What should I use if I can’t find Aji Amarillos? You can use Scottish bonnet or another red/yellow stained pepper.
Where can i find aji amarillos? You can often find aji amarillos in any Latin market. I like to buy them in the frozen department. This way I can thaw what I need. You can also buy the pasta at Amazon.
What if I can’t find queso fresco? In a pinch you can always use feta cheese. It will have more of a sour taste for it, so I would only use this as a last option.
Can this sauce be frozen? Yes! It’s a really good sauce to freeze. I would freeze it for up to 3 months.
To make forward:All of these components can be performed to 3 days before and stored in the refrigerator. You can collect everything when you are ready to earn.
Nutrition information is automatically calculated so that they should only be used as an approximation.
Disclosure: This post may contain affiliated links, which means I can earn a commission if you click on the link and make a purchase.
Papa a la huancaina is a Peruvian starter from the Huancayo region. The creamy spicy sauce is poured over cold slices of potato, a bed with salad and garnished with black Peruvian olives and boiled eggs.
Welcome to my favorite childhood meal. As a kid, I remember my mother making this sauce and me sneaking dice of queso frescoes. It was served so regularly in our house with Lomo Saltado, Tallarines Verdes, Ají de Gallina and my favorite drink all the time, Chicha Morada.
Where is papa a la huancaina from?
This Peruvian cold starter originated from Huancayo, Peru; The place where my grandmother and grandmother were born. Huancayo is a city high in the Andes, the place where the indigenous population the Incas live.
And while this dish is from Huancayo, Papa a la Huancainina is manufactured and eaten all of Peru. And every city, town, village has their own adjustments and additions to it. This version is what is very typical of what you would see and be served in Lima, Peru.
Peru is known for his sauces. My homemade Ají Verde Sauce is another Peruvian favorite.
What does Papa a la Huancaina consist of?
Cooked and then cooled potatoes. Peru is a very rich in its varieties of different potatoes.
A few layers of salad. Typically, you can see the potatoes knocked out on a bed with icebergs salad. I often like to use red leaf salad to be a little more advanced.
Huancaina sauce. This yellow sauce produces the entire bowl. It’s a spicy, creamy sauce that has aji amarillo in it, queso blanco/fresco, oil, salt biscuits (yes, that’s right!) And evaporated milk.
Black olives. This Briny Garnings adds a nice bite/acid to an otherwise creamy bowl. I like to use Peruvian black olives that tend to be larger than a Kalamata olive, but I say, use what you can find!
Boiled eggs. This is also a garnish and is so delicious dipped in the sauce.
How to make papa a la huancaina
Saute Ají Amarillo in some olive oil and add to a blender. Add the onion, garlic and a pinch of salt to the same saucepan and saute until softened. Add to the blender.
The blender is added to the queso blanco or queso fresco, evaporated milk, a pinch of kosher salt and turmeric (if using).
Start the blender.
When mixed, pour in the remaining olive oil.
And then add a salt cracker crushed up to give that body and thickness. Give it a taste and add more if necessary.
Salt to taste.
Assembling!
Add a few salad pieces to a plate. Top with slices of boiled potatoes.
Pour the sauce on top and garnish with quarters of boiled eggs and black Peruvian olives.
Tips and tricks
What should I use if I can’t find Aji Amarillos? You can use Scottish bonnet or another red/yellow stained pepper.
Where can i find aji amarillos? You can often find aji amarillos in any Latin market. I like to buy them in the frozen department. This way I can thaw what I need. You can also buy the pasta at Amazon.
What if I can’t find queso fresco? In a pinch you can always use feta cheese. It will have more of a sour taste for it, so I would only use this as a last option.
How to freeze this sauce: Yes! It’s a really good sauce to freeze. I would freeze it for up to 3 months.
More Peruvian recipes
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To produce Huancainina sauce:
If you use the entire Ají Amarillo chiles, thaw them if necessary. And start by cutting them in half. Remove the stem and seeds.
Add a teaspoon of oil that reserves the rest of the olive oil. Cook ají amarillo chiles until they are softened. Transfer to a blender. If you are using pasta, simply add the pasta to a blender and continue as directed below.
For the same small saute pan, add onion, garlic and pinch salt. Cook until most softened, approx. 3 to 4 minutes. Transfer to the blender along with the cubed queso blanco, evaporated milk and painted turmeric (if using); Blend until most of it smooth. With the blender run, slowly add a tablespoon of olive oil. Add approx. 3 to 4 crushed salt biscuits and mix again until it reaches a thick rich texture. Add another cracker if the consistency seems too thin. Salt to taste.
For serving:
Cut the peeled potatoes into 1/4-inch slices. To plate the bowl, arrange the leaves with salad on a large plate. The fan they slice the potatoes on top of the salad and pour the sauce over the potatoes. Garnish with eggs and olives.
Tips and Tricks:
What should I use if I can’t find Aji Amarillos? You can use Scottish bonnet or another red/yellow stained pepper.
Where can i find aji amarillos? You can often find aji amarillos in any Latin market. I like to buy them in the frozen department. This way I can thaw what I need. You can also buy the pasta at Amazon.
What if I can’t find queso fresco? In a pinch you can always use feta cheese. It will have more of a sour taste for it, so I would only use this as a last option.
Can this sauce be frozen? Yes! It’s a really good sauce to freeze. I would freeze it for up to 3 months.
To make forward:All of these components can be performed to 3 days before and stored in the refrigerator. You can collect everything when you are ready to earn.
