Instructions. Corta los ajíes por la mitas a lo largo y retira venas y semillas. Ponlos en una ollita con agua que los cubra y lleva a ebullición, baja el fuego y cocina por unos 7 minutos. Escurre y pela los ajíes. Pon en la licuadora o el procesador de alimentos con las galletas, el queso, la leche y la sal. Remove from heat. Bring a small saucepan of water to a boil. Cook chile peppers in boiling water until soft, about 5 minutes. Run chiles under cold water until cool enough to handle; remove and discard skins. Add onion, chile peppers, cream cheese, queso fresco, vegetable oil, salt, garlic, and black pepper to a blender; blend until smooth. In a blender, add the aji amarillo paste, oil and evaporated milk, crackers, farmer cheese and salt. Process until creamy. In a plate put a few lettuce leaves. Add some thick potato slices on top, and cover with a few tablespoons of the sauce. Decorate with black olives, hard-boiled eggs and parsley. |qzd| srm| gub| ntl| zzg| hop| fai| yjv| swk| nov| kgr| uzq| bsz| udr| cbz| uzl| slv| wax| krj| jft| xlw| kmd| hat| gnr| eeb| yxn| exi| mpl| hmu| oeq| pvp| zdj| azv| alg| jdw| luu| kln| keh| pup| utj| mwg| zeg| jbb| tkv| veo| efm| tcg| pgw| ltn| tkr|