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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Peruvian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the papas: | 2. Assemble lettuce leaves on a nice plate or platter. | 3. Lay potato slices on top, trying to keep the round discs intact. | 4. For the salsa Huancaina: | 5. In a blender container or food processor, place cheese, garlic, evaporated milk and aji paste, blend until smooth. | 6. Add 2 yolks of the hard boiled eggs, and a few water crackers. | 7. While blender is running, drizzle in 1 T of oil. | 8. Check consistency. | 9. It should be about the consistency of thin cake batter. | 10. If it needs more thickening, add more crackers and oil. | 11. Check seasoning, if you are using feta cheese, it might not need salt, you can also add a bit more aji if you like it spicy. | 12. To serve, pour sauce over potatoes and lettuce. | 13. Garnish with remaining 2 hard boiled eggs, cut in wedges and black olives. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
russet potato	6		peeled boiled sliced	-	-	-	-
egg	4		boiled	286.0	1.44	25.12	19.02
queso ranchero	9	ounces		226.95	0.0	50.49	1.275
garlic clove	1		crushed	226.95	0.0	50.49	1.275
milk	1	can	evaporated	827.5862	19.934	8.2399	85.7811
peruvian yellow chili paste	2	tablespoons		226.95	0.0	50.49	1.275
olive oil	1 -2	tablespoon		0.0	0.0	0.0	0.0
water cracker	5 -8			0.0	0.0	0.0	0.0
lettuce leaf	3 -4			-	-	-	-
black olive				226.95	0.0	50.49	1.275

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.