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Pappas Chorreadas "Potatoes with Creamy Colombian Salsa"

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Ingredients:



  • 6 medium red potatoes, scrubbed but not
    peeled

  • 1 tablespoon vegetable oil

  • 1 medium white onion, thinly sliced

  • 2 tomatoes, chopped

  • ¼ cup Half and Half

  • ¼ cup mozzarella cheese

  • salt, fresh
    cilantro and black pepper

  • 1 package GOYA Sazón with Azafrán



Boil the whole potatoes in lightly salted
water for about twenty minutes.



Meanwhile, heat the oil in a skillet over
medium high heat and saute the onion and tomato, stirring often, for about 3
minutes or until the onion is very soft.



Season with Azafran and cilantro.



Remove from heat; add cheese, stir well.



Top the potatoes with the salsa and serve.

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