Ocopa Arequipeña.
Ocopa
Ingredients
Half a cup of huacatay leaves Andean Traditions
Four mirasol chili peppers Andean Traditions
A spoonful of garlic paste Tradiciones Andinas
Andean Traditions botija olives (the amount depends on how many dishes you serve)
Five boiled Andean Traditions yellow potatoes
Two packages of Margarita cookies
Two hard boiled eggs
Half a cup of roasted peanuts
Half a cup of vegetable oil
Lettuce leaves
Half an onion
Salt to taste
JP products in this recipe
Preparation
In a pot with plenty of water, add the Andean Traditions yellow potatoes and cook with salt to taste until the potatoes are soft. Once ready, remove from the water and reserve.
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In a non-stick frying pan add the Tradiciones Andinas garlic paste, the onion, the Seedless Tradiciones Andinas mirasol peppers and the Huacatay Tradiciones Andinas and fry.
Once everything is soft (without losing its colors) take off the heat and put it in a blender or blender and process until a homogeneous paste is obtained.
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Add the margarita cookies, peanuts, oil and process.
Depending on the texture of the mixture, add or not a cup of water, this depends on your taste, if you like thick or rather thin pasta.
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Once the cream is ready, it is ready to serve.
In a plate add the lettuce and on top put the cooked yellow potatoes.
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Add the huacatay cream and on top add the hard-boiled eggs and the Tradiciones Andinas botija olives.
And ready to enjoy this delicious typical dish in the comfort of your home as we bring you all the ingredients you need.
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