Latin American 20 min

Papas a la Huancaína

Name: Papas a la Huancaína
Total time: 20 min
Yield: 2 servings
Cuisine: Latin American
Ingredients: 2 lbs yellow potatoes, boiled with skin on until tender; 4 ají amarillo chiles, seeded (or 4 tablespoons ají amarillo paste); 4 oz queso fresco or farmers cheese; 4 tablespoons olive oil; ½ cup evaporated milk; 4 soda crackers; 2 cloves garlic; Salt to taste; Romaine lettuce leaves, hard-boiled eggs, and black olives for serving

vegetariangluten-free

Ingredientsfor 2

340

Cal

12g

Protein

38g

Carbs

16g

Fat

12 lbs yellow potatoes, boiled with skin on until tender
24 ají amarillo chiles, seeded (or 4 tablespoons ají amarillo paste)
34 oz queso fresco or farmers cheese
44 tablespoons olive oil
5½ cup evaporated milk
64 soda crackers
72 cloves garlic
8Salt to taste
9Romaine lettuce leaves, hard-boiled eggs, and black olives for serving

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Instructions

1
If using whole chiles, remove seeds and veins. Fry in a splash of oil with garlic over medium heat for 3 minutes until softened and fragrant.
2
Blend the fried chiles (or paste) with queso fresco, evaporated milk, olive oil, and soda crackers until completely smooth and emulsified. The crackers provide starch to help bind and thicken the sauce. Season with salt. The sauce should be vivid orange-yellow, creamy, and spicy.
3
Peel the boiled potatoes and slice into ½-inch rounds. Arrange lettuce leaves on a platter, then overlap potato slices on top. Spoon the huancaína sauce generously over the potatoes, coating everything.
4
Garnish with halved hard-boiled eggs and black olives. Serve at room temperature or slightly chilled as a starter or side dish.