Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, beef carpaccio and papas hauncaina. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Beef Carpaccio and Papas Hauncaina is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Beef Carpaccio and Papas Hauncaina is something which I’ve loved my whole life.
Beef Carpaccio and Papas Hauncaina instructions. Combine aji paste, oil and feta in a robo coupe. Trim tenderloin, wrap in plastic and freeze.
To get started with this recipe, we must prepare a few components. You can have beef carpaccio and papas hauncaina using 16 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Beef Carpaccio and Papas Hauncaina:
- Make ready Aji Amarillo puree
- Make ready 3 oz Aji Ammarillo
- Get 1/2 oz Feta Cheese
- Take 1/2 oz olive oil, extra virgin
- Get Carpaccio
- Make ready 6 oz Shaved tenderloin of beef
- Prepare Potato Salad
- Prepare 9 oz Purple Potatoes, cut and blanched
- Make ready 1/4 oz chopped hard boiled egg
- Prepare 1 pinch small diced red bell pepper
- Make ready 1 pinch small dice red onion
- Get 1 pinch small dice dill pickle
- Make ready 1 tsp mayonnaise
- Get 1/4 tsp dijon mustard
- Get salt and pepper
- Prepare 1 dash red wine vinegar
Serve over boiled potatoes for an easy dinner. Papa a la Huancaína is dish of sliced potatoes covered in a spicy cheese sauce that is typically served cold, as a first course or luncheon dish. If you prefer a spicier sauce, add a chilli pepper. Salsa a la Huancaina is a versatile sauce that goes with many flavors.
Instructions to make Beef Carpaccio and Papas Hauncaina:
- Combine aji paste, oil and feta in a robo coupe. Set aside
- Trim tenderloin, wrap in plastic and freeze.
- Combine all all ingredients for potato salad and set aside.
- Shave tenderloin as thin as possible and place on plate.
- Place a spoonful of aji paste on plate next to beef and smear with a spoon
- Place 3 ounces of potato salad on the otherside next to the beef.
- Garnish with a drizzle of extra virgin oil and fresh cracked black pepper.
Serve it as a dipping sauce for bite-size boiled potatoes, or toss it with noodles. If you try this sauce in Peru, it's likely to be quite spicy, but you can adjust the heat to your liking by using fewer or more yellow chile peppers. Mix well and then we can move on to dressing our beef carpaccio. Take the prepared salad and add on to our beef carpaccio and finish off with lot's of parmesan cheese shavings. (quick tip, you can use a potato peeler for this). Thats it your beef carpaccio is ready to eat.
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