Best Spicy Cheese Sauce Salsa A La HuancaÍna Recipes
HUANCAINA SAUCE
This is traditional Peruvian spicy cheese sauce, often served over boiled and sliced potatoes. The recipe was created based on my experiences living in Peru and makes for a delicious and easy dinner starter. Serve at room temperature or cold over boiled potatoes and top with sliced boiled eggs and kalamata olives; dust with paprika (or rocoto if you have some).
Provided by aelionei
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oil in a skillet over medium heat; saute onion, aji peppers, and garlic until onion softens and mixture is bright yellow, 5 to 10 minutes. Transfer mixture to a blender; add milk and blend until smooth. Add queso fresco and crackers to mixture and blend until sauce is smooth and the consistency of thick yogurt. Season with salt and pepper.
Nutrition Facts : Calories 193.5 calories, Carbohydrate 8.1 g, Cholesterol 26.8 mg, Fat 13.9 g, Fiber 0.3 g, Protein 9.3 g, SaturatedFat 5.4 g, Sodium 122.6 mg, Sugar 2.9 g
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.
POTATOES IN SPICY CHEESE SAUCE - PAPA A LA HUANCAINA
This famous Peruvian dish Papa a la Huancaína was posted by Marian Blazes. I have posted it here for use in the ZWT-7 world tour of South/Central America. This is a dish of sliced potatoes covered in a spicy cheese sauce that is typically served cold, as a first course or as a lunch dish. It is delicious made with yellow or white potatoes. The sauce for the dish is called Salsa a la Huancaina and is made with aji amarillo peppers. The spiciness can be adjusted by using less or more yellow chile peppers. (your preference) If you would rather not have it spicy, you may use some tumeric powder instead for flavor.
Provided by Baby Kato
Categories Peruvian
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- For the sauce - Remove seeds from yellow chile peppers and chop into 1 inch pieces.
- Sauté the onion, garlic, and chile peppers (or paste) in the oil until onion is softened, about 3-5 minutes. If using the tumeric option, add it now.
- Once onion is softened remove from heat and let cool.
- Place the onion-chile mixture in a food processor or blender, add the evaporated milk and blend.
- Next add the cheese and crackers and blend until smooth.
- The sauce should be fairly thick. If necessary thicken you can thicken the sauce with more saltines or thin the sauce with more .
- Season with salt and pepper to taste and serve at room temperature or chilled.
- For the potatoe dish - Heat a large pot of salted water to boiling and add the potatoes.
- Boil the potatoes until tender, drain and let cool.
- Slice the potatoes and place on top of the lettuce leaves.
- Then pour the huancaína sauce over the potatoes and garnish with slices of hard-boiled egg and black olive halves.
SALSA A LA HUANCAíNA RECIPE - (4.5/5)
Provided by Mom_s
Number Of Ingredients 8
Steps:
- Remove seeds from yellow chile peppers and chop into 1 inch pieces. Sauté onion, garlic, and chile peppers (or paste) in the oil until onion is softened, about 3-5 minutes. Remove from heat and let cool. Place onion/chile mixture in a food processor or blender. Add evaporated milk and blend. Add cheese and crackers and blend until smooth. Sauce should be fairly thick. Thicken sauce with more saltines or thin sauce with milk if necessary. Season with salt and pepper to taste. Serve at room temperature or chilled.
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