PAPA A LA HUANCAINA RECETA RECIPES

Steps:

• 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 cool. Peel potatoes and cut in half lengthwise.
• Combine queso fresco, evaporated milk, jalapeno pepper, and turmeric in a food processor and puree until smooth. Keep the processor running and add crackers, 1 at a time, to thicken the sauce. Drizzle in oil while processing. Adjust consistency of sauce by either adding more crackers (if the sauce is too thin) or thinning it out with milk, if sauce is too thick. Season with salt and pepper.
• Line a serving platter with lettuce leaves and distribute potatoes on top. Spoon cheese sauce over the potatoes and garnish with quartered eggs and tomato wedges. Sprinkle olives over potatoes and serve cold or at room temperature.

Steps:

• Bring a large pot of water to a boil. Add potatoes; cook until tender when pierced with a fork, 30 to 45 minutes. Drain and let cool, about 15 minutes.
• Heat olive oil in a small saucepan. Add yellow chile peppers and garlic cloves; cook and stir until lightly golden, about 2 minutes.
• Transfer chile peppers and garlic cloves to a blender. Add queso blanco and vegetable oil; blend until smooth. Thin with heavy cream until a creamy consistency is reached.
• Arrange lettuce leaves on a large platter. Cut potatoes in half and place on top. Pour sauce over potatoes. Garnish with hard-boiled eggs and black olives.