Bolivian-style Papas a la Huancaina

Ingredients

In this Bolivian adaptation of Tatws pum munud, the traditional Welsh dish, we replace the bacon and leeks with a creamy and spicy cheese sauce made from queso fresco and aji amarillo. The Bolivian version also incorporates evaporated milk to create a luscious texture. Additionally, the potatoes are typically served cold in Papas a la Huancaina, providing a refreshing contrast to the warm and hearty Welsh original. We alse have the original recipe for Tatws pum munud, so you can check it out.

• 4 large potatoes, boiled and peeled 4 large potatoes, boiled and peeled
• 200g (7oz) queso fresco, crumbled 200g (7oz) queso fresco, crumbled
• 2 tablespoons aji amarillo paste 2 tablespoons aji amarillo paste
• 1 cup evaporated milk 1 cup evaporated milk
• 4 hard-boiled eggs, halved 4 hard-boiled eggs, halved
• 8 black olives 8 black olives
• Lettuce leaves, for garnish Lettuce leaves, for garnish
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 14g
• Carbohydrates (total, sugars): 40g, 10g
• Protein: 20g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a blender, combine the queso fresco, aji amarillo paste, and evaporated milk. Blend until smooth and creamy.
2. 2.
   Season the sauce with salt to taste.
3. 3.
   Slice the boiled potatoes into thick rounds and arrange them on a serving platter.
4. 4.
   Pour the cheese sauce generously over the potatoes, ensuring they are well coated.
5. 5.
   Garnish the dish with halved hard-boiled eggs, black olives, and lettuce leaves.
6. 6.
   Serve the Papas a la Huancaina cold and enjoy!

Treat your ingredients with care...

• Queso fresco — Make sure to crumble the queso fresco before blending it with the other ingredients to ensure a smooth sauce.

Tips & Tricks

• If you can't find aji amarillo paste, you can substitute it with a combination of yellow bell pepper and a small amount of chili powder for a similar flavor.
• For an extra kick of heat, add a few drops of hot sauce to the cheese sauce.
• To make the dish more substantial, serve it with a side of grilled chicken or beef.

Serving advice

Papas a la Huancaina is traditionally served as a main course or as part of a larger meal. It is best enjoyed cold, allowing the flavors of the cheese sauce to meld with the potatoes. Serve it with a side of fresh bread or rice to soak up the delicious sauce.

Presentation advice

Arrange the sliced potatoes on a platter, generously drizzle the cheese sauce over them, and garnish with halved hard-boiled eggs, black olives, and lettuce leaves. The vibrant colors of the garnishes will create an eye-catching presentation that is sure to impress your guests.