Papas a La Huancaina
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 6 russet potatoes, peeled boiled, and sliced
- 4 eggs, hard boiled
- 255.14 g queso ranchero (or queso casero or feta cheese)
- 1 garlic clove, crushed
- 340.19 g can evaporated milk
- 29.58 ml peruvian yellow chili paste (aji amarillo paste-very spicy!)
- 14.79-29.58 ml olive oil
- 5-8 water crackers
-
garnish
- 3-4 lettuce leaves
- black olives
directions
-
For the papas:
- Assemble lettuce leaves on a nice plate or platter.
- Lay potato slices on top, trying to keep the round discs intact.
-
For the salsa Huancaina:
- In a blender container or food processor, place cheese, garlic, evaporated milk and aji paste, blend until smooth.
- Add 2 yolks of the hard boiled eggs, and a few water crackers.
- While blender is running, drizzle in 1 T of oil.
- Check consistency.
- It should be about the consistency of thin cake batter.
- If it needs more thickening, add more crackers and oil.
- Check seasoning, if you are using feta cheese, it might not need salt, you can also add a bit more aji if you like it spicy.
- To serve, pour sauce over potatoes and lettuce.
- Garnish with remaining 2 hard boiled eggs, cut in wedges and black olives.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This is it! Years ago I had this when a co-worker brought it in. His wife is from Peru and I loved this dish. I seem to have missplaced the recipe she gave me and I couldn't remember the name of it! Thanx for sharing. This was perfect and I only made 2 changes. I substituted evaporated milk with half & half and used 3 T of the aji paste. I even licked my plate :P