Ingredients:

  • 1 cup evaporated milk
  • 8 oz queso fresco, crumbled
  • 1/2 cup Ají Amarillo paste
  • 2 tbsp vegetable oil
  • 1/2 tsp salt
  • 1 tsp lemon juice
  • 2 lbs Yukon Gold potatoes, peeled and halved
  • 3 large hard-boiled eggs, quartered
  • 12 Botija olives, pitted
  • 6 large leaves of butter lettuce
  • 1 tbsp olive oil

Instructions:

  1. Place the halved potatoes in a pot of salted water with a splash of olive oil. Bring to a boil and simmer for 15-20 minutes or until fork-tender. Drain and let steam-dry for 2 minutes.
  2. Combine crumbled queso fresco, Ají Amarillo paste, and evaporated milk in a blender. Pulse on low to combine, then increase to high for 60 seconds.
  3. Slowly drizzle in vegetable oil while blending to create a stable emulsion. Stir in lemon juice and salt at the end.
  4. Lay a leaf of butter lettuce on each plate. Place 2-3 warm potato halves on the lettuce and pour the sauce generously over them.
  5. Garnish each plate with a quartered egg and two olives.