Matematicas

Papas a la Huancaina - Potatoes with Huancaina Sauce

10 medium potatoes (new potatoes are best)
1 pound of cheese (white "Fresco" mexican cheese works ok, butyou could use Feta cheese for a "stronger" flavor)
2 small hot peppers (yellow aji mirasol works best but you could use de yellow mexican chile too)
1 cup evaporatedmilk
1/2 cup vegetable oil
1 garlic clove
8 saltine crackers
salt and pepper
lettuce
3 hard cooked eggs
black olives

Cook and peel potatoes and allowto cool.
In a blender, blend the cheese, peppers, milk, oil, garlic, crackers, salt and pepper. The sauce should be fairly thick; add crackers if not thick enough,add milk if too thick.

Lay a bed of lettuce in a serving dish and place the potatoes on top. Cover with the sauce. Cut the hard boiled eggs in half and place on topof the potatoes. Add black olives if desired.

This dish can be served slightly cold.
Lomo saltado (sorry, no translation!) :cara_risa:

2 pounds thin steak1 tbs red wine
2 tsp minced garlic
4 tomatoes, cut into strips
salt and pepper
2 med onions, cut into strips
chopped cilantro
1 tbs vinegar
5 medpotatoes, cut into thin strips
oil
Cut steak into thin strips and marinate in wine for an hour.
Sautee the garlic in oil and add the steak. Continue frying until thesteak is cooked. Drain some of the juice and save. Add the chopped tomato, salt and pepper to the pan. Cook for a few minutes. Add the onion, cilantro and vinegar. Cook afew minutes more and then add the juice from the meat.

In a separate pan, fry the potatoes in hot oil. Add the fried poratoes to the meat.
Serve with rice.