Tangy Peruvian Papa a la Huancaína with Yellow Chili Sauce
Creamy and Tangy Potato Delight
A classic Peruvian appetizer featuring boiled potatoes smothered in a rich, spicy cheese sauce, perfect for any occasion.
- 1 h
- 4
- Easy
Ingredients
For the Potatoes
For the Huancaína Sauce
For Garnishing
Optional Fresh Greens
Preparation
Preparing the Potatoes
Boil Water
Bring a large pot of water to a boil.
Cook Potatoes
Add potato slices and cook until tender, about 15 minutes.
Drain
Drain and set aside to cool.
Making the Huancaína Sauce
Heat Oil
Heat olive oil in a pan over medium heat.
Sauté Onions and Garlic
Add onions and garlic, sauté until translucent and fragrant.
Cook Chilies
Stir in yellow chili peppers, cook for another 3-4 minutes until softened.
Adjust the number of chilies to manage the spice level to your liking.
Blend Sauce
Transfer the mixture to a blender; add the cheese and evaporated milk.
Finish Sauce
Blend until smooth and creamy, season with salt to taste.
Ensure the sauce is completely smooth for the best texture.
Cooking Process
Boiling the Potatoes
Ensure the potato slices are tender but not falling apart.
Sautéing Aromatics
Cook onions and garlic gently to avoid any brown coloration, which can make them bitter.
Blending the Sauce
Blend until creamy and consistent without being overly thick.
Plating & Serving
Tangy Peruvian Papa a la Huancaína with Yellow Chili Sauce
Tangy Peruvian Papa a la Huancaína with Yellow Chili Sauce
Plating & Serving
Arrange cooled potato slices on a bed of lettuce, pour generous amounts of Huancaína sauce over. Garnish with slices of hard-boiled eggs and olives for an elegant touch.