Papas A La Huancaina Poutine Style Recipes

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PAPA A LA HUANCAINA



Papa a la Huancaina image

Papa a la huancaina is a Peruvian traditional appetizer composed of thickly sliced boiled potatoes that are smothered in a subtly spicy cheese sauce.

Provided by Mike Benayoun

Categories     Appetizer     Salad

Time 40m

Number Of Ingredients 12

6 yellow potatoes (, boiled and peeled)
2 tablespoons aji Amarillo paste
2 tablespoons vegetable oil
4 saltine crackers
8 oz. queso fresco ((farmer cheese))
1 cup evaporated milk
Lettuce leaves
Black olives (, pitted and halved)
3 hard-boiled eggs (, peeled and halved)
Salt
Parsley (, finely chopped)
Blender

Steps:

  • In a blender, add the aji amarillo paste, oil and evaporated milk, crackers, farmer cheese and salt. Process until creamy.
  • In a plate put a few lettuce leaves. Add some thick potato slices on top, and cover with a few tablespoons of the sauce.
  • Decorate with black olives, hard-boiled eggs and parsley.

Nutrition Facts : Calories 428 kcal, Carbohydrate 46 g, Protein 18 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 132 mg, Sodium 394 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving

PAPA A LA HUANCAINA (HUANCAYO-STYLE POTATOES)



Papa a la Huancaina (Huancayo-Style Potatoes) image

This means Huancainan-style potato and comes from Huancayo, Peru. It's an easy-to-make dish of sliced potatoes with a special sauce.

Provided by marco

Categories     World Cuisine Recipes     Latin American     South American     Peruvian

Time 55m

Yield 8

Number Of Ingredients 14

12 Yukon Gold potatoes
1 tablespoon olive oil, or to taste
1 onion, sliced
6 chile peppers, halved lengthwise and seeded
1 pound cream cheese, softened
1 pound queso fresco (Mexican fresh cheese), crumbled
¼ cup vegetable oil
1 clove garlic
2 teaspoons salt
½ teaspoon ground black pepper
⅓ cup evaporated milk
4 hard-boiled eggs, halved lengthwise
8 leaves lettuce
8 black olives, pitted and halved

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and set aside to cool slightly.
  • Heat olive oil in a skillet over medium heat. Cook onion until tender, about 10 minutes.
  • Bring a small saucepan of water to a boil. Boil chile peppers until soft, about 5 minutes. Run chiles under cold water to cool until cool enough to handle; remove and discard skins.
  • Blend onion, chile peppers, cheese, vegetable oil, garlic, salt, and pepper in a blender until smooth. Stream evaporated milk into the blended mixture while continuing to blend until a creamy sauce is achieved.
  • Arrange 1 lettuce leaf onto each of 8 plates. Halve potatoes and arrange 3 halves onto each lettuce leaf. Drizzle creamy sauce over the potatoes. Top each with an egg half and two black olive halves.

Nutrition Facts : Calories 586.1 calories, Carbohydrate 45.5 g, Cholesterol 189.9 mg, Fat 37.3 g, Fiber 4.2 g, Protein 19.9 g, SaturatedFat 18.2 g, Sodium 927.1 mg, Sugar 4.5 g

POTATOES WITH CHEESE SAUCE (PAPAS A LA HUANCAíNA)



Potatoes with Cheese Sauce (Papas a la Huancaína) image

Potatoes are a cornerstone of the Peruvian diet, and for good reason: They have been cultivated in the Andes for more than 8,000 years, and the country boasts a whopping 3,000 varieties of the tuber, which comes in a myriad of shapes, colors, and sizes. In the regional capital of Huancayo, creamy, gently spiced cheese sauce is usually poured over the potatoes or served as a dip. To really highlight the potatoes (purple-fleshed ones look especially dramatic), we serve them over the sauce, with accompaniments of lime and meaty olives.

Provided by Lillian Chou

Categories     Milk/Cream     Potato     Side     Vegetarian     Quick & Easy     Dinner     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 8 (first course or side dish) servings

Number Of Ingredients 8

2 pounds medium potatoes such as purple Peruvian or Yukon Gold (about 8)
1/2 teaspoon chopped garlic
1/4 pound queso fresco or feta, crumbled (scant 1 cup)
1/2 cup whole milk
1 tablespoon chopped onion
1 tablespoon olive oil
1 tablespoon bottled ají amarillo or ají mirasol paste (sometimes labeled "crema")
Garnish: chopped pitted black Peruvian or Kalamata olives; lime wedges (preferably Key lime)

Steps:

  • Cover potatoes with water in a medium pot and season well with salt, then briskly simmer, covered, until just cooked through, about 20 minutes. Drain and cool, then peel.
  • Meanwhile, mince and mash garlic to a paste with a pinch of salt, then blend with remaining ingredients in a blender until very smooth and thicker than heavy cream (if necessary, thin with milk). Season with salt.
  • Cut potatoes crosswise into 1/4-inch-thick slices.
  • Spoon some sauce onto 8 small plates, then top with sliced potatoes. Serve remaining sauce on the side.
  • What to drink:
  • Concha y Toro Terrunyo Casablanca Valley Sauvignon Blanc '07

PAPAS A LA HUANCAINA



Papas a La Huancaina 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.

Provided by Sernarama

Categories     Potato

Time 30m

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.

PAPA A LA HUANCAINA (POTATOES HUANCAYO-STYLE)



Papa a la Huancaina (Potatoes Huancayo-Style) image

Papa a la Huancaína is a Peruvian potato and egg dish - I love this recipe.

Provided by Rob

Time 1h

Yield 4

Number Of Ingredients 12

8 medium potatoes
1 cup crumbled queso fresco
1 cup evaporated milk
2 tablespoons minced jalapeno pepper, or to taste
½ teaspoon ground turmeric
4 crackers saltine crackers, or as needed
2 tablespoons vegetable oil
salt and freshly ground black pepper to taste
10 leaves lettuce
4 large hard-boiled eggs, quartered
2 tablespoons olives
2 medium tomatoes, cut into wedges

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool. Peel potatoes and cut in half lengthwise.
  • Combine queso fresco, evaporated milk, jalapeno pepper, and turmeric in a food processor and puree until smooth. Keep the processor running and add crackers, 1 at a time, to thicken the sauce. Drizzle in oil while processing. Adjust consistency of sauce by either adding more crackers (if the sauce is too thin) or thinning it out with milk, if sauce is too thick. Season with salt and pepper.
  • Line a serving platter with lettuce leaves and distribute potatoes on top. Spoon cheese sauce over the potatoes and garnish with quartered eggs and tomato wedges. Sprinkle olives over potatoes and serve cold or at room temperature.

Nutrition Facts : Calories 673.8 calories, Carbohydrate 90.5 g, Cholesterol 250.2 mg, Fat 23.4 g, Fiber 10.8 g, Protein 27.8 g, SaturatedFat 9 g, Sodium 314.1 mg, Sugar 12.1 g

PAPAS A LA HUANCAINA



Papas a la Huancaina image

Provided by Food Network

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 12

1 cup cottage cheese
3 hardboiled egg yolks
2 teaspoons coarse salt
1/2 teaspoon yellow Aji, or Tabasco
2 tablespoons vegetable oil
Juice of 1 lemon
2 tablespoons milk
1/2 bunch scallions, white and light green parts only, chopped
Lettuce leaves for plates
12 baby new potatoes, boiled and cut into 3/4 inch dice
2 hardboiled eggs, sliced
10 black olives

Steps:

  • In a blender, combine cottage cheese, egg yolks, salt and pepper and Aji or Tabasco. With motor running, add oil in a slow stream, blending until incorporated. Add lemon juice, milk and scallions and blend until combined. (For a thicker sauce, add more cottage cheese, for a thinner sauce, add more milk.)
  • Line plates with lettuce leaves. Toss potatoes with sauce to coat evenly and arrange on lettuce leaves. Top with egg slices and place black olives around the edges of the plates.

PAPAS A LA HUANCAíNA



Papas a la Huancaína image

Provided by Marlena Spieler

Categories     side dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

1/2 pound young new potatoes
Salt
6 aji amarillo chilies
1/2 yellow bell pepper, chopped
1 medium onion, chopped
1 tablespoon extra virgin olive oil
1/2 teaspoon turmeric
12 ounces shredded white cheese like havarti or Monterey Jack
1 cup sour cream
3 tablespoons grated pecorino cheese
2 limes or, if available, Key limes, quartered

Steps:

  • Cover potatoes with salted water in a pot. Bring to boil. Cook until just tender, about 10 minutes, depending on size. Drain and keep potatoes covered in pot.
  • Meanwhile, cut off stems of each chili. Slit open and remove and discard inner veins and seeds. Finely chop chilies.
  • Lightly sauté bell peppers, onions and chilies in pan with oil over medium heat until very soft. Season with salt and turmeric. If vegetables start to brown, add a bit of water or cover pan. Cook until liquid has evaporated.
  • Place vegetables in food processor, add 1/4 cup water and purée.
  • Return to pan and cook over medium heat until liquid begins to evaporate and purée becomes a thick paste.
  • Remove from heat. Stir in cheese and sour cream. Cook, stirring, over low heat until cheese, sour cream and pepper purée melt together.
  • Taste for seasoning. Place potatoes (sliced if large) on platter. Spoon on sauce and serve with wedges of lime.

Nutrition Facts : @context http, Calories 557, UnsaturatedFat 15 grams, Carbohydrate 21 grams, Fat 42 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 24 grams, Sodium 704 milligrams, Sugar 5 grams, TransFat 0 grams

PAPA A LA HUANCAINA (POTATOES WITH CHILE-CHEESE SAUCE)



Papa a La Huancaina (Potatoes With Chile-Cheese Sauce) image

Papa a la Huancaína, or potatoes Huancayo-style, is one of the most famous dishes of Peruvian cuisine. Boiled potatoes are topped with a slightly spicy, rich and creamy cheese sauce and are served cold or at room temperature as an appetizer or side dish. Enjoy!

Provided by Nif_H

Categories     Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

8 potatoes
1 cup feta cheese or 1 cup muenster cheese, grated
1 cup evaporated milk (can substitute cream or half and half)
2 -3 tablespoons jalapenos, minced
1/2 teaspoon turmeric
4 -8 saltines or 4 -8 soda crackers, crumbled
3 -4 tablespoons oil
salt and pepper, to taste
lettuce leaf (about 12)
4 eggs, hard-boiled and quartered
2 tomatoes, cut into thin wedges
8 -10 black olives, pitted

Steps:

  • Cover the whole potatoes with cold, salted water, boil until cooked through. Remove from heat, drain and cool. Peel the potatoes and cut in half length-wise or into rounds.
  • Place the cheese, evaporated milk, peppers and turmeric in a blender or food processor and puree until smooth. With the motor running, add the crackers one at a time to thicken the sauce. With the motor still running, drizzle in the oil. Add more crackers if the sauce is too thin, or some milk or water if it is too thick. Season to taste with salt and pepper.
  • Line a serving platter with the lettuce leaves. Place the potatoes on top of the lettuce leaves. Spoon the chile-cheese sauce over the potatoes. Garnish serving plate with egg quarters and tomato wedges. Sprinkle olives over potatoes and serve cold or at room temperature.
  • VARIATIONS:.
  • Papa a la Huancaina is also popular in Bolivia. However, the cheese is sometimes substituted with 1 cup of natural peanut butter.
  • Ají amarillois the fiery yellow pepper common in Peruvian cuisine. These peppers can be found canned or in jars at many Latino markets.
  • Try using a variety of potatoes for a colorful effect: blue, Yukon gold, russets, etc.
  • A little garlic can be added to the sauce. A little lime or lemon juice squeezed in the sauce can round out its taste nicely as well.
  • A local herb, palillo, is often added to the sauce, imparting a further bright yellow color. It can sometimes be found in powdered form at Latino markets. Turmeric is a fine substitute.

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Recipes 2021-2022 About Contact Open Menu Close Menu. Folder: Recipes. Back . Recipes ... I followed Gastón Acurio’s basic recipe which calls for fresh aji peppers but you can easily substitute them for yellow aji paste. Papa a la Huancaina. Ingredients: 7 yellow aji peppers de-seeded and de-veined. If you can’t find fresh ones I usually use ½ a cup of aji paste. 1 cup of …
From cibuskitchen.com


PAPA A LA HUANCAINA: CHEESY AND SPICY PERUVIAN POTATOES
2020-02-01 Boil a small pot of water, add eggs, boil for 7 minutes. Shell the eggs, cut into slices or quarters, depending on preference. Chop parsley finely. Chop green onion. Take potatoes out of water and plate them. Use 2 plates if there is too much. Pour the sauce over the top. Drizzle hot sauce over the sauce if desired.
From dinnerbydennis.com


PAPAS A LA HUANCAINA | RECIPESTY
Bring a large pot of water to a boil. Add potatoes; cook until tender when pierced with a fork, 30 to 45 minutes. Drain and let cool, about 15 minutes.
From recipesty.com


PAPA A LA HUANCAíNA WITH KLONDIKE GOLDUST® POTATOES - LATINO …
2014-09-26 1 head butter lettuce. 1 pound Klondike Goldust® potatoes, boiled, cooled. 4 hard-boiled eggs, peeled, sliced. Handful of large black olives, sliced or chopped. Procedure: 1. In a blender, combine the onion, aji paste, garlic, queso fresco, crackers, evaporated milk, salt and pepper. Pulse until combined. Slowly drizzle in the vegetable oil ...
From latinofoodie.com


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