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
[aracari_itineraries_block_content itineraries_ids=”14020″ columns=”1″ showtitle=”hide”]
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.