Directions

1. Boil the peeled potatoes with a pinch of salt. Once cooked, mash them and add them to the gofio. The gofio is previously mixed to a paste using the green mojo rather than water, by gradually pouring the mojo into a hollow in the heap of gofio and stirring. Once all the ingredients have been thoroughly blended together, the cheese should be grated and added to the mixture. The resulting escacho is usually shaped into a thick roll.
   
   Note: the green mojo can be either of the coriander or green pepper type. Ground paprika, onion and sweet potatoes can also be added.