Spicy Peruvian Cheese Sauce And Potatoes Papa A La Huancaina Recipes

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PAPA A LA HUANCAINA



Papa a la Huancaina image

Papa a la huancaina is a Peruvian traditional appetizer composed of thickly sliced boiled potatoes that are smothered in a subtly spicy cheese sauce.

Provided by Mike Benayoun

Categories     Appetizer     Salad

Time 40m

Number Of Ingredients 12

6 yellow potatoes (, boiled and peeled)
2 tablespoons aji Amarillo paste
2 tablespoons vegetable oil
4 saltine crackers
8 oz. queso fresco ((farmer cheese))
1 cup evaporated milk
Lettuce leaves
Black olives (, pitted and halved)
3 hard-boiled eggs (, peeled and halved)
Salt
Parsley (, finely chopped)
Blender

Steps:

  • In a blender, add the aji amarillo paste, oil and evaporated milk, crackers, farmer cheese and salt. Process until creamy.
  • In a plate put a few lettuce leaves. Add some thick potato slices on top, and cover with a few tablespoons of the sauce.
  • Decorate with black olives, hard-boiled eggs and parsley.

Nutrition Facts : Calories 428 kcal, Carbohydrate 46 g, Protein 18 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 132 mg, Sodium 394 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving

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

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

PERUVIAN POTATOES WITH SPICY CREAM SAUCE (PAPAS A LA HUANCAINA)



Peruvian Potatoes with Spicy Cream Sauce (Papas a la Huancaina) image

Provided by Ingrid Hoffmann

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

4 medium Russett potatoes
8 ounces feta cheese, crumbled (about 2 cups)
1/3 cup evaporated milk
1/2 cup vegetable oil
1 tablespoon seeded and finely chopped jarred aji amarillo peppers or fresh habanero
1 garlic clove, finely minced
1/2 lime, juiced
Salt
4 large lettuce leaves (such as Bibb or romaine)
3 hard-boiled eggs, peeled and sliced
10 black olives pitted and sliced (Kalamata or Botija Peruvian olives)
2 tablespoons freshly chopped flat-leaf parsley

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 (POTATOES WITH CHILE-CHEESE SAUCE)



Papa a La Huancaina (Potatoes With Chile-Cheese Sauce) image

Papa a la Huancaína, or potatoes Huancayo-style, is one of the most famous dishes of Peruvian cuisine. Boiled potatoes are topped with a slightly spicy, rich and creamy cheese sauce and are served cold or at room temperature as an appetizer or side dish. Enjoy!

Provided by Nif_H

Categories     Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

8 potatoes
1 cup feta cheese or 1 cup muenster cheese, grated
1 cup evaporated milk (can substitute cream or half and half)
2 -3 tablespoons jalapenos, minced
1/2 teaspoon turmeric
4 -8 saltines or 4 -8 soda crackers, crumbled
3 -4 tablespoons oil
salt and pepper, to taste
lettuce leaf (about 12)
4 eggs, hard-boiled and quartered
2 tomatoes, cut into thin wedges
8 -10 black olives, pitted

Steps:

  • Cover the whole potatoes with cold, salted water, boil until cooked through. Remove from heat, drain and cool. Peel the potatoes and cut in half length-wise or into rounds.
  • Place the cheese, evaporated milk, peppers and turmeric in a blender or food processor and puree until smooth. With the motor running, add the crackers one at a time to thicken the sauce. With the motor still running, drizzle in the oil. Add more crackers if the sauce is too thin, or some milk or water if it is too thick. Season to taste with salt and pepper.
  • Line a serving platter with the lettuce leaves. Place the potatoes on top of the lettuce leaves. Spoon the chile-cheese sauce over the potatoes. Garnish serving plate with egg quarters and tomato wedges. Sprinkle olives over potatoes and serve cold or at room temperature.
  • VARIATIONS:.
  • Papa a la Huancaina is also popular in Bolivia. However, the cheese is sometimes substituted with 1 cup of natural peanut butter.
  • Ají amarillois the fiery yellow pepper common in Peruvian cuisine. These peppers can be found canned or in jars at many Latino markets.
  • Try using a variety of potatoes for a colorful effect: blue, Yukon gold, russets, etc.
  • A little garlic can be added to the sauce. A little lime or lemon juice squeezed in the sauce can round out its taste nicely as well.
  • A local herb, palillo, is often added to the sauce, imparting a further bright yellow color. It can sometimes be found in powdered form at Latino markets. Turmeric is a fine substitute.

POTATOES IN SPICY CHEESE SAUCE - PAPA A LA HUANCAINA



Potatoes in Spicy Cheese Sauce - Papa a La Huancaina image

This famous Peruvian dish Papa a la Huancaína was posted by Marian Blazes. I have posted it here for use in the ZWT-7 world tour of South/Central America. This is a dish of sliced potatoes covered in a spicy cheese sauce that is typically served cold, as a first course or as a lunch dish. It is delicious made with yellow or white potatoes. The sauce for the dish is called Salsa a la Huancaina and is made with aji amarillo peppers. The spiciness can be adjusted by using less or more yellow chile peppers. (your preference) If you would rather not have it spicy, you may use some tumeric powder instead for flavor.

Provided by Baby Kato

Categories     Peruvian

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 15

salsa, a la Huancaina, Spicy Cheese Sauce
4 tablespoons oil, vegetable
1/2 cup onion, chopped
3 -4 chili peppers (yellow aji amarillo frozen is fine or 1/2 cup jarred aji amarillo paste)
1/4 teaspoon turmeric (optional, if you don't want it spicy add tumeric instead)
2 garlic cloves, mashed
2 cups cheese, white farmer's cheese (queso freso, may sub with feta)
4 crackers, saltine (or for slightly sweet flavor add animal crackers instead)
3/4 cup milk, evaporated
1 pinch salt (to taste)
1/4 teaspoon pepper (to taste)
8 potatoes (yellow or white)
lettuce leaf (for plating)
2 hard-boiled eggs
8 large black olives, halved

Steps:

  • For the sauce - Remove seeds from yellow chile peppers and chop into 1 inch pieces.
  • Sauté the onion, garlic, and chile peppers (or paste) in the oil until onion is softened, about 3-5 minutes. If using the tumeric option, add it now.
  • Once onion is softened remove from heat and let cool.
  • Place the onion-chile mixture in a food processor or blender, add the evaporated milk and blend.
  • Next add the cheese and crackers and blend until smooth.
  • The sauce should be fairly thick. If necessary thicken you can thicken the sauce with more saltines or thin the sauce with more .
  • Season with salt and pepper to taste and serve at room temperature or chilled.
  • For the potatoe dish - Heat a large pot of salted water to boiling and add the potatoes.
  • Boil the potatoes until tender, drain and let cool.
  • Slice the potatoes and place on top of the lettuce leaves.
  • Then pour the huancaína sauce over the potatoes and garnish with slices of hard-boiled egg and black olive halves.

POTATOES WITH CHEESE SAUCE (PAPAS A LA HUANCAíNA)



Potatoes with Cheese Sauce (Papas a la Huancaína) image

Potatoes are a cornerstone of the Peruvian diet, and for good reason: They have been cultivated in the Andes for more than 8,000 years, and the country boasts a whopping 3,000 varieties of the tuber, which comes in a myriad of shapes, colors, and sizes. In the regional capital of Huancayo, creamy, gently spiced cheese sauce is usually poured over the potatoes or served as a dip. To really highlight the potatoes (purple-fleshed ones look especially dramatic), we serve them over the sauce, with accompaniments of lime and meaty olives.

Provided by Lillian Chou

Categories     Milk/Cream     Potato     Side     Vegetarian     Quick & Easy     Dinner     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 8 (first course or side dish) servings

Number Of Ingredients 8

2 pounds medium potatoes such as purple Peruvian or Yukon Gold (about 8)
1/2 teaspoon chopped garlic
1/4 pound queso fresco or feta, crumbled (scant 1 cup)
1/2 cup whole milk
1 tablespoon chopped onion
1 tablespoon olive oil
1 tablespoon bottled ají amarillo or ají mirasol paste (sometimes labeled "crema")
Garnish: chopped pitted black Peruvian or Kalamata olives; lime wedges (preferably Key lime)

Steps:

  • Cover potatoes with water in a medium pot and season well with salt, then briskly simmer, covered, until just cooked through, about 20 minutes. Drain and cool, then peel.
  • Meanwhile, mince and mash garlic to a paste with a pinch of salt, then blend with remaining ingredients in a blender until very smooth and thicker than heavy cream (if necessary, thin with milk). Season with salt.
  • Cut potatoes crosswise into 1/4-inch-thick slices.
  • Spoon some sauce onto 8 small plates, then top with sliced potatoes. Serve remaining sauce on the side.
  • What to drink:
  • Concha y Toro Terrunyo Casablanca Valley Sauvignon Blanc '07

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