Huancaina Sauce Huevos

Ingredients

• 0.5 cup Yellow Ají Amarillo paste
• 8 ounces Queso Fresco
• 0.75 cup Evaporated milk
• 6 crackers Saltine crackers
• 2 tablespoons Vegetable oil
• 4 units Large eggs
• 4 units Corn tortillas
• 0.25 cup Red onion, finely diced(optional)
• 4 units Black olives (Botija style)
• 1 tablespoon Fresh cilantro(optional)

Instructions

1. 1

   In a blender, combine the ají amarillo paste, queso fresco, evaporated milk, and saltine crackers.

2. 2

   Blend on high speed until the mixture is completely smooth and has a thick, velvety consistency.

3. 3

   Taste the sauce; if it is too thick, add a splash more milk; if too thin, add another cracker and blend again.

4. 4

   Lightly fry the corn tortillas in a skillet with a teaspoon of oil until soft and slightly golden, then set aside on plates.

5. 5

   In the same skillet, fry the eggs sunny-side up or over-easy according to your preference.

6. 6

   Place one or two eggs on top of each prepared tortilla.

7. 7

   Generously pour the Huancaina sauce over the eggs until they are mostly covered.

8. 8

   Garnish with diced red onions, a black olive on the side, and a sprinkle of fresh cilantro before serving warm.