Huancayo is a beautiful city in the Peruvian Andes has given rise to one of the traditional dishes of our gastronomy: the famous and delicious potato Huancayo.
Its origin two stories weave. Some say that the creator of this sauce used potatoes and cheese purchased in the city of Huancayo and therefore decided to baptize his noble creation with a name that denoted their origins. But the story that is most widely accepted that during the construction of the Central Railroad of Peru (whose initial station is located precisely in Huancayo) railway workers were fed a dish consisting of boiled potatoes sprinkled with a delicious cream that settlers of the city sold the station, and since then he was called "fries huancaína".
The truth is that the simplicity of its preparation and the pleasantness of the taste made this dish became popular early. Proof of this is that in 1879, during the unfortunate episode of the war with Chile, there was a banquet tribute to our hero Miguel Grau Seminario at the National Club making use as input plate "yellow fries huancaína".
This dish has always been a favorite of Peruvians and no home that is not consumed with some regularity. But with the boom of Peruvian cuisine fame and acceptance has grown to amazing levels, thanks mainly to Peruvian restaurants located in major capitals of the world.
As you can see below, input to sample this tasty needless to mobilize specialized restaurants, but only decide to prepare at home. Here is the recipe.
INGREDIENTS FOR THE POPE TO HUANCAINA (FOR 4 LOTS)
300 Article. fresh cheese (preferably with a little salt)
1/2 cup evaporated milk
3 yellow peppers
1 tablespoon minced garlic
1 package of soda crackers
2 tablespoons vegetable oil
Sal al (to rectify)
1 kg. cooked potatoes
4 hard-boiled eggs
250 Article. cruse of olive
PREPARATION OF THE POPE TO HUANCAINA
1) Remove the seeds and veins to yellow peppers. Once clean the peppers cook for a minute or two in boiling water and then remove the skin. Book.
2) Put in blender bucking a portion of cheese into small cubes, milk, skinless peppers, minced garlic, oil and crackers. Blend and gradually add remaining cheese to form a cream.
3) Test. If you read lack agregándolo al rectify salt taste. If the cream is too thick add a little more milk and blend again. If the cream is watery add more cookies and blend again.
POTATO SERVED AS THE HUANCAINA
The traditional dish consisting of boiled potatoes sprinkled on cream. For this we start sliced cooked potatoes, put them on a plate and cover with the sauce you just prepared. Accompany with boiled egg halves, olives and a few leaves of lettuce. There are no secrets to this treat.
In addition, cream can be served to accompany the red noodles, obviously no potatoes. It is also delicious.
Extremely simple truth??. Bon appetit.
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Pope to Huancayo
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Fond of cooking, lover of good writing, computer enthusiast and born in Peru (whose gastronomic delights are known). So in this blog I try to explain didactically the best recipes of Peruvian and international cuisine.