Papas a la Huancayna


Huancayna Sauce with Golden Potatoes
Huancayna sauce has captivated more than hundreds of tourists with its spicy, smooth cheesy taste, and its vibrant color. It should be slightly thick but still able to drizzle and cling over food. Huancayna recipes are many, as they change from home to home; every mom has her own twist to it. I make like 3 different types, as well as I accommodate myself to what I have in hand, you could not use the mayo, but use straight oil instead; or use evaporated milk for a creamier texture; don't have crackers, use bread instead. Not a gluten fun !!! not a problem, thickening can be accomplished using a boiled potato. But the results will always be the same. No Peruvian Chilies, go for orange bell peppers with a little habanero.
Chef Freyka @ Harmons Cooking School Traverse Mountain

Makes approximate 3 cups
Ingredients:
½
medium
Yellow onion
Sliced thick
Produce
3
large
Fire roasted orange pepper
In place of Peruvian hot yellow peppers
Pantry
¼
each
Habanero Chili
Seeded, more to make it spicier
Produce
½
cup
Canola mayo

Pantry/Condiments
½
cup
Whole milk

Dairy
4
oz.
Queso fresco
Or 3 oz. Feta cheese
Cheese Counter
½
Cup
Water


12
each
Saltine crackers

Pantry


Canola oil
If needed/and for frying
Pantry/Oils


Yukon potatoes
Boiled/deep fried
Produce

Directions:
1.      In a small sauté pan, over medium-high heat, incorporate very little onion.
2.     When hot, add the onions and sauté them until tender, lower the heat after the onions grab a little color. Set aside to cool.
3.     Add the rest of ingredients including and the reserved onion to the cup of a blender.
4.    Blend and check for salt, add a pinch at a time.
5.     Also, add more crackers to thicken or water or milk to thin it down. Add a little oil to smooth the sauce if needed, and to add a shiny look.
6.    To make the golden potatoes:
a.     Steam or boil potatoes
b.    Peel and let cool
c.     In a medium size saucepan or deep-fryer, preheat oil to 375°F.
d.    Fry potatoes until golden, serve warm and drizzle with the Huancayna sauce
7.     Alternatively, serve Huancayna in its original way.
a.     Sliced steam or boil potatoes
b.    Over the bottom side of a butter-lettuce leaf, overlap 3 to 4 slices of potatoes
c.     Drizzle with Huancayna sauce
d.  Garnish with slices of hard-boiled egg and a Kalamata or Nisei olive

Want to go outside the box, I learned from my mom to replace our ajies with the jalapeños; and even so is not Huancayna anymore, it was still AWESOME.

Have Fun Cooking and Enjoy !!!


I served mine today with Anticuchos and an easy salad with quinoa and beans!


I always gather my ingredients, to not miss or forget.



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