© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Time-Life Foods of the World: Latin American Cooking
Servings: 8 Servings
¼ cup Lemon juice; fresh
1 ½ teaspoon Hontaka chili, dried, seeded, and crumbled, or 3 pequin chilies, crumbled
1 teaspoon Salt
Freshly ground black pepper
1 large Onion, peeled, thinly sliced and separated into rings
8 medium Boiling potatoes; peeled
1 cup Queso blanco cheese coarsely crumbled, or substitute 1 cup coarsely grated fresh mozzarella or muenster cheese
⅔ cup Heavy cream
1 teaspoon Turmeric
2 teaspoon Red or green chili, fresh, seeded and finely chopped
⅓ cup Olive oil
1 Red or green chili, fresh, stemmed, seeded, cut length-wise into ⅛-inch strips
4 eggs, hard-cooked; cut lengthwise into halves
8 Black olives
Bibb or Boston lettuce leave
In a large mixing bowl, combine the lemon juice, 1 ½ teaspoons of dried chili or the pequin chilies, ½ teaspoon of salt and a few grindings of black pepper. Add the onion rings, turning them about with a spoon to coat them evenly with the mixture. Cover the bowl and set aside to marinate at room temperature while you boil the potatoes. Drop the potatoes into a large pot of lightly salted boiling water (enough to cover them completely), and boil the potatoes briskly until they are tender but not falling apart.
Meanwhile make the sauce by combining the cheese, cream, turmeric, chopped fresh chili, ½ teaspoon salt, and a few grindings of pepper in the jar of a blender. Blend at high speed for 30 seconds, or until smooth and creamy. (To make the sauce by hand, beat the ingredients together until they are well combined.) In a heavy 10-inch skillet, heat the olive oil over moderate heat. Pour in the cheese and cream sauce, reduce the heat to low, and cook, stirring constantly, for 5 to 8 minutes, or until the sauce thickens.
To assemble, arrange the potatoes on a heated platter and pour the sauce over them. Drain the onion rings and strew the rings and fresh chili strips over the potatoes. Garnish with eggs, black olives and lettuce.