Huancaine Potato Recipe – Then24

Clarification: Recipe originally published on May 28, 2012 in the “Cooking step by step” blog.

It is one of receipts that we Peruvians keep and pay one of the greatest tributes. A quick entry. Simple and Peruvian. Recipe which, like others, has a thousand variations. The one I present to you below is one of the many ways to prepare it. Traditionally it is eaten with stewed potatoes, although nowadays the combination with long pasta such as spaghetti or fettuccine with lomo saltado is simply spectacular.

You can use it with what provokes you the most, experiment and create your own combination. This sauce is yours, it’s a sauce as Peruvian as the potato, and if it’s from Huancayo as many suggest, even better. As for the name, others claim that it is due to the hands of the Huanca women who prepared the recipe for the workers in the construction of the Central Railway of Peru. Either way, it’s the beloved huancaína sauce that we all love and enjoy. Here’s how to prepare it:

Ingredients:

FOR THE SAUCE

• 3 yellow peppers
• 250 grams of fresh cheese or serrano
• ½ cup evaporated milk
• 2 tablespoons oil
• Salt
• Pepper
• 2 cloves garlic
• ½ onion (optional)

ACCOMPANY

• 8 yellow potatoes (or 4 white potatoes)
• 2 boiled eggs
• 2 olives
• lettuce leaves

preperation:

How to combine the ingredients? Traditionally, they made it in batán. Nowadays, you can use a blender. Want your salsa to have a smoky flavor? Then, in a saucepan, place the garlic and the onion and add the yellow pepper (without seeds or placenta if you don’t want it very hot, if you want it with a more spicy touch… You add the placenta – which is the white part that contains the seeds of the pepper) ).

Brown them on both sides for about a minute. Place this mixture in the blender and add the cheese and evaporated milk. A little salt and a little pepper will give it the balance of flavors. At this point, there are people who decide to add a few soda crackers, others drops of lemon, it’s a matter of taste…

TIPS

• The most traditional way to serve it is with potato slices on a lettuce leaf and placing the sauce on top. Hard-boiled eggs cut in half and olives in quarters (half and half).
• If you are going to put this sauce as a snack in a meeting, boil the cocktail potatoes (the small ones) very well washed and once boiled, put them on a plate. They are served with the skin (shell) with built-in toothpicks. In another container put the sauce. There you have a quick and easy snack.
• Another great combination is to use quail eggs instead of potatoes.
• Be careful how much milk you put in the sauce, because if you put too much, it could become watery. It is better to enjoy it with a thick tip.

Good luck with that sauce!