chalakita
06-23-2008, 06:55 PM
In a saucepan put potatoes and salt and water to cover by 1-inch. Bring to boil on medium until potatoes are tender. Peel potatoes, cut into 1/2 inh thick slices. Allow to cool.
Remove seed and veins from the ajies, wash well with water and choped finely.
Sauce:
In a blender: Blend the cheese, peppers, milk, garlic, onions, crackers, salt and peppers and pour the oil slowly. The sauce should be fairly thick, add crackers if not thick enough or milk if too thick. If you wanna make it spicy, use more chillies. Adjust salt & pepper if necessary and let it cool at room temperature.
Lay a bed of lettuce in a dish and place potatoes on top. Cover with the sauce and serve with boiled eggs and black olives (optional).
<a href="http://s147.photobucket.com/albums/r306/elychevere/?action=view¤t=1314995660_695f868abb.jpg" target="_blank"><img src="http://i147.photobucket.com/albums/r306/elychevere/1314995660_695f868abb.jpg" border="0" alt="Papa a la Huancaina"></a>
Remove seed and veins from the ajies, wash well with water and choped finely.
Sauce:
In a blender: Blend the cheese, peppers, milk, garlic, onions, crackers, salt and peppers and pour the oil slowly. The sauce should be fairly thick, add crackers if not thick enough or milk if too thick. If you wanna make it spicy, use more chillies. Adjust salt & pepper if necessary and let it cool at room temperature.
Lay a bed of lettuce in a dish and place potatoes on top. Cover with the sauce and serve with boiled eggs and black olives (optional).
<a href="http://s147.photobucket.com/albums/r306/elychevere/?action=view¤t=1314995660_695f868abb.jpg" target="_blank"><img src="http://i147.photobucket.com/albums/r306/elychevere/1314995660_695f868abb.jpg" border="0" alt="Papa a la Huancaina"></a>