Papas a la Huancaina
Posted on | November 26, 2009 | 15 Comments
Image by jasonlam via Flickr
In the central highlands of Peru you’ll find a province called Huancayo. This province is known for many things – the Cerrito de la Libertad, the statue of the Virgin of Concepcion… but it’s most known for it’s food. In particular, it’s known for a potato dish called papas a la huancaina (huancayo style potatoes… clever, eh?) This is a delicious dish, usually served as an appetizer but sometimes as a side dish that consists of boiled and sliced potatos covered in a spicy cheese sauce. It’s the first authentic Peruvian dish I ever tasted, and is one of my favorites still. And here’s how you make it!
- vegetable oil
- 1/2 cup chopped onion
- 4 aji amarillo (yellow peruvian pepper) – seeded and chopped
- 2 cloves garlic, finely chopped
- 2 cups queso fresco or queso blanco (farmers cheese – I’ve been told feta will do in a pinch)
- saltine crackers
- 3/4 cup evaporated milk
- Salt and pepper to taste
- Saute the onion, aji and garlic in 2 0r 3 tbsps of vegetable oil, until the onion becomes soft and translucent.
- Put the sauted mixture in a blender or food processer, and puree it with the cheese and evaporated milk.
- Add crackers as needed to make it thick – this should be a fairly thick sauce that sticks to the spoon. If you get it too thick, add a little more evaporated milk to thin it out
- Add salt and pepper to taste
Boil whole potatoes until cooked through, but don’t let them get real soft! (If you’re in Peru, you’ll want to use papas rosadas for this – do NOT use papas amarillas!) After they’ve cooked, let them cool enough to touch then take the skin off and slice in 1/2 inch slices.
Arrange each serving like this -
- 1 lettuce leaf or a small bed of shredded lettuce
- 3 slices of potato
- sauce to cover
- decorate with a quarter of a hard boiled egg and a couple slices of black olive
Provecho!
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I got tired of life happening while I made other plans, so I quit my job and came to Peru. I live here with my Peruvian husband, two sons, three dogs and various other family members, depending on the weather.
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June 1st, 2010 @ 19:40
[...] always have this with chicken and papas a la Huancaina. Put a mound of the tallarin on your plate and sprinkle it with a little Parmesan cheese, serve [...]
November 3rd, 2010 @ 15:38
[...] Lunch usually has an appetizer (entrada) and an entree (segunda). Often, the entrada is a soup course. But frequently, it will be some sort of salad or potato dish. A few of the recipes I’ve posted here on the site before are typical entradas, like palta a la reina or papas a la Huancaina. [...]
November 10th, 2010 @ 13:46
As a Dutchie, I love anything with cheese!
Miss Footloose´s last [type] ..EXPAT DRAMA- TRAPPED AGAIN IN THE BATHROOM
November 23rd, 2010 @ 17:05
[...] favorite way to serve these is as an appetizer with huancaina sauce, but I also like them with golf [...]
December 2nd, 2010 @ 00:35
From MN>…tell me about aji amarillo (yellow peruvian pepper) do you think i can find this? aji=pepper? amarillo=Yellow? Not like a yellow bell pepper here??
thanks
December 2nd, 2010 @ 15:51
Nope, it’s not the same thing, although you do have the words right! Aji amarillo is a particular type of chili pepper from Peru. You can probably find it in a Latin market, if they have any Latin markets in your neck of the woods. If not, you can find it on Amazon.com, dried or in a paste.
December 3rd, 2010 @ 02:23
Thanks Kelly. I will look in the latin markets. I can’t wait to try the recipe. I live in a suburb of the Twin Cities…so we can get most everything here. Thanks again.
December 27th, 2010 @ 18:40
Not sure where to ask you this,,,when in Peru, at a hotel, we once were treated to a yummy dish I don’t see on your blog. It seemed like mashed potatoes, with some meat inside- deep fried. Shaped like a thick cigar, slightly crispy on the outside. Have you had this?
December 28th, 2010 @ 19:25
That would be papas rellenas, or stuffed potatoes, and we love them. I don’t have a recipe up, but they are super easy to make. I’ll get a recipe for them posted ASAP! Thanks for the comment.
January 2nd, 2012 @ 03:16
My daughter in law’s family introduced me to the huancaina sauce when I was visiting Lima. I loved it but didn’t communicate well enough to get the recipe. My dau in law graced us all at Thanksgiving this year by making it. I loved it that day and enjoyed it on many other dishes in the following days. I am sure she added some peppers as well as a habinero for spice… wowza..I love that stuff!!
January 2nd, 2012 @ 14:45
It is delicious! I know a lot of people in the US add a little serrano or habenero for more spice. Enjoy!
January 3rd, 2012 @ 01:35
I made papas a la Huancaina for the first time about six months ago and loved it! I fell in love with Peru in 2008 and am looking into moving there in a year or two. Papas a la Huancaina, along with empanadas norteñas de queso, are one of my favorite Peruvian dishes I’ve made so far!
August 21st, 2012 @ 21:17
Mmm, excited to try this. Do you know how to much aji amarillo molido you could use to substitute for the peppers?
August 22nd, 2012 @ 17:51
I’d start with about 2 tablespoons, then adjust it to taste.
November 29th, 2012 @ 20:27
I love to add mani tostado it makes it more delicious that’s the way we do in cusco diferent mani tostado is toasted peanuts my husband is irish he eats all I prepare here in arizona all peruvian love my peruvia cusinne