Best 2 Papa A La Huancaina Huancayo Style Potatoes Recipes

Embark on a culinary journey to the heart of Peru with Papa a la Huancaina, a captivating dish that tantalizes taste buds and unveils the vibrant flavors of the Huancayo region. This delectable creation showcases tender potatoes smothered in a luscious Huancaina sauce, a savory symphony of fresh cheese, creamy evaporated milk, vibrant yellow peppers, and a hint of spice. Discover the authentic recipe for this Peruvian gem, along with delightful variations that cater to various dietary preferences and add unique twists to the classic. Dive into the secrets of preparing the perfect Huancaina sauce, ensuring a velvety texture and harmonious balance of flavors. Explore the art of selecting the finest potatoes, ensuring they retain their firm texture while absorbing the rich sauce. Indulge in the versatility of Papa a la Huancaina, served as an appetizer, main course, or delectable side dish. Uncover the fascinating history and cultural significance of this beloved dish, deeply rooted in the traditions of the Huancayo people.

Here are our top 2 tried and tested recipes!

PAPA A LA HUANCAINA (HUANCAYO-STYLE POTATOES)

Papa a la Huancaina (Huancayo-Style Potatoes) image

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

Ingredients

12 Yukon Gold potatoes
1 tablespoon olive oil, or to taste
1 onion, sliced
6 chile peppers, halved lengthwise and seeded
1 pound cream cheese, softened
1 pound queso fresco (Mexican fresh cheese), crumbled
¼ cup vegetable oil
1 clove garlic
2 teaspoons salt
½ teaspoon ground black pepper
⅓ cup evaporated milk
4 hard-boiled eggs, halved lengthwise
8 leaves lettuce
8 black olives, pitted and halved

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

PAPA A LA HUANCAINA (POTATOES HUANCAYO-STYLE)

Papa a la Huancaina (Potatoes Huancayo-Style) image

Papa a la Huancaína is a Peruvian potato and egg dish - I love this recipe.

Provided by Rob

Time 1h

Yield 4

Number Of Ingredients 12

Ingredients

8 medium potatoes
1 cup crumbled queso fresco
1 cup evaporated milk
2 tablespoons minced jalapeno pepper, or to taste
½ teaspoon ground turmeric
4 crackers saltine crackers, or as needed
2 tablespoons vegetable oil
salt and freshly ground black pepper to taste
10 leaves lettuce
4 large hard-boiled eggs, quartered
2 tablespoons olives
2 medium tomatoes, cut into wedges

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 cool. Peel potatoes and cut in half lengthwise.
Combine queso fresco, evaporated milk, jalapeno pepper, and turmeric in a food processor and puree until smooth. Keep the processor running and add crackers, 1 at a time, to thicken the sauce. Drizzle in oil while processing. Adjust consistency of sauce by either adding more crackers (if the sauce is too thin) or thinning it out with milk, if sauce is too thick. Season with salt and pepper.
Line a serving platter with lettuce leaves and distribute potatoes on top. Spoon cheese sauce over the potatoes and garnish with quartered eggs and tomato wedges. Sprinkle olives over potatoes and serve cold or at room temperature.

Nutrition Facts : Calories 673.8 calories, Carbohydrate 90.5 g, Cholesterol 250.2 mg, Fat 23.4 g, Fiber 10.8 g, Protein 27.8 g, SaturatedFat 9 g, Sodium 314.1 mg, Sugar 12.1 g

Tips:

For the most authentic flavor, use fresh huancaína peppers. If they are unavailable, you can substitute with aji amarillo peppers.
To make the sauce smoother, blend it with an immersion blender or in a regular blender until it reaches a creamy consistency.
If you don't have queso fresco, you can use feta cheese or farmer's cheese as a substitute.
For a vegetarian version of this recipe, you can omit the chicken and add more vegetables, such as bell peppers or carrots.
Serve papa a la huancaína with a side of rice or quinoa for a complete meal.

Conclusion:

Papa a la huancaína is a delicious and iconic Peruvian dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you are a fan of spicy food or prefer a milder flavor, this dish is sure to please. So next time you are looking for a new and exciting recipe to try, give papa a la huancaína a try. You won't be disappointed!