Papa a la Huancaína
Boiled potatoes smothered in a thick cream-and-cheese sauce made with Peruvian yellow chili pepper, garnished with egg, olives and corn.
Ingredients
- potato6 pcs
- onion1 pcs
- fresh cheese200 g
- yellow ají amarillo pepper3 pcs
- milk120 ml
- vegetable oil60 ml
- lemon1 pcs
- egg2 pcs
- black olives4 pcs
- boiled corn80 g
- lettuce leaves4 leaf
- salt1 to taste
Instructions
Boil the potatoes in their skins until tender, about 20–25 minutes; drain, let cool enough to handle, then peel and cut into thick slices.
Cut the onion into thick strips and sauté in half of the oil until golden, 6–8 minutes.
Seed the ají amarillo peppers and remove the white membranes. Transfer the sautéed onion, cheese, yellow peppers, milk and remaining oil to a blender; blend until you have a smooth, thick sauce.
Add salt and the juice of half a lemon to the sauce, blend briefly again and taste to adjust seasoning.
Arrange lettuce leaves on plates, top with the potato slices and generously pour over the huancaína sauce.
Garnish each portion with halved hard-boiled eggs, black olives and boiled corn; serve immediately.
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