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Sunday, March 3, 2024
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HomePotatoes Smothered W/ Egg Sauce (Cariucho)

Potatoes Smothered W/ Egg Sauce (Cariucho)

This is a delicious Ecuadorian side dish that can be served with any meat, poultry, and game that you please. The tender potato is smothered with this bright, egg-y, thick sauce that everyone would love! An easy-going recipe that won’t stress you one bit.

Ingredients

4  Big  Russet,  Idaho, or  Red Potatoes
1 inch  Scallion,  chopped to 1 pieces
1 tablespoon ,  Unsalted Butter
1 teaspoon  Achiote  Seeds, If you don’t have this on hand it’s fine, you can live without it. These seeds just give
1 cup  Scallions,  chopped small (minced)
1 tablespoon  All-Purpose Flour
1/4 cup  Cilantro,  chopped small (minced)
Salt&  Pepper,  to taste
1 cup  Milk
1/2 cup  Heavy Cream
4  Hard-Boiled Eggs,  roughly chopped
1  Jalapeno  with or without seeds (your choice), chopped small (minced)
2 strips  Bacon, cubed and cooked until crisped

Preparation

1. Start off by cooking the potatoes with the skin on, 1 Tbsp of  salt,  and the 1 scallion that was  chopped.  Cook potatoes until  tender  then  turn  heat  off to keep it  warm.  While cooking potatoes you  can  start working on the sauce.
2. Melt  the butter in a pan/sauce pot with the achiote to  extract  the  color.  Once the butter is yellowish/orange remove the achiote  seeds  with a  spoon.
3. Saute the scallions for 2-3 minutes, then add in the flour and cilantro and saute for 1 minute.
4. Dd in the milk and  season  with  salt  and pepper, cook for 1 minute. Then add in the heavy  cream  and cook until the sauce  thickens.
5. Once sauce is  thickened,  stir  in the  chopped  hard-boiled eggs and jalapeno.
6. Once ready to start  plating,  using a glove,  peel  the skin off the cooked potatoes and add them onto your  serving  platter. Smother on the egg sauce and  garnish  with bacon.
Credit: Foodista

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