Papas a la huancaína

Ingredientes

• 200 g Peruvian yellow chili paste (about 5 chilis (instructions below*))
• 200 g queso fresco or "fresh cheese" (can be replaced with a dry ricotta or ricotta and don't add milk)
• 200 ml canola or vegetable oil
• to taste salt
• as needed evaporated milk
• 500 g cooked potatoes
• 4 eggs
• 12 purple or black olives
• 6 lettuce leaves (washed and dried)

Preparación

1. 1

   *To make the chili paste, remove the seeds and veins from the chili and boil it for 10-15min. Remove the skin and blend the remaining meat with a bit of vegetable oil, only enough so it can be blended. If you can't find the fresh chilis, try to find it already as a paste in speciality stores or even amazon. This will be spicier but works just as fine.

2. 2

   Blend everything for the sauce at high speed. Adjust at the end with a bit of evaporated milk just to make it runnier. It should still be able to make a thick coat on the potatoes.

3. 3

   To cook the eggs, put them in a pot with cold water at medium heat. When it starts to boil, time 8min. Once done, shock in icy water and peel.

4. 4

   Arrange the lettuce, then the potatoes on top and cover them in the sauce. Finish with eggs cut in half and olives.