Best Peruvian Papa Huancaina Willys Style 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

Ingredients

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

Ingredients

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.