Ocopa
Author: Flavio Solórzano
Recipe type: Appetizer
Prep time:
Cook time:
Total time:
Serves: 4
- **Sauce:
- 4 oz Mirasol chili pepper (or 3 tablespoons of Mirasol chili pepper paste)
- 2 tablespoons Ají Amarillo (or 2 tablespoons Ají Amarillo paste)
- 6 oz onion, chopped
- 2 garlic cloves
- 4 oz peanut, toasted
- 2 oz nuts, toasted
- Huacatay leaves (black mint/optional), or 1 teaspoon huacatay paste
- 6 soda crackers
- ½ cup evaporated milk
- ½ cup milk
- ½ cup queso fresco (white cheese, diced)
- Salt
- **To serve:
- 1 lb Peruvian yellow potatoes, boiled and peeled, and sliced (or any potatoes, if you can't find yellow)
- Lettuce leaves
- 10 black olives
- 2 hard boiled eggs, in quarters or slices
- ½ cup queso fresco (white cheese) finely diced
- Salt
- **To make the sauce:
- Roast the onion and garlic in a clean saucepan. Reserve.
- Boil the ají Mirasol, changing the water three times. Peel and discard the seeds.
- In a blender process chili peppers, garlic, onion, peanuts, nuts, milks, queso fresco, soda crackers, huacatay leaves or paste. Season with salt.
- **To serve:
- In a dish put lettuce leaves, potato slices, cover with the sauce, and decorate with hard-boiled eggs, white cheese, black olives.
Recipe by PERU DELIGHTS at https://perudelights.com/creolle-music-ocopa/
3.3.3077