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    You are in: Home / Recipes / Papas a La Huancaína Recipe
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    Papas a La Huancaína

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on January 23, 2011

      I use "requeson" which is a type of chese that you find in latin markets, is a little salty but much better end results, also I use "aji panca" which give a nice spice flavor and one or two egg yolks depending on the amount of sauce you are making.

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    • on December 30, 2010

      one of my daughters married into a large family of Peruvians; at every holiday we enjoy their cuisine and this is my most favorite dish; now I can make it at home as well; thank you

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    • on November 22, 2005

      Quite good. I planned this as a meatless supper but it's too rich for that. It really is better suited to being a "small dish" as stated in the introduction. Looking forward to creating some kind of egg, English muffin and thinned leftover sauce concoction tomorrow.

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    Nutritional Facts for Papas a La Huancaína

    Serving Size: 1 (559 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 563.4
     
    Calories from Fat 219
    38%
    Total Fat 24.3 g
    37%
    Saturated Fat 5.1 g
    25%
    Cholesterol 94.2 mg
    31%
    Sodium 98.2 mg
    4%
    Total Carbohydrate 74.1 g
    24%
    Dietary Fiber 10.3 g
    41%
    Sugars 8.1 g
    32%
    Protein 14.0 g
    28%

    The following items or measurements are not included:

    queso fresco

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