PAPAS A LA HUANCAíNA
Steps:
- Cover potatoes with salted water in a pot. Bring to boil. Cook until just tender, about 10 minutes, depending on size. Drain and keep potatoes covered in pot.
- Meanwhile, cut off stems of each chili. Slit open and remove and discard inner veins and seeds. Finely chop chilies.
- Lightly sauté bell peppers, onions and chilies in pan with oil over medium heat until very soft. Season with salt and turmeric. If vegetables start to brown, add a bit of water or cover pan. Cook until liquid has evaporated.
- Place vegetables in food processor, add 1/4 cup water and purée.
- Return to pan and cook over medium heat until liquid begins to evaporate and purée becomes a thick paste.
- Remove from heat. Stir in cheese and sour cream. Cook, stirring, over low heat until cheese, sour cream and pepper purée melt together.
- Taste for seasoning. Place potatoes (sliced if large) on platter. Spoon on sauce and serve with wedges of lime.
Nutrition Facts : @context http, Calories 557, UnsaturatedFat 15 grams, Carbohydrate 21 grams, Fat 42 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 24 grams, Sodium 704 milligrams, Sugar 5 grams, TransFat 0 grams
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Minahil Shahzadi
[email protected]This is the best papas a la huancaina recipe I've ever tried. The sauce is so creamy and flavorful, and the potatoes are perfectly cooked.
Karam Baalbaki
[email protected]I love this recipe! It's so easy to make and it's always a hit with my family and friends.
Obalum Uchenna
[email protected]This recipe is a bit pricey, but it's worth it for a special occasion. The potatoes and sauce are both delicious.
Lubega Richard
[email protected]I'm not sure what I did wrong, but my sauce didn't turn out creamy. It was more like a runny paste.
Gulab Khan WAFA
[email protected]This is a great recipe for a party appetizer. The potatoes are crispy and the sauce is creamy and flavorful. Everyone will love them!
nkateko dinode
[email protected]I made this recipe for my Peruvian friend and she said it was the best papas a la huancaina she had ever had. I was so happy to hear that!
Takka Tamatta
[email protected]The potatoes were a little too crispy for my taste. I think I would cook them for a shorter amount of time next time.
LaToya Hawkins
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Munir Mahmud
[email protected]I'm not a big fan of potatoes, but I really enjoyed this recipe. The sauce is what really makes this dish.
Starlone Karambamuchero
[email protected]This recipe is a bit time-consuming, but it's worth it. The potatoes and sauce are both delicious.
Shafia Iqbal
[email protected]I love the creamy sauce in this recipe. It's so rich and flavorful.
Lempe Khotso
[email protected]This recipe is a great way to use up leftover potatoes. I always have some leftover potatoes after making mashed potatoes, and this is a great way to use them up.
Tumie Lerotholi
[email protected]I followed the recipe exactly and the potatoes came out perfect. The sauce was also very good, but I think it could have used a little more salt.
Bibi Kulsum
[email protected]The sauce was a little bland for my taste. I added some extra spices to give it more flavor.
Alex Braye
[email protected]I've made this recipe several times and it's always a winner. It's easy to make and always turns out great.
Mahbuba Rita
[email protected]I made this recipe for a party and it was a huge hit! Everyone loved the creamy sauce and the crispy potatoes.
Makina Peter
[email protected]The potatoes were a bit too spicy for my taste, but the sauce was delicious.
Ashley Cid
[email protected]This was an excellent recipe! The sauce was creamy and flavorful, and the potatoes were perfectly cooked. I will definitely be making this again.