Chorreadas potatoes or “chorriadas” potatoes are a typical dish originating in central Colombia, mainly from the departments of Cundinamarca and Boyacá and that can be prepared in various ways and with different ingredients but just as delicious and fast.
• 2 pounds of potato sabanera (approximately 10 potatoes)
• 6 long onions deflected and cut into chunks
• 4 large tomatoes, peeled and chopped
• 2 tablespoons of margarine
• 2 tablespoons of cornstarch
• 1 small cup of heavy cream
• 1 tablespoon of coriander finely chopped
• 1 pinch of saffron or food coloring
• 1 cup of grated cheese
• Oil and salt to taste
• 1 well of water
1. Wash and cook the potatoes with everything and their shell, add a piece of the green part of the long onion and salt, boil in salted water for 20 to 25 minutes, until the potatoes are soft. Reserve and wait until they are lukewarm to peel, they are not cooked with the complete skin, they must be jacketed (half-peeled).
2. Wash and cut the onion into large pieces (approximately 1 cm.). Fry over low heat in the margarine for 1 to 2 minutes until transparent.
3. Add the diced tomato and the saffron. Cover and continue cooking, stirring frequently for about 3 minutes or so.
4. Add the two tablespoons of cornstarch, the heavy cream and stir continuously, over low heat, for approximately 10 minutes, until the mixture thickens and add a well or small cup of water and bring to a boil.
5. Make a little pressure with a spoon to crush the pieces of onion and tomato a little and achieve that it is well fried and with more flavor.
Serve the potato bathed with the hot sauce and the chopped cilantro to your liking, you can add grated cheese, according to preference and enjoy.
They are perfect as companions for the Sobrebarriga!
Makes 4 to 6 plates. Suggested recipe. The images on this page are referential and the recipe may not be identical in appearance, the results may vary.