Papa a la Huancaína, Peruvian Maize and Antichuchos
PAPA A LA HUANCAINA
Papa a la Huancaína (potatoes Huancayo style) is dish of sliced potatoes covered in a spicy chile sauce that is generally served cold or room temperature, as a side or luncheon dish. The Huancaína sauce is also used for “Aji de Gallina”, a chicken dish or as a dip for items such as shrimp, corn, or fried yucca. If you prefer a spicier sauce, add extra Aji Amarillo.
Serves 4 Heat Level: Mild
The Huancaína Sauce: 8 oz. queso fresco or romano cheese, grated 2 Tbsp. Aji Amarillo* powder (or 5 Aji Amarillo peppers, seeded and ribbed) 1 cup evaporated milk 1/4 cup olive oil 4 soda crackers, crushed 2 garlic cloves, crushed 1/2 tsp. white pepper 1/2 tsp. sea salt 6 medium Yukon Gold potatoes (sub. new or red potatoes), peeling optional Bib or butter lettuce leaves 3–4 hardboiled eggs, sliced 8 Peruvian or Kalamata black olives, pitted and sliced 1/4 cup Italian parsley chopped for garnish
1. Boil potatoes and let them cool down. Peel and slice and set aside (can be done ahead). 2. Combine the cheese, Aji Amarillo, milk, oil, garlic, salt and pepper in a blender. Pulse until the sauce is fairly thick; add more cheese and olive oil if not, or add milk is too thick. 3. Lay a bed of lettuce on a serving dish and arrange potato slices on top. Cover the potatoes with the sauce and top with sliced eggs. Garnish with olives and parsley. © 2015 Larry Noggle • www.peppahead.com
Serves 4 Heat Level: Mild
The Huancaína Sauce: 8 oz. queso fresco or romano cheese, grated 2 Tbsp. Aji Amarillo* powder (or 5 Aji Amarillo peppers, seeded and ribbed) 1 cup evaporated milk 1/4 cup olive oil 4 soda crackers, crushed 2 garlic cloves, crushed 1/2 tsp. white pepper 1/2 tsp. sea salt 6 medium Yukon Gold potatoes (sub. new or red potatoes), peeling optional Bib or butter lettuce leaves 3–4 hardboiled eggs, sliced 8 Peruvian or Kalamata black olives, pitted and sliced 1/4 cup Italian parsley chopped for garnish
1. Boil potatoes and let them cool down. Peel and slice and set aside (can be done ahead). 2. Combine the cheese, Aji Amarillo, milk, oil, garlic, salt and pepper in a blender. Pulse until the sauce is fairly thick; add more cheese and olive oil if not, or add milk is too thick. 3. Lay a bed of lettuce on a serving dish and arrange potato slices on top. Cover the potatoes with the sauce and top with sliced eggs. Garnish with olives and parsley. © 2015 Larry Noggle • www.peppahead.com