Description
This means Huancainan-style potato and comes from Huancayo, Peru. It’s an easy-to-make dish of sliced potatoes with a special sauce.
Ingredients
- 12 Yukon Gold potatoes
- 1 tablespoon olive oil, or to taste
- 1 onion, sliced
- 6 chile peppers, halved lengthwise and seeded
- 1 pound cream cheese, softened
- 1 pound queso fresco (Mexican fresh cheese), crumbled
- ¼ cup vegetable oil
- 1 clove garlic
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- ⅓ cup evaporated milk
- 4 hard-boiled eggs, halved lengthwise
- 8 leaves lettuce
- 8 black olives, pitted and halved
Instructions
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender
- about 20 minutes. Drain and set aside to cool slightly.
- Heat olive oil in a skillet over medium heat. Cook onion until tender
- about 10 minutes.
- Bring a small saucepan of water to a boil. Boil chile peppers until soft
- about 5 minutes. Run chiles under cold water to cool until cool enough to handle; remove and discard skins.
- Blend onion
- chile peppers
- cheese
- vegetable oil
- garlic
- salt
- and pepper in a blender until smooth. Stream evaporated milk into the blended mixture while continuing to blend until a creamy sauce is achieved.
- Arrange 1 lettuce leaf onto each of 8 plates. Halve potatoes and arrange 3 halves onto each lettuce leaf. Drizzle creamy sauce over the potatoes. Top each with an egg half and two black olive halves.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 8