Recipe: Papas a la Huacaina

Papas a la Huacaina

Ingredients

(6-8) Red Skinned Potatoes
1 to 1 1/2 pounds White Cheese (Caso Blanca in Hispanic Stores)
2 Cans Evaporated Milk
1 to 2 Jalepeno Peppers (or more depending on taste)
12 Saltine Crackers (thickening agent)
Bijo (Coloring Powder in Hispanic Stores)

Juice Lemons
Thinly Sliced Onion
Jalepeno Peppers (depending on taste)
Lettuce Leaves
Hard Boiled Eggs (quartered for garnish)
Alfonso Olives (Hispanic Stores) (garnish)

Slices Onions very thin, chop 1 or 2 jalepeno peppers, add lemon juice. Set aside for approximately an hour. This will be used as a garnish for the top of the potatoes and cheese.

Boil potatoes with skin on. These will be peeled and sliced after the cheese sauce is made.

In a blender, add cubed cheese, evaporated milk, jalepeno peppers (to taste, depending on how hot you want the sauce), saltine crackers (a few at a time to thicken the sauce), Bijol powder for coloring (turmeric can be substituted for this). Blend until creamed. If you like, the sauce can be heated in a heavy skillet with a little olive oil. This smooths the sauce even more; but dish is served a room temperature.

To serve, peel and slice potatoes onto lettuce leaves. Pour cheese sauce to cover. Garnish with the marinated onion slices, quartered hard boiled eggs and olives.

Note: Amounts in this recipe are approximate. The amount I gave here, should fill a blender jar, and serve approximately four people.

Enjoy!!!!