Papa a la Huancaina Recipe
Papa a la Huancaina is a Peruvian appetizer from the region of Huancayo. The creamy spicy sauce is poured over cold slices of potato, a bed of lettuce and garnished with black Peruvian olives and boiled egg.
- 12 ounces queso blanco (or feta in a pinch) cut into cubes
- 1 whole aji amarillo pepper or habanero trimmed and roughly chopped
- 5 ounces evaporated milk
- Kosher salt
- Pinch turmeric
- 1/3 cup neutral oil (such as avocado oil, vegetable oil or grape seed oil)
- 4 to 5 saltine crackers
- 2 whole iceberg lettuce leaves or romaine lettuce leaves
- 6 whole russet potatoes boiled and then cooled
- 1 large boiled egg sliced
- 4 pitted black olives
To a food processor or blender, add the cubes of queso blanco, along with the pepper, evaporated milk, a pinch of salt, a few rounds of freshly ground pepper, turmeric and oil. Blend until smooth. If the consistency is a bit too thick, then add an additional teaspoon or two of oil. If it’s too thin, add a few crumbled saltine crackers and blend one last time.
To Make Ahead:
All of these components can be made the up to 3 days before and kept in the fridge. You can assemble everything when you're ready to serve.
Serving: 4g | Calories: 350kcal | Carbohydrates: 10g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 34mg | Sodium: 20mg | Potassium: 100mg | Fiber: 5g | Sugar: 3g | Vitamin A: 200IU | Vitamin C: 1.7mg | Calcium: 100mg | Iron: 0.7mg