Papas Chorreadas – ( Potatoes with Spiced Cheese, Tomato and Onion Sauce )

Classic Latin American Recipe

Serves: 8

2 tbls. Butter
4 Scallions (including 2 inches of green top, cut into 1-inch lengths)
1/2 cup Onions (finely chopped)
5 Tomatoes, peeled, seeded and coarsely chopped or 1 2/3 cups chopped, drained, canned Italian plum tomatoes
1/2 cup Heavy Cream
1 tspn. Fresh Coriander (cilantro – finely chopped)
1/4 tspn. Dried Oregano
Pinch of Ground Cumin Seeds
Freshly Ground Black Pepper
1 cup Freshly Grated Fresh Mozzarella or Munster cheese
8 lg. Potatoes (peeled and boiled)Procedures:
In a heavy 8- to 10-inch skillet, heat the butter over moderate heat. When the foam subsides, add the scallions and onions, and cook them, stirring frequently, for 5 minutes, or until the onions are soft and transparent but not brown. Add the tomatoes and cook, stirring, for 5 minutes. Add the cream, coriander, oregano, cumin, salt and a few grindings of pepper, and, stirring constantly, drop in the cheese. Cook, stirring, until the cheese melts. Traditionally, chorreada sauce is served over boiled potatoes (or cooked string beans) and often accompanies sobrebarriga.