Papas Huancaino
- Ready In:
- 2hrs 15mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 1 small lemon, juiced
- 1 teaspoon chili powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 medium onion, thinly sliced and separated into rings
- 1 1⁄2 cups grated monterey jack cheese or 1 1/2 cups muenster cheese, preferred
- 2 fresh jalapeno peppers, halved,seeds and stems removed
- 1⁄2 teaspoon turmeric
- 1 - 1 1⁄2 cup half-and-half
- 1⁄3 cup olive oil
- 8 leaves bibb lettuce (Boston)
- 8 medium potatoes, boiled,peeled,and halved lengthwise
- 4 hard-boiled eggs, halved lengthwise
- 1⁄2 cup sweetcorn
- 1⁄2 cup sliced black olives
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.
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RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
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