HUANCAINA RECIPES

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PAPAS A LA HUANCAINA RECIPE - FOOD.COM



Papas a La Huancaina Recipe - Food.com image

When I worked for L.A. County in Canoga Park, I used to visit Fina Estampa Peruvian restaurant weekly. Their lunch special included an appetizer (usually this dish), an entree and a drink for about $7 bucks. I have been trying to mimic their Papas for 6 years! I think I have finally found it! I had to send away for the aji, but if you have a Latin market, you should be able to find it. This makes 2 batches of sauce, use one now, save one for later, or if you are feeding a crowd, double the potatoes.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 10

6 russet potatoes, peeled boiled, and sliced
4 eggs, hard boiled
9 ounces queso ranchero (or queso casero or feta cheese)
1 garlic clove, crushed
1 (12 ounce) can evaporated milk
2 tablespoons peruvian yellow chili paste (aji amarillo paste-very spicy!)
1 -2 tablespoon olive oil
5 -8 water crackers
3 -4 lettuce leaves
black olives

Steps:

  • 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.

Nutrition Facts : Calories 467.1, FatContent 15.1, SaturatedFatContent 6, CholesterolContent 236.2, SodiumContent 184.6, CarbohydrateContent 65.5, FiberContent 7.3, SugarContent 3, ProteinContent 18.8

PAPAS A LA HUANCAINA RECIPE - FOOD.COM



Papas a La Huancaina Recipe - Food.com image

When I worked for L.A. County in Canoga Park, I used to visit Fina Estampa Peruvian restaurant weekly. Their lunch special included an appetizer (usually this dish), an entree and a drink for about $7 bucks. I have been trying to mimic their Papas for 6 years! I think I have finally found it! I had to send away for the aji, but if you have a Latin market, you should be able to find it. This makes 2 batches of sauce, use one now, save one for later, or if you are feeding a crowd, double the potatoes.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 10

6 russet potatoes, peeled boiled, and sliced
4 eggs, hard boiled
9 ounces queso ranchero (or queso casero or feta cheese)
1 garlic clove, crushed
1 (12 ounce) can evaporated milk
2 tablespoons peruvian yellow chili paste (aji amarillo paste-very spicy!)
1 -2 tablespoon olive oil
5 -8 water crackers
3 -4 lettuce leaves
black olives

Steps:

  • 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.

Nutrition Facts : Calories 467.1, FatContent 15.1, SaturatedFatContent 6, CholesterolContent 236.2, SodiumContent 184.6, CarbohydrateContent 65.5, FiberContent 7.3, SugarContent 3, ProteinContent 18.8

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