Papas Chorreagas Ii
Indulge in the robust flavors of Papas Chorreadas II, a classic Colombian-inspired dish that's equal parts comforting and vibrant. This recipe features tender, boiled potatoes smothered in a rich, velvety sauce made from sautéed onions, juicy tomatoes, and fragrant garlic, all brought together with creamy heavy cream and crumbled queso fresco. Fresh cilantro adds a burst of herbaceous brightness, while the chunky texture of the melted cheese adds a delightful rustic touch. Quick to prepare and packed with flavor, Papas Chorreadas II makes an excellent side dish or a satisfying vegetarian main course. Perfect for weeknight dinners or as a show-stopping addition to your next gathering, this dish is guaranteed to impress with its bold, savory charm.
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Recipe Information
Ingredients
- 6 pieces Potatoes (medium-sized, peeled and halved)
- 4 cups Water
- 1 teaspoons Salt
- 2 tablespoons Butter
- 1 small White onion (finely chopped)
- 2 medium Tomatoes (diced)
- 2 cloves Garlic (minced)
- 1 cup Heavy cream
- 2 tablespoons Fresh cilantro (chopped)
- 1 cup Fresh cheese (crumbled, such as queso fresco)
- 0.5 teaspoon Ground black pepper
Instructions
Add the peeled and halved potatoes to a large pot and cover them with 4 cups of water. Add 1 teaspoon of salt. Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes for about 20-25 minutes, or until tender when pierced with a fork. Drain and keep warm.
While the potatoes are cooking, melt 2 tablespoons of butter in a large skillet over medium heat.
Add the finely chopped onion to the skillet and sauté for 3-4 minutes, or until soft and translucent.
Stir in the diced tomatoes and minced garlic. Cook for an additional 5-6 minutes, stirring occasionally, until the tomatoes break down and form a chunky sauce.
Lower the heat and add 1 cup of heavy cream to the tomato mixture. Stir well to combine.
Mix in the chopped fresh cilantro and season the sauce with 0.5 teaspoons of ground black pepper. Taste and adjust salt if needed.
Gently fold in the crumbled fresh cheese, allowing it to melt slightly into the sauce. Do not let the cheese fully melt; it should remain slightly lumpy for texture.
To serve, place the boiled potatoes on a serving platter and pour the cheese-tomato sauce generously over them. Garnish with additional cilantro if desired.
Serve immediately as a side dish or a main course. Enjoy your Papas Chorreadas II!
Nutrition Facts
Calories |
616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 1001 mg | 44% | |
| Total Carbohydrate | 46.5 g | 17% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 6.8 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 389 mg | 30% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 1049 mg | 22% | |
*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.
