Papa a la Huancaína

Author: admin

Ingredients

For 2 people ()

Stuffing

  • 2 drop(s) test description

Cream

  • 1 tablespoon(s) test

Nutrition facts

(diet, vegetarian, gluten free, lactose free)
  • Kcal: 120 kcal
  • Carbs: 80g
  • Proteins: 20g
  • Fat: 10g
  • Saturated fat (g): 30g
  • Fibers (g): 5g
  • Sodium (mg): 7mg

Papa a la Huancaína Directions

  1. Papa a la Huancaína – Potatoes in Spicy Cheese Sauce
  2. Ingredients:
      • 8 yellow or while potatoes
      • Huancaína sauce
      • Lettuce leaves
      • 2 hard-boiled eggs
      • 8 large black olives, halved
  3. Preparation:
      • Heat a large pot of salted water to boiling and add the potatoes.
      • Boil potatoes until tender when pierced with a fork.
      • Drain water from potatoes and let cool.
      • Slice potatoes and arrange on top of the lettuce leaves.
      • Pour huancaína sauce over potatoes, and garnish with slices of hard-boiled egg and black olive halves.
      • Serves 4 to 6.
  4. Spicy Cheese Sauce – Salsa a la Huancaína
  5. Ingredients:
      • 4 tablespoons vegetable oil
      • 1/2 cup chopped onion
      • 3-4 yellow aji amarillo chile peppers (frozen is fine), or 1/2 cup jarred aji amarillo paste
      • 2 cloves garlic, mashed
      • 2 cups white farmer’s cheese (queso freso)
      • 4 saltine crackers
      • 3/4 cup evaporated milk
  6. Preparation:
    • 1. Remove seeds from yellow chile peppers and chop into 1 inch pieces.
    • 2. 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.
    • 3. Place onion/chile mixture in a food processor or blender. Add evaporated milk and blend.
    • 4. 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.
    • 5. Season with salt and pepper to taste.
    • 6.Serve at room temperature or chilled.
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