Potatoes Smothered W/ Egg Sauce (Cariucho)

Ingredients

• 4  potatoes - remove skin red
• 1 inch spring onion chopped
• 1 tablespoon butter unsalted
• 1 teaspoon achiote seeds fine canned
• 1 cup spring onion minced chopped ()
• 1 tablespoon flour all-purpose
• 0.3 cup cilantro leaves minced chopped ()
• 4 servings salt and pepper to taste
• 1 cup milk 
• 0.5 cup cup heavy whipping cream 
• 4  hardboiled eggs roughly chopped
• 1  jalapeno with or without seeds (your choice), chopped small (minced)
• 2 strips bacon cubed cooked

Equipment

• frying pan
• pot

Directions

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.