A recipe for a traditional cold Peruvian dish made with potato and a great sauce.
Papa a la huacaina
A recipe for a traditional cold Peruvian dish made with potato.
6 servings
Ingredients:
4 large boiled potatoes (preferably yellow)
100 gr purple onion, well chopped
12 gr peeled garlic cloves
200 grams* of yellow Bell pepper cut into strips (without seeds and veins)
300 grams of fresh cheese or cottage cheese 9%
53 gr salty crackers.
½-teaspoon turmeric (Powder)
1 teaspoon of Mocheros. (HOT type) (Discretionary)
200 gr of milk 3%
50 gr-cup vegetable oil
½ lemon (juice)
2 hard-boiled eggs
8 black olives
4 American lettuce leaves (round)
Salt
Parsley leaves
* The Bell pepper replaces the Peruvian pepper (Aji Amarillo) when not available.
Preparation
The potato
In a deep pot with water and little salt, cook the unpeeled potatoes.
When ready, peel and cut them into 1-centimeter thick slices.
The sauce
In a skillet with 3 tablespoons of vegetable oil, fry the garlic onion, Bell pepper and turmeric until golden.
Transfer the skillet content to the blender, and add the cheese, milk, mocheros, and crackers.
Blend and then add the oil in a slow pouring while blending.
Add the lemon juice. Slowly pouring while blending.
The sauce should be velvety and not too liquid but not too thick neither. (ketchup consistency)
If too liquid add crackers, if too thick add milk, and continue blending until desired thickness.
Serving
In each plate put lettuce leaf in the center.
Put the potato slices over the lettuce. (4 slices)
Scatter the sauce on top of the potatoes slices. (Uniform coating)
Garnish with 1/2 hard egg over the potatoes.
Put two black olives per dish and parsley leave on top.
Enjoy your meal.
