- Preheat over medium a heavy bottom pot, add oil, sauté onions, garlic paste, and Yellow Peruvian Pepper paste for 2 to 3 minutes.
- Once the onion looks translucent, add cumin, potatoes, fava beans, ollucos, sprigs of mint and black mint, and vegetables broth.
- Add salt and pepper to the taste, stir. Cover with lid. And cook for approximately 6 minutes or until potatoes are soft enough to pierce with a fork.
- Add milk and cheese with the rest of sprigs of mint and black mint. Simmer for a couple of minutes.
Serving suggestions: With Sarza Criolla, fried or poached eggs, and fresh minced black mint.