Papa a la Huancaina (Huancayo-Style Potatoes) Popular Recipes

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Papa a la Huancaina (Huancayo-Style Potatoes)

"This approach Huancainan-style potato and is derived from Huancayo, Peru. It's an easy-to-make dish of sliced potatoes with a unique sauce."

Ingredients :

12 Yukon Gold potatoes
1 tablespoon olive oil, or to taste
1 onion, sliced
6 chile peppers, halved lengthwise and seeded
1 pound cream cheese, softened
1 pound queso fresco (Mexican clean cheese), crumbled
1/four cup vegetable oil
1 clove garlic
2 teaspoons salt
half teaspoon ground black pepper
1/three cup evaporated milk
four difficult-boiled eggs, halved lengthwise
8 leaves lettuce
eight black olives, pitted and halved

Instructions :

Prep : 20M	Cook : 8M	Ready in : 55M

Place potatoes into a big pot and cowl with salted water; carry to a boil. Reduce warmth to medium-low and simmer till gentle, approximately 20 minutes. Drain and set aside to cool slightly.
Heat olive oil in a skillet over medium heat. Cook onion till gentle, approximately 10 mins.
Bring a small saucepan of water to a boil. Boil chile peppers till gentle, approximately 5 mins. Run chiles under cold water to chill until cool sufficient to handle; cast off and discard skins.
Blend onion, chile peppers, cheese, vegetable oil, garlic, salt, and pepper in a blender until smooth. Stream evaporated milk into the blended aggregate while persevering with to mixture until a creamy sauce is performed.
Arrange 1 lettuce leaf onto every of eight plates. Halve potatoes and set up three halves onto each lettuce leaf. Drizzle creamy sauce over the potatoes. Top each with an egg 1/2 and two black olive halves.

Notes :

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