Welcome to the world of South American cuisine with an incredibly tasty dish: a Peruvian Papas a la Huancaina Recipe. This classic Peruvian appetizer is a perfect blend of creamy, spicy, and savory flavors. And the best part? It’s super easy to make!
What Is Papas a la Huancaina?
Papas a la Huancaina (which means “Potatoes in Huancayo Sauce“) is a traditional Peruvian dish made with boiled potatoes, topped with a rich and creamy sauce made from aji amarillo (a type of Peruvian yellow chili pepper), cheese, and milk. It’s a perfect balance of heat, creaminess, and a subtle tang. It’s typically served cold as a starter or appetizer but can also be enjoyed as a side dish or light main course.
This dish comes from the region of Huancayo, in the central highlands of Peru, which is how it got its name. The bold flavors are loved by Peruvians and has become a staple dish. Once you try it, you’ll understand why!
Traditional Ingredients in Peruvian Papas a la Huancaina Recipe
To make an authentic Papas a la Huancaina, there are a few essential traditional ingredients that play a crucial role in bringing out the unique flavors of this iconic dish. Here they are highlighted below:
- Aji Amarillo (Yellow Chili Pepper): This vibrant, mildly spicy chili is the base and backbone. The aji amarillo adds both heat and a distinct fruity flavor, which is the signature of this dish. The pepper is either blended fresh or used as a paste, infusing the sauce with its characteristic golden color.
- Queso Fresco: A soft, crumbly cheese with a mild flavor is a key ingredient in the creamy sauce. It helps to create its smooth, velvety texture. Queso fresco remains the preferred choice for an authentic taste.
- Evaporated Milk: Often used in traditional Peruvian cooking, evaporated milk adds creaminess and a subtle sweetness to the sauce. It helps balance the heat from the aji amarillo and contributes to the rich texture that defines this recipe.
- Garlic: A hint of garlic brings depth and savory aroma to the sauce, enriching the overall flavor profile without overpowering the more delicate elements like the cheese and aji amarillo.
See the full recipe card down below!
In the recipe, these ingredients come together to form the base of the Huancaina sauce, which is poured over boiled potatoes. The result is a deliciously creamy and slightly spicy dish that perfectly captures the essence of what makes Papas a la Huancaina such a delicious dish.
Why You’ll Love This Peruvian Papas a la Huancaina Recipe
- The aji amarillo gives it a unique, slightly smoky heat. While the creamy sauce coats the potatoes perfectly, giving each bite a combination of textures and flavors that are incomparable.
- It’s so easy to make yet looks like something fancy. Effortlessly serve it for loved ones or enjoy it as a light lunch.
This Peruvian Papas a la Huancaina Recipe is a simple yet incredibly flavorful dish that brings the vibrant taste of Peru straight to your table. Whether you’re looking for a unique appetizer, a tasty side dish, or something to impress, this creamy, spicy potato dish is sure to be a hit! With just a few ingredients and a little bit of time, you can create a dish that’s packed with bold Peruvian flavors.
May the LORD bless your hands as you prepare, your table as you gather, and your food as you eat.
Amen!
From my table to yours,
Peruvian Papas a la Huancaina Recipe | A Creamy and Spicy Potato Delight
Ingredients
For the Potatoes:
- 4 potatoes yellow or white
- salt for boiling
For the Huancaina Sauce:
- 1/2 cup aji amarillo paste
- 1/2 cup queso fresco
- 1/4 cup evaporated milk or regular milk
- 2 tablespoons mayonnaise
- 1 tablespoon olive oil
- 1 clove garlic minced
- 1/2 teaspoon ground turmeric
- salt to taste
- 1-2 plain crackers optional, for thickening the sauce
Garnishes (optional):
- boiled eggs sliced
- olives
- lettuce
Instructions
The Potatoes:
- Start by placing the potatoes in a large pot and cover with water.
- Add a generous pinch of salt and bring the water to a boil over medium heat.
- Once boiling, reduce the heat and simmer for about 20-25 minutes, or until the potatoes are tender when pierced with a fork.
- When the potatoes are done, drain the water and set them aside to cool slightly.
- Once they’re cool enough to handle, slice them into rounds about 1/2 inch thick and set them on a serving platter.
The Huancaina Sauce:
- In a blender, combine the aji amarillo paste, queso fresco, evaporated milk, mayonnaise, olive oil, garlic, and turmeric.
- Blend until smooth.
- Add a plain cracker or two to the mixture to thicken the sauce and give it some extra richness. If the sauce is too thick, add a bit more milk until you reach your desired consistency.
- Add salt to taste, adjusting the heat level and seasoning to your preference.
Assemble the Dish:
- Arrange the sliced boiled potatoes on a platter, layering them in a circular or fan-like pattern.
- Once your potatoes are laid out, pour the Huancaina sauce generously over the top, making sure each slice is well-covered.
Garnish and Serve:
- To give your Papas a la Huancaina that final touch, garnish with boiled egg slices, olives, and a few fresh lettuce leaves around the edges to add freshness and extra flavor.
- Serve your Papas a la Huancaina cold.
Notes
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