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home > recipes > vegetables > papas a las huaincaina
Papas a las Huaincaina (The most wonderful potato thing I have EVER tasted) Recipe via Meal-Master (tm) v8.03 Title: PAPAS A LA HUANCAINA (POTATOES W/CHEESE & CHILI SAUCE) Categories: Potatoes, Peruvian Yield: 8 Servings 1/4 c Lemon juice; fresh 1 1/2 ts Hontaka chili* 1 ts Salt Freshly ground black pepper 1 lg Onion; peeled/thin sliced/ -and separated into rings 8 md Boiling potatoes; peeled 1 c Queso blanco cheese** 2/3 c Heavy cream 1 ts Turmeric 2 ts Red or green chili, fresh*** 1/3 c Olive oil 1 Red or green chili, fresh; -stemmed/seeded/cut length- -wise into 1/8-inch strips 4 Eggs;**** 8 Black olives Bibb or boston lettuce leave * dried, seeded, and crumbled; OR 3 pequin chilies, crumbled ** coarsely crumbled; OR substitute 1 cup coarsely grated fresh mozzarella or munster cheese *** seeded and finely chopped **** hard-cooked; cut lengthwise into halves In a large mixing bowl, combine the lemon juice, 1 1/2 teaspoons of dried chili or the pequin chilies, 1/2 teaspoon of salt and a few grindings of black pepper. Add the onion rings, turning them about with a spoon to coat them evenly with the mixture. Cover the bowl and set aside to marinate at room temperature while you boil the potatoes. Drop the potatoes into a large pot of lightly salted boiling water (enough to cover them completely), and boil the potatoes briskly until they are tender but not falling apart. Meanwhile make the sauce by combining the cheese, cream, turmeric, chopped fresh chili, 1/2 teaspoon salt, and a few grindings of pepper in the jar of a blender. Blend at high speed for 30 seconds, or until smooth and creamy. (To make the sauce by hand, beat the ingredients together until they are well combined.) In a heavy 10-inch skillet, heat the olive oil over moderate heat. Pour in the cheese and cream sauce, reduce the heat to low, and cook, stirring constantly, for 5 to 8 minutes, or until the suace thickens. To assemble, arrange the potatoes on a heated platter and pour the sauce over them. Drain the onion rings and strew the rings and fresh chili strips over the potatoes. Garnish with eggs, black olives and lettuce. Source: "Time-Life Foods of the World: Latin American Cooking" -marina USA "WE GET TOO SOON OLDT, AND TOO LATE SMART"

Papas a las Huaincaina


average rating = 5 stars(5.00001 comment available)
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list all recipes for VEGETABLES (485)
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list all recipes by JMCHEE (24)


   

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keyword: papas
keyword: huaincaina
ethnicity: south american
recipes for vegetables
recipes by jmchee
Email Address:
(posted February 7, 1997)

Papas a las Huaincaina

(The most wonderful
potato thing I have EVER tasted)


Recipe via
Meal-Master (tm) v8.03

Title: PAPAS A LA HUANCAINA (POTATOES W/
CHEESE & CHILI SAUCE)
Categories: Potatoes, Peruvian
Yield: 8 Servings

1/4 c
Lemon juice; fresh
1 1/2 ts Hontaka chili*
1 ts
Salt
Freshly ground black pepper
1 lg
Onion; peeled/
thin sliced/
-and separated into rings
8 md Boiling potatoes; peeled
1 c
Queso blanco cheese**
2/3 c
Heavy cream
1 ts
Turmeric
2 ts Red or
green chili, fresh***
1/3 c
Olive oil
1 Red or
green chili, fresh;
-stemmed/seeded/cut
length-
-wise into 1/8-inch strips
4
Eggs;****
8 Black olives
Bibb or
boston
lettuce leave

* dried, seeded, and crumbled; OR 3 pequin chilies, crumbled

** coarsely crumbled; OR substitute 1 cup coarsely grated fresh
mozzarella or
munster
cheese

*** seeded and finely chopped

****
hard-cooked; cut lengthwise into halves

In a large mixing bowl,
combine the lemon juice, 1 1/2 teaspoons of
dried chili or the pequin chilies, 1/2 teaspoon of
salt and a few
grindings of black pepper. Add the
onion rings, turning them about
with a spoon to
coat them evenly with the mixture. Cover the bowl and
set aside to
marinate at room
temperature while you boil the potatoes.

Drop the potatoes into a large
pot of lightly salted boiling water
(enough to cover them completely), and
boil the potatoes briskly
until they are tender but not falling apart.

Meanwhile make the
sauce by combining the cheese, cream, turmeric,
chopped fresh chili, 1/2 teaspoon
salt, and a few grindings of pepper
in the jar of a
blender. Blend at high speed for 30 seconds, or until
smooth and creamy. (To make the sauce by hand, beat the ingredients
together until they are well combined.) In a
heavy 10-inch skillet,
heat the
olive oil over moderate heat. Pour in the cheese and cream
sauce, reduce the heat to low, and cook, stirring constantly, for 5
to 8 minutes, or until the suace thickens.

To assemble, arrange the potatoes on a heated platter and pour the
sauce over them. Drain the onion rings and strew the rings and fresh
chili strips over the potatoes.
Garnish with
eggs, black olives and
lettuce.

Source: "Time-Life Foods of the World: Latin American Cooking"


-marina USA
"WE GET TOO SOON OLDT, AND TOO LATE SMART"



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from Laie, Hawaii, United States wrote:2  2

This dish is the BEST!! I have had it at the houses of several peruvian friends and I have been craving it since I moved to Hawaii (and away from my Peruvian connections). Give it a try!
5 starsAugust 26, 2001


 
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