Ají de Queso Nariño (Cheese and Potato Dip)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
50 minutes
Number of servings
6
Difficulty
Medium
Ingredients
1
kg pastusa potatoes, peeled and diced
2
cup(s) white cheese, grated
3
cup(s) milk
4
piece(s) eggs, beaten
2
tbsp pork lard or oil
4
piece(s) scallion stalks, chopped
1
tbsp saffron (color)
lettuce leaves
2
piece(s) hard-boiled eggs cut in rounds
2
piece(s) avocados peeled and cut in slices
pinch salt to taste
Directions
- Cook potatoes in salted water until soft (for 25 minutes).
- Fry scallion in pork lard or oil, and add color.
- Put a saucepan with milk, cheese, potatoes and sofrito to cook on low heat stirring constantly with wooden spoon, for about 15 minutes.
- When it dries a little add beaten eggs, little by little, stirring, until a stew forms.
- Take portions and serve on lettuce leaves, garnishing with hard-boiled egg slices and avocado.