Peru: Just the Recipes
Peru: Sabor y Rebelión
Lomo Saltado: Stirring It Up
Lomo Saltado (Beef Stir-Fry)
A Peruvian-Chinese fusion dish with stir-fried beef, vegetables, and fries, served with rice.
Ingredients (Serves 4):
• 1 lb beef sirloin or tenderloin, sliced into thin strips
• 2 tbsp soy sauce
• 2 tbsp red wine vinegar
• 1 tsp ground cumin
• 1 red onion, sliced into wedges
• 1 red bell pepper, sliced
• 2 tomatoes, sliced into wedges
• 1 ají amarillo pepper, sliced (or jalapeño)
• 2 garlic cloves, minced
• 2 tbsp vegetable oil
• ¼ cup chopped cilantro
• Salt and pepper to taste
• 2 cups French fries, freshly cooked
Instructions:
1. Marinate beef strips in soy sauce, vinegar, cumin, salt, and pepper for 10 minutes.
2. Heat 1 tbsp oil in a large skillet or wok over high heat. Stir-fry beef for 2–3 minutes until browned. Remove and set aside.
3. Add remaining oil to the skillet. Sauté garlic, onion, bell pepper, and ají amarillo for 2 minutes. Add tomatoes and cook for 1 minute.
4. Return beef to the skillet, toss with vegetables, and mix in fries and cilantro. Adjust seasoning.
5. Serve immediately with rice.
Tips: Cook fries fresh for best texture. Keep the stir-fry quick to retain vegetable crunch.
Aji de Gallina: Stewing in Rage
Aji de Gallina (Creamy Chicken Stew)
A creamy, spicy chicken dish with a nutty sauce, served with rice and boiled potatoes.
Ingredients (Serves 4):
• 2 chicken breasts (about 1 lb), cooked and shredded
• 2 cups chicken broth
• 2 slices white bread, crusts removed, soaked in ½ cup milk
• 2 ají amarillo peppers, seeded and blended (or 2 tbsp ají amarillo paste)
• 1 onion, finely chopped
• 2 garlic cloves, minced
• ¼ cup ground walnuts or pecans
• ¼ cup grated Parmesan cheese
• 2 tbsp vegetable oil
• Salt and pepper to taste
• 2 boiled potatoes, sliced
• 2 hard-boiled eggs, sliced
• Black olives for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Sauté onion and garlic until soft, about 5 minutes.
2. Add ají amarillo paste and cook for 2 minutes. Blend soaked bread with milk until smooth, then add to the pan.
3. Stir in chicken broth, shredded chicken, ground nuts, and Parmesan. Simmer for 10 minutes, stirring occasionally, until thickened. Season with salt and pepper.
4. Serve over rice with boiled potato slices, garnished with egg slices and olives.
Tips: If ají amarillo is unavailable, substitute with a mix of yellow bell pepper and a pinch of chili powder.
Arroz al Ajo: The Grains of Wrath
Peruvian Garlic Rice (Arroz al Ajo)
A simple yet flavorful rice dish, perfect as a side for many Peruvian meals.
Ingredients (Serves 4):
• 2 cups long-grain white rice (Jasmine rice is a good choice for its aroma and texture)
• 3 cups water (or chicken broth for richer flavor)
• 3–4 cloves garlic, minced
• 2 tbsp vegetable oil (or a mix of vegetable oil and butter for added richness)
• 1 tsp salt (or to taste)
Instructions:
1. Sauté the Garlic: In a medium-sized pot with a tight-fitting lid, heat the oil over medium heat. Add the minced garlic and sauté for about 30 seconds to 1 minute, until fragrant, but do not let it brown or burn, as this can make it bitter.
2. Toast the Rice: Add the rinsed and drained rice to the pot with the garlic and oil. Stir well to coat each grain of rice. Cook for 1–2 minutes, stirring occasionally, until the rice appears slightly translucent around the edges.
3. Add Liquid and Seasoning: Pour in the water (or broth) and add the salt. Stir once to combine everything.
4. Boil and Simmer: Bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to the lowest setting and cover the pot tightly with the lid.
5. Cook the Rice: Let the rice simmer undisturbed for 15–18 minutes, or until all the liquid has been absorbed and small “craters” appear on the surface of the rice. Do not lift the lid during this time.
6. Rest and Fluff: Once cooked, remove the pot from the heat and let it rest, still covered, for 5–10 minutes. This allows the steam to redistribute and makes the rice even fluffier.
7. Serve: Fluff the rice gently with a fork before serving.
Cancha: Corned Beef
Cancha (Toasted Corn Kernels)
A crunchy snack made from dried corn, often served as a side or appetizer.
Ingredients (Serves 4):
• 2 cups dried Peruvian corn (maíz chulpe or cancha corn)
• 2 tbsp vegetable oil
• Salt to taste
Instructions:
1. Heat oil in a large skillet over medium heat.
2. Add dried corn kernels and stir constantly to prevent burning. Cook for 10–15 minutes until kernels are golden and puffed.
3. Remove from heat, drain on paper towels, and sprinkle with salt.
4. Serve warm or at room temperature.
Ceviche: Fujimori’s Fishy Fujishock
Ceviche (Peruvian Fish Ceviche)
A refreshing dish of raw fish marinated in lime juice, served with onions, cilantro, and chili.
Ingredients (Serves 4):
• 1 lb fresh white fish (tilapia, sea bass, or cod), cut into ½-inch cubes
• 1 cup fresh lime juice (about 8–10 limes)
• 1 red onion, thinly sliced
• 1–2 ají amarillo peppers (or habanero), seeded and finely chopped
• 1 tbsp chopped cilantro
• 1 garlic clove, minced
• Salt and pepper to taste
• 1 boiled sweet potato, sliced
• 1 cup boiled corn kernels (or choclo)
• Lettuce leaves for serving
Instructions:
1. Place fish cubes in a glass bowl. Sprinkle with salt and cover with lime juice. Stir gently and let marinate in the fridge for 10–15 minutes until fish turns opaque.
2. Add red onion, ají amarillo, garlic, and cilantro to the bowl. Mix gently and season with salt and pepper.
3. Serve immediately on a bed of lettuce, garnished with sweet potato slices and corn kernels.
Comments
Post a Comment