| Prep: 30 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 415 | 17g | 6g | 54g |
| sugars | fibre | protein | salt |
| 12g | 6g | 12g | 1.2g |
It’s fascinating how your gastronomic journey can lead you to discover unforgettable flavors, much like this recipe: Papa a la Huancaína with Huacatay. This tangy, flavorful dish is a wonderful example of how blending fresh ingredients from different corners of the globe can result in something truly spectacular.
A Taste of Peru
When you think of this dish, the first thing that comes to mind is the vibrant country of Peru. As someone whose roots are deeply tied to the hearty comfort food of Nebraska, it was a welcome challenge to delve into this unique culinary tradition. From boiling potatoes and blending the characteristic Huacatay leaves to producing the Aji Amarillo paste, this recipe captures a slice of Peru in every bite. But don’t be quick to label it as something exotic or foreign. Like our familiar corn casseroles or beef stews, Papa a la Huancaína with Huacatay is laden with farm-to-table freshness that pays homage to the resilience of the land and the people it nurtures.
The Flavor Fusion
One of the reasons I’ve come to love this dish is its intriguing mix of ingredients. Papa a la Huancaína with Huacatay marries the mellowness of potatoes and the creaminess of cheese with the distinct punch of Aji Amarillo, a yellow pepper native to Peru. The inclusion of fresh Huacatay leaves, or Peruvian black mint, then delivers an aromatic infusion that elevates this dish beyond the routine. Each bite becomes an exploration of pleasant surprises and delightful contrasts, akin to navigating the rich and diverse landscapes of Peru. From the bustling streets of Lima to the awe-inspiring peaks of the Andes, this fruit-based recipe is a flavor-packed tribute to the country’s vibrant culture and age-old cooking traditions.
Combining Comfort and Health
Like the beef stews simmering on Sunday afternoons back home, this recipe also stands out for its nutritional benefits. Aside from the protein-packed cheese and eggs, potatoes are a reliable source of vitamins and complex carbohydrates that fuel the body. The Aji Amarillo, though responsible for the heat, is also rich in vitamin C and dietary fiber. Most impressively, the Huacatay leaves are celebrated for their medicinal properties, notably their potential to aid digestion and alleviate respiratory problems. Finding comfort in food is one thing, but finding comfort and health in a single dish? That’s a culinary feat.
This plate pairs beautifully with a simple side salad or grilled vegetables, akin to dishes you may find in traditional Peruvian cuisine. Alternatively, enjoy it with a serving of Feijoada, a hearty Brazilian bean stew, for a full-fledged Latin American feast.
Whether looking for a fresh take on comfort food or craving a vibrant, fulfilling meal, the Papa a la Huancaína with Huacatay recipe is a thrilling adventure of flavors for the adventurous and the comfort-seeking alike.
What You’ll Need
- 6 medium boiling potatoes
- 1 cup cheese (queso fresco or farmer’s cheese)
- 1/3 cup vegetable oil
- 1 small onion, finely chopped
- 2 large garlic cloves, finely chopped
- 2-3 tablespoons aji amarillo paste (Peruvian yellow pepper paste)
- 2 saltine crackers
- 1/2 cup evaporated milk
- 2 hard-boiled eggs
- 2 large ripe tomatoes, sliced
- 1/2 cup black olives, pitted and halved
- 1 cup fresh Huacatay leaves (Peruvian black mint), or substitute with fresh cilantro and mint leaves
- Salt and pepper to taste
Method
Step One
Start by boiling the potatoes in a large pot with enough water to cover them. Cook until they’re tender, but not too soft (usually for about 20-25 minutes), then drain and let them cool. Once they’re cool enough to handle, peel and slice them into round shapes. Set aside.
Step Two
While the potatoes are boiling, sauté the finely chopped onion and garlic in the vegetable oil over medium heat. You want them to become translucent and soft, but be careful not to let them brown or burn. This will take roughly 10 minutes. Set this mixture aside and let it cool down.
Step Three
In a blender, combine the cooled onion and garlic mixture, the aji amarillo paste, the cheese, the saltine crackers, the evaporated milk, and the Huacatay leaves (or substitute with cilantro and mint leaves). Blend all these ingredients together until they’re smooth and creamy. If it’s too thick, add a little more milk. If it’s too thin, add a few more crackers. Add salt and pepper to taste.
Step Four
Arrange the sliced, cooled potatoes on a serving dish or individual plates. Pour the creamy Huacatay sauce over the potatoes, ensuring each slice gets a hearty serving of sauce. Garnish with slices of hard-boiled eggs, sliced tomatoes, and black olives.
Step Five
Chill the dish in the refrigerator for a few hours before serving. This will allow the flavors to fully develop and marry together. Once it’s ready to serve, you can add a few additional Huacatay leaves on top for garnish if you wish. Enjoy your Papa a la Huancaína with Huacatay – a classic Peruvian dish!
