Potatoes Smothered with Egg Sauce (Cariucho)

Potatoes Smothered with Egg Sauce (Cariucho)

Potatoes Smothered with Egg Sauce (Cariucho)

45 minutes

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Details
  • Serving Size:   4
  • Weight Watchers:   15 Points
Cuisine
  • lunch
  • main course
  • main dish
  • dinner
Comments
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
Instructions

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.

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.

Saute the scallions for 2-3 minutes, then add in the flour and cilantro and saute for 1 minute.

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.

Once sauce is thickened, stir in the chopped hard-boiled eggs and jalapeno.

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.

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