Peruvian potatoes with spicy cream sauce
Peruvian potatoes with spicy cream sauce

Hey everyone, it is John, welcome to our recipe site. Today, we’re going to make a distinctive dish, peruvian potatoes with spicy cream sauce. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Place the potatoes in a large pot and cover with water. Bring to a boil over medium-high heat. Arrange the lettuce leaves on a platter and top with the sliced.

Peruvian potatoes with spicy cream sauce is one of the most well liked of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Peruvian potatoes with spicy cream sauce is something that I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can cook peruvian potatoes with spicy cream sauce using 12 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Peruvian potatoes with spicy cream sauce:
  1. Prepare 4 medium Russett potatoes
  2. Take 8 oz feta cheese, crumbled
  3. Make ready 1/3 cup evaporated milk
  4. Make ready 1/2 cup vegetable oil
  5. Prepare 1 tbsp seeded and finely chopped jarred aji amarillo pepers or fresh habanero
  6. Get 1 garlic clove, finely minced
  7. Take 1/2 lime,juiced
  8. Take 1 pinch sal
  9. Prepare 4 large lettuce leaves
  10. Take 3 hard - boiled eggs, peeled and slice
  11. Prepare 6 black olives pitted and sliced
  12. Get 2 tbsp freshly chopped - flat -leaf parsley

Filled with your choice of chicken, tuna, or avocado, this dish is more addicting than potato Classic Papa a la Huancaina (Peruvian potato salad) is the most famous potato dish from Peru. A cheesy chile sauce enrobes boiled potatoes. In this popular Peruvian dish potatoes are drizzled with a creamy, spicy sauce. The traditional recipe for Potatoes with Peruvian Huancaina Sauce calls for queso fresco and evaporated milk.

Steps to make Peruvian potatoes with spicy cream sauce:
  1. Place the potatoes in a large pot and cover with water.
  2. Cook for 30 minutes or until a paring knife slides into the potatoes without any resistance.
  3. Drain the potatoes and let them cool slightly.
  4. Slice the potatoe into 1/2 - inch rounds and set aside.
  5. Combine the cheese, evaporated milk, oil, chile, garlic, and the lime juice in a blender and puree until smooth. If the sauce is too thick, add water, 1 tablespoon at a time, until the sauce is thinned out.
  6. Arrange the lettuce leaves on a platter and top with the sliced potatoe.
  7. Pour the sauce over the potatoes.
  8. Garnish with slices of hard boiled egg and olives.
  9. Garnish with chopped parsley.
  10. Serve chilled or at room temperature.

However, I wanted to create a dairy-free version I could enjoy. In Peruvian cuisine, "pollo a la brasa" is a popular dish of spiced (and traditionally spit-roasted) chicken, paired with a deliciously creamy, spicy and tangy sauce. The chicken finds a perfect counterpoint in our sauce, which gets an extra kick from pickled jalapeño. In lieu of fries (the classic. Spicy Cajun cream sauce is very versatile!

So that is going to wrap this up for this exceptional food peruvian potatoes with spicy cream sauce recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!