Potatoes Smothered with Egg Sauce (Cariucho)

1. Cook the Potatoes:
   • In a pot, add the potatoes (with skin on), 1 tablespoon of salt, and the chopped scallion.
   • Cover with water and bring to a boil. Cook until the potatoes are tender, about 15-20 minutes.
   • Once tender, turn off the heat but keep the potatoes warm in the pot.
2. Prepare the Achiote Sauce:
   • In a saucepan, melt the butter over medium heat.
   • Add the achiote seeds to the melted butter and allow them to infuse, turning the butter a yellowish-orange color. Once colored, remove the achiote seeds with a spoon and discard.
3. Sauté Aromatics:
   • Add the chopped scallions to the saucepan and sauté for 2-3 minutes until softened.
   • Stir in the flour and chopped cilantro, and sauté for an additional minute to combine.
4. Make the Cream Sauce:
   • Gradually pour in the milk, seasoning with salt and pepper to taste. Cook for about 1 minute.
   • Add the heavy cream and continue to cook until the sauce thickens, stirring occasionally.
5. Add Eggs and Jalapeño:
   • Once the sauce has thickened, gently fold in the chopped hard-boiled eggs and diced jalapeño.
6. Plate the Dish:
   • Using a glove (to avoid burning), peel the skin off the cooked potatoes and place them on a serving platter.
   • Generously smother the potatoes with the creamy egg sauce.
   • Garnish with crumbled bacon and additional chopped scallions, if desired.

Serve:

• Enjoy your Creamy Achiote Potato with Egg Sauce warm, as a hearty side dish or main course!