Chef Tatiana will show us how to make Papa a la Huancaína, a Peruvian dish of boiled potatoes covered in a creamy, spicy cheese sauce, and topped with boiled eggs. The key ingredients to make the sauce are yellow Peruvian chili pepper paste, queso fresco, evaporated milk, garlic and onion. While this dish may look simple, it is packed with both flavor and nutrition! Potatoes are a great source of potassium and vitamin c and the boiled eggs on top is added protein to keep you feeling full. Enjoy!
Papa a la Huancaína
Serves 4 people
4 large yellow potatoes peeled
¼ cup vegetable oil
½ cup of yellow Peruvian chile paste
½ red onion, chopped
2 garlic cloves, chopped
1 ¼ cup of evaporated milk
1 cup of queso fresco
4 saltines crackers or any savory crackers
2 boiled eggs
Salt to taste
- Boil the potatoes in salty water until when pinch with a knife they feel soft. Remove from the water and set aside.
- Heat the oil in a pan over high heat, add the chile, onion, garlic and cook stirring, for 7 minutes, until softened.
- Place in a blender and add the evaporated milk, queso fresco and crackers. Season with salt and blend until smooth.
- Cut the potatoes into 2 inch slices and the hard boiled eggs into quarters. Arrange the potato slices on a serving plate, pour the Huancaína sauce over the potatoes and garnish with the egg quarters.