HUACATAY MINT DIP serves 12
Base
Nivel
BÁSICO
Tiempo aprox
5 min
Calorías
171
Video
INGREDIENTS
- 1 ½ cups evaporated milk
- 5.3 oz. queso fresco (white cheese) (for cream)
- 3.5 oz. queso fresco, cut into cubes (to decorate)
cortado en cubos (para decorar) - 3 tbsp. roasted peanuts
- 0.7 oz. huacatay mint leaves
- ½ cup table water
- 24 baby potatoes, boiled with peel (2 potatoes per person)
- 12 boiled quail eggs (optional)
- 1 packet (1.79 oz) Q’ocina en Casa Green Sofrito Culinary Base
PREPARATION
In a blender pitcher, add huacatay mint leaves and roasted peanuts, milk,
table water, queso fresco,
and contents of one packet of Q’ocina en Casa Green Sofrito Culinary Base,.
Blend for several minutes until obtaining a creamy consistency.
Serve potato halves on a plate or small platter, bathed in dip. Optionally, decorate with eggs halves and cubed cheese.
TIP:
- To enhance the aroma of the huacatay, roast together with peanuts.
- If desired, replace 1 ½ cups evaporated milk and ½ cup table water with 2 cups whole milk.
Nota: 1 tz. = 250 ml
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