Classic Papa a la Huancaína Revisited

Papa a la Huancaína

Very high in the Andes, the beautiful city of Huancayo is the flourishing commercial emporium of the region. It has fantastic food and is abundant in fresh produce, especially artichokes. Papa a la Huancai­na, (potatoes Huancayo style) are boiled yellow potatoes covered with an even yellower spicy and creamy cheese sauce, and accompanied by hard-boiled eggs and black olives. This easy recipe is so popular that you can find the Huancai­na sauce everywhere: as a dip for crudites, quail eggs, corn, or fried yucca, as a sauce for spaghetti or risotto (surprisingly good), over Causa Limeña (I love this one), with steak…you name it. If it was up to me, I would have it even for dessert.

Papa a la huancaína

Creamy or lumpy, depending if it´s made in the blender, or by hand with a fork or in a mortar, its texture and flavor charms either way. But modern cooks rely on the blender because it´s easy and they can have the sauce ready in a minute. The food processor is another good idea, but here instead of queso fresco try to use cottage cheese or cream cheese. If the sauce is too dense add more milk. When ready it should have the consistency of custard.

Papa a la huancaína

The sauce can also be made in the blink of an eye if you have aji­ amarillo paste at hand. Just process about a few tablespoons of it with all the other ingredients, y listo!

Papa a la huancaína

It is a fact that some cooks like the sauce extremely spicy and they make it with raw aji amarillo using the seeds and ribs but it can be overpowering and make it difficult to appreciate the sensations of this unpretentious and satisfying dish. Do I make it spicy? Of course! But I enjoy a nice kick that is not excessively hot.

Papa a la huancaína

Papa a la Huancaína

5.0 from 3 reviews
Papa a la Huancaína
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 6 yellow potatoes, boiled and peeled
  • ½ cup aji amarillo paste
  • 2 tablespoons vegetable oil
  • 4 soda crackers
  • 8 oz. queso fresco (fresh white cheese)
  • 1 cup evaporated milk
  • Iceberg lettuce leaves
  • Black olives
  • 3 hard-boiled eggs, peeled and cut in slices
  • Salt
  • Parsley sprigs
Instructions
  1. Put the aji amarillo paste in the blender, add oil and milk and process with the crackers, queso fresco, and salt, until smooth.
  2. In four plates put afour lettuce leaves, some thick potato slices, and cover with a few tablespoons of the sauce.
  3. Garnish with black olives, hard boiled eggs and parsley.

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Comments

  1. Just discovered your blog and wanted to thank you for sharing your recipes!
    I’m an expat blogger based in Lima and also a fan of Peruvian food. Added your site to my blogroll for others to discover too!

    Felices Fiestas Patrias!

    Anna from Lima

    • Peru Delights says:

      That’s great Anna! Peruvian food can sometimes be labor intensive, but soooo good that it’s worth every bit of the effort put into it. Enjoy our city! Abrazos.

  2. I did this recipe quite a few times now. I am from Brazil, live in Canada, and have a Peruvian boyfriend. He says that my Papa a la Huancai­na is the best ever! Thank you for the awesome recipe. I will keep trying other recipes for sure :)
    Landa

  3. I’ve found a bag of frozen Aji Amarillo from Peru, boiled it for 15 minutes to make the Huancaina sauce… They are very spicy! I did remove the seeds and veins, but after boiling, should I have removed them before? I could not get the consistency of the sauce to be very smooth with the queso fresco I found…from La Fey…

    • Peru Delights says:

      Hi Mirela. Yes, you should take out the seeds and veins before blanching aji amarillo. Then boil the peppers three times, changing the water to tame the heat. Drain them and process in the blender until creamy. Now you have aji amarillo paste. Many Peruvian cooks love Huancaína sauce with a coarse texture, but we like it very smooth. Maybe you should try another brand of queso fresco.

  4. I made this for my (American) family, and it was a little spicy for the kids. My husband loved it! Knocked the aji amarillo back to 1/4 cup, and my Peruvian friend still approved!

  5. Love your recipes. Thank you for sharing. I want to make this for a Potluck party and was wondering if this could be made ahead & is it better hot or cold?

    Monica

    • Peru Delights says:

      Hi Monica. Salsa huancaína must be served at room temperatura or almost cold. You can make it in advance and keep it in the fridge until serving time. Serve it hot with pasta or risotto only, not with potatoes.

  6. Jo Daniels says:

    Thank you so much for sharing with pictures and explaing the whole ordeal. I am not from Peru but I have had these at friends who are from there and I have been dying to make it at home!

  7. I have made it quite a few times… but it’s grainy instead of silky like my Peruvian neighbors. I tastes amazing…. the texture is off. I try a different queso fresco every time… that’s what seems to never break up. :( Any helpful suggestions for that?

  8. Patricia Domzalski says:

    What is the shelf life for huancaina sauce?

  9. Diana Mohl says:

    Hi I’m Diana I moved to America 2 years ago but I’m from Peru, i was reading what you wrote about “Bolivian papa a la Huancaina” i thank what you are talking about is “ocopa” we have it in Peru too and is originally from Arequipa, it is quite similar to papa a la Huancaina but we add peanuts and a lil bit of huacatay the rest is the same, they are two different appetizers though :)

Trackbacks

  1. […] Huancayo is a city in the Peruvian highlands where the dish originated, but it has since become a popular staple in household cooking around Peru and Bolivia. Salsa Huancaína is a versatile sauce that can be paired with just about anything, though boiled potatoes are the traditional favorite. Having tried papa a la Huancaína in both Peru and Bolivia, there is one distinct difference between the two recipes. Peruvians make their cheesy sauce out of queso fresco, aji amarillo (yellow chili pepper), evaporated milk, onion, garlic, and crushed crackers, while Bolivians add one key ingredient: peanuts. The most delicious version that I encountered was at a Bolivian friends’ home where the family cook was kind enough to share her protein-packed recipe with me. [For the typical Peruvian recipe, please check out Peru Delights] […]

  2. […] leaf and stuffed with onions, sweet peppers and whatever spices the chef chooses, then broiled) and papas a la huancaina (boiled and peeled potatoes bathed in a creamy, spicy sauce made of cheese, milk, hot peppers, […]

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