Mexican Potatoes With Cheese - Papas Con Queso - cooking recipe

Ingredients

8 potatoes, peeled and chopped into squares
6 -8 fresh jalapenos
2 large tomatoes
1 onion, chopped
2 garlic cloves, peeled
1 (8 ounce) can tomato sauce
2 tablespoons of knoor chicken bouillon powder (consome)
1 teaspoon cumin
12 ounces mexican queso fresco, chopped into cubes
2 -3 cups water
oil (for frying)
salt

Preparation

Bring jalapenos and tomatoes to a boil.
In blender add water, onion, garlic, cumin, chicken bouillon powder, can of tomato sauce and blend well.
Add boiled jalapenos and tomatoes and pulsate the blender 2 or 3 times just so that the tomatoes and the peppers are still chunky in the sauce. Set aside.
In skillet fry the potatoes until they start to look translucent and remove from fire. It is very important you do this. Don't fully cook them or else they will end up like mulch latter.
Transfer the semi cooked potatoes to a bigger sauce pot and pour the sauce.
Add cheese and stir well. If needed at salt to taste and bring to a boil.
Serve hot and enjoy with warm tortillas!