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Papas a la Huancai­na

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Papas a la Huancai­na, (potatoes Huancayo style) are boiled yellow potatoes covered with an even yellower spicy and creamy cheese sauce, and accompanied by hard-boiled eggs and black olives. This easy recipe is so popular that you can find the Huancai­na sauce everywhere in Peru: as a dip for crudites, quails eggs, corn, or fried yucca, as a sauce for spaghetti or risotto (surprisingly good)

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Ingredients

  • 6 yellow potatoes, boiled and peeled
  • 5 aji Amarillo chili pepper, seeded and ribbed
  • 2 tablespoons vegetable oil
  • 4 soda crackers (saltines)
  • 8 oz. queso fresco (fresh white cheese)
  • 1 cup evaporated milk
  • Iceberg lettuce leaves
  • Black olives
  • 3 hard-boiled eggs, peeled and cut in slices
  • Salt
  • Parsley sprigs

Details

Preparation

Step 1

* Cut the aji­ and take out the seeds and ribs. Boil in salted water for 15 minutes, strain and peel: the skin will be easy to remove.

*Put the aji­ in the blender, add oil and milk and process with the crackers, white cheese, and salt, until creamy.

*In a plate put a lettuce leaf, some thick potato slices, and cover with a few tablespoons of the sauce.

* Decorate with black olives, hard boiled eggs and parsley.

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