How to Make Papas a la Huancaina

How to Make Papas a la Huancaina

Preparing the Potato for Papas a la Huancaina

Preparing the Potato for Papas a la Huancaina

Preparing the Peppers for Papas a la Huancaina

Preparing the Peppers for Papas a la Huancaina

Pureeing the Ingredients for Papas a la Huancaina

Pureeing the Ingredients for Papas a la Huancaina

Garnishing Papas a la Huancaina

Garnishing Papas a la Huancaina

Cuts of Beef from the Sirloin and Tenderloin

Cuts of Beef from the Sirloin and Tenderloin

Cuts of Meat from the Short Loin

Cuts of Meat from the Short Loin

Cuts of Beef from the Rib

Cuts of Beef from the Rib

Cuts of Beef from the Short Plate

Cuts of Beef from the Short Plate

Grades of Beef

Grades of Beef

Primal Cuts of Meat

Primal Cuts of Meat

Beef Basics

Beef Basics

Garnishing the Striped Bass Ceviche

Garnishing the Striped Bass Ceviche

Marinating the Rockfish and Julliening an Onion for Striped Bass Ceviche

Marinating the Rockfish and Julliening an Onion for Striped Bass Ceviche

Striped Bass Ceviche - Chopping the Rockfish

Striped Bass Ceviche - Chopping the Rockfish

Striped Bass Ceviche - Creating the Dressing for the Rockfish

Striped Bass Ceviche - Creating the Dressing for the Rockfish

Blanching the Vegetables for Striped Bass Ceviche

Blanching the Vegetables for Striped Bass Ceviche

How to Make Striped Bass Ceviche

How to Make Striped Bass Ceviche

Garnishing Papas a la Huancaina

Garnishing Papas a la Huancaina

Pureeing the Ingredients for Papas a la Huancaina

Pureeing the Ingredients for Papas a la Huancaina

Preparing the Peppers for Papas a la Huancaina

Preparing the Peppers for Papas a la Huancaina

Preparing the Potato for Papas a la Huancaina

Preparing the Potato for Papas a la Huancaina

How to Make Papas a la Huancaina

How to Make Papas a la Huancaina

Finalizing the Ricoto Relleno

Finalizing the Ricoto Relleno

Baking the Peppers for Rocoto Relleno

Baking the Peppers for Rocoto Relleno

Stuffing the Peppers for Rocoto Relleno

Stuffing the Peppers for Rocoto Relleno

Browning the Meat and Adding Ingredients to Rocoto Relleno

Browning the Meat and Adding Ingredients to Rocoto Relleno

Sautéing Ingredients for Rocoto Relleno

Sautéing Ingredients for Rocoto Relleno

Ingredients for Rocoto Relleno

Ingredients for Rocoto Relleno

 How to Make Rocoto Relleno

How to Make Rocoto Relleno

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Victor Albisu

Chef

www.bltsteak.com  

(202) 689-8999

Victor Albisu may have been born in northern Virginia, but he seems “born” with Latin food in his blood. Victor’s mother is Peruvian, his father is Cuban; one grandfather was a baker; and two aunts owned their own restaurants in Miami – Latin food was central to his upbringing. In fact, he doesn’t have a single childhood memory that doesn’t involve some delectable Latin cooking or other. Then he went to le Cordon Bleu. But that’s getting ahead of the story. Victor spent every summer through his teens with family in Miami, pressing his first sandwiches at age five, mastering steaks a la plancha by seven, and paying close attention as his grandfather killed, gutted, and roasted whole pigs and caught, cleaned, and fried whole fish; while his grandmother made the rice and beans, empanadas and croquettes. Back at home, his mother, a great cook in her own right and owner of a Latin grocery store, reinforced his culinary bent. In high school, Victor apprenticed with the Argentine and Uruguayan butchers at his mother’s shop. “Beef in Argentina is like wine in France,” he explains, “the style of butchering is distinctive, and the trade is highly respected.” Working six days a week, often until 9 o’clock at night, he learned not only about cutting meat, but making chorizo (sausages) and matambres (stuffed meats) and just about everything else about the Argentine meat culture. Victor’s family had always promoted a lively interest in international politics, and when he went off to George Mason University, he planned to make that his career. In five years, he completed two degrees, but after graduation it took just a few years working with international contractors for USAID to learn that the theoretical side of international affairs interested him much more than the practical. So at age 24, he sold everything, moved to Paris, and enrolled at Le Cordon Bleu. He received his basic, intermediate and superior diplomas in cuisine, pastry, and wine, performing his internship at Arpège, a 3-star Michelin restaurant. “There I was living in the thick of Les Halles, keeping restaurant hours and woken at six every morning by a fishmonger yelling about scallops – I loved every minute of it.” Back in the states, Victor was hired as Executive Sous Chef under David Craig at The Tabard Inn, moving with him to La Bergerie in Alexandria, Virginia. From there, he went on to work at Washington’s 701, Ardeo, and Bardeo. He then became Chef de Cuisine at Ceiba restaurant and is currently pursuing his own ventures.

How to Make Papas a la Huancaina

Chef Victor Albisu demonstrates how to make Papas a la Huancaina.

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How to Make Papas a la Huancaina

Ingredients

1 potato
Yellow peppers
Caso blanco cheese
Onions
Garlic
Saltine crackers
Evaporated milk
Hard boiled egg
Key Lime Juice
Oil

Instructions

1. Cook a potato in boiling water for about 8 minutes. Let it cool and then remove the skin gently.


2. Cut the peppers and saute them in oilve oil. Slice the red onions and add them and the garlic to the peppers.


3. Transfer the chili, onion and garlic mix to the blender. Add saltine crackers and caso blanco cheese to the blender. Add a hard boiled egg and evaporated milk, key lime juice and oil. Blend it well.


4. Plate the potato and then ladle the sauce over the potato. garnish with black olives and a hard boiled egg.

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Transcripts

Hi, my name is Victor Albisu. Today, we are going to be touching on a Peruvian dish called Papa a la Huancaina, which is a fantastic dish from Hunuco in Peru. Taking aj Amarillos, which are Peruvian yellow peppers, sauting them and pureeing them with a little bit of cheese, onions, garlic and other great ingredients.

It's a dish thats best served chilled, and traditionally served chilled, which makes it a little bit different than traditional potato dishes as well. Today, I'll be showing you all the steps to making that, and if you follow me to my kitchen, well get started.