Papa A La Huancaina Recipes

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PAPA A LA HUANCAINA



Papa a la Huancaina image

Papa a la huancaina is a Peruvian traditional appetizer composed of thickly sliced boiled potatoes that are smothered in a subtly spicy cheese sauce.

Provided by Mike Benayoun

Categories     Appetizer     Salad

Time 40m

Number Of Ingredients 12

6 yellow potatoes (, boiled and peeled)
2 tablespoons aji Amarillo paste
2 tablespoons vegetable oil
4 saltine crackers
8 oz. queso fresco ((farmer cheese))
1 cup evaporated milk
Lettuce leaves
Black olives (, pitted and halved)
3 hard-boiled eggs (, peeled and halved)
Salt
Parsley (, finely chopped)
Blender

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)



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

PAPAS A LA HUANCAINA



Papas a La Huancaina image

When I worked for L.A. County in Canoga Park, I used to visit Fina Estampa Peruvian restaurant weekly. Their lunch special included an appetizer (usually this dish), an entree and a drink for about $7 bucks. I have been trying to mimic their Papas for 6 years! I think I have finally found it! I had to send away for the aji, but if you have a Latin market, you should be able to find it. This makes 2 batches of sauce, use one now, save one for later, or if you are feeding a crowd, double the potatoes.

Provided by Sernarama

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

6 russet potatoes, peeled boiled, and sliced
4 eggs, hard boiled
9 ounces queso ranchero (or queso casero or feta cheese)
1 garlic clove, crushed
1 (12 ounce) can evaporated milk
2 tablespoons peruvian yellow chili paste (aji amarillo paste-very spicy!)
1 -2 tablespoon olive oil
5 -8 water crackers
3 -4 lettuce leaves
black olives

Steps:

  • For the papas:.
  • Assemble lettuce leaves on a nice plate or platter.
  • Lay potato slices on top, trying to keep the round discs intact.
  • For the salsa Huancaina:.
  • In a blender container or food processor, place cheese, garlic, evaporated milk and aji paste, blend until smooth.
  • Add 2 yolks of the hard boiled eggs, and a few water crackers.
  • While blender is running, drizzle in 1 T of oil.
  • Check consistency.
  • It should be about the consistency of thin cake batter.
  • If it needs more thickening, add more crackers and oil.
  • Check seasoning, if you are using feta cheese, it might not need salt, you can also add a bit more aji if you like it spicy.
  • To serve, pour sauce over potatoes and lettuce.
  • Garnish with remaining 2 hard boiled eggs, cut in wedges and black olives.

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.

PAPAS A LA HUANCAíNA



Papas a La Huancaína image

A spicy Peruvian specialty that can be served as a starter or "small dish". The sauce itself is very versatile can can also be used as a dip for items such as shrimp. The sauce should be used within one day for best results.

Provided by guysonlycookingclub

Categories     Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

10 medium potatoes (new or red a good choice or Yukon Gold potatoes)
1 lb Mexican blend cheese or 1 lb feta, work well
6 red sweet peppers (use small sweet red and orange Ajies peppers. When using whole ajies, first clean out the seeds)
1/4 small habanero pepper (clean out the seeds or be careful it is very hot)
1 cup evaporated milk
1/2 cup vegetable oil
2 garlic cloves
salt and pepper
lettuce
3 hardboiled egg
black olives

Steps:

  • Boil, peel and cut in slices potatoes (Yukon Gold potatoes).
  • In a blender, mix the cheese, peppers, milk, oil, garlic, salt and pepper. The sauce should be fairly thick; add more cheese and olive oil if not, or add milk is too thick.
  • Lay a bed of lettuce in a serving dish and place the potatoes on top. Cover with the sauce. Cut the hard boiled eggs in quarters or halfs and place on top of the potatoes. Add black olives if desired.
  • This dish can be served slightly cold.

Nutrition Facts : Calories 563.5, Fat 24.4, SaturatedFat 5.1, Cholesterol 94.2, Sodium 98.2, Carbohydrate 74.2, Fiber 10.4, Sugar 8.1, Protein 14.1

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