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 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.
PAPAS A LA HUANCAINA
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
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
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
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
PAPAS A LA HUANCAINA, POUTINE STYLE
The traditional Peruvian Papas a la Huancaina, potatoes in cheese and chili sauce is made extraordinary with a little help from the French Canadians who brought you Poutine, the delicious French fries with cheese curds and light gravy. I adore the flavors of Papas a la Huancaina and a good poutine so this is what I came up with,...
Provided by Brenda Washnock
Categories Other Appetizers
Time 50m
Number Of Ingredients 8
Steps:
- 1. Combine the cream cheese, evaporated milk and aji past in a blender until smooth and set aside, this is the huancaina sauce. Huancaina is a spicy creamy sauce in everyday cuisine in parts of Peru, most times salt and crackers are added to the sauce but to use on poutine I prefer it this way.
- 2. Divide the french fries into 2 - 8 ounce cast iron skillets for individual or shared servings, top with the cheese curds and place into an oven at 350 for 5 minutes to melt the cheese.
- 3. Remove from the oven and immediately ladle 3/4 cup of the huancaina sauce (this is at room temperature - do not heat) on each batch of potatoes top with a poached egg and garnish with cherry tomatoes and scallions.
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