Papa a la Huancaina, also known as potato salad from Huancayo Peru, is a traditional Peruvian dish that consists of boiled potatoes covered in a creamy, spicy sauce made with aji amarillo peppers, evaporated milk, and queso fresco. The dish is typically served cold or at room temperature and is a popular appetizer or side dish at Peruvian restaurants worldwide. If you're looking for a delicious and authentic Peruvian recipe, look no further! This article will provide you with the best recipe to cook papa a la huancaina.
Check out the recipes below so you can choose the best recipe for yourself!
PAPA A LA HUANCAINA
Steps:
- In a blender, add the aji amarillo paste, oil and evaporated milk, crackers, farmer cheese and salt. Process until creamy.
- In a plate put a few lettuce leaves. Add some thick potato slices on top, and cover with a few tablespoons of the sauce.
- Decorate with black olives, hard-boiled eggs and parsley.
Nutrition Facts : Calories 428 kcal, Carbohydrate 46 g, Protein 18 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 132 mg, Sodium 394 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
PAPA A LA HUANCAINA (HUANCAYO-STYLE POTATOES)
This means Huancainan-style potato and comes from Huancayo, Peru. It's an easy-to-make dish of sliced potatoes with a special sauce.
Provided by marco
Categories World Cuisine Recipes Latin American South American Peruvian
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and set aside to cool slightly.
- Heat olive oil in a skillet over medium heat. Cook onion until tender, about 10 minutes.
- Bring a small saucepan of water to a boil. Boil chile peppers until soft, about 5 minutes. Run chiles under cold water to cool until cool enough to handle; remove and discard skins.
- Blend onion, chile peppers, cheese, vegetable oil, garlic, salt, and pepper in a blender until smooth. Stream evaporated milk into the blended mixture while continuing to blend until a creamy sauce is achieved.
- Arrange 1 lettuce leaf onto each of 8 plates. Halve potatoes and arrange 3 halves onto each lettuce leaf. Drizzle creamy sauce over the potatoes. Top each with an egg half and two black olive halves.
Nutrition Facts : Calories 586.1 calories, Carbohydrate 45.5 g, Cholesterol 189.9 mg, Fat 37.3 g, Fiber 4.2 g, Protein 19.9 g, SaturatedFat 18.2 g, Sodium 927.1 mg, Sugar 4.5 g
PAPA A LA HUANCAINA (POTATOES HUANCAYO-STYLE)
Papa a la Huancaína is a Peruvian potato and egg dish - I love this recipe.
Provided by Rob
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool. Peel potatoes and cut in half lengthwise.
- Combine queso fresco, evaporated milk, jalapeno pepper, and turmeric in a food processor and puree until smooth. Keep the processor running and add crackers, 1 at a time, to thicken the sauce. Drizzle in oil while processing. Adjust consistency of sauce by either adding more crackers (if the sauce is too thin) or thinning it out with milk, if sauce is too thick. Season with salt and pepper.
- Line a serving platter with lettuce leaves and distribute potatoes on top. Spoon cheese sauce over the potatoes and garnish with quartered eggs and tomato wedges. Sprinkle olives over potatoes and serve cold or at room temperature.
Nutrition Facts : Calories 673.8 calories, Carbohydrate 90.5 g, Cholesterol 250.2 mg, Fat 23.4 g, Fiber 10.8 g, Protein 27.8 g, SaturatedFat 9 g, Sodium 314.1 mg, Sugar 12.1 g
PAPA A LA HUANCAINA(POTATO SALAD FROM HUANCAYO, PERU)
I have two Peruvian Aunts. So one of them made this very interesting potato salad at a family get-together. It was soo good and soo different!! Such a nice change from traditional potato salad. There are many ways to make Papa A La Huancaina, and this is just one way.
Provided by Rachel Shively @celticrose82
Categories Potato Salads
Number Of Ingredients 10
Steps:
- Place Cottage Cheese, Lime Juice, Salt, Turmeric, Garlic Powder and milk into a mixer, blend. While blending add salad oil. Continue blending until mixture is smooth and creamy. In the meantime...Spread potatoes onto a large platter and cover with blended mixture. Top with Olives and Hard Boiled eggs. Serve alone or with Cilantro, Chopped Red Onion and Slices of Lime
PAPA A LA HUANCAINA (POTATOES WITH CHILE-CHEESE SAUCE)
Papa a la Huancaína, or potatoes Huancayo-style, is one of the most famous dishes of Peruvian cuisine. Boiled potatoes are topped with a slightly spicy, rich and creamy cheese sauce and are served cold or at room temperature as an appetizer or side dish. Enjoy!
Provided by Nif_H
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cover the whole potatoes with cold, salted water, boil until cooked through. Remove from heat, drain and cool. Peel the potatoes and cut in half length-wise or into rounds.
- Place the cheese, evaporated milk, peppers and turmeric in a blender or food processor and puree until smooth. With the motor running, add the crackers one at a time to thicken the sauce. With the motor still running, drizzle in the oil. Add more crackers if the sauce is too thin, or some milk or water if it is too thick. Season to taste with salt and pepper.
- Line a serving platter with the lettuce leaves. Place the potatoes on top of the lettuce leaves. Spoon the chile-cheese sauce over the potatoes. Garnish serving plate with egg quarters and tomato wedges. Sprinkle olives over potatoes and serve cold or at room temperature.
- VARIATIONS:.
- Papa a la Huancaina is also popular in Bolivia. However, the cheese is sometimes substituted with 1 cup of natural peanut butter.
- Ají amarillois the fiery yellow pepper common in Peruvian cuisine. These peppers can be found canned or in jars at many Latino markets.
- Try using a variety of potatoes for a colorful effect: blue, Yukon gold, russets, etc.
- A little garlic can be added to the sauce. A little lime or lemon juice squeezed in the sauce can round out its taste nicely as well.
- A local herb, palillo, is often added to the sauce, imparting a further bright yellow color. It can sometimes be found in powdered form at Latino markets. Turmeric is a fine substitute.
Tips:
- Choose the right potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape well and are less likely to fall apart when boiled.
- Boil the potatoes until they are just tender: Overcooked potatoes will become mushy and lose their flavor.
- Let the potatoes cool completely before assembling the salad: This will help to prevent the salad from becoming watery.
- Use a light hand when dressing the salad: You don't want to overpower the natural flavor of the potatoes.
- Garnish the salad with fresh herbs or vegetables: This will add a pop of color and flavor.
Conclusion:
Papa a la Huancaina is a delicious and refreshing potato salad that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy or mild, vegetarian or with chicken, this salad is sure to please everyone at your table. So next time you are looking for a new side dish, give Papa a la Huancaina a try!
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