Peruvian Recipe: Papa a la Huancaina

Peruvian Recipe: Papa a la Huancaina, Aracari Travel

Papa a la Huancaina is a classic Peruvian Recipe, that originates from the magnificent city of Huancayo, high in the Andes. Below you’ll find the ingredients and recipe for the dish, which Aracari’s gastronomic advisor Maria Julia Raffo will be demonstrating in a live Instagram cook-a-long. So why not stock up on these ingredients and join us at 10 am CST (Lima Time) on Sunday, September 13th to bring some Peruvian flavor into your kitchen.

Ingredients:

  • 1/2 cup chopped red onion
  • 1 tsp minced garlic
  • 2 tbsp vegetable oil
  • 5 ajíes amarillos
  • 3-4 saline crackers
  • 1/2 lb (1/4 kg) fresh white cheese
  • 1 cup evaporated milk
  • Juice of 1/2 key lime
  • Vegetable oil
  • 6 boiled white potatoes (cold)

To serve:

  • Lettuce leaves, cooked corn kernals, hard-boiled egg slices, black olives

Peru with Flavor

The ultimate culinary destination

10 Days / 9 Nights

Method:

Seed, devein and chop ají amarillo. In a small skillet, heat the 2 tablespoons of vegetable oil and, over a medium heat, saute the onions, garlic and ají amarillo until the onion is translucent, about 3 minutes. Remove onion mixture from the heat and, in a blender or food processor fitted with a steel blade, blend together with the crackers, white cheese, evaporated milk, and salt, adding just enough vegetable oil to give the mixture a smooth creamy consistency.

Add the juice of 1/2 key lime and blend for a few seconds more. Adjust seasoning to taste, adding more salt if necessary. Let sauce cool to room temperature or chill in the fridge. To serve, pour the sauce over sliced cold boiled potatoes and garnish with boiled egg slices, olives, cooked corn kernals and lettuce leaves.

Cooks note: The ají amarillo is the most commonly used hot pepper in Peru. It is also known as ají verde, ají fresco, and ají edcabeche. It is a long finger-shaped chili pepper, with a bright shiny, yellow/orange skin. It has an aromatic fruity flavor and is not too hot. The Chili is often used as a paste and when added to dishes can impart a hot, fruit flavor in addition to a sunshine yellow color to the food. The chili paste can also be mixed with oil and used as a condiment or dipping sauce. Ají amarillo can be difficult to find in the UK, but it is possible to order it as a paste from Amazon and other specialist retailers.

Related Post

Hacienda Sarapampa Home of Giant Corn Sarapampa is a Quechua word which means 'cornfield', a fitting name for this beautiful and sprawling property of Hacienda Sarapampa in the Sacred Vall...
Moments that Made Aracari: celebrating our 25th birthday Longevity. In today’s competitive climate, longevity is a hard commodity to come by for a business, particularly a travel company – when with each pas...
Peru culinary experience: Potato and Ají Peru is fast gaining a reputation as the gastronomic capital of Latin America. There's so much to do and taste and Aracari specialises in Peru culinar...
Sweet Lima. The best Peruvian desserts Lima is one of the great gastronomic cities of the world, drawing food-loving travelers from far and wide. Thanks to Lima’s award-winning chefs and wo...
Astrid y Gastón: One of the Best Restaurants in Lima Peru Lima, Peru is often referred to as the culinary capital of Latin America thanks to its selection of the top restaurants in the region, and three of th...
The Chef’s Cusco Food Tour Aracari's head of marketing Caroline, tests out a new culinary experience for our guests, tasting her way through the streets of Cusco and learning mo...