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Papas A La Huancaina (Potatoes W/Cheese & Chi

Papas a La Huancaina (Potatoes W/Cheese & Chi recipe image
Papas a la Huancaina is a beloved Peruvian classic that balances creamy richness with a gentle kick of heat. Boiled potatoes are bathed in a velvety sauce made from queso fresco, heavy cream, and yellow chili peppers, creating a luxurious texture that coats every bite. The dish is traditionally garnished with hard-boiled eggs, black olives, and crispy fried onions, offering a delightful contrast of flavors and textures. It serves beautifully as an appetizer or a substantial side dish, perfect for sharing with friends and family. This recipe captures the authentic spirit of Peruvian home cooking, delivering a comforting yet vibrant experience that is sure to become a favorite for special gatherings or cozy weeknight dinners.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 3.3
Dietary: Gluten-free, Vegetarian
Description
Papas a la Huancaina is a beloved Peruvian classic that balances creamy richness with a gentle kick of heat. Boiled potatoes are bathed in a velvety sauce made from queso fresco, heavy cream, and yellow chili peppers, creating a luxurious texture that coats every bite. The dish is traditionally garnished with hard-boiled eggs, black olives, and crispy fried onions, offering a delightful contrast of flavors and textures. It serves beautifully as an appetizer or a substantial side dish, perfect for sharing with friends and family. This recipe captures the authentic spirit of Peruvian home cooking, delivering a comforting yet vibrant experience that is sure to become a favorite for special gatherings or cozy weeknight dinners.
Ingredients
  • 1/4 cup Lemon juice; fresh
  • 1 1/2 teaspoon Hontaka chili*
  • 1 teaspoon Salt
Directions
  1. 1
    Peel and slice one large onion into thin rings, separating the layers.
  2. 2
    In a large mixing bowl, combine 1/4 cup fresh lemon juice, 1 1/2 teaspoons dried Hontaka chili (or crumbled Pequin chilies), 1/2 teaspoon salt, and freshly ground black pepper.
  3. 3
    Add the onion rings to the bowl and toss gently to coat evenly with the marinade.
  4. 4
    Cover the bowl and let the onions marinate at room temperature for at least 15 minutes.
  5. 5
    Meanwhile, peel 8 medium boiling potatoes and place them in a large pot of lightly salted boiling water.
  6. 6
    Boil the potatoes until they are tender but still hold their shape, about 15-20 minutes.
  7. 7
    While the potatoes boil, prepare the sauce by combining 1 cup queso blanco (or mozzarella/munster), 2/3 cup heavy cream, 1 teaspoon turmeric, 2 teaspoons finely chopped fresh chili, 1/2 teaspoon salt, and black pepper in a blender.
  8. 8
    Blend the sauce ingredients on high speed for 30 seconds until smooth and creamy.
  9. 9
    Heat 1/3 cup olive oil in a heavy 10-inch skillet over moderate heat.
  10. 10
    Pour the blended cheese sauce into the skillet, reduce the heat to low, and stir constantly for 5 to 8 minutes until the sauce thickens slightly.
  11. 11
    Arrange the boiled potatoes on a heated serving platter.
  12. 12
    Pour the warm cheese sauce generously over the potatoes.
  13. 13
    Drain the marinated onion rings and scatter them over the potatoes.
  14. 14
    Garnish with 4 hard-boiled eggs (halved), 8 black olives, and Bibb or Boston lettuce leaves.
  15. 15
    Sprinkle with fresh chili strips if desired and serve immediately.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 3.3kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 4875.1mg204%
Total Carbohydrate 1.1g1%
Dietary Fiber 0.0g0%
Sugars 0.3g
Protein 0.1g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

* Hontaka chili: If unavailable, use dried Pequin chilies or a mild yellow chili powder for authentic flavor.

** Queso blanco: Substitute with fresh mozzarella, Monterey Jack, or Munster cheese if queso fresco is not available.

*** Fresh chili: Use red or green serrano or jalapeno peppers, seeded and finely chopped, to adjust heat level.

**** Eggs: Hard-boil eggs ahead of time, peel, and cut lengthwise into halves for garnish.

Storage: Best served fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of milk to restore creaminess.

Keywords: peruvian, papas, huancaina, potatoes, cheese, sauce, spicy, creamy, appetizer, side dish, olives, eggs, onions, aji, chili, latin american, party food, dinner party, comfort food
Read it online: https://www.chefs-mate.com/recipe/papas-a-la-huancaina-potatoes-w-cheese-chi/