This recipe of Huancaina's style potato It is one of the most delicious typical dishes of my Peruvian food. It can be served as a starter or as a main dish. By its name it is induced to think that it is a native dish of Huancayo (Junín), but due to its particular and exquisite flavor, this recipe became popular throughout Peru and is currently prepared all over the world.
How was the Huancaína Potato born? This is his story!
Various versions are woven about the origin of La papa a la huancaína. The best known story tells that Papa a la Huancaína was served for the first time at the time of the construction of the Lima-Huancayo train. At that time, a lady with a typical Huancayo dress would prepare a dish based on boiled potatoes with a cream cheese and yellow chili pepper. The story tells that the workers were surprised by its exquisite flavor that they baptized as "Papa a la huancaína", because it was prepared by a Huancaína lady (a native of Huancayo).
How to prepare Papa a la Huancaína step by step?
Preparing this recipe for Papa a la huancaína is super simple and quick to do in just 5 steps. Of course, we recommend you wash the ingredients very well and have them ready on the preparation table. With regard to the cream, there are two ways to prepare the huancaína sauce. The first is to fry the yellow pepper without veins, garlic, onion and a splash of oil in a pan. After frying, pour into a blender along with the other ingredients to make the huancaína cream. The second way is by directly placing the ingredients for the cream in the blender, verifying that it takes the desired consistency.
Potato a la Huancaína recipe
The huancaína potato is a cold starter that is basically made of parboiled potatoes (cooked potatoes), covered with a sauce composed of milk, cheese and the inevitable yellow pepper. It is the perfect complement to a tasty Stuffed Causa, Arroz con Pollo or Green Tallarin. In this recipe you will learn how to prepare a delicious Huacaína potato step by step. So get to work!
Ingredients
- 8 white potatoes or yellow potatoes preferably
- 5 yellow peppers, chopped
- 1 cup evaporated milk
- 1/4 kg salty soda crackers
- 1/2 cup oil
- 250 grams of fresh cheese
- 4 hard-boiled eggs
- 8 black olives
- 8 lettuce leaves
- Salt to taste
Preparation of Potato a la Huancaína
- We will start to prepare this delicious recipe for potato a la huancaína with the main thing, which are potatoes. To do this, we will wash the potatoes very well and boil until they are well cooked.
- In a separate container, remove the skin from the potatoes very carefully, as they will be hot. Split the potatoes in half, in the same way the hard boiled eggs, previously boiled. Reserve for a few minutes.
- To prepare the huancaína sauce, blend the yellow chili by adding the oil, the fresh cheese, the cookies and the milk, until you get a homogeneous mixture without lumps. Taste and add the salt to taste.
- To serve, place the lettuces on a plate (very well washed), and on top of them add the potatoes, halved, along with the boiled eggs. Cover it generously with the huancaine cream. And ready! It's time to eat!
- For a better presentation of this dish, place the black olives on the huancaína cream layer. It will be left to ogle! Enjoy.
Tips for making a delicious Papa a la Huancaína
- If the huancaína potato cream comes out too thick, add a little water or fresh milk until you reach the perfect point. If otherwise the cream is very watery, add more cookies until you find the desired consistency of thickness.
- If you want to get boiled eggs with a very yellow yolk and not a dark color, it is best to first boil the water until it reaches a boiling point and then place the eggs in the pot for 10 minutes. Immediately remove the eggs and place them in another container with cold water, finally peeling them very carefully.
- To prevent the potatoes from staining the pot when boiling or parboiling, add a lemon wedge.
- To make the potatoes taste better, add a tablespoon of salt to the pot when boiling.
