Celiac.com 10/22/2024 – Papas a la Huancaína is a beloved Peruvian appetizer that hails from the Huancayo region. Its creamy, spicy sauce made from aji amarillo peppers, fresh cheese, and milk is typically served over boiled potatoes and accompanied by hard-boiled eggs and olives. Traditionally thickened with crackers or bread, this recipe has been adapted to be gluten-free without sacrificing the rich, smooth texture that makes it so special. This dish showcases the perfect blend of Peruvian heat from the aji amarillo and the mild creaminess of cheese, making it a comforting and satisfying dish.
Gluten-Free Papas a la Huancaína Recipe
Ingredients:
4-5 medium yellow potatoes, boiled and sliced
3-4 aji amarillo peppers (or 2 tablespoons aji amarillo paste)
1 cup queso fresco or gluten-free feta cheese
½ cup evaporated milk
2 tablespoons gluten-free crackers or gluten-free bread (optional, for thickening)
2 tablespoons vegetable oil
Salt, to taste
Cooked white rice, for serving (optional)
Black olives, for garnish
Hard-boiled eggs, sliced, for garnish
Lettuce leaves, for serving
Instructions:
Prepare the Aji Amarillo: If using fresh aji amarillo peppers, remove the seeds and veins to reduce heat. Boil the peppers for 5 minutes to soften them, then blend them into a paste with a little water. If using aji amarillo paste, you can skip this step.
Blend the Sauce: In a blender, combine the aji amarillo paste, queso fresco (or gluten-free feta), evaporated milk, gluten-free crackers or bread (optional for thickening), vegetable oil, and salt to taste. Blend until smooth and creamy. If the sauce is too thick, you can add a little more evaporated milk until it reaches your desired consistency.
Assemble the Dish: Arrange the boiled potato slices on a serving platter. Pour the Huancaína sauce generously over the potatoes, ensuring they are fully covered.
Garnish and Serve: Garnish the dish with black olives, sliced hard-boiled eggs, and lettuce leaves. Serve immediately, either on its own or alongside cooked white rice for a more filling meal.
This gluten-free version of Papas a la Huancaína preserves the authentic flavors of the dish while making it accessible for those with gluten sensitivities. The rich and spicy sauce combined with tender potatoes offers a taste of Peru’s culinary heritage in a simple yet delicious recipe!
Source link
