Papas a La Huancaina – Potatoes From Huancayo

Rating: 5.00 / 5.00 (1 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Rinse the potatoes and soften with the peel in a little water in 20 to 25 min. Rinse the corn on the cob and soften in salted water for 20 minutes. Boil the eggs in 10 minutes, then cool them in cold water. Rinse the lettuce and spin dry. Divide the leaves evenly on plates (see above for number).

Clean the chili peppers, cut lengthwise, rinse and cut into large pieces. Grind the chilies, cheese, turmeric, milk, oil and salt to a smooth paste.

Drain the potatoes, peel, cut in half and place on top of the lettuce leaves. Drain the corn on the cob. Cut each cob two or three times and place next to the potatoes (drain the canned corn and spread evenly over the potatoes). Peel the eggs, cut in half and also arrange on the lettuce leaves.

Pour the sauce over the potatoes and sprinkle with olives.

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