This is a take on a popular potato dish from the highlands of Peru. It strays from more traditional recipes because it has been adapted to use more easy-to-find ingredients, but it is still a very tasty and spicy dish -- originally from the Andes mountain town of Huancayo.
- Ready In:
- 2hrs 15mins
- 1 small lemon, juiced
- 1 teaspoon chili powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 medium onion, thinly sliced and separated into rings
- 1 1⁄2 cups grated monterey jack cheese or 1 1/2 cups muenster cheese, preferred
- 2 fresh jalapeno peppers, halved,seeds and stems removed
- 1⁄2 teaspoon turmeric
- 1 - 1 1⁄2 cup half-and-half
- 1⁄3 cup olive oil
- 8 leaves bibb lettuce (Boston)
- 8 medium potatoes, boiled,peeled,and halved lengthwise
- 4 hard-boiled eggs, halved lengthwise
- 1⁄2 cup sweetcorn
- 1⁄2 cup sliced black olives
- In a ceramic bowl, combine the lemon juice, ground chile, salt, black pepper, and the onion slices.
- Allow to marinate at room temperature for 1-2 hours.
- In a blender puree the cheese, fresh chiles, turmeric, and the cream.
- If the mixture seems too thick, add more cream, a little at a time.
- Heat the oil in a skillet.
- Pour in the cheese-cream mixture and reduce the heat to very low.
- Cook for a few minutes, stirring constantly until the sauce is smooth and thick and creamy.
- Arrange the lettuce leaves on a platter or on individual plates.
- Top the leaves with the potatoes, cut side down, and pour the sauce over the potatoes.
- Garnish the platter or plates with the eggs, corn slices, and the olives.
- Drain the onion rings and mop up any excess with paper towels.
- Arrange the onion rings over the potatoes.