PAPAS A LA HUANCAINA (PERU)
Steps:
- Take out any veins and seeds from your yellow pepper, wash them rubbing one another. Heat up a pan with oil and saulte your sliced peppers with 2 garlic bits. Pour peppers and garlic in the blender. Add the cheese, a little bit of oil and blend until it becomes a cream. If its too thick, you could add milk until you get the desired consistency. Add soda crackers it its too thin. Serving Pour over the potatoes. Decorate with lettuce, eggs and black olives.
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Baba Mustapha
[email protected]I can't wait to share this recipe with my friends.
Joseph Hodge
[email protected]This recipe is a keeper!
Ikhtyar Ali
[email protected]I'm definitely going to try making this dish again.
fenet bisrat
[email protected]This dish is a great way to use up leftover potatoes.
Chibuike A. Jonathan
[email protected]I love the vibrant colors of this dish.
Inam Mkosana
[email protected]This was the perfect dish to serve at my Cinco de Mayo party.
Aqal Khan
[email protected]Overall, this was a good recipe. I would make it again with a few adjustments.
darin newman
[email protected]I'm not sure what I did wrong, but my sauce didn't turn out creamy.
Tristan Sewell
[email protected]This dish was a lot of work, but it was worth it.
Zouher Zmt
[email protected]I used a different type of cheese for the sauce and it turned out great!
Aysha Aysha
[email protected]The sauce was a bit too spicy for my taste, but the potatoes were perfect.
Opeyemi Ibiwoye
[email protected]This recipe was easy to follow and the results were impressive. I'll be making this again for sure.
Nabil Ahamed
[email protected]I'm not usually a fan of Peruvian food, but this dish changed my mind. The combination of flavors was amazing.
Bradley Foley
[email protected]This was a hit at my dinner party! Everyone loved the unique flavor of the sauce.
elzina thapa
[email protected]Absolutely delicious! The sauce was creamy and flavorful, and the potatoes were perfectly cooked. I will definitely be making this again.