Classic Peruvian Huancaína Potatoes | Easy Thermomix Recipe
Prep Time: 10 minutes | Cook Time: 30 minutes | Servings: 4 | Cuisine: Peruvian
Nutrition Facts (per serving):
- Calories: 250 kcal | Fat: 12 g | Carbohydrates: 30 g | Protein: 8 g | Fiber: 3 g
A Taste of Peru
Are you a fan of Peruvian cuisine? If not, prepare to be amazed! This Classic Huancaína Potatoes dish is not only a staple in Peru but also a delightful treat that will take your taste buds on a flavorful journey. Made with creamy Huancaína sauce, this dish offers a perfect balance of spice and savory goodness that will have you craving for more!
The Huancaína sauce is typically crafted from Peruvian yellow chili peppers, known as ají amarillo, blended with fresh cheese, milk, and saltine crackers to achieve a smooth, creamy consistency. While it may sound unusual if you’ve never tried it before, trust us—once you get a taste, you won’t want to leave a single drop on your plate!
This dish is traditionally served with boiled potatoes, but don’t hesitate to pair the sauce with meat, chicken, fish, rice, or pasta. The versatility of this sauce makes it a fantastic addition to various meals. Let’s dive right into this simple and delicious recipe!
Ingredients:
- 1.5 lbs (about 4-5 medium) potatoes (or more, if desired)
- 4 large eggs
- 6 oz fresh cheese, cut into cubes (like queso fresco)
- 4-6 saltine crackers
- 1/2 cup evaporated milk
- 1/2 cup whole milk
- 1-2 tbsp yellow chili paste (adjust for spice preference)
- 1 clove garlic
- Salt to taste
- Olive oil (for blending)
Step-by-Step Instructions:
1. Boil the Potatoes:
- Fill the Thermomix bowl with 1.5 liters (about 6 cups) of water and add a pinch of salt.
- Place the washed, unpeeled potatoes in the steaming basket.
- Set the Thermomix to 120°C (250°F), Speed 1, for 10 minutes.
2. Boil the Eggs:
- While the potatoes are cooking, wrap the eggs in plastic wrap and place them in the Varoma steamer.
- Position the Varoma on top of the Thermomix bowl and set it to Varoma temperature, Speed 1, for 20 minutes.
3. Cool and Prepare:
- Once cooked, remove the potatoes and eggs, then immerse them in cold water to stop the cooking process.
- Peel the potatoes and slice them into rounds. Peel the boiled eggs and cut them in half. Set aside.
4. Prepare the Huancaína Sauce:
- In a clean Thermomix bowl, add the fresh cheese, saltine crackers, yellow chili paste, evaporated milk, whole milk, garlic, and a pinch of salt.
- Cover the bowl and place the measuring cup in position. Slowly drizzle in the olive oil while blending.
- Blend at Speed 5-7-10 for 1 minute. If needed, blend for an additional 30 seconds to achieve a creamy, mayonnaise-like texture.
5. Plate Your Dish:
- Arrange the sliced potatoes on a plate and generously drizzle the Huancaína sauce over them.
- Top with the halved boiled eggs. For an extra touch, sprinkle with chopped parsley or add black olives for an authentic feel.
Tips for Perfect Huancaína Potatoes:
- Using Yellow Chilies: If you can’t find yellow chili paste, substitute it with fresh yellow chili peppers; just boil and peel them before blending. Adjust the heat level to your liking!
- For a Lighter Sauce: Add a bit more evaporated or whole milk to achieve a thinner consistency if preferred.
- Creative Garnishing: Enhance the presentation with slices of black olives or cooked corn for added color and taste.
- Great Side Dish: These delicious potatoes are perfect as an accompaniment to grilled meats or fish.
Indulge in these Classic Huancaína Potatoes and experience a delicious piece of Peru at home. This recipe promises to impress your family and friends, making it an ideal choice for your next culinary adventure. Enjoy your cooking!
