Best 3 Peruvian Papa Huancaina Willys Style Recipes
Papa a la Huancaína (Potatoes in Huancaína Sauce) is a classic Peruvian dish that's enjoyed by people all over the world. The dish consists of boiled potatoes topped with a creamy, slightly spicy sauce made from evaporated milk, cheese, and aji amarillo peppers. In this article, we'll provide two recipes for Papa a la Huancaína: a traditional recipe and a modern version with a few twists. We'll also share some tips on how to make the perfect Huancaína sauce and how to choose the best potatoes for the dish. So, whether you're a seasoned Peruvian food enthusiast or just looking to try something new, read on to learn how to make this delicious and iconic dish.
Check out the recipes below so you can choose the best recipe for yourself!
PERUVIAN POTATOES WITH SPICY CREAM SAUCE (PAPAS A LA HUANCAINA)
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.
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
PERUVIAN PAPA HUANCAINA - WILLY'S STYLE
Willy, a Peruvian friend gave me this recipe verbatim. The cheese sauce for this potato dish is one of the better ones that I have tasted. A Peruvian guest of mine practically drank up the whole sauce.
Provided by rainna
Categories Potato
Time 15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Place boiled eggs, potatoes and onions on a serving dish.
- Blend together in a blender the cream cheese, aji or yellow pepper, garlic, crackers, oil, milk, salt and pepper for 5 minutes until you get a thick mixture.
- It should be just thick enough to cover the potatoes.
- If the cheese sauce is watery, add half a boiled potato to thicken the sauce a little.
- Remove from the blender and pour over the potatoes and eggs.
- Top with black olives and lettuce for decoration.
Tips:
- For a creamier sauce, use a food processor or blender to blend the potatoes, cheese, and evaporated milk until smooth.
- If you don't have aji amarillo paste, you can substitute with aji panca paste or aji mirasol paste.
- Be careful not to overcook the potatoes, as they should still be slightly firm when you pierce them with a fork.
- If you are using canned potatoes, rinse them well before using.
- Serve the papa a la huancaína with hard-boiled eggs, olives, and lettuce leaves.
Conclusion:
Papa a la huancaína is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. It is a popular dish in Peru and is often served at celebrations and gatherings. The creamy sauce, tender potatoes, and hard-boiled eggs make this dish a favorite among many. Whether you are looking for a new dish to try or are simply looking for a way to spice up your dinner routine, papa a la huancaína is a great option.
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