Plato Paceño

A typical dish of La Paz, Bolivia

Servings: 8

Ingredients:
8 fresh corn on the cob (without husks)
2.2 pounds (1 kilo) peeled Lima beans
8 potatoes
4 fresh quesillos (fresh cheese), sliced
¼ cup oil or butter to fry the cheese
1 cup llajua hot sauce (optional; see recipe below)

Directions:
1. At the bottom of a large pot, put corn husks (more or less three inches high), and add boiling water until covering them. Place the pot over high heat. As soon as the water boils, add the corn and the Lima beans separated by corn husks. Let it boil for 25 minutes more or less.
2. Add the washed potatoes and cover with more corn husks. Let it boil for another 20 minutes, or until all vegetables are cooked.
3. In a large pan heat oil over high heat. Fry cheese slices until golden. Do not let them burn.
4. In each plate, serve one corn on the cob, Lima beans, one potato and slices of fried cheese. Add llajua if desired (recipe below).


Llajua (Bolivian Fiery Hot Sauce)

Ingredients:
8 ripe medium tomatoes
4 red locotos peppers (can use chile habaneros or serranos), without seeds
3 green chili peppers, without seeds
1 spoon white onion, finely chopped
1 teaspoon salt

Directions:
1. Cut the tomatoes in half and pour the juice in a container. In a blender or food processor grind the green and red chili peppers, the onion and tomatoes until getting a fine paste.
2. Add salt and continue grinding a little more. Remove from blender and mix with the tomato juice you poured in the container.

Recipes' source: Boliviaweb.com
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