Papa a la Huancaina (Peruvian Potatoes with Cheese Sauce)

Name: Papa a la Huancaina (Peruvian Potatoes with Cheese Sauce)
Prep time: M
Total time: M
Yield: 6 Servings
Cuisine: South America
Ingredients: 2 Yellow Potato; 2 tsp. salt or to taste; 1 Yellow Chili; 1 hard-boiled egg, peeled; 1 can Nela Evaporated Milk; ½ cup diced onion; 1 packet Sazón GOYA® without Annatto; 1 lb. queso fresco cheese, cubed or Feta Cheese; Salt and Pepper to taste; ½ large tomato, seeds removed, finely diced; 1 cup finely diced onion; 2 tbsp. minced cilantro; Juice of 1 lime; Salt and pepper to taste; Boston or other leafy green lettuce; 4 hard-boiled eggs, peeled and cut in quarters; 1 can Large Pitted Ripe Black Olives

Jump to recipe

This Peruvian specialty gives a new meaning to the term side dish. Just drizzle the seasoned cheese sauce over cooked potatoes and garnish with GOYA® Black Olives for an authentic finishing touch.

Yields:6 Servings

Save

Buy

Ingredients

GOYA® Yellow Potato, (Papa Amarilla) thawed and cut into ½ inch thick slices

2 tsp.

salt or to taste

GOYA® Yellow Chili, seeds removed

Find in-store

hard-boiled egg, peeled

1 can

Nela Evaporated Milk

½ cup

diced onion

1 packet

GOYA® Sazón without Annatto

Buy at Shop.goya.com

Find in-store

1 lb.

queso fresco cheese, cubed or Feta Cheese

Salt and Pepper to taste

Salsa:

large tomato, seeds removed, finely diced

1 cup

finely diced onion

2 tbsp.

minced cilantro

Juice of 1 lime

Salt and pepper to taste

Garnish:

Boston or other leafy green lettuce

hard-boiled eggs, peeled and cut in quarters

1 can
(6 oz.)

GOYA® Large Pitted Ripe Black Olives

Find in-store

Buy all ingredients to make this recipe from your local grocer:

What’s this?

What is this button?

You are now able to buy this recipe's ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!

Directions

Kitchen View

Step 1

In saucepan put potatoes and salt and water to cover by 1 inch. Bring to boil and simmer on medium until potatoes are just tender, about 20 minutes. Drain and set aside.

Step 2

In blender puree Aji Amarillo using a small amount of water if necessary. Pour into bowl.

Step 3

In same blender, add hard-boiled egg and about half of evaporated milk and blend until smooth. Add onion and Sazón and blend until smooth. Continue blending while adding cubes of cheese and remainder of milk, each a little at a time. Use all the cheese and as much milk as needed to make a thick, smooth sauce.

Step 4

Add pureed Aji Amarillo a little at a time to desired heat level. Add salt and pepper to taste. Sauce should be thick and smooth.

Step 5

To make the salsa, combine tomato, onion, cilantro and lime juice in bowl. Add salt and pepper to taste just before serving.

Step 6

Arrange the lettuce leaves on individual plates or one large platter. Place potatoes on lettuce and cover with sauce. Garnish with quartered hard-boiled eggs and whole black olives. Serve with salsa on the side.

Products in this Recipe

Yellow Potato

Find in-store

Yellow Chili

Buy at Shop.goya.com

Find in-store

Sazón without Annatto

Find in-store

Large Pitted Ripe Black Olives

GOYA® HIGHLIGHTS

Tasty creations & seasonal delights

Festive Dishes Everyone Will Love

Learn step by step how to prepare dishes with an authentic Latin touch, like ham, turkey, and other classics such as roast pork shoulder, pasteles, and hallacas, all made with the GOYA® line of Seasonings and Marinades.

Learn More

Join La Cocina Goya®

Register FREE on Goya.com and get unlimited access to exciting features like My Recipe Box, coupons and offers, and our newsletter.

Create Account

Recipe Tags