Plato Paceño

Ingredients

• 1 each tomato – cored, roughly chopped
• 1 each locoto pepper – stemmed, seeded, roughly chopped
• 1 each scallion – roughly chopped
• 0.25 cup quirquiña (papalo) leaves – chopped
• 2 teaspoons salt
• 2 pounds potatoes – scrubbed
• 4 ears corn on the cob – halved crosswise
• 12 ounces fava bean – shelled
• 2 tablespoons vegetable oil
• 12 ounces fresh frying cheese – cut into 4 slices (0.5-inch thick)

Instructions

1. For the llajua, combine tomato, locoto pepper, scallion, quirquiña (papalo) leaves, and 0.5 teaspoon of the salt in a mortar or blender; grind or pulse to a coarse, pourable sauce. If very thick, add 1–2 tablespoons cold water. Set aside.
2. Prep the components: scrub the potatoes and leave skins on; halve the corn on the cob; rinse the fava beans if needed; pat the fresh frying cheese dry and cut it into 4 even slices; measure the vegetable oil.
3. Place the cobs in a pot, cover with water by 1 inch, bring to a boil, then reduce to a lively simmer until the kernels are tender and juicy, 20–30 minutes. Keep warm in the hot water off heat.
4. In a second pot, cover the tubers with cold water and add the remaining 1.5 teaspoons. Bring to a boil, then simmer until a knife slides in easily, 20–25 minutes. Drain and keep warm.
5. Bring a small pot of water to a boil and add the legumes. Cook until bright green and just tender, 3–5 minutes. Drain; if the outer skins are tough, pinch and slip them off while warm.
6. Heat the measured oil in a large skillet over medium heat until shimmering. Add the sliced dairy and fry until golden on the first side, 2–3 minutes; flip and brown the second side, 1–2 minutes, until the center softens.
7. Divide the boiled tubers, cobs, and legumes among 4 plates. Top each with a fried slice.
8. Spoon some of the sauce over the plate or serve it alongside. Serve immediately while hot.