Papas Chorreadas Colombia South America
Dive into the comforting flavors of Colombia with Papas Chorreadas, a beloved South American dish that’s as indulgent as it is easy to make. This traditional recipe features tender red potatoes cloaked in a rich, savory sauce made with onions, garlic, tomatoes, scallions, heavy cream, and crumbled queso fresco. Simmered to perfection, the sauce strikes a balance between creamy and tangy, with a fresh pop of cilantro for a vibrant finish. Ideal as a hearty side or a vegetarian main, this crowd-pleaser brings authentic Colombian flair to your table in just 40 minutes. Perfect for fans of Latin American cuisine, Papas Chorreadas offers a taste of tradition with ingredients you’ll love.
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Recipe Information
Ingredients
- 8 medium-sized Red potatoes
- 6 cups Water
- 2 teaspoons Salt
- 2 tablespoons Vegetable oil
- 1 medium, finely chopped White onion
- 2 minced Garlic cloves
- 3 medium, finely chopped Tomatoes
- 3 chopped Scallions
- 1 cup Heavy cream
- 1 cup, crumbled Queso fresco (or feta cheese)
- 2 tablespoons, finely chopped Cilantro
- 0.5 teaspoon Black pepper
Instructions
Place the red potatoes in a large pot and cover them with 6 cups of water. Add 2 teaspoons of salt to the water.
Bring the water to a boil over medium heat, then reduce the heat to low and simmer until the potatoes are fork-tender, about 20–25 minutes. Drain the potatoes and set aside.
While the potatoes are boiling, heat 2 tablespoons of vegetable oil in a medium skillet over medium heat.
Add the finely chopped white onion and sauté until it becomes translucent, about 3–4 minutes.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the chopped tomatoes and scallions to the skillet. Cook, stirring occasionally, until the tomatoes soften and break down into a thick sauce, about 5–7 minutes.
Lower the heat and stir in the heavy cream, crumbled queso fresco, and chopped cilantro. Stir until the cheese melts and the sauce becomes smooth and creamy.
Season the sauce with 0.5 teaspoon of black pepper and taste to adjust salt if necessary.
Pour the creamy tomato-cheese sauce over the boiled potatoes and gently toss to coat them evenly.
Serve warm and garnish with additional cilantro if desired.
Nutrition Facts
Calories |
2454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.4 g | 180% | |
| Saturated Fat | 73.3 g | 366% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 347 mg | 116% | |
| Sodium | 5196 mg | 226% | |
| Total Carbohydrate | 239.4 g | 87% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 34.7 g | ||
| Protein | 55.6 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1193 mg | 92% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 6131 mg | 130% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
