A Peruvian dish from Chef Lorien Vilchez.
This Peruvian appetizer is among the first recipes learned by The Select’s Executive Chef Lorien Vilchez, previously of the Lazy Betty Group and the Four Seasons Hotel.
Papa a la Huancaína
Serves: 4
INGREDIENTS
4 to 5 ají amarillo peppers (or ½ cup jarred ají amarillo paste)
200 grams queso fresco
1 cup evaporated milk
4 to 6 saltine crackers
2 tablespoons vegetable oil
2 garlic cloves, chopped
½ red onion, chopped
Salt, to taste
4 large yellow potatoes, boiled, peeled and sliced into rounds
Lettuce leaves (Bibb, butter or iceberg)
2 hard-boiled eggs, halved or quartered
Black olives (Peruvian botija or Kalamata)
INSTRUCTIONS
If using whole ají amarillo peppers, remove the seeds and white ribs, and roughly chop. Skip this step if using jarred paste. Heat oil in a pan over medium heat and saute the peppers, red onion and garlic for 2 to 3 minutes, until soft and fragrant. Transfer to a blender with the queso fresco, evaporated milk and 4 saltine crackers. Blend until smooth, creamy and thick enough to coat the back of a spoon. Add 1 to 2 more crackers to thicken or more milk to thin, if needed. Season with salt and cool to room temperature. Arrange a bed of lettuce leaves and top with the cooled potatoes. Spoon the Huancaína sauce over the potatoes and garnish with eggs and olives.
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