Huancayo-Style Potatoes recipe
The potato a la huancaína is a typical dish of Peru that is served as an entree or appetizer. Its particular color, exquisite aroma and flavor have made this dish one of the favorites of adults and children. Make up your mind, learn how to prepare this recipe and surprise your friends or family.
Prepare this delicious potato to huancaína and enjoy its incomparable flavor with your family or guests. Besides being easy, it is quite quick to do, so there is no justification for not daring to prepare it. Although we list potatoes and boiled eggs, the times indicated include cooking them. Now we go with the recipe.
|Total Time:||35 minutes|
|Place of preparation:||The kitchen|
Ingredients for 4 people
- 2 large yellow ajís peppers
- 1/2 lb fresh cheese, softened
- 8 soda crackers
- 1/2 cup evaporated milk
- 1/4 cup vegetable oil
- 1/2 chopped onion in small cubes
- 1 clove of minced garlic
- Salt and pepper to taste
- 4 medium boiled potatoes.
- 2 boiled eggs.
- 8 black olives.
- 4 lettuce leaves.
Peruvian Papa a la Huancaína Preparation
Start by making the dressing, for that pour in a pot a tablespoon of oil add the onion, garlic, yellow ajís peppers cut into pieces, pepper to taste and brown over medium heat.
Sauté the dressing taking care not to brown too much. When the onion takes a transparent appearance, it means that it is at its point. Remove from heat and transfer to blender.
Also add cheese, soda crackers, fresh milk, oil and a teaspoon of salt to the blender.
Blend everything for a couple of minutes or long enough for the mixture to be homogeneous. Take care that the cream is not too loose or too thick, add cookies or more milk respectively to regulate the density of the preparation.
Finally, test that the salt level is to your liking. Then pour the preparation into a bowl and let stand for a few minutes.
Tips for preparing Papa a la Huancaína
- To serve a plate of Papa a la Huancaína, place a lettuce leaf as a base, put a sliced potato on top. Then pour the huancaína cream and garnish with two olives and half boiled egg sliced too.
- If you wish you can also accompany this dish with cooked corn kernels.
- Remove the veins and seeds from the yellow ají pepper before using them, but if you want your huancaína cream to have a spicy touch, use them with everything.
- Use huayro potatoes for this recipe, although if you get the yellow ones much better since they are the tastiest. If you do not get the aforementioned as the last option, use white potatoes. When the herbs add a little salt to make them tastier.
- So that the boiled eggs remain with the yellow yolk (do not green) boil them for no more than 10 minutes and then stop cooking with cold water.
- The cream can be consumed hot or cold depending on the season, it is equally tasty. You can also add a few drops of lemon to give it a slight acid touch.
History of the huancaína potato
Although the name of this dish refers to the city of Huancayo, it is believed that the huancaine potato originated on the coast, more specifically in our capital Lima. However, there are up to two versions regarding the origin of this emblematic dish of Peruvian cuisine.
- The first says that it originated at the time of the construction of the central railway that connects the port of Callao with the city of Huancayo. Huancaine women prepared food for workers based on cooked potatoes mixed with a sauce of yellow pepper, milk and cheese. That way the name and preparation of the potato would have been born to the huancaína.
- The second version indicates that this dish was sold in Lima to the passengers of the central railway that made the route Lima – Huancayo. It was known as potatoes that are eaten towards Huancayo, which was then opting for “Papa a la Huancaína”. According to this second version, it is considered that this dish is of purely Lima origin.
How to make huancaine potato?
The huancaine potato is an easy entry dish that demands little preparation time. There are two ways to make the cream. The first is to make a dressing to sauté the onion, garlic and peppers before blending them. The second includes adding the ingredients directly to the blender and processing them raw.
We recommend the first one because stir-fry the vegetables always makes a preparation with a more concentrated flavor. However, you can try both, so you can draw your own conclusions about the richest version.