Potato a la huancaína recipe

Potato a la huancaína recipe

Peruvian cuisine is wonderful and among the many emblematic recipes of this country, potatoes a la huancaína are one of the most famous and characteristic, especially for the use of rocoto or yellow pepper.

If you have Peruvian friends, maybe you've already tried them, but if you haven't done it yet or didn't know about their existence, from RecetasGratis we encourage you to try this dish, which although it seems extremely simple, has a unique and unrepeatable flavor.

So let's go with the traditional recipe for potatoes in huancaína sauce and enjoy!

Ingredients to make Papas a la huancaína:

 4 large potatoes

 2 Yellow pepper

 100 milliliters of milk

 ½ Lemon

 3 soda crackers

 100 grams of fresh cheese

 1 dash of olive oil

 1 pinch of Salt and Pepper

How to make Papas a la huancaína:

Before making this Peruvian recipe, the first step is to get all the ingredients ready.

The original recipe for potatoes a la huancaína is made with rocoto, a variety of pepper or chili, widely used in recipes of the gastronomy of Peru and Chile.

To cook the peppers, first we cut them in half, remove the seeds and place them in a saucepan with water. Heat until the water boils and keep for about 5 minutes.

After this time, we strain and repeat the procedure with new water about three times. This is done to remove some of the heat from the peppers.

Next, blend the chili peppers with the milk until they form a paste.

To continue with our huancaína sauce, add the cheese cut into the pieces and blend everything again until a homogeneous mixture is formed.

Finally add the soda crackers and blend for a few minutes. The result should be a smooth and homogeneous mixture.

Rectify the flavor with salt, pepper, a few drops of lemon juice and a little olive oil.

On the other hand, we cook the potatoes in boiling water for 30 minutes or until slightly soft. It is important that the potatoes are not too soft, the idea is not to make a mashed potatoes but simply to cook them until they are done.

When they are ready, drain, peel and cut into thick slices.

At the time of serving, we place the hot potatoes on the plate and bathe with enough sauce on top. slices and bathe with abundant sauce.

Huancaína potatoes are usually served with purple olives, boiled eggs, or walnuts. And if you want to try another very popular Peruvian dish, we recommend trying the fish chicharrón.

If you liked this recipe, have any comments or concerns, give us your opinion.

If you liked the recipe for Papas a la huancaína, we suggest you enter our category of Potato Recipes. You can also visit a selection of the best Peruvian recipes. You may be interested to read about the Peruvian Sillao Beef  recipe/ Pork Carapulcra recipe/ roasted milk recipe/ condensed milk recipe/ Peruvian bread pudding recipe.

Comments

Post a Comment

Popular posts from this blog

Chinese noodle soup

Image
The Chinese noodle soup with shiitake, spring onions, chilli, basil, star anise, cinnamon, lime and soy sauce warms the heart and stomach. try also this Soup with apples recipe too. Ingredients Appetizer For 4 people 3 spring onions 80 g of shiitake mushrooms 1 tablespoon of peanut oil 2 cloves of garlic 1.5 l of chicken broth 1 star anise 0.5 cinnamon stick 100 g of rice noodles 2 tablespoons of soy sauce 1 chilli 2 sprigs of basil 1 lime Freind's kitchen recipes,  pastel de nata . How to proceed Preparation: approx. 25 minutes Cut the spring onions into rings. Put the green aside. Cut the mushrooms into strips. Heat the oil in a wok or in a large pan. Add the crushed garlic. Add the green onions without greenery and the mushrooms. Add the broth and spices and bring everything to a boil. Simmer for about 5 minutes. Add the tagliolini and let them soften for 8 minutes. Flavor with the soy sauce. Finely chop the chilli. Remove the basil leaves from the twigs and add them to the sou
Read more

Dukkah lamb skewers with orange salad

The North African dukkah spice mix not solely lends an oriental observe to the grilled lamb skewers, it additionally provides a crunchy contact. Components Primary course For four individuals Orange salad 6 oranges 1 purple onion 1 small clove of garlic ½ bunch of coriander ½ bunch of mint ¼ teaspoon of floor cumin or crushed cumin seeds 2 tablespoons of orange blossom water or orange juice 2 tablespoons of olive oil 2 tablespoons of white wine vinegar ½ teaspoon of salt Lamb skewers 600 g of lamb loin 12 dates, pitted 2 tsp dukkah (spice mix) 2 tablespoons of olive oil salt Find out how to proceed Preparation: ca. 45 minutes Relaxation: ca. 30 minutes Grilling: ca. 10 minutes Whole-time: 1 h 25 min Orange salad Peel the oranges and reduce them into skinny slices of approx. 5 mm. Slice the onion into skinny rings. Chop the garlic finely, the herbs coarsely. Combine every part in a bowl. Combine the orange salad with cumin, orange blossom water, oil and vinegar. Let it relax for approx.
Read more

Cabis salad

Image
A bomb of vitamins, ideal in winter: cabis salad with apple vinegar, rapeseed oil and cumin, perfect as a side dish or for a buffet. try also this beef salad bowl recipe too. Ingredients Side dish For 4 people 300 g of cabis Salad dressing 4 tablespoons of rapeseed oil 3 tablespoons of apple cider vinegar 2 jacks of caraway powder, in specialty shops salt pepper Freind's kitchen recipes,  Veal liver madeira . How to proceed Preparation: ca. 10 minutes Rest: ca. 5 minutes Total time: 15 min For the salad dressing, mix the rapeseed oil with the apple cider vinegar. Add the caraway powder. Salt and pepper. Cut the cabis into strips using a mandolin or a vegetable slicer, directly in the salad dressing, stir and let it rest for approx. 5 minutes at room temperature. Season with salt and pepper and serve the cabis salad. You may be interested to read  savory ricotta crepes recipe/  sago coconut cookies .
Read more