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
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- Cover the potatoes with salted water, boil until soft and remove from the pan to cool. You can peel the potatoes or leave the skin on.
- Remove the veins (ribs) and seeds from the peppers. Lightly fry them with the whole cloves of garlic in a little bit of oil.
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