rfoodies

Prepare the Ingredients: Place the clean yellow chillies (without veins or seeds), the two slices of chili pepper with peppercorns for the spice, the clove of garlic, the pieces of red onion and a pinch of salt in the blender bowl.
Add Body and Flavor: Add the pieces of serranito cheese, the evaporated milk and the soda crackers, which will help to thicken.
Liquify and Emulsify: Start blending at medium speed. While the blender is running, pour in the vegetable oil in a continuous stream. The oil will emulsify the sauce, giving it a creamy texture and a paler color, similar to mayonnaise.
Test and Adjust: Stop the blender and try the cream. It should be powerful, tasty and with the desired texture: neither too liquid nor excessively thick.

This is a traditional and familiar version of the Papa a la Huancaína, an emblematic dish of Peruvian cuisine. Unlike the more common presentation (potato slices dipped in sauce), this northern style, or “Chiclayano”, is made with a mass of pressed potatoes that are formed into individual balls.

The base of the dish are these delicate potato balls, seasoned and with a perfect texture, which are served on a bed of fresh lettuce. The set is generously bathed in a vibrant and powerful homemade Huancaína cream, made with yellow pepper, serrano cheese and a spicy touch. It is decorated in the classic way with hard-boiled eggs and bottija olives, offering a comforting experience full of tradition.