A creamy ocopa with real body, driven by bold huacatay and a signature blend of peanuts and walnuts. Served cold over boiled potatoes, finished with egg and black olives: classic, direct, and unmistakably Peruvian. Blend it smooth and it turns pale, silky, and lingering.
Cook the white potatoes in the
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Heat the vegetable oil and cook the red onion for 4 minutes, until soft. Add the yellow chili, ground garlic, ají mirasol paste, and huacatay; sauté for 3 minutes, just until deeply fragrant and green.
Toast the peanuts and walnuts in a dry pan for 3 to 4 minutes, stirring often, until nutty and lightly colored. Do not burn them: a bitter note will ruin the ocopa.
Blend the sofrito with the peanuts, walnuts, fresh cheese, evaporated milk, soda crackers, the remaining salt, and black pepper for 1 to 2 minutes, until the sauce is silky, pale, and thick.
Transfer the sauce to a bowl and chill for 10 minutes, until it firms up cold. If it falls heavily and coats the spoon, it is ready to cover the potatoes.
Lay down the lettuce, arrange the sliced potatoes, and cover with the cold ocopa. Finish with halved egg and black olives on top; serve right away, with the sauce creamy and clearly driven by huacatay.
