potatoes and add to the sauce to get a thinner consistency.Taste and adjust seasoning
- Mix in the warm potatoes with the sauceServe while warm
Notes
You can keep these papas chorreadas for up to three days in a closed container in the refrigerator. Warming them up, you might have to add a splash of water to loosen up the consistency.
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