The Andes · Volume 21, Colombia, the Andean Interior
Papas chorriadas
Boyacá and Cundinamarca, Colombia
Illustration
- Time
- 40 minutes
- Researched
- Researched from 130 sources in the brief
As tradition built it
Papas chorriadas
Serves four. About 35 to 40 minutes.
Ingredients
- 8, medium small potatoes, boiled
- 1 onion
- 3, large tomato
- 1 clove garlic
- to taste cumin
- to taste salt and pepper
- 1 cup cheese, grated
- 1 cup cream
Method
- Boil small potatoes.
- Fry the onion and tomato together for around 7 minutes.
- Add garlic, cumin, salt and pepper.
- Finish the pan with grated cheese and cream stirred through until fully melted and glossy.
- Pour hot over the potatoes at the table.
Notes
No quantities are given in the source tradition for this dish; all measures are left to the cook's own judgement.
What a modern chef changes
Blended Sauce, Blistered Cheese
Method
- Blend the finished tomato-onion sauce in a high-power blender before the cheese and cream go in.
- Pass the sauce through a chinois for a genuinely smooth, restaurant-grade result.
- Cook the potatoes sous vide to an even, edge-to-edge doneness rather than boiling them, holding their shape more reliably under the hot sauce that follows.
- Finish a portion of the melted cheese under the Big Green Egg's direct heat for a few seconds of real blistering and colour.