Papa a la huancaína: This is a hearty potato and meat stew that's flavored with onions, garlic, aji panca (another type of Peruvian chili pepper), and beer. The potatoes are usually cut into large chunks and simmered with the meat until tender.
Ingredients:
4-5 large potatoes, boiled and peeled
1 cup queso fresco (fresh cheese), crumbled
2-3 aji amarillo peppers, seeded and chopped (or substitute with 1 tablespoon of aji amarillo paste) or sub a poblano pepper
2 garlic cloves, minced
1/2 cup evaporated milk (cashew milk for lactose issues or vegan)
1/4 cup vegetable oil
Salt and pepper, to taste
Lettuce leaves, for serving
Hard-boiled eggs, sliced
Olives, sliced
Instructions:
In a blender or food processor, combine the queso fresco, aji amarillo peppers, garlic, evaporated milk, vegetable oil, salt, and pepper. Blend until smooth and creamy. If the mixture is too thick, you can add a little bit of water or more evaporated milk to thin it out.
Slice the boiled potatoes into thick rounds and arrange them on a serving platter over a bed of lettuce leaves.
Pour the huancaína sauce over the potatoes, making sure they are completely covered.
Garnish with sliced hard-boiled eggs and olives.
Chill in the refrigerator for at least 30 minutes before serving.
Enjoy your Papas a la Huancaína cold as an appetizer or light lunch
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