BEANS SPICES AJI CORN SAUCES SWEETS MISCEL CHEF ENRIQUE'S RECIPES PHOTOS E-MAIL PRICE LIST SHOPPING CART Click on Recipe YOU select to GO! --> Select a Recipe <-- Ceviche de Pescado Salmon Atamalado Ocopa de Camarones Papas a la huancaina Chupe de Camarones Anticucho Seco de Cabrito Cau Cau Parihuela Pollo a la Brasa Carapulcra Salsa Criolla Salsa de Aji y queso Sancochado

SPICEWORLDS,INC. PERUVIAN PRODUCTS AND RECIPES CHEF ENRIQUE'S KITCHEN PAPAS A LA HUANCAINA Boil the potatoes, peel them and cut them in slices of 1/2 inch, make sure they don't brake and you get nice wheels.Garnish the platter(round or oval) with the lettuce leaves,shingle the potato wheels on a platter leaving an inch free on the edges.Now to make the sauce..."cut a slice of 3/4 of an inch of the cheese and set it aside.Cut the rest of the cheese in small pieces and put it in the blender, add the garlic,the aji amarillo paste half the milk and pulse your blender until all its combined, it should be a coarse mixture, add some more milk until you get a very thick cream, while the blender is on add slowly the oil in the center,when all is combined, stop, taste for seasoning.The color should be a pastel yellow it should have a bit of spicy taste, if you want it spicier add more aji amarillo paste. When at the point you like it( salt and spice ) pour it over the potatoes covering them. Arrange the boiled eggs cut in halves, next to each egg a black olive, set the corn wheels around the plate.

INGREDIENTS serves: SIX 4 lbs.Yellow potatoes 4 Hard boiled Eggs. 8 Lettuce Leaves 8 Black Olives 2 whole corns boiled and cut in 4 wheels each 1/2 Lbs. of Feta Cheese(queso fresco) 1/2 Can of evaporated milk 1/2 Cup Olive Oil 1 Garlic Clove 3 tspn. Aji Amarillo paste Salt & W.Pepper to taste.