This papa a la Huancaína recipe comes from Huancayo Peru Its an easytomake dish of sliced potatoes with a spicy cheese sauce
Prep Time
45 mins
Dificult
Medium
Servings
8
Ingredients
Instructions
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender
about 20 minutes. Drain and set aside to cool slightly.
Meanwhile
heat olive oil in a skillet over medium heat. Cook and stir onion in hot oil until tender
about 10 minutes. Remove from heat.
Bring a small saucepan of water to a boil. Cook chile peppers in boiling water until soft
about 5 minutes. Run chiles under cold water until cool enough to handle; remove and discard skins.
Add onion
chile peppers
cream cheese
queso fresco
vegetable oil
salt
garlic
and black pepper to a blender; blend until smooth. Stream evaporated milk into blended mixture with the blender on until sauce is creamy.
Arrange 1 lettuce leaf onto each of 8 plates. Halve potatoes and arrange 3 halves onto each lettuce leaf. Pour sauce over potatoes. Top each serving with an egg half and 2 olive halves.
