Papa a la Huancaina Recipe
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5.0
18 reviews
Excellent
Papa a la Huancaina Recipe
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Papa a la Huancaina is a Peruvian appetizer from the region of Huancayo. The creamy spicy sauce is poured over cold slices of potato, a bed of lettuce and garnished with black Peruvian olives and boiled egg.
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Ingredients
Huancaina Sauce:
- 2 whole ají amarillo chiles or 1 tablespoon ají amarillo paste
- olive oil
- 1/4 yellow or white onion roughly chopped
- 2 garlic cloves peeled and smashed
- kosher salt
- 12 ounces queso fresco cut into cubes
- 1 (5-ounce can) evaporated milk
- Pinch ground turmeric (optional)
- 4 to 5 saltine crackers
For Serving:
- 4 to 5 leaves iceberg lettuce or butter lettuce for plating
- 5 boiled and peeled russet or yellow potatoes cooled and peeled
- 1 large boiled egg quartered
- 3 to 4 pitted Peruvian black olives or kalamata olives
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Instructions
To Make the Huancaina Sauce:
- If using whole ají amarillo chiles, thaw them if necessary. And begin by slicing them in half. Remove the stem and seeds.
- In a small sauté pan, set over medium heat, add a teaspoon of oil, reserving the rest of the olive oil. Cook the ají amarillo chiles until softened. Transfer to a blender. If you're using paste, you can simply add the paste to a blender and proceed as instructed below.
- To the same small sauté pan, add the onion, garlic, and pinch of salt. Cook until mostly softened, about 3 to 4 minutes. Transfer to the blender, along with the cubed queso blanco, evaporated milk, and ground turmeric (if using); blend until mostly smooth. With the blender running, slowly add about a tablespoon of olive oil. Add about 3 to 4 crushed saltine crackers and blend again until it reaches a thick rich consistency. Add another cracker if the consistency seems too thin. Salt to taste.
For Serving:
- Slice the peeled potatoes into 1/4-inch slices. To plate the dish, arrange the leaves of lettuce on a large plate. Fan the sliced potatoes atop the lettuce, and pour the sauce over the potatoes. Garnish with eggs and olives.
Equipments used:
Notes
- Tips and Tricks:
- To Make Ahead:
- All of these components can be made up to 3 days before and kept in the fridge. You can assemble everything when you're ready to serve.
- What should I use if I can't find aji amarillos? You can use scotch bonnet or another red/yellow colored pepper.
- Where can I find aji amarillos? You can often times find aji amarillos in any Latin market. I like to buy them in the frozen department. This way I can thaw what I need. You can also buy the paste on Amazon.
- What if I can't find queso fresco? In a pinch you can always use feta cheese. It will have more of a tart flavor to it so I would only use this as a last option.
- Can this sauce be frozen? Yes! It's a really good sauce to freeze. I would freeze it for up to 3 months.
Nutrition Information
Show Details
Serving
4g
Calories
350kcal
(18%)
Carbohydrates
10g
(3%)
Protein
5g
(10%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Cholesterol
34mg
(11%)
Sodium
20mg
(1%)
Potassium
100mg
(3%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
200IU
(4%)
Vitamin C
1.7mg
(2%)
Calcium
100mg
(10%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 350kcal | 18% |
| Carbohydrates | 10g | 3% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 34mg | 11% |
| Sodium | 20mg | 1% |
| Potassium | 100mg | 2% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 200IU | 4% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 100mg | 10% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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