Papas a la Huancaina (Potatoes with a Creamy Chipotle Sauce)

(Prep: 20 minutes / Cook: 25 minutes / Serves: 4)

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Ingredients

4 medium Yukon gold potatoes, unpeeled

2 large eggs

3 cup El Mexicano® Crema Oaxaqueña

1 tablespoon fresh lemon juice

1 teaspoon adobo sauce (from canned El Mexicano® Chipotle

chile peppers in adobo)

8 teaspoon garlic powder

4 large romaine lettuce leaves

1/2 cup crumbled Queso Fresco Casero® El Mexicano®

1/4 cup drained sliced black olives

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Preparation Method

1. Heat large covered saucepot of salted water and potatoes to boiling over high heat. Reduce heat to medium-low; simmer, uncovered 25 minutes or until potatoes are tender. Drain; when cool enough to handle, cut potatoes crosswise into ½ inch slices.

2. Meanwhile, place eggs in small saucepot; add enough water to cover by 1 inch. Heat to boiling over medium-high heat. Reduce heat to medium to medium-low to maintain a brisk simmer; simmer 10 minutes. Drain immediately, then cool under cold running water or place in ice water. Once cooled, peel eggs, then cut crosswise in.-inch slices.

3. In small bowl, stir together Crema Oaxaqueña El Mexicano®, lemon juice, adobo sauce and garlic powder until combined. Makes about ½ cup.

4. To serve, place 1 lettuce leaf on each of 4 salad plates; arrange potatoes over lettuce. Pour creamy sauce over potatoes; sprinkle with Queso Casero® El Mexicano®, olives and eggs.