'PAPA A LA HUANCAINA' RECIPE FROM PERU l Huancayo Style Potatoes

PERUVIAN 'PAPA A LA HUANCAINA' RECIPE l Huancayo Style Potatoes

Music: El Condor Pasa - Peruvian Song
Arrangement and piano: Elvan A. ULUCINAR

In this episode, I'd like to share with you one of the most famous Peruvian dishes. Boiled potatoes are topped with a special sauce, eggs and olives. I use ingredients that I always have on hand. If you have on hand, use: Aji Amarillo (yellow chili) Queso Fresco (fresh cheese) and Evaporated Milk. It's an amazing side dish, hope you give it a try.

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INGREDIENTS (serves 2-3)
2 large potatoes
100 gr. (3.5 oz) thick white cheese
(or cottage cheese)
2 cups milk or 1 cup evaporated milk
5-6 small orange, yellow or red peppers
(adjust the heat to your liking)
1 large onion
One handful salty crackers
Salt & blackpepper & white pepper
Olive oil
2 cloves garlic
1 bay leaf
To garnish: eggs, lettuce leaves, olives

DIRECTIONS
Rinse the inside of a pan with water, then pour milk in and bring to a boil, over medium heat.
Then put a wooden spoon over the top of the pan, reduce heat to the lowest possible setting.
Simmer for about 20 minutes, or until the milk is reduced by half.
Meanwhile, transfer potatoes into a large pan, fill the pan with water.
Add a pinch of salt, black pepper, 1 clove garlic and 1 bay leaf.
Bring to a boil then simmer until tender, for about 25-30 minutes.
Prepare 2 hardboiled eggs, set aside until needed.
Peel the onion and chop coarsely.
Cut tops of peppers, remove stems and seeds.
Rinse and drain, chop coarsely.
Heat 2-3 tbsp olive oil with 1 clove garlic in a pan, over medium heat.
When oil is heated remove and discard garlic, add peppers and onion.
Sprinkle a pinch of salt&pepper.
Saute for 4-5 minutes or until veggies have started to soften, stirring occasionally.
Remove the milk from heat, transfer to a bowl, let cool.
(Skip all of the milk steps, if using evaporated milk.)
Remove sauteed veggies from heat, let cool for 5 minutes, transfer in a food processor or blender.
Cut cheese into cubes, combine with veggies.
Season with freshly ground white pepper to taste.
Add crackers and milk.
Cover blender and pulse on high until the mixture is smooth.
Scrape the sides of the bowl, then blend again until completely smooth.
The consistency should be like a thin cake batter.
If too thick, add a little milk, or if not thick enough add more crackers and pulse again.
Check seasoning and add some salt if needed.
Last but not least, pass sauce through a fine sieve into a bowl.
You can keep the sauce for up to 3-4 days in the fridge.
Peel the eggs, cut them in half lengthwise.
Thickly slice the potatoes, peel off the skins.
Season potatoes to taste.
Place 1-2 lettuce leaves into a serving plate, arrange one portion potatoes on top.
Drizzle potatoes with a generous amount of sauce.
Season two egg halves, then arrange them in the plate.
Finally place a few olives on top and enjoy!
It's amazingly delicious!
You can serve 'Papa A La Huancaina' warm, at room temp or cold.

READY :) Thank You For Watching!
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