This recipe calls for Sazon seasoning. You can buy this in packets in the Latin section of your grocery store (usually) or you can make your own.
This dish originates back to my Colombian mother in law and it’s one of those precious few recipes I was able to learn from her before she passed away. I am a big fan of “mix and match” cooking. Simply put, don’t hesitate to try different ingredients if you don’t like something listed. For example if you don’t like green onions maybe try leeks or shallots. However, don’t try a different potato. Red potatoes hold up better and don’t fall apart like Yukon or white versions. I usually peel them only partially, removing the eyes. I also either half them if they are small or quarter them if they are larger BEFORE putting them in the water to boil. Then when they are finished boiling all you have to do is strain them. Don’t forget to salt the water!
The half and half is important here but you can use whole milk if you must. Anything lower in fat will result in a thin sauce that doesn’t have the same result. It will still taste good but it won’t have the same feel to it. Also, feel free to get creative with the cheese. I listed a colby/monterey jack blend but I usually use what I have hanging around.
This goes well with our tomatillo salsa and taquitos!
