“Papa a la Huancaína” is a traditional Peruvian dish made with boiled yellow potatoes topped with a creamy, spicy cheese sauce. The sauce, known as “Huancaína sauce” is typically prepared by blending fresh cheese, chili peppers, evaporated milk and garlic. It is smooth, vibrant, and slightly spicy. Peruvians usually serve this dish cold, garnished with black olives, hard-boiled eggs, and lettuce. Originating from the Huancayo region, it’s a popular appetizer throughout Peru. “Papa a la Huancaína” combines simple ingredients into a rich, flavorful experience that showcases the bold and colorful tastes of Peruvian cuisine.
“Papa a la Huancaína” have originated in the central highlands of Peru, particularly around the city of Huancayo. According to tradition, the dish was created during the construction of the Central Railway in the 19th century. Women from Huancayo prepared this simple, nourishing meal for workers, using local potatoes and a sauce made from cheese and ají amarillo peppers. Over time, it became known as “potatoes in the Huancaína style.” Although recipes have evolved, the dish remains a beloved part of Peruvian cuisine.
Peruvian Potatoes “Papa a la Huancaína”
“Papa a la Huancaína” is very popular in Peru. Usually it is served with a halved boiled egg and olives. If you like poptato dishes, surely you will enjoy “Papa a la Huancaína” for its bright yellow color, creamy texture and strong flavor.
Ingredients:
- 12 yellow potatoes
- 400 g cream cheese
- 4 eggs
- 80 ml evaporated milk
- 30 g olive oil, for frying and sauce
- 16 black olives
- 8 lettuce leaves
- 6 chili peppers
- 1 onion
- 2 teaspoons of salt
- 1 clove of garlic
- 0,5 teaspoon of ground black pepper
Directions:
- Place the potatoes in a large pot and cover with salted water, bring to a boil. Reduce heat to medium and cook until the potatoes are tender, about 20 minutes. Drain and set aside to cool slightly.
- Hard-boil the eggs and peel them.
- Meanwhile, chop the onion and heat the olive oil in a frying pan over medium heat. Cook the onions, stirring, until softened, about 10 minutes. Remove from heat.
- Bring a small pot of water to a boil, add the peppers and cook until tender, about 5 minutes. Rinse the peppers under cold water and peel off the skins.
- Then place the onions, peppers, cream cheese, oil, salt, garlic and black pepper in a blender and blend until smooth. Add the condensed milk, the sauce should have a creamy consistency.
- Arrange 1 lettuce leaf on each of 8 plates. Cut the potatoes in half and place 3 potato halves on each lettuce leaf. Pour the sauce over the potatoes. Top each serving with an egg half and 2 olives.
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