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

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, peruvian potatoes with spicy cream sauce. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Peruvian potatoes with spicy cream sauce is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Peruvian potatoes with spicy cream sauce is something that I have loved my whole life. They’re fine and they look fantastic.

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.

To begin with this recipe, we must prepare a few components. You can have peruvian potatoes with spicy cream sauce using 12 ingredients and 10 steps. Here is how you cook that.

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

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