Papas a la Huancaina
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medium Yukon gold potatoes
Roast the potatoes at 350°F with olive oil, salt, and pepper until tender.
For the spicy cheese sauce: In the blender, combine the habanero(seeded), garlic, milk, cheese, and lime juice. Blend until smooth.
Chop up the eggs, olives, and parsley. Cut the potatoes in to large bite sized pieces and arrange them on a serving platter.
Pour the sauce over the potatoes. Top with the egg, olives, and parsley.
Serve warm or cold!
More About This Recipe
- I have dreams of traveling to faraway lands. But, the reality is I haven't been all that far from home! I write my recipes after going out to different restaurants, trying new dishes from every culture I can find, playing around with different spices, and lots and lots of internet research!The one place I have been is Bermuda. I lived there for a few years, and people just like me were living there from all over the world, working and staying away from home. Meeting people who grew up in other countries was one of my most valuable recipe research tools. I had seasoned taste buds ready and willing to tell me if my food tasted anything like what they were used to back home.My good friend from Peru was a tester on this recipe. Papa a la Huancaina is a Peruvian salad of boiled yellow potatoes in a spicy, creamy sauce. I made it one night and asked him if he thought it tasted like they make it down in Huancayo, a city in Peru (Papa a la Huancaina = Huancayo style potatoes.) “It’s very similar, but also very different” was his reply. I didn’t mind his vague opinion; I was too busy stuffing these delicious cheesy potatoes in my face!This dish is often served cold in Peru, and it is great for a picnic that way. But this time of year I like to warm the sauce a bit and eat it hot with a nice piece of beef (for a twist on meat and potatoes).
Papas a la Huancaina (Potatoes with Peruvian Cheese Sauce)
½ cup chopped red onion
1 minced clove of garlic
5 ajies Amarillos (yellow peppers)
4 saltine crackers
½ pound of fresh white cheese
1 Cup evaporated milk
Juice of ½ key lime
4 hard-boiled eggs
Pinch of sugar
½ tablespoon of Tumeric
6 boiled potatoes
2 tsp chopped parsley
6 green or black olives per plate
6 lettuce leafs
Boil potatoes with skins on, then peel. Seed, de-vien, and chop aji Amarillo. In a blender put the aji Amarillo, onions, garlic, crackers, two hard-boiled eggs, fresh white cheese, tumeric, sugar, evaporated milk. Blend together, adding enough vegetable oil to give the mixture a smooth creamy consistency. Add the juice of lime and blend a few seconds more. Adjust seasoning to your taste, adding more salt if necessary. Refrigerate or serve at room temperature.
Place lettuce leaves on each plate. Slice the cooled potatoes on the plate and cover with the sauce. Garnish with olives, half a hardboiled egg and sprinkle with parsley.
What Is Papa a la Huancaina
Papa a la Huancaina, is a popular yet simple Peruvian starter. It is made from boiled yellow potatoes, and a cheesey and hot peppery sauce called salsa huancaina.
Papa a la Huancaina is eaten all year long but a very traditional Peruvian dish most notably enjoyed during the holidays.
Papa a la Huancaina is a cold appetizer which is commonly served over a bed of lettuce and garnished with aceitunas botijas, also known as Peruvian black olives and sliced hard boiled eggs.
The dish gets its name from the Huancayo, a city located in the highlands of Peru.
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Recipes from Peru: Papa a la Huancaína
Sisters Katya and Blanca Canto Lazo are best known for their intricate gourd carvings, sold in their hometown of Huancayo, Peru, as well as in Anthropologie stores in the United States. But like many of the artisans at the 2015 Folklife Festival, they are multi-talented. In El Fogón Kitchen, Katya and Blanca proudly demonstrated their cooking skills by preparing papa a la huancaína and japchi de habas.
They explained that in their community, cooking is an inherited cultural tradition. Their mother taught them several typical dishes that have been passed down from generation to generation, including papa a la huancaína. This potato dish covered in a creamy yellow sauce, served alongside a hard-boiled egg, lettuce, and olives, derives its name from the town of Huancayo, where many of the ingredients grow abundantly. Though this community is eight hours inland from the capital of Lima and towers over most of the country at an altitude of around 10,000 feet, the city’s popular potato dish has spread across geographical barriers and become a customary meal throughout Peru.
Japchi de habas is a green fava bean sauce which is used to top various different side dishes, especially the Peruvian white corn, choclo. Mothers often pack this simple sauce with corn for their children when they head off to school.
Papa a la Huancaína
1 large steamed and peeled potato
2 Peruvian yellow peppers (aji amarillo)
3 chunks of fresh cheese
1/2 can of evaporated milk (or fresh milk)
8 saltine crackers
Remove the veins and seeds from the pepper and dice it into tiny pieces. Sauté the pepper on high flame with a little oil.
Using a fork, crush crackers and mix them with milk to create a pasty texture. Combine the sautéed pepper, milky paste, and cheese in a blender and blend until the peppers are no longer visible.
Place lettuce, steamed potato, hard-boiled egg, and red olives on a plate. Cover the potato in the cream sauce and enjoy!
Japchi de Habas
1/2 cup parsley
1 piece rocoto pepper
1/4 cup cilantro
1 cup fresh cheese
2 1/2 cups fresh fava beans
4 pieces white corn (choclo)
De-stem the parsley and cut the rocoto into little squares.
Steam the fava beans and the corn.
Blend a quarter cup of water with cilantro, parsley, cheese, rocoto, and a little salt. Pour the mixture over the fava beans and corn to complete the dish.
Erin Kurvers is a Perú: Pachamama program intern and studies international relations and Spanish at Creighton University.
Classic Papa a la Huancaína Revisited
Very high in the Andes, the beautiful city of Huancayo is the flourishing commercial emporium of the region. It has fantastic food and is abundant in fresh produce, especially artichokes. Papa a la Huancaina, (potatoes Huancayo style) are boiled yellow potatoes covered with an even yellower spicy and creamy cheese sauce, and accompanied by hard-boiled eggs and black olives. This easy recipe is so popular that you can find the Huancaina sauce everywhere: as a dip for crudites, quail eggs, corn, or fried yucca, as a sauce for spaghetti or risotto (surprisingly good), over Causa Limeña (I love this one), with steak…you name it. If it was up to me, I would have it even for dessert.
Creamy or lumpy, depending if it´s made in the blender, or by hand with a fork or in a mortar, its texture and flavor charms either way. But modern cooks rely on the blender because it´s easy and they can have the sauce ready in a minute. The food processor is another good idea, but here instead of queso fresco try to use cottage cheese or cream cheese. If the sauce is too dense add more milk. When ready it should have the consistency of custard.
The sauce can also be made in the blink of an eye if you have aji amarillo paste at hand. Just process about a few tablespoons of it with all the other ingredients, y listo!
It is a fact that some cooks like the sauce extremely spicy and they make it with raw aji amarillo using the seeds and ribs but it can be overpowering and make it difficult to appreciate the sensations of this unpretentious and satisfying dish. Do I make it spicy? Of course! But I enjoy a nice kick that is not excessively hot.
Amanda Nicole Smith is all about pure food and fitness, which make up what she calls a “Purified Lifestyle." When she’s not practicing and teaching aerial acrobatics or hanging from trees, she's experimenting with raw vegan recipes, sprouting, fermenting, and taking photos of all her creations. Amanda finds joy in recreating favorite recipes, making them with simple whole ingredients and sharing them with friends and family. She sees food as fuel to do the things we love and to feel the best we can. "By learning to listen to our intuition and instinct we are able to be and do what we feel is ultimately best for ourselves." Her goal is to help others purify their own lifestyles by focusing on inner thoughts and feelings, replacing favorite go to foods with healthier equivalents, and finding fun fitness activities that empower.
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- 8 yellow or white potatoes, peeled
- Lettuce leaves
- Huancaína sauce
- 2 hard-boiled eggs
- 8 large black olives, halved
Heat a large pot of salted water to boiling and add the potatoes.
Boil the potatoes until tender when pierced with a fork, about 15 to 20 minutes.
Drain the water from potatoes and let them cool.
Slice the potatoes and arrange on top of the lettuce leaves.
Pour Huancaina sauce over the potatoes and garnish with slices of hard-boiled egg and black olive halves.
Llajwa de Mani (Bolivian peanut sauce)
Preheat the oven to 350F. Select 4 large yellow peppers. Bake them in the oven for 5 min, the pepper will start burning in some areas and the pepper will turn a dark red color. Don’t over roast.
Let the pepper cool. Meanwhile, put the peanuts on a baking sheet and roast the peanuts at 350F for 7 min. Remove from the oven, the peanuts will continue cooking after they are out of the oven so you don’t want to keep them inside the oven too long.
(The above photo with two piles shows the unroasted and roasted peanuts). Take the seeds out of the yellow peppers and put them in a food processor or blender, add the peanuts, garlic, salt and water. You are looking for a smooth sauce.
Heat the oil in a pan and add the peanut sauce. Cook for 15 min, if is too thick add more warm water or milk. Add the cheese after you take the sauce out of the stove.
Serve warm with potatoes or pasta or any barbecue chicken or meat.
Heat the oil in a pan and addd the peanut sauce cooked for 15 min if is to thick add more warm water or milk. Add the cheese after you take the sauce out the stove.
At this point you can add the fresh cheese make sure that the fresh cheese is well shreded since it doenst melt with heat. You dont want big chunks in you peanut sauce. Ad warm milk or water if needed to keep it more liquid that (espeso)
Peel the potatoes and eggs and slice them. You can arrange this on the plate this in different ways, I like it this way. Usually there is a layer of lettuce, a layer of potatoes, and a layer of eggs covered with peanut sauce. Top with olives. You can get very creative, my husband and I love it this way.
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Recipe: Papa a la Huancaina (Huancayo style potatoes)"Papa a la Huancaina" can be translated as "Huancayo style potatoes" and it's a Peruvian salad of boiled yellow potatoes in a spicy, creamy sauce called Huancaina sauce. This dish is typically served over lettuce leaves and garnished with black olives, white corn kernels and hard boiled egg quarters. Extremely delicious. Preparation First, boil, peel and cut in slices potatoes (Yukon Gold potatoes). Then, 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. You have to 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.
Papas a la Huancaina
Papas a la Huancaina (Potatoes in creamy Peanut Sauce) is a whole, balanced meal in itself. The potatoes provide the starch and carbohydrates, the peanuts, eggs and cheese provide the protein, and slices of bell peppers and tomatoes provide the vegetable-derived vitamins and minerals. Not only good for you, Papas a la Huancaina is super delicious!
(Photo Attributed to Author: ☆Andagi☆)
Papas a la Huancaina Recipe-
- 1/2 lb. toasted unsalted Spanish peanuts
- 8 large potatoes, peeled, boiled tender, and quartered
- 5 dried red chili peppers
- 1 large red bell pepper, cored, seeded, and sliced thin
- 1 cup of water
- 4 cups of milk
- 1 head of lettuce
- 4 hard boiled eggs, peeled and thick sliced
- 3 tsp. salt
- 6 oz. of Spanish white cheese, sliced, for accompaniment
- 1 large tomato, sliced, for accompaniment
- In a food processor or electric blender, puree the peanuts and milk together into a thick, saucy paste.
- Sauté the hot red chili peppers until the blacken and slightly toasted – but not charred. When they are well toasted, place them in a bag and pound on them enough to break them into tiny pieces. Do not try this bare handed – the oils from the peppers can cause skin rash and burning.
- In a large cooking pot, place the water, peanut paste, ground peppers, and salt to taste, bring to a boil, then reduce to a lively simmer, and cook for about 15 minutes until you have a congruous, thick, creamy sauce.
- To serve your Papas a la Huancaina, place a few boiled potato quarters on each serving plate. Ladle a generous portion of the creamy peanut sauce over the potatoes. Set a couple large leaves of fresh lettuce on the side, and top the creamed potatoes with some slices of bell pepper and hard boiled eggs. Have a plate of accompaniments set on the table: sliced cheese and tomatoes.
Note: Traditionally, Bolivians treat Papas a la Huancaina like a salad. Yes, you assemble the dish as described above, but they will usually chop it all up together, add some cheese slices and tomatoes – even black and/or green olives are liked, too – and chow down on the whole bunch of ingredients together.
Also to keep in mind: this peanut sauce tastes great with grilled meats, fish and seafoods, too!