El Senorio de Sulco Papas a la Huancaina
Yield: 6 servings
- 1/2 cup red onion, chopped
- 1 teaspoon garlic, minced
- 2 tablespoons vegetable oil
- 5 Ajies amarillo, seeded, de-veined and chopped
- 3 or 4 saltines
- 1/2 pound fresh white cheese, cubed
- 1 cup evaporated milk
- Oil, as needed
- Salt to taste
- Juice of 1/2 Key lime
- 6 potatoes, cooked (cold)
- Lettuce leaves, as needed
- Boiled egg slices, as needed
- Black olives, as needed
- Cooked corn kernels, as needed
- In a small skillet, heat the 2 tablespoons of vegetable oil and, over medium heat, sauté the onion, garlic and aji amarillo until the onion is translucent, about 5 minutes.
- Remove onion mixture from the heat and in a blender or a food processor fitted with a steel blade, blend together with the crackers, white cheese, evaporated milk and salt, adding just enough vegetable oil to give the mixture a smooth creamy consistency.
- Add the juice of 1/2 Key lime and blend for a few seconds more. Adjust seasoning to taste, adding more salt if necessary. Let sauce cool to room temperature or chill in the refrigerator.
- To serve, pour the sauce over sliced cold boiled potatoes and garnish with boiled egg slices, olives, cooked corn kernels and lettuce leaves.
Recipe credit: Flavio Solorzano Alvarez, executive chef, El Se orio de Sulco, Lima, Peru