In this post, you will learn how to make Potatoes Smothered W/ Egg Sauce (Cariucho) and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.
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Below are the ingredients and the instructions on how to make Potatoes Smothered W/ Egg Sauce (Cariucho).
- 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
- 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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