Papas A La Huancaina

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 6 russet potatoes, peeled boiled, and sliced
• 4 eggs, hard boiled
• 9 ounces queso ranchero (or queso casero or feta cheese)
• 1 garlic clove, crushed
• 1 (12 ounce) can evaporated milk
• 2 tablespoons peruvian yellow chili paste (aji amarillo paste-very spicy!)
• 1 -2 tablespoon olive oil
• 5 -8 water crackers
• 3 -4 lettuce leaves
• black olives

Recipe

• 1 for the papas:.
• 2 assemble lettuce leaves on a nice plate or platter.
• 3 lay potato slices on top, trying to keep the round discs intact.
• 4 for the salsa huancaina:.
• 5 in a blender container or food processor, place cheese, garlic, evaporated milk and aji paste, blend until smooth.
• 6 add 2 yolks of the hard boiled eggs, and a few water crackers.
• 7 while blender is running, drizzle in 1 t of oil.
• 8 check consistency.
• 9 it should be about the consistency of thin cake batter.
• 10 if it needs more thickening, add more crackers and oil.
• 11 check seasoning, if you are using feta cheese, it might not need salt, you can also add a bit more aji if you like it spicy.
• 12 to serve, pour sauce over potatoes and lettuce.
• 13 garnish with remaining 2 hard boiled eggs, cut in wedges and black olives.