peru

Here's what you need: vegetable oil, sirloin steak, salt, black pepper, red onion, medium tomato, garlic, aji amarillo paste, soy sauce, white vinegar, fresh cilantro, french fries, white rice

Peruvian Lomo Saltado Recipe by Tasty

vegetable oil, divided

lb sirloin steak,

salt,

black pepper,

½ red onion, sliced

tomato,

garlic,

aji amarillo paste

soy sauce

white vinegar

fresh cilantro, chopped

lb french fries, cooked, hot

white rice, cooked, for serving, optional

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Heat 1 tablespoon of oil in a large pan over high heat. Add the steak, season with salt and pepper, and cook until browned, 5-6 minutes. Remove from the pan.

Heat the remaining tablespoon of oil in the same pan, then add the red onion and cook for about 5 minutes, until softened and browned. Add the tomato, garlic, and aji amarillo paste, and cook for another 5-7 minutes, until the tomatoes have released some of their juices, but are still intact.

Add the soy sauce and vinegar and stir to combine, let cook for 1 minute.

Add the steak, fries, and cilantro. Toss gently to coat the fries in the sauce.

https://vid.tasty.co/output/106044/landscape_480/1534872643

Ocopa Arequipena (Week 36, Peru)

Yellow Potatoes

Garlic Cloves

Yellow Onion

Cashews, Raw

Water

Huacatay Paste

Vegan Milk

Peanuts

Cracker Meal

Olive Oil

Nutritional Yeast

Aji Amarillo Powder

Salt

Lettuce (optional for garnish)

Olives (optional for garnish)

Peruvian Peppers (optional for garnish)

Place potatoes in a pot of water. Bring to a boil and allow to boil for about 20-25 minutes, or until fork tender. Once cooked remove from heat and allow to cool.

Add soaked cashews, nutritional yeast, and water to a blender. Blend until smooth.

Dice onions and mince garlic. Set aside.

Heat up a pan on medium high heat. Add peanuts and toast, approximately 1 to 2 minutes. Once toasted add to blender.

Add oil, onions, and garlic to pan. Saute until onions become translucent.

Add sauteed mixture to blender along with aji amarillo, huacatay paste, cracker meal, vegan milk, and salt. Blend until smooth.

Once potatoes are cool enough to handle, slice into 1/4 inch thick coins. To serve, place potatoes on a plate with a dollop of sauce on each potato along with optional garnish. Enjoy hot or cold.

Peruvian-Style Roast Chicken with Tangy Green Sauce recipe | Epicurious.com

garlic cloves, finely chopped

cumin

olive oil

paprika

black pepper

oregano

kosher salt, divided

lemons

chicken

(packed) cilantro leaves

1–2 medium jalapeños, coarsely chopped

garlic clove, finely chopped

lime juice

salt

mayonnaise

English hothouse

avocado,

scallions, thinly sliced

cilantro leaves

El Anticucho es una de las comidas más conocidas en el Perú, se encuentra en muchos lugares alrededor del país y su preparación es infinita, teniendo por tanto un sabor que cambia constantemente. 

Anticucho peruano

corazón de vaca

½ taza de vinagre

cucharada de ajos molidos

Comino al gusto

Sal al gusto

Pimienta

cucharaditas de orégano

cucharadas de ají panca molido

taza de cerveza negra

Palitos de madera (los que se usan para las brochetas)

brocha hecha de

cucharadas de ají panca molido (aderezo)

pizca de sal (aderezo)

taza de aceite (aderezo)

Lo primero que debemos hacer es limpiar el corazón de vaca para luego trozarlo en pedazos de tamaño regular, o si deseas, en trozos pequeños.

Después de esto, debemos mezclar en un bowl de tamaño regular el ají panca, los ajos, la sal, pimienta, comino, orégano, vinagre y cerveza, cuando la mezcla esté homogénea introducimos los trozos de corazón, que deberán macerarse como mínimo un par de horas.

Mientras los trozos se maceran, aprovechamos para ir preparando el aderezo que nos ayudará en la cocción.

En un pequeño bowl colocamos las 2 cucharadas de ají panca, la pizca de sal y la taza de aceite, mezclando bien. Este será el aderezo que iremos untando a los anticuchos mientras están en la parrilla.

Cuando ya hayan tomado sabor los trozos de corazón, podemos ir ensartándolos en los palitos, colocando entre 3 y 4 pedazos por palito.

Después de esto los llevamos a la parrilla, y los cocemos por ambos lados, para esto nos ayudamos con la brocha, pues con esta iremos untando el aderezo y así se cocinan con más sabor.

Los anticuchos de corazón pueden servirse acompañados de un trozo de choclo sancochado y de mitades de papa sancochada.

Un truquito para que la papa quede más rica, es después de sancocharlas, las pelamos, cortamos en mitades y las colocamos en la parrilla mientras cocinamos los anticuchos.

Here's what you need: grated parmesan cheese, korean red pepper, sugar, korean ramen seasoning, yukon gold potatoes, canola oil, salt, long wooden skewer

Korean Tornado Potatoes Recipe by Tasty

parmesan cheese

korean red pepper

sugar

korean ramen seasoning

yukon gold potatoes

canola oil, for frying

skewer

In a small bowl, mix together the Parmesan cheese, Korean red pepper, sugar, and ramen seasoning.

Cut the potatoes into ribboned curls using the ribbon blade on a spiralizer. If you don’t have a spiralizer, insert a skewer into each potato and, working in a spiral motion, cut in the opposite direction you are turning the skewered potato, making a thin, even spiral all the way down the potato. A spiralizer is recommended.

Gather the potato curls together, then wrap each curl around a wooden skewer, spacing out the potato evenly. Set aside to dry for 5 minutes.

Heat the canola oil in a deep pot until it reaches 350ºF (180ºC).

Fry the potatoes until golden brown, 3-5 minutes, then drain on a paper towel-lined baking sheet.

While the tornado potatoes are still hot, season with salt and sprinkle with the cheese mixture.

Here's what you need: vegetable oil, medium red onion, medium tomato, serrano chile, garlic, garam masala, turmeric, ground cumin, lemon juice, fresh cilantro, french fries, salt

Kenyan Masala Chips Recipe by Tasty

vegetable oil

¼ medium red onion, finely chopped

serrano chile,

garam masala

turmeric

lemon juice

cilantro,

Heat the oil in a large pan over medium-high heat, then add the red onion and cook for 5 minutes, until browned.

Add the tomato, serrano, and garlic. Stir well, cover, and cook for 5 minutes, until the tomatoes have softened.

Add the garam masala, turmeric, and cumin. Stir, reduce the heat to medium, and cook for another 10 minutes, or until the sauce clings to the potatoes and they soften slightly.

Stir in the lemon juice and cilantro, then add the fries and salt. Toss well to coat. Serve immediately.

The chilcano is a simple pisco cocktail with only 3 ingredients and great for summer entertaining.

Peru's Chilcano

ginger ale

pisco

lime juice (about half a lime)

Fill a highball glass with ice.

Add ginger ale, pisco and lime juice.

Stir, garnish with a slice of lime and...

Stir, garnish with a slice of lime and serve.

A classic Peruvian pisco sour recipe with

Pisco Sour

oz Pisco

oz simple syrup

Angostura bitters

cinnamon

Put all ingredients into a shaker with ice...

Put all ingredients into a shaker with ice and mix.

Strain into a cup.

Garnish with Agnostura bitters and a dash of...

Garnish with Agnostura bitters and a dash of cinnamon.

Pollo a la brasa casero

1.5 kg pollo entero

350 ml cerveza rubia

cdas sillao / salsa de soya

Dijon o común

cdta ajo en polvo

cdta comino en polvo

cdta orégano en polvo

cdta romero deshidratado

cda pasta de ají panca

Sal y pimienta

Prepara el pollo cortando la cola, quitando el cuello o pescuezo y cualquier exceso de grasa. Asegúrate también que esté limpio por dentro.

Puedes dejarlo entero o hacer como yo que con una tijera apta para cortar huesitos de pollo corté a ambos lados de la columna para abrirlo y que la piel quede crocante por todos lados luego al hornear.

Mezcla todos los ingredientes del marinado y cubre el pollo en una fuente o contenedor pequeño. Dejar marinar refrigerado toda la noche o por 8 horas.

Retira el pollo del marinado y ponlo sobre una bandeja de horno. Descarta el líquido del marinado.

Hornea el pollo por 1 hora a 200°C/390°F por 1 hora o hasta que la temperatura interior llegue a 73°C/163°F.

Retíralo y sirve con papitas fritas y ají de pollería.

Queda riquísimo, lo he preparado varias veces.

Excelente receta 
El pollito quedó doradito y crocante para chuparse los dedos mmm yummy!!😋😋

Hola Lorena, hice tu receta y me salio! Mi familia lo disfrutó mucho me preguntaban si era de pollería quedó delicioso!!! Saludos desde Piura - Perú.

Muchas gracias muchas bendiciones 🙏🙏🙏🙏

Guau todo se ve riquísimo,este fin de semana lo preparo de todas maneras.

This recipe for Peruvian quinoa soup is incredibly delicious and easy to make in one pot. Combining quinoa, vibrant vegetables, and authentic Peruvian spices, relish the heartwarming flavors of this Andean classic dish.

Peruvian Quinoa Soup Recipe

quinoa (rinsed)

yellow potatoes (small, 350 g)

garlic

tbsp Ají Amarillo paste

red onion

yellow chili peppers

green bell pepper (150 g)

green beans

green onions

butternut squash (about 400 g)

chicken broth (1 liter)

water (500 ml)

carrot (100 g)

Salt and pepper

Peel and finely chop the garlic clove. Dice the red onion.

Remove the seeds and membranes from the yellow chili peppers, then finely chop them.

Dice the green bell pepper.

Trim the ends of the green beans and cut them into bite-sized pieces.

Slice the green onions.

Peel and dice the butternut squash into small cubes.

Peel and dice the carrots.

Wash the small yellow potatoes and cut them into bite-sized pieces. You can choose to leave the skin on if you prefer.

For the Vegetables

Rinse the quinoa thoroughly under cold water to remove any bitterness.

Drain the quinoa and set it aside.

For the Quinoa

In a large soup pot, heat a bit of oil over medium heat. Add the chopped garlic and the red onion and sauté for a few minutes until they become translucent.

Add the chopped yellow chili peppers, ají Amarillo paste, green bell pepper, and diced butternut squash to the pot. Sauté for another few minutes until the vegetables start to soften.

Add the diced potatoes, quinoa, green beans, and carrots to the pot.

Pour in the chicken broth and add the 2 cups of water.

Season the soup with salt and pepper to taste. Bring to a boil, and then reduce heat to low and cover the pot.

Allow the hearty soup to simmer for about 20-25 minutes until the quinoa is cooked and the vegetables are tender.

Cooking the Soup

Using a ladle, serve hot Peruvian quinoa soup in bowls.

Top each serving with cilantro or parsley leaves.

Enjoy your hearty and delicious Peruvian quinoa soup.

Serve and Garnish

https://content.jwplatform.com/videos/A8epRe3X.mp4

This recipe for Peruvian quinoa soup is incredibly delicious, healthy and easy to make in one pot. Combining quinoa, vibrant vegetables, and authentic Peruvian spices, relish the heartwarming flavors of this Andean classic dish. Not only it is warm and tasty, this Peruvian quinoa soup is also vegan and vegetarian-friendly

Top 10 peru recipes from across the web

The most viewed peru recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Peruvian Lomo Saltado Recipe by Tas...

Ocopa Arequipena (Week 36, Peru)

Peruvian-Style Roast Chicken with T...

Anticucho peruano

Korean Tornado Potatoes Recipe by T...

Kenyan Masala Chips Recipe by Tasty

Peru's Chilcano

Pisco Sour

Pollo a la brasa casero

Peruvian Quinoa Soup Recipe

Top 10 peru recipes from across the web

The most viewed peru recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Peruvian Lomo Saltado Recipe by Tas...

Ocopa Arequipena (Week 36, Peru)

Peruvian-Style Roast Chicken with T...

Anticucho peruano

Korean Tornado Potatoes Recipe by T...

Kenyan Masala Chips Recipe by Tasty

Peru's Chilcano

Pisco Sour

Pollo a la brasa casero

Peruvian Quinoa Soup Recipe

The most viewed peru recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine