Papas a la Huancaína con Toque Picante
Papas a la Huancaína con Toque Picante is a delectable Peruvian appetizer that combines the comforting flavors of boiled potatoes with a vibrant and spicy cheese sauce, inspired by the Huancayo region. This dish not only highlights the creamy texture of the cheese, but also the sweet undertones of peppers, making it a perfect starter or small dish for gatherings. The versatility of the Huancaína sauce allows it to be used as a delightful dip for seafood like shrimp or as a topping for grilled meats. For the best flavor and freshness, consume the sauce within a day after preparation.
6
Servings
N/A
Calories
12
Ingredients
Ingredients
Potatoes
10 medium (new or red, peeled and sliced)
Mexican blend cheese or Feta cheese
1 lb (diced or crumbled)
Red sweet peppers
6 (small sweet red and orange Ajies peppers, seeded)
Habanero pepper
1/4 small (seeded, to taste)
Evaporated milk
1 cup (none)
Vegetable oil
1/2 cup (none)
Garlic cloves
2 (minced)
Salt
to taste (none)
Pepper
to taste (none)
Lettuce
as needed (washed and dried)
Hardboiled eggs
3 (peeled and quartered)
Black olives
to taste (sliced, optional)
Instructions
1
Begin by boiling the potatoes until tender. Once they are cooked, peel them and slice them into rounds.
2
In a blender, combine the cheese, seeded sweet peppers, habanero pepper, evaporated milk, vegetable oil, minced garlic, salt, and pepper. Blend until smooth and adjust the consistency as needed by adding more cheese or olive oil if too thick, or milk if too thin.
3
On a large serving platter, create a bed by arranging the washed and dried lettuce leaves.
4
Layer the sliced potatoes on top of the lettuce.
5
Generously pour the spicy Huancaína sauce over the potatoes.
6
Garnish with quartered hard-boiled eggs on top of the potatoes and sprinkle with sliced black olives if desired.
7
Serve this dish slightly chilled or at room temperature for an authentic experience.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Papas a la Huancaina con Toque Picante?
It is a traditional Peruvian appetizer featuring boiled potatoes topped with a vibrant, spicy cheese sauce inspired by the Huancayo region.
Where does the name Huancaina originate from?
The name is inspired by the Huancayo region in Peru, where the sauce originated.
How many servings does this recipe provide?
This recipe is designed to serve 6 people.
What type of cheese is used for the Huancaina sauce?
You can use either a Mexican blend cheese or Feta cheese for the base of the sauce.
Is this dish spicy?
Yes, it has a spicy kick thanks to the addition of habanero pepper and sweet peppers.
Which potatoes are best for this recipe?
The recipe recommends using 10 medium new or red potatoes.
How should the potatoes be prepared?
The potatoes should be boiled until tender, then peeled and sliced into rounds.
What kind of peppers are needed for the sauce?
You will need 6 small red and orange sweet Ajies peppers and a 1/4 of a small habanero pepper.
Do I need to seed the peppers?
Yes, both the sweet peppers and the habanero pepper should be seeded before blending.
What liquid is used to create the creamy sauce texture?
The recipe uses 1 cup of evaporated milk and 1/2 cup of vegetable oil to achieve a creamy consistency.
Is there garlic in the Huancaina sauce?
Yes, the sauce includes 2 minced garlic cloves for added flavor.
How do I thicken the sauce if it is too thin?
If the sauce is too thin, you can add more cheese or a small amount of olive oil while blending.
How do I thin the sauce if it is too thick?
If the sauce is too thick, simply add a bit more evaporated milk until you reach the desired consistency.
How is the serving platter arranged?
Start with a bed of washed and dried lettuce leaves, then layer the sliced potatoes on top before pouring the sauce.
What are the traditional garnishes for this dish?
The dish is garnished with quartered hard-boiled eggs and optional sliced black olives.
How many eggs are required for the garnish?
The recipe calls for 3 peeled and quartered hard-boiled eggs.
At what temperature should Papas a la Huancaina be served?
It should be served slightly chilled or at room temperature for the most authentic experience.
How long does the Huancaina sauce stay fresh?
For the best flavor and freshness, the sauce should be consumed within a day after preparation.
Can the Huancaina sauce be used for other foods?
Yes, it is very versatile and can be used as a dip for seafood like shrimp or as a topping for grilled meats.
Is this dish considered vegetarian?
Yes, this dish is categorized as a vegetarian-friendly appetizer.
What is the primary category of this recipe?
This recipe falls under the 'Potato' category and is commonly served as an appetizer.
How many ingredients are in this recipe?
There are a total of 12 ingredients including the garnishes.
What is the texture of the Huancaina sauce?
The sauce is smooth and creamy with sweet undertones from the peppers and a spicy finish.
Can I use olive oil in the sauce?
Yes, while the main ingredient is vegetable oil, olive oil can be used to adjust the thickness during blending.
Do I need to cook the peppers before blending?
No, the recipe indicates combining the peppers directly in the blender with the other ingredients.
What provides the 'Toque Picante' in this version?
The spicy touch comes specifically from the small amount of habanero pepper added to the sauce.
Are black olives a required ingredient?
No, the sliced black olives are optional and used mainly as a garnish.
Should the lettuce be wet when serving?
No, the instructions specify that the lettuce leaves should be washed and then dried before creating the bed.
Is salt and pepper added to the sauce?
Yes, salt and pepper are added to the blender to taste.
What is the first step in making this dish?
The first step is boiling the potatoes until they are tender.