Best Recipe Peruvian potatoes with spicy cream sauce Delicious and Healthy

Without fail making ultimate Peruvian potatoes with spicy cream sauce easy, fast, practical. Place the potatoes in a large pot and cover with water. Bring to a boil over medium-high heat. Papa a la Huancaina aka boiled potatoes in a spicy cheese sauce is a traditional dish that is a favorite throughout Peru.

Drain water from potatoes and let cool.

Slice potatoes and arrange on top of the lettuce leaves.

Pour huancaína sauce over potatoes, and garnish with slices of hard-boiled egg and black olive halves.

Hi every body, now you get prepare recipe Peruvian potatoes with spicy cream sauce with 12 ingredients and 10 steps. Next this is how to prepare, please read carefully.

In cooking there are several level that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 12 ingredients and 10 stages of easy cooking Peruvian potatoes with spicy cream sauce.

Ingredients for Peruvian potatoes with spicy cream sauce #

1. Prepare : Russett potatoes.

2. Prepare : feta cheese, crumbled.

3. Prepare : evaporated milk.

4. Prepare : vegetable oil.

5. Prepare : seeded and finely chopped jarred aji amarillo pepers or fresh habanero.

6. Prepare : garlic clove, finely minced.

7. Prepare : lime,juiced.

8. Needed : sal.

9. Prepare : lettuce leaves.

10. Needed : hard - boiled eggs, peeled and slice.

11. Needed : black olives pitted and sliced.

12. Prepare : freshly chopped - flat -leaf parsley.

For the Spicy Cheese Sauce (Salsa a la Huancaína).

Filled with your choice of chicken, tuna, or avocado, this dish is more addicting than potato Classic Papa a la Huancaina (Peruvian potato salad) is the most famous potato dish from Peru.

A cheesy chile sauce enrobes boiled potatoes..russet potatoes, as detailed in the note here In Peru, this soup is served with the chile-herb sauce called uchucuta, which adds sour and spicy notes to Chuño, a small bright-white dried potato, adds a slightly earthy taste and chewy texture to this soup.

If you cannot find chuños (they look like white.

If all composition Peruvian potatoes with spicy cream sauce it’s ready, We’re going into the cooking stage. Below is how to cooking with relaxing.

Stages Cooking Peruvian potatoes with spicy cream sauce #

1. Place the potatoes in a large pot and cover with water..

2. Cook for 30 minutes or until a paring knife slides into the potatoes without any resistance..

3. Drain the potatoes and let them cool slightly..

4. Slice the potatoe into 1/2 - inch rounds and set aside..

5. Combine the cheese, evaporated milk, oil, chile, garlic, and the lime juice in a blender and puree until smooth. If the sauce is too thick, add water, 1 tablespoon at a time, until the sauce is thinned out..

6. Arrange the lettuce leaves on a platter and top with the sliced potatoe..

7. Pour the sauce over the potatoes..

8. Garnish with slices of hard boiled egg and olives..

9. Garnish with chopped parsley..

10. Serve chilled or at room temperature..

While potatoes are cooking, make the sauce.

In a blender add oil, bell pepper and serrano pepper or aji paste and liquefy.

Blend in ricotta cheese Place lettuce leaves on individual plates.

Fan potatoes out beside or over lettuce and cover with cream sauce.

Drizzle creamy sauce over the potatoes.

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