Peruvian Papa Huancaina Willys Style Recipes

PAPA A LA HUANCAINA

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.

PAPA A LA HUANCAINA (HUANCAYO-STYLE POTATOES)

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.

PERUVIAN PAPA HUANCAINA - WILLY'S STYLE

Steps:

• Place boiled eggs, potatoes and onions on a serving dish.
• Blend together in a blender the cream cheese, aji or yellow pepper, garlic, crackers, oil, milk, salt and pepper for 5 minutes until you get a thick mixture.
• It should be just thick enough to cover the potatoes.
• If the cheese sauce is watery, add half a boiled potato to thicken the sauce a little.
• Remove from the blender and pour over the potatoes and eggs.
• Top with black olives and lettuce for decoration.

PAPAS A LA HUANCAINA

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.

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

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

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)

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.