INGREDIENTS:
Russet potatoes
3 hard boiled eggs
2 T vegetable or olive oil
4-8 soda crackers
8 oz queso ranchero (or queso casero or feta cheese)
1 can (12 oz) evaporated milk
2 T Aji amarillo paste (peruvian yellow chili paste)
Salt to taste
INSTRUCTIONS:
Peel and boil potatoes until soft, but not mashable, so that they can be sliced.
Place egg yolks, aji amarillo, cheese, oil, and evaporated milk in a blender and blend.
Add soda crackers to thicken sauce.
Add more aji amarillo or egg yolks for more flavor and spice.
Serve over sliced potatoes.
