Peruvian & World Recipes

Papa a la Huancaina

Papa a la Huancaina
Print

Papa a la Huancaina

Course: First CourseCuisine: Peruvian
Servings

4

servings

Papa a la Huancaina is a Peruvian dish featuring boiled yellow potatoes on crisp lettuce leaves, adorned with sliced hard-boiled eggs, black olives, and parsley. The Huancaina sauce, a blend of Queso Fresco, Aji Amarillo peppers, evaporated milk, corn oil, and a pinch of salt, adds a creamy and spicy kick to this flavorful delight.

Cook Mode

Keep the screen of your device on

Ingredients

  • Romaine or Iceberg lettuce leaves

  • 6 yellow potatoes, boiled with salt and peeled

  • Black Botija or kalamata olives

  • 3 hard-boiled eggs, peeled and cut into slices

  • Parsley sprigs

  • For the Huancaina:

  • 10 oz. Queso Fresco (Casero or Cotija)

  • 3 Yellow Peruvian Peppers –Aji Amarillo (fresh or frozen)

  • 1/2 cup evaporated milk

  • 1/4 cup corn oil

  • Pinch salt

Directions

  • Huancaina:
  • Remove the stems of the peppers and cut them in chunks.
  • In a blender process the peppers with milk for about two minutes.
  • Incorporate cubed queso fresco and blend for one minute, slowly add corn oil.
  • Verify salt and consistency.
  • NOTE:
  • If it is not thick enough add 4 saltine crackers and blend until you get the appropriate consistency.
  • Ensemble:
  • In four plates put four lettuce leaves, some 1/2’ to 3/4’ potato slices, and pour a generous amount of the sauce.
  • Garnish with black olives, half hard-boiled egg, and parsley.

Recipe Video

Share This Recipe:

Olenka Cooks

© 2024, All Rights Reserved

Contact Olenka

Contact

Follow Olenka

Facebook-f Instagram Youtube