INGREDIENTS OF OCOPA

6 servings
1 kg or 6 yellow potato
4 is not very large onions sliced
180 gr fresh cheese into pieces
lettuce for garnish
cup oil
6 yellow mirasol chillies
4 chopped garlic teeth
2 sprigs chopped haucatay
4 cookies vanilla
125 g roasted peanuts
salt and pepper
3 hard-boiled egg
6 olives
Steps

30 minutes
1. Peel the potatoes, cut into halves, parboil and arrange on a platter
and set aside.
2. Soak the chilies, first remove the stems, the seeds and veins, remove,
dry and chop and set aside. Saute the onions in the fourth liter of oil
with the garlic, peppers and black mint, salt and pepper and let
simmer, when all is well browned, remove and let cool.
3. Pour into blender, add the cheese, peanuts and crackers to join add a
little evaporated milk, only necessary to form a texture like
mayonnaise or creamy rooms, check the seasoning.
4. Cover the potatoes cut in slices with the sauce and serve on a plate
on lettuce leaves, half a boiled egg and an olive.