Andean Yellow Potato Pie with Alpaca Ragout, Huacatay, and Fresh Cheese

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a baking dish about 9 x 12 inches with a little of the vegetable oil.

2. 2

   Boil the yellow potatoes in water with a pinch of salt for 20 to 25 minutes, until very tender. Drain well and pass them through a ricer or mash while still hot.

3. 3

   Mix the mashed yellow potatoes with the butter, evaporated milk, beaten egg, half of the fresh cheese, 1/2 teaspoon salt, and a little black pepper. Set aside.

4. 4

   Heat the remaining vegetable oil in a wide skillet over medium heat. Add the red onion and cook for 5 to 6 minutes until translucent and lightly golden. Stir in the garlic and cook 1 minute more.

5. 5

   Add the alpaca meat, season with the remaining salt, black pepper, ground cumin, and dried oregano. Brown the meat for 6 to 8 minutes, stirring so it colors evenly.

6. 6

   Stir in the ají panca paste and cook for 2 minutes to deepen the flavor. Add the chopped tomato, botija olives, black raisins, and beef stock. Cook over medium-low heat for 15 minutes, until you have a juicy but not watery ragout.

7. 7

   Turn off the heat and mix the chopped fresh huacatay into the alpaca ragout. Taste and adjust salt if needed.

8. 8

   Spread half of the yellow potato mixture in the baking dish. Cover with all of the alpaca ragout and level it out. Finish with the remaining potato mixture, smoothing the top with a damp spoon.

9. 9

   Sprinkle the remaining fresh cheese on top. Bake at 200 °C / 400 °F for 20 minutes. If you want more color, broil for 3 to 5 additional minutes at 220 °C / 425 °F, watching carefully so it does not burn.

10. 10

    Let it rest for 10 minutes before slicing. Serve hot so the layers of yellow potato, alpaca ragout, huacatay, and fresh cheese stay clearly defined.