Potatoes Huancayo-Style

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Potatoes Huancayo-Style

 

juice of 1 small lemon

1 teaspoon ají chile powder, or substitute New Mexican

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 medium onion, thinly sliced and separated into rings

1 1/2 cups grated cheese, Monterey Jack or Munster preferred

2 fresh rocoto chiles, halved, seeds and stems removed, or substitute jalapeNos

1/2 teaspoon turmeric

1 cup to 1 1/2 cups half and half

1/3 cup olive oil

8 Bibb (Boston) lettuce leaves

8 medium potatoes, boiled, peeled, and halved lengthwise

4 hard-boiled eggs, halved lengthwise

2 to 3 ears cooked corn on the cob, cut into 8 2-inch sections

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 to 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.

Yields 8 servings.

 

 

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