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.
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
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
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