Serves 4
This is one of the most traditional dishes of our cuisine. The recipe and photo were given to us by celebrity chef Flavio Solorzano. He is the executive chef of the famous restaurant El Señorío de Sulco, in Lima, which specializes in Peruvian cooking. Flavio is not only an expert in Peruvian cuisine but he is also a cookbook author and a TV personality.
½ cup toasted peanuts
½ cup red onion, chopped
2 garlic cloves
3 tablespoons ají mirasol paste
2 tablespoons ají amarillo paste
¼ cup pecans
6 fresh huacatay (black mint) leaves, or 1–2 teaspoons huacatay paste
6 animal crackers
½ cup evaporated milk
½ cup milk
½ cup queso fresco, diced
Salt
4 lettuce leaves
1 pound Yukon Gold potatoes, boiled and peeled
8 Botija or Alfonso olives
2 hard-boiled eggs, cut in fourths
1. Put the peanuts in a pan, and turn the heat to medium low. Shake the pan gently for a few minutes, until the peanuts are fragrant (do not let them brown). Take off the heat.
2. Roast the onion and garlic in a clean saucepan over medium heat. Turn off the heat and reserve.
3. Process the ají mirasol, ají amarillo, onion, garlic, peanuts, pecans, huacatay, crackers, evaporated milk, milk, queso fresco, and salt, in a blender until smooth. Taste for seasoning and add more salt if needed.
4. In each of four dishes put a lettuce leaf, some potato slices on top, and cover with the sauce.
5. Garnish with 2 Botija olives and 2 egg slices.
Just like Huancaína sauce, ocopa can be used in countless ways. Turn it into a dip for fried yucca sticks, mini potatoes, or quail eggs; or serve it over pasta, topped with roasted vegetables.