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

Días / Noches

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

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...
Your Guide To Must-Try Chifa Restaurants In Lima If you’re going to experience the full range of cuisine Peru has to offer, one thing you must try is chifa, also known as Peruvian-Chinese cuisine. Ch...
Guide to Peruvian food: Ceviche Peruvian ceviche The Pride of Peru Although many Latin American countries lay claim to ceviche, I'm going to remain unashamedly biased, and uphold P...
“Food Is Life, Life Is Food” Pandemic Tales from Peru: Penélope Alzamora Whilst international travel remains largely restricted, Aracari is still bringing you inspiring tales of ...
Malabar Restaurant with Chef Pedro Miguel Schiaffino On the corner of a busy avenue in the commercial district of San Isidro in Lima is Malabar, a restaurant and bar headed by Peruvian chef Pedro Miguel ...
Lima Cooking Class: Lima With Zest with Top Chef Penelope The country’s capital city Lima proudly lays claim to being the ultimate food mecca in South America. In Lima you will find 4 of the World’s Top 50 re...