Ingredients
Original recipe: 4 side plates. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 700 gPotatoes
- 2 eachEggs
- 180 gPasteurized queso fresco made with vegetarian rennet
- 120 mlEvaporated milk
- 30 gAji amarillo paste made without milk or soy
- 40 gPlain wheat crackers made without milk or soy
- 20 mlNeutral oil
- ¼ tspSalt
- 80 gLettuce leaves washed and dried
- 40 gPitted black olives
- 2500 mlWater for boiling
Make it
- Boil the potatoes in 1500 ml of the measured water for 20–25 minutes until tender when pierced. Drain, cool for 15 minutes, then peel if desired and cut into thick slices.
- Meanwhile, put eggs in a small saucepan with the remaining 1000 ml water, which should cover them. Bring to a boil, reduce to a gentle simmer and cook for 10 minutes. Cool under running cold water, peel and quarter.
- Blend queso fresco, evaporated milk, aji amarillo paste, crackers, oil and salt until smooth and thick but pourable.
- Arrange lettuce and potatoes on four plates, spoon sauce over the potatoes and finish with egg quarters and olives. Serve promptly or refrigerate until needed.
Ingredients, recipe context & sources
Ingredient flags: Milk, Eggs, Wheat. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.