Papa a la Huancaína
Peruvian Papa a la Huancaína Recipe
It was when I was 8 years old that I ate Papa a la Huancaina for the first time and since that day I have asked my mother not to stop preparing this tasty dish. Potato a la Huancaina It is among the top 5 favorite dishes of Peruvian gastronomy and today we bring you the recipe so that you can prepare it with us. Let's cook!
How to prepare Huancaina's Style Potato
It is a potato-based appetizer covered with a cream made with cheese, milk and of course the unmistakable Ají Amarillo that gives it its characteristic flavor and aroma.
|🔪 Prep Time||5 minutes|
|🍲 Cook Time||30 minutes|
|⏲️ Total Time||35 minutes|
|🍽️ Servings||6 servings|
|🔥 Calories||120 calories|
- 6 medium white potatoes or if you are lucky and can get 12 Peruvian yellow potatoes
- 300 grams of fresh cheese (salty)
- 1/2 cup of evaporated milk
- 3 yellow peppers
- 2 tablespoons of sunflower or similar oil, but not olive oil
- 3 hard-boiled eggs cut in halves
- 6 black olives
- 6 lettuce leaves
- 2 packages (12 saltine cracker cookies or similar)
- 3 tablespoons chopped parsley, salt and pepper to taste
- Put enough water in a pot to cover the potatoes, add a little salt and boil the potatoes until they are cooked without overcooking. You can check from time to time with a stick or fork, but be careful not to destroy them. The time will depend on the type of potato you use.
- After boiling the potatoes, remove them and peel them while they are still hot, but be very careful not to burn yourself.
- While the potatoes are cooling, prepare the cream. Put in a blender (preferably) the crackers, the cheese, the peppers, the milk, a little salt, oil and pepper and blend.
- To serve, decorate a plate with a base of lettuce, then a potato cut into slices, cover them with the cream and decorate with the egg, chopped parsley and black olive
If you want some good advice so that it comes out like finger licking good, keep reading below.
Tips and tricks
- If you see that the cream is too thick, add a little milk, but be careful not to overdo it, if on the contrary if you see that the cream is too watery you can add more cookies until you get a good consistency.
- Keep in mind that after a few minutes, as the cream rests, it will thicken a bit. If it seems to you that it is very thick, first move it a little to remove the most liquid part that remains at the bottom.
- If after that it's still thick, you know, a splash of milk until you get the ideal texture.
I always wondered where it came from. There are two stories about its origin:
First the workers who worked making the Lima train – Huancayo , they received a dish prepared with potatoes and a cheese sauce with yellow chili prepared by a Huancaína woman (a native of Huancayo), hence the name "papa a la huancaína".
The second that was offered for sale to passengers who were on the train to Huancayo, hence the name "potatoes that are eaten on the way to Huancayo" that was distorted until it was called potato a la huancaína.
The true is that a recipe appears on June 21, 1879 on the menu of a dinner at Miguel Grau and whose name was: "Papas a la Huancayna". The recipe for that dish is unknown. But there is already an indication that this dish existed at that time.
Now you know that preparing Papa a la Huancaina is very easy and fast. If you liked this recipe, I would appreciate it. COMMENT, VALUES AND SHARE ON SOCIAL NETWORKS! !
Just in case, here is a very interesting list of recipes from other peruvian entrees :
- Peruvian Anticuhos Recipe
- Learn to prepare Potato Pie
- How to make Peruvian Fish Ceviche
- Cause Fill in a few steps
- Easy recipe for meat or chicken empanadas
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