Papa a la Huancaína with a Twist

Ingredients

• 4 large potatoes (about 800g), peeled and sliced into thick rounds 4 large potatoes (about 800g), peeled and sliced into thick rounds
• 1 head of lettuce, leaves separated 1 head of lettuce, leaves separated
• 200g queso fresco, crumbled 200g queso fresco, crumbled
• 2 aji amarillo peppers, seeded and deveined 2 aji amarillo peppers, seeded and deveined
• 2 cloves of garlic 2 cloves of garlic
• 1 cup (240ml) evaporated milk 1 cup (240ml) evaporated milk
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon lime juice 1 tablespoon lime juice
• Salt and pepper to taste Salt and pepper to taste
• Chopped cilantro, for garnish Chopped cilantro, for garnish
• Black olives, for garnish Black olives, for garnish
• Hard-boiled eggs, sliced, for garnish Hard-boiled eggs, sliced, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 55g, 5g
• Protein: 15g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring salted water to a boil. Add the potato slices and cook until fork-tender, about 15-20 minutes. Drain and set aside to cool.
2. 2.
   In a blender or food processor, combine the aji amarillo peppers, garlic, queso fresco, evaporated milk, vegetable oil, and lime juice. Blend until smooth and creamy. Season with salt and pepper to taste.
3. 3.
   Arrange the lettuce leaves on a serving platter. Place the cooled potato slices on top of the lettuce.
4. 4.
   Pour the Huancaína sauce generously over the potatoes, ensuring they are well coated.
5. 5.
   Garnish with chopped cilantro, black olives, and sliced hard-boiled eggs.
6. 6.
   Serve Papa a la Huancaína as an appetizer or a light main course. Enjoy!

Treat your ingredients with care...

• Aji amarillo peppers — If you can't find fresh aji amarillo peppers, you can use jarred or canned ones. Adjust the quantity according to your preferred level of spiciness.
• Queso fresco — If queso fresco is not available, you can substitute it with feta cheese or ricotta cheese for a similar texture and taste.
• Evaporated milk — For a lighter version, you can use low-fat evaporated milk or substitute it with Greek yogurt for a tangier flavor.

Tips & Tricks

• To make the Huancaína sauce spicier, you can add a small amount of rocoto pepper or a pinch of cayenne pepper.
• If you prefer a smoother sauce, strain it through a fine-mesh sieve after blending to remove any lumps.
• Serve the dish at room temperature or slightly chilled for the best flavor and texture.
• Adjust the seasoning of the sauce according to your taste preferences. You can add more lime juice for extra tanginess or a pinch of sugar to balance the flavors.
• Leftover Huancaína sauce can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve Papa a la Huancaína as an appetizer or a light main course. It pairs well with a side of steamed white rice or crusty bread. For a complete Peruvian experience, serve it alongside a refreshing Peruvian ceviche.

Presentation advice

Arrange the potato slices neatly on a platter, ensuring they are evenly coated with the Huancaína sauce. Garnish with black olives, sliced hard-boiled eggs, and a sprinkle of chopped cilantro for an attractive and appetizing presentation. Serve on a bed of fresh lettuce leaves to add a pop of color.