Papas Chorreadas (HHM SIDE)
- Milk
Ingredients
1 unit
Veggie Stock Concentrate
12 ounce
Red Potatoes
½ teaspoon
Cumin
4 ounce
Cream Sauce Base
(Contains: Milk)
½ cup
Mozzarella Cheese
(Contains: Milk)
2 unit
Tomato
2 unit
Scallions
1 teaspoon
Garlic Powder
¼ ounce
Cilantro
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Wash and dry produce. Dice potato into 1-inch pieces. Thinly slice scallions separating whites and greens. Dice tomato. Roughly chop cilantro.
Place potatoes in a large pot with enough water to cover by at least 2 inches. Salt generously. Bring to a boil and cook until tender, 20-25 minutes. Drain potatoes and season with a pinch of salt. Set aside.
Heat a drizzle of oil and 1 TBSP of butter in a large pan over medium heat (2 TBSP butter for 4 servings). Add scallion whites and tomatoes. Cook, stirring ocassionaly, until scallions begin to brown, 3-5 minutes.
Add garlic powder, half the cumin, salt, pepper and cook an additional 2 minutes (all the cumin for 4 servings).
Turn heat to medium low and add cream sauce base, stock concentrate, cilantro, and half the cheese. Cook, stirring ocassionally, until cheese has melted and sauce has thickened, about 60 seconds. Taste and season with salt and pepper. TIP: Add splashes of water if your sauce seems too thick.
Divide potatoes between plates and top with sauce. Garnish with scallion greens and remaining cheese.
