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Learn this traditional national dish in a few steps:
- 4 dry mirasol peppers
- 2 yellow peppers
- 1 medium red onion
- 2 cloves of garlic
- 200 grams of parian cheese
- 1 heaped tablespoon of peanuts
- 1 branch of huacatay
- 50 grams of vanilla cookie
- ½ cup evaporated milk
Place the oil in a frying pan to brown the garlic, the onion, the yellow pepper without seeds, the mirasol pepper previously soaked in hot water and without seeds until it is soft, the peanuts, the crackers, the cheese and the huacatay. Let everything cook for about 5 minutes without abandoning the preparation and moving constantly. You can add, halfway through cooking, a splash of water. Then, remove from the heat, let it cool down and blend with the milk that you will add little by little until you achieve the right texture. If you feel that more milk is missing, you add it. Serve the cream with native potatoes and decorate with olives, boiled egg and a few strips of yellow pepper. Clever!
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