Ingredients:
8 Yellow Potatoes
Huancaína Sauce
2 Hard-Boiled Eggs
8 Large Black Olives (halved)
Preparation for Potatoes:
- Heat a large pot of salted water to boiling and add the potatoes.
- Boil potatoes until tender when pierced with a fork.
- Drain water from potatoes and let cool.
- Slice potatoes and arrange on top of the lettuce leaves.
Ingredients for Huancaina Sauce:
4 Tbsp. Vegetable Oil
1/2 Cup Chopped Onion
4 Yellow Chile Peppers (ají amarillo)
2 Cloves Garlic (mashed)
2 Cups White Farmer's Cheese (queso freso)
4 Saltine Crackers
3/4 Cup Evaporated Milk
Salt and Pepper (to taste) |
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Preparation:
- Remove seeds from yellow chile peppers and chop into 1 inch pieces.
- Sauté onion, garlic, and chile peppers in the oil until onion is softened, about 3-5 minutes. Remove from heat and let cool.
- Place onion/chile mixture in a food processor or blender. Add evaporated milk and blend.
- Add cheese and crackers and blend until smooth. Sauce should be fairly thick. Thicken sauce with more saltines or thin sauce with milk if necessary.
- Season with salt and pepper to taste.
Presentation:
Pour Huancaina sauce over potatoes and garnish with slices of hard-boiled egg and black olive halves.
Serves 6
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