Best 6 Peruvian Potatoes With Spicy Cream Sauce Papas A La Huancaina Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Discover the tantalizing flavors of Peruvian cuisine with this delightful recipe for Papas a la Huancaina, a traditional dish that combines the soft, comforting texture of boiled potatoes with a creamy, slightly spicy sauce made from aji amarillo peppers, evaporated milk, and queso fresco. This vibrant and savory dish is a staple in Peruvian homes, often served as an appetizer or main course, and is sure to impress your taste buds with its perfect balance of heat and creaminess.

Let's cook with our recipes!

PAPA A LA HUANCAINA (HUANCAYO-STYLE POTATOES)



Papa a la Huancaina (Huancayo-Style Potatoes) image

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

12 Yukon Gold potatoes
1 tablespoon olive oil, or to taste
1 onion, sliced
6 chile peppers, halved lengthwise and seeded
1 pound cream cheese, softened
1 pound queso fresco (Mexican fresh cheese), crumbled
¼ cup vegetable oil
1 clove garlic
2 teaspoons salt
½ teaspoon ground black pepper
⅓ cup evaporated milk
4 hard-boiled eggs, halved lengthwise
8 leaves lettuce
8 black olives, pitted and halved

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

POTATOES WITH CHEESE SAUCE (PAPAS A LA HUANCAíNA)



Potatoes with Cheese Sauce (Papas a la Huancaína) image

Potatoes are a cornerstone of the Peruvian diet, and for good reason: They have been cultivated in the Andes for more than 8,000 years, and the country boasts a whopping 3,000 varieties of the tuber, which comes in a myriad of shapes, colors, and sizes. In the regional capital of Huancayo, creamy, gently spiced cheese sauce is usually poured over the potatoes or served as a dip. To really highlight the potatoes (purple-fleshed ones look especially dramatic), we serve them over the sauce, with accompaniments of lime and meaty olives.

Provided by Lillian Chou

Categories     Milk/Cream     Potato     Side     Vegetarian     Quick & Easy     Dinner     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 8 (first course or side dish) servings

Number Of Ingredients 8

2 pounds medium potatoes such as purple Peruvian or Yukon Gold (about 8)
1/2 teaspoon chopped garlic
1/4 pound queso fresco or feta, crumbled (scant 1 cup)
1/2 cup whole milk
1 tablespoon chopped onion
1 tablespoon olive oil
1 tablespoon bottled ají amarillo or ají mirasol paste (sometimes labeled "crema")
Garnish: chopped pitted black Peruvian or Kalamata olives; lime wedges (preferably Key lime)

Steps:

  • Cover potatoes with water in a medium pot and season well with salt, then briskly simmer, covered, until just cooked through, about 20 minutes. Drain and cool, then peel.
  • Meanwhile, mince and mash garlic to a paste with a pinch of salt, then blend with remaining ingredients in a blender until very smooth and thicker than heavy cream (if necessary, thin with milk). Season with salt.
  • Cut potatoes crosswise into 1/4-inch-thick slices.
  • Spoon some sauce onto 8 small plates, then top with sliced potatoes. Serve remaining sauce on the side.
  • What to drink:
  • Concha y Toro Terrunyo Casablanca Valley Sauvignon Blanc '07

PAPAS A LA HUANCAINA



Papas a la Huancaina image

Provided by Food Network

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 12

1 cup cottage cheese
3 hardboiled egg yolks
2 teaspoons coarse salt
1/2 teaspoon yellow Aji, or Tabasco
2 tablespoons vegetable oil
Juice of 1 lemon
2 tablespoons milk
1/2 bunch scallions, white and light green parts only, chopped
Lettuce leaves for plates
12 baby new potatoes, boiled and cut into 3/4 inch dice
2 hardboiled eggs, sliced
10 black olives

Steps:

  • In a blender, combine cottage cheese, egg yolks, salt and pepper and Aji or Tabasco. With motor running, add oil in a slow stream, blending until incorporated. Add lemon juice, milk and scallions and blend until combined. (For a thicker sauce, add more cottage cheese, for a thinner sauce, add more milk.)
  • Line plates with lettuce leaves. Toss potatoes with sauce to coat evenly and arrange on lettuce leaves. Top with egg slices and place black olives around the edges of the plates.

POTATOES IN SPICY CHEESE SAUCE - PAPA A LA HUANCAINA



Potatoes in Spicy Cheese Sauce - Papa a La Huancaina image

This famous Peruvian dish Papa a la Huancaína was posted by Marian Blazes. I have posted it here for use in the ZWT-7 world tour of South/Central America. This is a dish of sliced potatoes covered in a spicy cheese sauce that is typically served cold, as a first course or as a lunch dish. It is delicious made with yellow or white potatoes. The sauce for the dish is called Salsa a la Huancaina and is made with aji amarillo peppers. The spiciness can be adjusted by using less or more yellow chile peppers. (your preference) If you would rather not have it spicy, you may use some tumeric powder instead for flavor.

Provided by Baby Kato

Categories     Peruvian

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 15

salsa, a la Huancaina, Spicy Cheese Sauce
4 tablespoons oil, vegetable
1/2 cup onion, chopped
3 -4 chili peppers (yellow aji amarillo frozen is fine or 1/2 cup jarred aji amarillo paste)
1/4 teaspoon turmeric (optional, if you don't want it spicy add tumeric instead)
2 garlic cloves, mashed
2 cups cheese, white farmer's cheese (queso freso, may sub with feta)
4 crackers, saltine (or for slightly sweet flavor add animal crackers instead)
3/4 cup milk, evaporated
1 pinch salt (to taste)
1/4 teaspoon pepper (to taste)
8 potatoes (yellow or white)
lettuce leaf (for plating)
2 hard-boiled eggs
8 large black olives, halved

Steps:

  • For the sauce - Remove seeds from yellow chile peppers and chop into 1 inch pieces.
  • Sauté the onion, garlic, and chile peppers (or paste) in the oil until onion is softened, about 3-5 minutes. If using the tumeric option, add it now.
  • Once onion is softened remove from heat and let cool.
  • Place the onion-chile mixture in a food processor or blender, add the evaporated milk and blend.
  • Next add the cheese and crackers and blend until smooth.
  • The sauce should be fairly thick. If necessary thicken you can thicken the sauce with more saltines or thin the sauce with more .
  • Season with salt and pepper to taste and serve at room temperature or chilled.
  • For the potatoe dish - Heat a large pot of salted water to boiling and add the potatoes.
  • Boil the potatoes until tender, drain and let cool.
  • Slice the potatoes and place on top of the lettuce leaves.
  • Then pour the huancaína sauce over the potatoes and garnish with slices of hard-boiled egg and black olive halves.

PAPA A LA HUANCAINA (POTATOES HUANCAYO-STYLE)



Papa a la Huancaina (Potatoes Huancayo-Style) image

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

8 medium potatoes
1 cup crumbled queso fresco
1 cup evaporated milk
2 tablespoons minced jalapeno pepper, or to taste
½ teaspoon ground turmeric
4 crackers saltine crackers, or as needed
2 tablespoons vegetable oil
salt and freshly ground black pepper to taste
10 leaves lettuce
4 large hard-boiled eggs, quartered
2 tablespoons olives
2 medium tomatoes, cut into wedges

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

PERUVIAN PAPAS A LA HUANCAíNA (POTATOES WITH CHEESE)



Peruvian Papas a La Huancaína (Potatoes With Cheese) image

Papas a la huancaína (potatoes with cheese) is a popular meal during Carnival. From FoodinPeru.com

Provided by kitty.rock

Categories     Potato

Time 1h

Yield 1/2 cup servings, 6-8 serving(s)

Number Of Ingredients 10

1/4 cup lemon juice
1/8 teaspoon ground red pepper (or more, to taste)
salt, to taste
1 onion, thinly sliced
2 tablespoons vegetable oil
3 cups monterey jack cheese or 3 cups swiss cheese, shredded
1/2 teaspoon turmeric
1 1/2 cups heavy cream
6 potatoes, drained, peeled, and quartered
1 -2 hard-boiled egg, for garnish

Steps:

  • Scrub the potatoes, place them in a saucepan, cover with water, and boil until tender (about 20 minutes). Drain, allow the potatoes to cool. Peel them, cut them into quarters, and set aside.
  • In a small mixing bowl, combine the lemon juice, red pepper, and salt. Add onion slices and coat them with the mixture. Stir well and set aside.
  • Heat oil in a large skillet over low heat.
  • Add cheese, turmeric, and heavy cream. Stirring constantly, continue cooking over low heat until cheese melts and mixture is smooth.
  • Add the cooked potatoes and gently stir to heat through, about 5 minutes. Do not allow mixture to boil, or it will curdle.
  • Transfer to a serving bowl and garnish with hard-boiled eggs.
  • Sprinkle onion mixture over the potatoes. Serve immediately while potatoes are hot.

Tips:

  • Use 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 be mushy and difficult to slice.
  • Make the sauce ahead of time: The sauce can be made up to 2 days in advance and stored in the refrigerator. When you're ready to serve, simply reheat it over low heat.
  • Garnish with fresh herbs: Fresh cilantro or parsley adds a pop of color and flavor to the dish.

Conclusion:

Papas a la Huancaina is a delicious and easy-to-make Peruvian dish that is perfect for any occasion. The combination of creamy sauce, tender potatoes, and hard-boiled eggs is sure to please everyone at the table. So next time you're looking for a new and exciting dish to try, give Papas a la Huancaina a try. You won't be disappointed!

Related Topics