Papas Huancaino 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

PERUVIAN POTATOES WITH SPICY CREAM SAUCE (PAPAS A LA HUANCAINA)



Peruvian Potatoes with Spicy Cream Sauce (Papas a la Huancaina) image

Provided by Ingrid Hoffmann

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

4 medium Russett potatoes
8 ounces feta cheese, crumbled (about 2 cups)
1/3 cup evaporated milk
1/2 cup vegetable oil
1 tablespoon seeded and finely chopped jarred aji amarillo peppers or fresh habanero
1 garlic clove, finely minced
1/2 lime, juiced
Salt
4 large lettuce leaves (such as Bibb or romaine)
3 hard-boiled eggs, peeled and sliced
10 black olives pitted and sliced (Kalamata or Botija Peruvian olives)
2 tablespoons freshly chopped flat-leaf parsley

Steps:

  • Place the potatoes in a large pot and cover with water. Bring to a boil over medium-high heat. Cook for 30 minutes or until a paring knife slides into the potatoes without any resistance. Drain the potatoes and let them cool slightly. Slice the potatoes into 1/2-inch rounds and set aside.
  • Combine the cheese, evaporated milk, oil, chile, garlic, and the lime juice in a blender and puree until smooth. The sauce should be creamy and pourable. If the sauce is too thick, add water, 1 tablespoon at a time, until the sauce is thinned out.
  • Arrange the lettuce leaves on a platter and top with the sliced potatoes. Pour the sauce over the potatoes. Garnish with slices of hard boiled egg and olives. Garnish with chopped parsley. Serve chilled or at room temperature.

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.

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

PAPAS HUANCAINO



Papas Huancaino image

This is a take on a popular potato dish from the highlands of Peru. It strays from more traditional recipes because it has been adapted to use more easy-to-find ingredients, but it is still a very tasty and spicy dish -- originally from the Andes mountain town of Huancayo.

Provided by Sackville

Categories     Potato

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 15

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

Steps:

  • 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.

Nutrition Facts : Calories 430.7, Fat 22.9, SaturatedFat 8.5, Cholesterol 136.1, Sodium 415, Carbohydrate 44.9, Fiber 6.3, Sugar 3.3, Protein 14.4

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

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