An appetizing appetizer.
Papa a la huancaÃna is a typical food from Peru prepared with Ajà Amarillo (Peruvian Chili) and boiled potatoes. Its preparation consists in a basic procedure and it uses ingredients that are close to us (in Peru). Its cooking is very popular and the way it’s prepared is based on the place where it’s cooked. It’s distinguished by its taste and its simple appearance, though it usually gets everybody open-mouthed.
Let’s see how to prepare it!
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| Papa a la huancaÃna peruvian recipe. |
Ingredients of the recipe.
- 1 lb. of medium size and fresh Peruvian chilies (Ajà Amarillo). Clean and without seeds.
- ½ lb. of boiled yellow potatoes (cut into slices)
- 2 boiled eggs cut in half
- 1 soda crackers
- Chiffonade Parsley
- 4 leaves of fresh lettuce
- 1 piece of fresh cheese
- ½ cup of fresh milk
- 8 black olives
- Vegetable oil
- Salt
Procedure of the recipe.
Time needed: 1 hour.
This is the procedure of the recipe.
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Peel and bring.
Peel the Peruvian chilies (Ajà Amarillo), take out the seeds and the stick that holds it. Bring the potatoes to a boil y a medium size pan and reserve to get it cool.
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Into the blender Peruvian Chilies.
Then, place the Peruvian chilies (Ajà Amarillo) into the blender (they must be cool) with the piece of cheese, 2 teaspoons of vegetable oil and the crackers.
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Blend for 20 seconds.
Blend for 20 seconds until you get a thick and stable sauce (HuancaÃna Sauce). Taste the flavor and texture.
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Serve.
Serve with a leaf of lettuce, 2 black olives, half potatoes and a boiled egg for each portion (See example in the picture).
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Prepare a Fruit Juice.
Don’t forget, we can also add chiffonade parsley for a better presentation. It goes well with fruit juice.
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Use your creativity always.
Remember to use creativity to decorate and present this dish.
Note: If you wish to reduce or eliminate spicy from sauce, boil the Peruvian chilies for more time, you’ll get it done.