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.
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.
PERUVIAN POTATOES WITH SPICY CREAM SAUCE (PAPAS A LA HUANCAINA)
Provided by Ingrid Hoffmann
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the potatoes in a large pot and cover with water. Bring to a boil over medium-high heat. Cook for 30 minutes or until a paring knife slides into the potatoes without any resistance. Drain the potatoes and let them cool slightly. Slice the potatoes into 1/2-inch rounds and set aside.
- Combine the cheese, evaporated milk, oil, chile, garlic, and the lime juice in a blender and puree until smooth. The sauce should be creamy and pourable. If the sauce is too thick, add water, 1 tablespoon at a time, until the sauce is thinned out.
- Arrange the lettuce leaves on a platter and top with the sliced potatoes. Pour the sauce over the potatoes. Garnish with slices of hard boiled egg and olives. Garnish with chopped parsley. Serve chilled or at room temperature.
PAPAS A LA HUANCAINA
Provided by Food Network
Categories main-dish
Yield 4 to 6 servings
Number Of Ingredients 12
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.
PAPA A LA HUANCAINA (HUANCAYO-STYLE POTATOES)
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
POTATOES WITH CHEESE SAUCE (PAPAS A LA HUANCAíNA)
Potatoes are a cornerstone of the Peruvian diet, and for good reason: They have been cultivated in the Andes for more than 8,000 years, and the country boasts a whopping 3,000 varieties of the tuber, which comes in a myriad of shapes, colors, and sizes. In the regional capital of Huancayo, creamy, gently spiced cheese sauce is usually poured over the potatoes or served as a dip. To really highlight the potatoes (purple-fleshed ones look especially dramatic), we serve them over the sauce, with accompaniments of lime and meaty olives.
Provided by Lillian Chou
Categories Milk/Cream
Potato
Side
Vegetarian
Quick & Easy
Dinner
Gourmet
Sugar Conscious
Pescatarian
Wheat/Gluten-Free
Peanut Free
Tree Nut Free
Soy Free
No Sugar Added
Kosher
Yield 8 (first course or side dish) servings
Number Of Ingredients 8
Steps:
- Cover potatoes with water in a medium pot and season well with salt, then briskly simmer, covered, until just cooked through, about 20 minutes. Drain and cool, then peel.
- Meanwhile, mince and mash garlic to a paste with a pinch of salt, then blend with remaining ingredients in a blender until very smooth and thicker than heavy cream (if necessary, thin with milk). Season with salt.
- Cut potatoes crosswise into 1/4-inch-thick slices.
- Spoon some sauce onto 8 small plates, then top with sliced potatoes. Serve remaining sauce on the side.
- What to drink:
- Concha y Toro Terrunyo Casablanca Valley Sauvignon Blanc '07
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PAPA A LA HUANCAINA (POTATOES IN SPICY CHEESE SAUCE)
Papa a la Huancaína is simply boiled potatoes covered in a spicy cheese sauce. The dish originated in the Huancayo region of Peru . This potato dish is typically served cold as a first course or luncheon dish, but it also works as a side dish for dinner. It's delicious made with yellow or white potatoes.
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3.4/5 (27)
Total Time 35 minsCategory Lunch, Appetizer, Side DishCalories 366 per serving
PAPA A LA HUANCAINA (PERUVIAN POTATOES IN SPICY CHEESE …
Papa a la huancaina is a dish of tender huancayo style potatoes in a spicy creamy sauce made with cheese, cream and spicy aji amarillo peppers blended until smooth. The potatoes are simply boiled, but they come to life in the huancaína sauce, which is rather addictive once you try it. So smooth, creamy, and a nice level of spice to it.
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Papa a la Huancaina: Peruvian Potato A light dish made of Peruvian potatoes and aji amarillo (yellow pepper), Papa a la Huancaina is slightly cheesy, spicy, but also refreshing. This incredibly simple recipe for Papa a la Huancaina can be made at home anytime using yellow potatoes. Prep Time 20 minutes Cook Time 20 minutes Total Time 40 minutes
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BOLIVIAN PAPAS A LA HUANCAINA - POTATOES IN PEANUT SAUCE
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SALSA A LA HUANCAíNA (SPICY CHEESE SAUCE) RECIPE
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POTATO SALAD WITH SPICY CHEESE SAUCE (PAPAS A LA …
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WHAT IS PAPA A LA HUANCAINA? (WITH PICTURES)
Potatoes are a key ingredient in papa a la Huancaina. Papa a la Huancaina is an appetizer hailing from the country of Peru. It is usually considered a salad dish and is primarily made of potatoes with a creamy sauce. Unlike other salads, however, the Papa a la Huancaina has a spicy flavor, instead of a sweet or acidic taste that many salads have.
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Papa a la Huancaína is a Peruvian appetizer of boiled yellow potatoes in a spicy, creamy sauce.The rich sauce is made of fresh cheese, mayo, aji amarillo (yellow Peruvian pepper) & milk mixed in a blender. Some recipes like this one from our friends at Vivemejor.com call for garlic, onion and crushed saltines.
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PAPAS A LA HUANCAINA RECIPE - TABLESPOON.COM
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POTATOES WITH CHEESE SOUCE- PAPA A LA HUANCAINA | COOKING WITH …
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PAPA A LA HUANCAINA - PERUVIANFOOD
Papa a la Huancaína is dish of sliced potatoes covered in a spicy cheese sauce that is typically served cold, as a first course or luncheon dish. It’s delicious made with yellow or white potatoes. If you prefer a spicier sauce, add an extra yellow chile pepper (aji amarillo). Ingredients: 8 yellow or while potatoes Huancaína sauce Lettuce leaves
From peruvianfood.com
PAPA A LA HUANCAíNA RECIPE (PERUVIAN POTATOES WITH CHILE-CHEESE …
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 …
From whats4eats.com
CECI’S PAPA A LA HUANCAINA FROM PERú—WITH 1 SECRET INGREDIENT
Pulse until well mixed. To serve, place your washed and dried lettuce leaves on a plate. Slice the potatoes into rounds about ¼-inch thick each. Layer the potatoes on top of the lettuce. Generously spoon your velvety yellow Huancaina sauce over the potatoes. Garnish with a quartered boiled egg and the black olives.
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