Ingredients with Measurements:
- 6 medium-sized potatoes, peeled and cut into chunks
- 1 cup of fresh cheese, crumbled
- 1/2 cup of evaporated milk
- 1/2 cup of vegetable oil
- 1/2 cup of roasted peanuts
- 1/4 cup of ají amarillo paste
- 2 garlic cloves, minced
- 1/4 cup of chopped fresh cilantro
- Salt and pepper to taste
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Boil the potatoes in salted water until they are tender. Drain and set aside.
2. In a blender or food processor, combine the cheese, evaporated milk, vegetable oil, peanuts, ají amarillo paste, garlic, cilantro, salt, and pepper. Blend until smooth.
3. In a large skillet, heat the sauce over medium heat until it thickens, stirring constantly.
4. Add the cooked potatoes to the skillet and stir until they are coated with the sauce.
5. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
5. Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 450
- Total fat: 32g
- Saturated fat: 7g
- Cholesterol: 25mg
- Sodium: 290mg
- Total carbohydrates: 32g
- Dietary fiber: 4g
- Sugars: 5g
- Protein: 12g
Substitutions for ingredients:
- If you can't find ají amarillo paste, you can use a combination of red pepper flakes and paprika.
- You can substitute the fresh cheese with feta cheese or queso fresco.
Variations:
- You can add boiled eggs to the dish for extra protein.
- You can add sliced olives or diced tomatoes for extra flavor and texture.
Tips and tricks:
- Make sure to blend the sauce until it is completely smooth.
- If the sauce is too thick, you can add more evaporated milk to thin it out.
- You can make the sauce ahead of time and store it in the refrigerator for up to 3 days.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the microwave or on the stove over low heat until heated through.
Presentation ideas:
- Serve the ocopa with potatoes and cheese in a large serving dish, garnished with fresh cilantro.
Garnishes:
- Fresh cilantro
Pairings:
- This dish pairs well with a simple green salad.
Suggested side dishes:
- Steamed rice or quinoa
Troubleshooting advice:
- If the sauce is too thin, you can add more cheese or peanuts to thicken it up.
Food safety advice:
- Make sure to cook the potatoes until they are tender and fully cooked.
Food history:
- Ocopa is a traditional Peruvian dish that originated in the city of Arequipa.
Flavor profiles:
- The dish has a creamy and slightly spicy flavor, with a nutty and cheesy undertone.
Serving suggestions:
- Serve the ocopa with potatoes and cheese as a main dish for lunch or dinner.
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Region: Peruvian