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Papas A La Huancaina

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Ingredients

Adjust Servings:
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

Nutritional information

467.1
Calories
135 g
Calories From Fat
15.1 g
Total Fat
6 g
Saturated Fat
236.2 mg
Cholesterol
184.6 mg
Sodium
65.5 g
Carbs
7.3 g
Dietary Fiber
3 g
Sugars
18.8 g
Protein
526g
Serving Size

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Papas A La Huancaina

Features:
    Cuisine:

    This is it! Years ago I had this when a co-worker brought it in. His wife is from Peru and I loved this dish. I seem to have missplaced the recipe she gave me and I couldn't remember the name of it! Thanx for sharing. This was perfect and I only made 2 changes. I substituted evaporated milk with half & half and used 3 T of the aji paste. I even licked my plate :P

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Papas a La Huancaina, When I worked for L A County in Canoga Park, 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 , This is it! Years ago I had this when a co-worker brought it in His wife is from Peru and I loved this dish I seem to have missplaced the recipe she gave me and I couldn’t remember the name of it! Thanx for sharing This was perfect and I only made 2 changes I substituted evaporated milk with half & half and used 3 T of the aji paste I even licked my plate :P, When I worked for L A County in Canoga Park, 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


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    Steps

    1
    Done

    For the Papas:

    2
    Done

    Assemble Lettuce Leaves on a Nice Plate or Platter.

    3
    Done

    Lay Potato Slices on Top, Trying to Keep the Round Discs Intact.

    4
    Done

    For the Salsa Huancaina:

    5
    Done

    in a Blender Container or Food Processor, Place Cheese, Garlic, Evaporated Milk and Aji Paste, Blend Until Smooth.

    6
    Done

    Add 2 Yolks of the Hard Boiled Eggs, and a Few Water Crackers.

    7
    Done

    While Blender Is Running, Drizzle in 1 T of Oil.

    8
    Done

    Check Consistency.

    9
    Done

    It Should Be About the Consistency of Thin Cake Batter.

    10
    Done

    If It Needs More Thickening, Add More Crackers and Oil.

    11
    Done

    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.

    12
    Done

    to Serve, Pour Sauce Over Potatoes and Lettuce.

    13
    Done

    Garnish With Remaining 2 Hard Boiled Eggs, Cut in Wedges and Black Olives.

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    Dylan Elliott

    Whiskey wizard using spirits to create flavorful and aromatic dishes.

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