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.

Top 8 peru recipes from across the web

The most viewed peru recipes by Recipe Cart users, saved from over 6,000 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

Top 8 peru recipes from across the web

The most viewed peru recipes by Recipe Cart users, saved from over 6,000 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

The most viewed peru recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine