As indicated in the name, the dish was created in huancayo, the provincial capital of the junin department which sits at over 10,000 feet in altitude in the andes mountains. The recipe calls for huancaina sauce which you can find the recipe for here. Destination peru for one of the most emblematic appetizers of the country. Reduce heat to mediumlow and simmer until tender, about 20 minutes. In same blender, add hardboiled egg and about half of evaporated milk and blend until smooth. It has become a staple of everyday and holiday cuisine throughout the country. Print recipe pin recipe add to collection go to collections. Continue blending while adding cubes of cheese and remainder of milk, each a little at a time. The huancaina sauce yields about 3 cups, enough for more than 14 cup per serving. This traditional recipe offers a balance of cheesy, spicy, salty, bitter, starchy flavors and textures for a delicious result. It is technically an appetizer, but i think i could eat this sauce on anything. To make the sauce spicier, add another teaspoon or two of the aji amarillo sauce when cooking the sofrito. See more ideas about peruvian recipes, peruvian cuisine and food. Though its a roomtemperature salad, perhaps even cold, the marriage of starchy potatoes and creamy cheese offers a robust filling or serves as a great addition to a lighter main course.
1482 448 1223 1393 145 876 188 686 1179 644 81 1280 1042 1220 291 237 402 200 1497 1405 1001 1324 344 1065 388 33 614 281 39 134 1452 1343 230 1369 163 1474 1260 698 1281 714 1126