PAPAS A LA HUANCAíNA
Steps:
- Cover potatoes with salted water in a pot. Bring to boil. Cook until just tender, about 10 minutes, depending on size. Drain and keep potatoes covered in pot.
- Meanwhile, cut off stems of each chili. Slit open and remove and discard inner veins and seeds. Finely chop chilies.
- Lightly sauté bell peppers, onions and chilies in pan with oil over medium heat until very soft. Season with salt and turmeric. If vegetables start to brown, add a bit of water or cover pan. Cook until liquid has evaporated.
- Place vegetables in food processor, add 1/4 cup water and purée.
- Return to pan and cook over medium heat until liquid begins to evaporate and purée becomes a thick paste.
- Remove from heat. Stir in cheese and sour cream. Cook, stirring, over low heat until cheese, sour cream and pepper purée melt together.
- Taste for seasoning. Place potatoes (sliced if large) on platter. Spoon on sauce and serve with wedges of lime.
Nutrition Facts : @context http, Calories 557, UnsaturatedFat 15 grams, Carbohydrate 21 grams, Fat 42 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 24 grams, Sodium 704 milligrams, Sugar 5 grams, TransFat 0 grams
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Zamant aery Zamant aery
[email protected]I made this dish for a party and it was a huge hit. Everyone loved it.
Just A weird kid
[email protected]This dish was easy to make and very flavorful. I will definitely be making it again.
Isfakur Rahman
[email protected]I followed the recipe exactly and the dish turned out perfectly. I highly recommend this recipe to anyone who loves Peruvian food.
Toby Godes
[email protected]The sauce was a bit too spicy for my taste, but otherwise this dish was great.
Muhammad Rafaqat
[email protected]This dish was absolutely delicious! I made it for my family last night and everyone loved it. The sauce was creamy and flavorful, and the potatoes were cooked to perfection. I will definitely be making this dish again soon.