The potato is the most consumed food in Bolivia and the most cultivated in the western region. A study carried out by the Bolivian Institute of Foreign Trade (IBCE) states that each person consumes between 90 and 100 kilos of potatoes per year. Thanks to that, today there are more than 200 thousand hectares dedicated to its cultivation. Gastronomically speaking, it is a very versatile ingredient and with which you can prepare various dishes with different textures. Today at Yo Cocino we share with you three easy ideas, with few ingredients and that you can make with or without an oven. Dare to prepare them, you will love them.
POTATO LASAGNA
Ingredients
- 2 tablespoons of oil
- 1/2 chopped onion
- 2 garlic cloves finely minced
- 1kg ground beef
- 1 tablespoon of oregano
- Salt and pepper to taste
- chopped parsley to taste
- 2 tablespoons tomato paste
- 2 finely chopped tomatoes
for the potatoes
- 1kg of potatoes
- 1/2 box of heavy cream
- 50g grated Parmesan cheese
- 200 grams of grated mozzarella
Preparation
In a pot over medium heat add the oil, onion and garlic. Cook for 3 minutes and add the ground beef. When the meat is finished cooking add oregano, salt and pepper to taste. Stir and cook until the meat juice is consumed. Then add the tomato paste, the chopped tomatoes and the parsley. Stir and cook covered 5 more minutes and reserve. To prepare the puree, peel and cook the potatoes until soft. Then crush them with the help of a fork until they are pureed. When the purée is done, add the cream and Parmesan cheese; Mix. Now to assemble everything, in a baking dish place the meat mixture on the bottom, then a layer of grated mozzarella and finish with a layer of puree. Repeat the process until the ingredients are finished. The last layer should be pureed to put more cheese on top. Bake at 200 °C for approximately 30 minutes.
CAUSE LIMEÑA
Ingredients
For the mass:
- 3 yellow peppers
- 1 kg of yellow potatoes
- 3 lemons
- 60ml vegetable oil
- Salt and pepper to taste
For the filling:
- 250 grams of tuna
- 1 large onion
- 100 grams of mayonnaise
- coriander to taste
- 1 medium avocado, sliced
Preparation
Place the well-washed potatoes, but without peeling, in a pot and cover up to two fingers with water on top of the potatoes. Add salt and boil for 20 minutes or until soft. Meanwhile, clean the yellow peppers by removing the seeds and wash them well in salted water, rubbing for a minute. Cook the peppers in boiled water for 10 minutes. When the potatoes are soft, they should be peeled and pressed to make them puree. It also works with a potato masher. Then add salt, pepper, oil and lemon juice. Mingle. When everything is well incorporated, it is time to color it. Crush the parboiled peppers and pass through a strainer so that there are no lumps. Gradually add this yellow chili paste to the puree. Mix until you get the desired color and reserve.
For the filling, simply add the tuna, finely chopped onion, lemon juice, coriander and mayonnaise to a container. Season to taste. For the final assembly you will need a small square or round mold. First place the puree inside the mold, continue with the chopped avocado and then the tuna filling. Cover with more potato dough. On top it can be decorated with more avocado, tuna, olives or shellfish.
TIP: You can substitute the oil for a little mayonnaise when crushing the potatoes.
PAPA TO THE HUANCAINA
Ingredients
- 5 fresh yellow peppers
- 1 cup of fresh cheese
- 1 clove garlic
- ½ onion
- 150ml evaporated milk
- 3 soda crackers
- oil amount needed
- 1kg of potato
- 4 olives
- Lettuce
- 1 boiled egg
- salt to taste
Preparation
Boil the potatoes and peel, cut into halves. Clean the peppers very well, removing the seeds. In a pot with water parboil the peppers for 10 minutes. Meanwhile, in a separate pan, add a splash of oil, the half onion, the garlic clove and cook until golden brown. When the chili is soft, remove from the water and add to a blender along with the onion, garlic, cheese, milk, crackers, and the boiled egg yolk. Eye, only the yolk. Blend until you get a thick and homogeneous consistency and do not forget to add salt to taste. Place a bed of lettuce, top with the cooked potatoes, then the yellow sauce and finish decorating with some olives. Optional you can also add boiled egg on top to decorate.
Tip: If you like it spicy, you can leave the heart of one of the peppers at the time of blending.
The potato is the most consumed food in Bolivia and the most cultivated in the western region. A study carried out by the Bolivian Institute of Foreign Trade (IBCE) states that each person consumes between 90 and 100 kilos of potatoes per year. Thanks to that, today there are more than 200 thousand hectares dedicated to its cultivation. Gastronomically speaking, it is a very versatile ingredient and with which you can prepare various dishes with different textures. Today at Yo Cocino we share with you three easy ideas, with few ingredients and that you can make with or without an oven. Dare to prepare them, you will love them.
POTATO LASAGNA
Ingredients
- 2 tablespoons of oil
- 1/2 chopped onion
- 2 garlic cloves finely minced
- 1kg ground beef
- 1 tablespoon of oregano
- Salt and pepper to taste
- chopped parsley to taste
- 2 tablespoons tomato paste
- 2 finely chopped tomatoes
for the potatoes
- 1kg of potatoes
- 1/2 box of heavy cream
- 50g grated Parmesan cheese
- 200 grams of grated mozzarella
Preparation
In a pot over medium heat add the oil, onion and garlic. Cook for 3 minutes and add the ground beef. When the meat is finished cooking add oregano, salt and pepper to taste. Stir and cook until the meat juice is consumed. Then add the tomato paste, the chopped tomatoes and the parsley. Stir and cook covered 5 more minutes and reserve. To prepare the puree, peel and cook the potatoes until soft. Then crush them with the help of a fork until they are pureed. When the purée is done, add the cream and Parmesan cheese; Mix. Now to assemble everything, in a baking dish place the meat mixture on the bottom, then a layer of grated mozzarella and finish with a layer of puree. Repeat the process until the ingredients are finished. The last layer should be pureed to put more cheese on top. Bake at 200 °C for approximately 30 minutes.
CAUSE LIMEÑA
Ingredients
For the mass:
- 3 yellow peppers
- 1 kg of yellow potatoes
- 3 lemons
- 60ml vegetable oil
- Salt and pepper to taste
For the filling:
- 250 grams of tuna
- 1 large onion
- 100 grams of mayonnaise
- coriander to taste
- 1 medium avocado, sliced
Preparation
Place the well-washed potatoes, but without peeling, in a pot and cover up to two fingers with water on top of the potatoes. Add salt and boil for 20 minutes or until soft. Meanwhile, clean the yellow peppers by removing the seeds and wash them well in salted water, rubbing for a minute. Cook the peppers in boiled water for 10 minutes. When the potatoes are soft, they should be peeled and pressed to make them puree. It also works with a potato masher. Then add salt, pepper, oil and lemon juice. Mingle. When everything is well incorporated, it is time to color it. Crush the parboiled peppers and pass through a strainer so that there are no lumps. Gradually add this yellow chili paste to the puree. Mix until you get the desired color and reserve.
For the filling, simply add the tuna, finely chopped onion, lemon juice, coriander and mayonnaise to a container. Season to taste. For the final assembly you will need a small square or round mold. First place the puree inside the mold, continue with the chopped avocado and then the tuna filling. Cover with more potato dough. On top it can be decorated with more avocado, tuna, olives or shellfish.
TIP: You can substitute the oil for a little mayonnaise when crushing the potatoes.
PAPA TO THE HUANCAINA
Ingredients
- 5 fresh yellow peppers
- 1 cup of fresh cheese
- 1 clove garlic
- ½ onion
- 150ml evaporated milk
- 3 soda crackers
- oil amount needed
- 1kg of potato
- 4 olives
- Lettuce
- 1 boiled egg
- salt to taste
Preparation
Boil the potatoes and peel, cut into halves. Clean the peppers very well, removing the seeds. In a pot with water parboil the peppers for 10 minutes. Meanwhile, in a separate pan, add a splash of oil, the half onion, the garlic clove and cook until golden brown. When the chili is soft, remove from the water and add to a blender along with the onion, garlic, cheese, milk, crackers, and the boiled egg yolk. Eye, only the yolk. Blend until you get a thick and homogeneous consistency and do not forget to add salt to taste. Place a bed of lettuce, top with the cooked potatoes, then the yellow sauce and finish decorating with some olives. Optional you can also add boiled egg on top to decorate.
Tip: If you like it spicy, you can leave the heart of one of the peppers at the time of blending.
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