MOJO CANARIO CON PAPAS ARRUGADAS

A unique dish made in the Canary Islands, it has been recognized as number 1 among the 7 best in Spanish cuisine. INGREDIENTS: WRINKLED POTATOES: 1 kilo of small wrinkled potatoes. 1 liter of water. 350 g of coarse salt. 1/2 lemon. PREPARATION: In a pot, place the water and add the previously washed potatoes, salt, and lemon. Cook for approximately 20 minutes. After this time, pierce them with a fork and check if it sinks in easily. At this point, drain the water, remove the lemon, and, over low heat, stir the potatoes in the same pot until they reach their wrinkled state and add salt. RED MOJO: 1/2 red pepper. 4 garlic cloves. 1 tablespoon of paprika. 1 teaspoon of cumin seeds and half a teaspoon of ground cumin. Coarse salt to taste. 200 ml of sunflower oil. 1 tablespoon of white vinegar. PREPARATION In a bowl, combine the pepper, spices, salt, and garlic cloves with a little oil. Blend well, then add the vinegar, continue blending, and then gradually add the remaining oil, blending until you reach the desired consistency. If you want more, do the same, always doubling the quantities. GREEN MOJO: 40 g total of parsley and cilantro (STEMS INCLUDED) 4 garlic cloves. 1 teaspoon of cumin seeds and 1/2 teaspoon of ground cumin. Coarse salt to taste. 200 ml of sunflower oil. 1 tablespoon of white vinegar. PREPARATION: In a bowl, place the parsley, cilantro, salt, garlic, cumin, and a little oil. Blend slowly. Then, add the vinegar and continue blending, adding the remaining oil until the mojo takes on its desired consistency. All you need to do is grab a serving dish or large plate, place the Canarian mojos in two small sauceboats, surround them with the wrinkled potatoes, and begin enjoying this typical island flavor.