Papas Huancaino
This is a take on a popular potato dish from the highlands of Peru. It strays from more traditional recipes because it has been adapted to use more easy-to-find ingredients, but it is still a very tasty and spicy dish -- originally from the Andes mountain town of Huancayo.
MAKE IT SHINE! ADD YOUR PHOTO
2
People talking
INGREDIENTS
Nutrition- 1
- 1teaspoon chili powder
- 1⁄2teaspoon salt
- 1⁄4teaspoon fresh ground black pepper
- 1
- 1 1⁄2
- 2fresh jalapeno peppers, halved,seeds and stems removed
- 1⁄2teaspoon turmeric
- 1 - 1 1⁄2cup half-and-half
- 1⁄3cup olive oil
- 8
- 8
- 4
- 1⁄2cup sweetcorn
- 1⁄2cup sliced black olives
Advertisement
DIRECTIONS
- In a ceramic bowl, combine the lemon juice, ground chile, salt, black pepper, and the onion slices.
- Allow to marinate at room temperature for 1-2 hours.
- In a blender puree the cheese, fresh chiles, turmeric, and the cream.
- If the mixture seems too thick, add more cream, a little at a time.
- Heat the oil in a skillet.
- Pour in the cheese-cream mixture and reduce the heat to very low.
- Cook for a few minutes, stirring constantly until the sauce is smooth and thick and creamy.
- Arrange the lettuce leaves on a platter or on individual plates.
- Top the leaves with the potatoes, cut side down, and pour the sauce over the potatoes.
- Garnish the platter or plates with the eggs, corn slices, and the olives.
- Drain the onion rings and mop up any excess with paper towels.
- Arrange the onion rings over the potatoes.
Advertisement