Papa a la Huancaina (Peruvian Potatoes with Cheese Sauce)
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
Ingredients
2
GOYA® Yellow Potato, (Papa Amarilla) thawed and cut into ½ inch thick slices
2 tsp.
<p><span>salt or to taste</span></p>
1
GOYA® Yellow Chili, seeds removed
1
<p><span>hard-boiled egg, peeled</span></p>
1 can
<p><span>Nela Evaporated Milk</span></p>
½ cup
<p><span>diced onion</span></p>
1 packet
1 lb.
<p><span>queso fresco cheese, cubed or Feta Cheese</span></p>
<p><span>Salt and Pepper to taste</span></p>
Salsa:
½
<p><span>large tomato, seeds removed, finely diced</span></p>
1 cup
<p><span>finely diced onion</span></p>
2 tbsp.
<p><span>minced cilantro</span></p>
<p><span>Juice of 1 lime</span></p>
<p><span>Salt and pepper to taste</span></p>
Garnish:
<p><span>Boston or other leafy green lettuce</span></p>
4
<p><span>hard-boiled eggs, peeled and cut in quarters</span></p>
1 can
(6 oz.)
Directions
Step 1
<p>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.</p>
Step 2
<p>In blender puree Aji Amarillo using a small amount of water if necessary. Pour into bowl.</p>
Step 3
<p>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.</p>
Step 4
<p>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.</p>
Step 5
<p>To make the salsa, combine tomato, onion, cilantro and lime juice in bowl. Add salt and pepper to taste just before serving.</p>
Step 6
<p>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.</p>
Side Dish
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Side Dish
Vegetarian Stuffed Peppers
Appetizer
Mexican-Style Shrimp Cocktail
Appetizer
Roasted Olives with Queso Fresco
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Papa a la Huancaina (Peruvian Potatoes with Cheese Sauce)
Yields: 6 Servings
<p>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.</p>
Ingredients
2
GOYA® Yellow Potato, (Papa Amarilla) thawed and cut into ½ inch thick slices
2 tsp.
<p><span>salt or to taste</span></p>
1
GOYA® Yellow Chili, seeds removed
1
<p><span>hard-boiled egg, peeled</span></p>
1 can
<p><span>Nela Evaporated Milk</span></p>
½ cup
<p><span>diced onion</span></p>
1 packet
1 lb.
<p><span>queso fresco cheese, cubed or Feta Cheese</span></p>
<p><span>Salt and Pepper to taste</span></p>
Salsa:
½
<p><span>large tomato, seeds removed, finely diced</span></p>
1 cup
<p><span>finely diced onion</span></p>
2 tbsp.
<p><span>minced cilantro</span></p>
<p><span>Juice of 1 lime</span></p>
<p><span>Salt and pepper to taste</span></p>
Garnish:
<p><span>Boston or other leafy green lettuce</span></p>
4
<p><span>hard-boiled eggs, peeled and cut in quarters</span></p>
1 can (6 oz.)
Directions
Step 1
<p>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.</p>
Step 2
<p>In blender puree Aji Amarillo using a small amount of water if necessary. Pour into bowl.</p>
Step 3
<p>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.</p>
Step 4
<p>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.</p>
Step 5
<p>To make the salsa, combine tomato, onion, cilantro and lime juice in bowl. Add salt and pepper to taste just before serving.</p>
Step 6
<p>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.</p>
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