Papas A La Huancaina

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.

Steps

For the papas:.

Assemble lettuce leaves on a nice plate or platter.

Lay potato slices on top , trying to keep the round discs intact.

For the salsa huancaina:.

In a blender container or food processor , place cheese , garlic , evaporated milk and aji paste , blend until smooth.

Add 2 yolks of the hard boiled eggs , and a few water crackers.

While blender is running , drizzle in 1 t of oil.

Check consistency.

It should be about the consistency of thin cake batter.

If it needs more thickening , add more crackers and oil.

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.

To serve , pour sauce over potatoes and lettuce.

Garnish with remaining 2 hard boiled eggs , cut in wedges and black olives.

Ingredients

russet potatoes, eggs, queso ranchero, garlic clove, evaporated milk, chili paste, olive oil, water crackers, lettuce leaves, black olives