 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
When I worked for L.A. County in Canoga Park, I used to visit Fina Estampa Peruvian restaurant weekly. Their lunch special included an appetizer (usually this dish), an entree and a drink for about $7 bucks. I have been trying to mimic their Papas for 6 years! I think I have finally found it! I had to send away for the aji, but if you have a Latin market, you should be able to find it. This makes 2 batches of sauce, use one now, save one for later, or if you are feeding a crowd, double the potatoes. Ingredients:
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 |
Directions:
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.
|
|