Olluco of Ajíaco with Cheese

Olluco of Ajíaco with Chesee Recipe

Olluco of Ajíaco with Cheese is one of the most traditional Creole dishes prepared in Peru. This small Andean tuber is also known as Melloco, Ulluco or Papa Lisa, being one of the main ingredients of Peruvian Gastronomy.

According to its origin the Ulluco of Ajíaco with Cheese is Peruvian, because it consists of Peruvian dressing, Peruvian yellow pepper with potato, in some countries they usually confuse it with Olluco stew, but each country has a different Gastronomy.

This typical Peruvian food is made up of Papa Lisa, which is a tuber rich in calories, proteins, iron, retinol and zinc. Also the Peruvian Gastronomy is considered one of the best in the world, being a good option to delight their exquisite flavors.

This folkloric Peruvian menu, dish or recipe has 2 essential ingredients from the country of origin, the Ulluco and Peruvian Yellow Pepper, few countries have the availability of having Peruvian Yellow pepper for the preparation of the Melloco of Ajíaco with Cheese. Do not worry, instead of using yellow pepper you can use turmeric powder.

gastronomia peruana

If you want to know more:

  • Origin of the Olluco

  • Nutritional properties of Olluco

  • Benefits of the Olluco

Preparation data:

  • Cuisine: Peruvian
  • Servings: 4 people
  • Total time: 60 minutes

Olluco of Ajíaco with Cheese Ingredients

  • ½ kg of Olluco
  • ½ kg of white potato
  • 1 chopped onion in squares
  • 1 diced tomato
  • 2 tablespoons ground garlic
  • 2 tablespoons of oil
  • 400 mg of evaporated milk
  • 250 mg of fresh cheese in squares
  • 5 branches of coriander
  • 2 tablespoons ground yellow chili
  • Ground oregano
  • Pepper and cumin
  • Salt to taste

Olluco of Ajíaco with Cheese Preparation

1ºP: Wash and cook the Ollucos and potatoes with water for 35 minutes over high heat(9).

2ºP: At the end of the cooking, crush and press the tubers until there are no lumps. Cut the cilantro leaves into a chopping board.

3ºP: In a pot add the oil, garlic, onion, tomato, ground yellow pepper, cumin, pepper and sauté for 3 minutes.

4ºP: Then add the Mellocos and the pressed and crushed potatoes, add ½ cup of water and let cook for 5 more minutes, move constantly so that it does not burn, simmer (2).

5ºP: After 5 minutes, add milk, cheese, oregano and cilantro. Put out fire. It can be accompanied with a Portion of rice and a steak.

6ºP: Serve and enjoy, Bon appetit!. It can be accompanied by a delicious purple chicha.


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