Steps
- Dry-roast 170g of chopped onion and 2 peeled garlic cloves in a skillet over medium heat until softened and lightly browned.
- Blend with 3 tablespoons of ají mirasol paste, 2 tablespoons of ají amarillo paste, 115g of roasted peanuts, 55g of roasted walnuts, and 1 teaspoon of huacatay paste.
- Add 6 saltine crackers, ½ cup of evaporated milk, ½ cup of whole milk, and half of 1 cup of diced queso fresco. Blend smooth and season with salt.
- Arrange 500g of boiled, peeled, sliced yellow potatoes over lettuce leaves. Cover with the sauce, 2 quartered hard-boiled eggs, 10 pitted black olives, and the remaining cheese.