Ingredients for Papa A La Huancana
- Yellow Potatoes
- 2 large hard-boiled eggs, sliced
- Aji Yellow Paste
- 1 (12-ounce) can evaporated milk
- Saltine Crackers
- Vegetable Oil
- 1/2 cup queso fresco, crumbled (or similar firm white cheese)
- Salt to taste
- 1/4 cup sliced black olives
- Lettuce Leaf
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How to Make Papa A La Huancana
- Boil potatoes until tender (about 15-20 minutes). Peel and slice into 1/2-inch thick rounds.
- While potatoes cook, roast the aji amarillo peppers directly over a gas flame or under a broiler until the skin is blackened. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel, remove seeds and membranes, and roughly chop.
- In a blender, combine the roasted aji amarillo peppers, evaporated milk, crushed crackers, vegetable oil, and queso fresco.
- Blend until completely smooth and creamy. Add more milk for a thinner consistency, or more crackers for a thicker consistency.
- Season with salt to taste.
- Arrange the sliced potatoes over the lettuce leaves on a serving platter.
- Spoon the creamy Huancaína sauce generously over the potatoes.
- Garnish with sliced hard-boiled eggs and black olives.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
9g
Fat
60g
Carbs
11g
