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 		Recipe for Papas a la Huancaina

Papas a la Huancaina

Papas a la Huancaina are a Peruvian delicacy made of cold boiled potatoes served with a hot (picante) yellow sauce. Translated, the title means, "Potatoes, Huancayo style". Huancayo is a major city in Peru and, presumably, the place this recipe began. There are many variations to this recipe, including some that include peanuts.

This recipe is made from ingredients available in the U.S. Some ingredients, like Amazonas brand Aji Amarillo , is normally available at markets selling Mexican or Latin American foods.

Allow about an hour or two for preparation.

Shopping list:

Bag of potatoes Queso Fresco Dozen eggs Salt Garlic Aji Amarillo Entero (Amazonas, whole Aji's, in a jar) Vegetable or Olive oil 1 lemon 1 bunch of scallions 1 head of lettuce Milk Black olives (Peruvian olives)

Boil potatoes and Eggs

Boil potatoes in their skins until skins are soft and can be peeled easily, and potatoes cooked through, but not so soft they crumble.

Hard boil 4 eggs. Peel and separate yokes from whites.

Prepare Sauce

Prepare for combining in blender:
One package of Queso Fresco, cut into pieces to make blending easier. 4 hard boiled egg yokes 3 pieces of aji entero 1-2 cloves of garlic (to taste) 2 tablespoons of Vegetable or Olive oil Juice of one Lemon 1/2 bunch scallions, white and light green parts, chopped finely.
Cover blender and liquefy. Add milk, stopping blender and pushing ingredients down into blender, until desired consistency is attained. More milk = thinner sauce. Often the Queso Fresco will be salty enough to not warrant adding salt. However, taste, and add salt if needed.

Presentation

Prepare serving plate by arranging lettuce leaves. Peel and place potatoes around the serving plate cutting to sizes appropriate for a serving. Pour yellow huancaina sauce over potatoes. Cut egg whites and place around dish, and finish with whole black olives.

Enjoy!

Papa a la Huancaina is usually served with meat dishes as either an appetizer or a side dish. Note that the picante level can be changed by changing the number of whole ajis in the blender mix.