Plato Paceno

Plato Paceno Recipe from Bolivia - Corn, Potatoes, Cheese, Tomato, Oil

Region / culture: Bolivia | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 4

Introduction

Plato Paceno is a traditional Bolivian dish that features a delicious combination of fresh corn on the cob, lima beans, potatoes, and cheese. This hearty and satisfying meal is perfect for a family dinner or a special occasion.

History

Plato Paceno has its origins in the city of La Paz, Bolivia. It is a popular dish that is often enjoyed during festivals and celebrations. The combination of fresh vegetables and cheese makes it a flavorful and nutritious meal that is loved by many.

Ingredients

8 fresh corn on the cob (without husks)
2.2 lb (998 g) peeled lima beans
8 potatoes
4 fresh quesillos (fresh cheese), sliced
0.25 cup oil or butter for frying the cheese
1 cup llajwa (spicy tomato and chili sauce)

How to prepare

In a large pot, place corn husks to a height of approximately three inches. Add enough boiling water to cover the husks. Place the pot over high heat and bring the water to a boil.
Once the water is boiling, add the corn and Lima beans, separating them with corn husks. Allow them to boil for approximately twenty-five minutes.
Add the washed potatoes to the pot and cover them with more corn husks. Continue boiling for another twenty minutes, or until all the vegetables are cooked.
In a large pan, heat oil over high heat. Fry the cheese slices until they turn golden brown. Be careful not to let them burn.
To serve, place one corn on the cob, Lima beans, one potato, and slices of fried cheese on each plate. Add llajwa if desired.

Variations

Add some diced tomatoes or bell peppers for extra flavor and color.
Use different types of cheese, such as feta or mozzarella, for a unique twist.
Try adding some cooked chicken or beef for a protein boost.

Cooking Tips & Tricks

Make sure to use fresh corn on the cob and lima beans for the best flavor.

- Be careful not to overcook the vegetables, as they can become mushy.

- Fry the cheese slices until they are golden brown for a crispy texture.

- Serve the dish hot with llajwa for an extra kick of flavor.

Serving Suggestions

Serve Plato Paceno hot with a side of llajwa for an extra kick of flavor. You can also pair it with a fresh salad or some crusty bread for a complete meal.

Cooking Techniques

Boiling, frying

Ingredient Substitutions

If you can't find fresh quesillos, you can use mozzarella or feta cheese instead.

- Substitute fresh lima beans with frozen lima beans if fresh ones are not available.

- Use any type of hot sauce if llajwa is not available.

Make Ahead Tips

You can prepare the vegetables ahead of time and store them in the refrigerator until ready to serve. Fry the cheese slices just before serving for the best texture.

Presentation Ideas

Arrange the corn on the cob, lima beans, potatoes, and cheese slices on a large platter for a beautiful presentation. Drizzle llajwa over the top for a pop of color.

Pairing Recommendations

Plato Paceno pairs well with a crisp white wine or a cold beer. You can also serve it with a refreshing glass of lemonade or iced tea.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Plato Paceno contains approximately 400 calories. This makes it a satisfying and filling meal that can be enjoyed as part of a balanced diet.

Carbohydrates

Plato Paceno is a high-carbohydrate dish due to the presence of corn, lima beans, and potatoes. Carbohydrates provide energy to the body and are essential for overall health.

Fats

The cheese used in Plato Paceno adds a moderate amount of fat to the dish. While cheese is a good source of protein and calcium, it is also high in saturated fats. Enjoy in moderation.

Proteins

Plato Paceno contains a good amount of protein from the lima beans and cheese. Protein is essential for muscle growth and repair, as well as overall health and well-being.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C, vitamin A, potassium, and calcium. These nutrients are important for maintaining a healthy immune system, strong bones, and overall well-being.

Alergens

Plato Paceno contains dairy from the cheese, so it may not be suitable for those with lactose intolerance or dairy allergies. Be sure to check for any other allergens in the ingredients used.

Summary

Plato Paceno is a nutritious and delicious dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. Enjoy it as part of a well-rounded diet for a satisfying meal.

Summary

Plato Paceno is a delicious and nutritious dish that is perfect for a family dinner or a special occasion. With its combination of fresh vegetables, cheese, and llajwa, it is sure to be a hit with everyone at the table. Enjoy this traditional Bolivian dish for a taste of South American cuisine.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Plato Paceno. It was many years ago, when I was just a young girl, and my family had recently moved to a small village in the countryside. I had always loved cooking, even as a child, and I was eager to learn new recipes and techniques.

One day, while exploring the local market, I stumbled upon a small, old cookbook tucked away in a dusty corner of a vendor's stall. The pages were yellowed and worn, but the recipes inside were like nothing I had ever seen before. As I flipped through the pages, my eyes landed on a recipe for Plato Paceno.

The recipe called for simple ingredients – tomatoes, onions, garlic, herbs, and of course, the star of the dish, Paceno cheese. I had never heard of Paceno cheese before, but the description in the cookbook painted a picture of a rich, creamy cheese with a tangy flavor that was perfect for melting over vegetables.

Excited to try something new, I purchased the cookbook and rushed home to gather the ingredients. I spent hours in the kitchen, carefully following the instructions and watching as the dish came together. The aroma that filled the air was intoxicating – a blend of savory herbs, sweet tomatoes, and the sharp tang of Paceno cheese.

When the dish was finally ready, I sat down to taste it for the first time. The flavors danced on my tongue, each bite a perfect balance of creamy cheese and tender vegetables. It was unlike anything I had ever tasted before, and I knew that I had stumbled upon a true culinary gem.

As the years passed, I honed my skills in the kitchen, experimenting with different variations of the Plato Paceno recipe. I added my own twists, incorporating fresh herbs from my garden and locally sourced ingredients to enhance the flavors even further. Each time I made the dish, it brought back memories of that first taste, that first sense of wonder that had inspired me to learn more about the culinary world.

I shared the recipe with friends and family, who all marveled at the unique flavors and textures of Plato Paceno. They begged me to teach them how to make it, and soon I found myself hosting impromptu cooking lessons in my kitchen, passing down the recipe that had ignited my passion for food.

Over the years, I learned that the recipe for Plato Paceno had been passed down through generations in the village where I first discovered it. Each family had their own version, their own special touch that made the dish uniquely theirs. I was honored to be a part of this culinary tradition, to carry on the legacy of a dish that had brought so much joy and satisfaction to those who had tasted it.

Today, as I stand in my kitchen, preparing Plato Paceno for yet another family gathering, I am filled with a sense of pride and gratitude. This recipe has brought me closer to my loved ones, connected me to a rich culinary heritage, and sparked a lifelong love affair with cooking. And as I take a bite of the creamy, flavorful dish that started it all, I am reminded once again of the sense of wonder I felt all those years ago, when I first saw the recipe for Plato Paceno.