south american

This is served in Colombian restaurants as part of their &quot;Mountain Platter&quot; or &quot;Bandeja Paisa&quot;.  It is usually served with a fried egg on top, rice and beans, slice avocado, sweet fried plantains, corn cake and pork rinds (chiccharone).

Carne Picada (Spicy Ground Beef)

vegetable oil

onion, diced

jalapeno peppers,

beef

tomatoes,

garlic cloves,

beef bouillon

salt and pepper

Saute onion in oil in a large skillet over medium low heat until translucent.  Add jalapeno and cook about 10 minutes more.  Remove onion and peppers and set aside.

Raise heat to medium and quickly brown ground beef.  Drain off fat and return onions and peppers.  Add tomatoes, garlic, bouillon, salt and pepper to taste.

This can also be prepared using beef broth rather than the bouillon.  You would add it at the same time, just cook until desired consistency.

Made this last night for tacos. It was a little bland, so I added salt &amp; pepper, 1 tsp oregano and 1 tsp ground coriander. Came out delicious! Thanks for the recipe, it definitely gave me a jumping off point (I bought meat specifically for carne picada from Aldi's and had NO idea what to do with it!)

Pisco is a clear brandy that is popular in both Peru and Chile. The white muscat grapes, from which pisco is distilled, were first grown in Peru by the Spaniards in the 16th century (at that time Peru &amp; Chile were both part of Spain’s American empire.) When they became independent countries, both claimed the liquor as their own. Therefore the national drink of both Peru and Chile, is the rich “Pisco Sour.” However there is a difference in sweetness and the fruit used between the two countries’ piscos. I have posted both recipes so be sure to try the Chilean Pisco Sour as well.

Peruvian Pisco Sour

peruvian Pisco

key lime juice

egg white

simple syrup

Angostura bitters

In a blender, combine key lime juice with the egg white.

Add simple syrup, pisco, and ice and blend at high speed until frothy.

Pour into a sour glass, top with a few drops of bitters and serve.

I couldn’t drink this without tweaking it. It was too bitter. It needed a bit more simple syrup. We bought pisco in a liquor store in NJ. Yay!

This spicy Salvadoreno coleslaw is the traditional zesty topping for pupusas (thick corn tortillas stuffed with cheese). You can also try serving it with fish or black beans, inside burritos or on top of quesadillas.

Curtido De Repollo - El Salvadorean Cabbage Salad

green cabbage

apple cider vinegar white vinegar

water

onion

carrots

salt

olive oil

oregano

cayenne pepper

cumin

brown sugar (optional)

Using a hand-grater or the grater attachment of your food processor, shred cabbage, carrots and onion.

Combine all ingredients in a large mixing bowl.

Use the back of a wooden spoon to press all the ingredients down so they are submerged in liquid.

Allow to rest at room temperature or in the refrigerator before serving, ideally for at least 4-6 hours.

Serve with pupusas, or as a topping for fish, quesadillas, or other dishes.

I tried this recipe.  I don&#039;t know about the sugar and the oil, I suppose it depends on one&#039;s taste.  But I&#039;ll guarantee you that&#039;s not what they use in authentic curtido in El Salvador.&lt;br/&gt;Also, the cayenne pepper.  Much better to throw in a handful of dry chile japones or chile de arbol.  Also, go ahead and try to reduce a whole head of cabbage with a grater.  Good luck!!  The curtido in the pupusarias is not grated, it&#039;s simply cut up on a board with a large knife.  A kraut cutter works the best. Curtido needs to have a rough texture, not grated into oblivion.&lt;br/&gt;But, one critical thing I noticed:  The recipe says to let set 5-6 HOURS.  I think they meant 5-6 DAYS, not hours.  If you let it set for a few DAYS you&#039;ll have a juicy curtido, like sauerkraut, and it&#039;ll taste as it should.  In 5-6 hours, all you&#039;ll have is shredded cabbage in vinegar, not curtido. If you&#039;ve ever eaten in the &quot;pupuserias&quot; you&#039;ll will have seen that the &quot;curtido&quot; is in large jars sitting out on the counter in the heat and is to some degree fermented.  If you&#039;re going for the real deal, add a dessicated house fly or two to your curtido.  (joke) (kind of)&lt;br/&gt;This recipe was pretty obviously written by someone who never actually tried it, or at least had no idea what curtido should taste like.  We owned a pupusaria in Santa Tecla back in the &#039;70&#039;s.  A small one, but it was a money maker, crowded in the evenings and on the weekends. I well know how curtido is made and how it should taste.&lt;br/&gt;Now, what they do in Guatemala or Honduras I don&#039;t know, nor less care.  Western El Salvador is where pupusas originated as far as I know, so that&#039;s what I go with.&lt;br/&gt;I think what this is, is an attempt to create a recipe for &quot;curtido al instante.&quot;   Forget it, make REAL curtido.  It&#039;s good!!

great with brown rice, salsa, sour cream, and guacomole as a burrito filling or on nachos.  I pefected this recipe while living in the south west and later in the keys, and have found it to be a low cost meal the everyone loves. It will keep up to a week in the fridge and can be frozen. Cooking the beans and corn together insures that the kids get the right balance of amino acids (bean+corn or rice=protein, bean without corn or rice=gas).

Beans and Corn for Burritos

(12 ounce) cans black beans, drained

kidney beans, drained

(12 ounce) can sweet corn, drained

roma tomatoes, chopped and juices retained

garlic cloves, finely chopped

cooking onion, chopped

jalapenos,

lime, juice of (a key lime

fresh cilantro, chopped

Heat the oil in a big pot. Add garlic, onion, and jalepeno. Stir until onion is soft and clear. 

Add the kidney beans and 1/2 the water, still stirring. Mash the beans up a little with a fork or a poato masher. Add the black beans and stir them inches If you want you can mash them up a little also. Keep stirring.

Once this starts to simmer, and the corn, tomatoes, and the retained tomato juices. 

Add the rest of the water. If you are going to let this simmer for a long time while you clean up or make salsa, or if your tomatos weren't very juicy, you will need to add an extra cup of water. Add the cilantro, lime juice, and salt to taste.

Let this simmer until it is the consistancy you want. It will get better with longer simmering, as long as you stir occasionally and keep it a little bit wet. I recomend about a 1/2hr, but 5 min works fine too.

Serve with brown rice, nachos, salsa, sour cream, guacomole -- yum.

We recently tried this recipe and found it very good, but prefer things with alittle more zip.  We will definately try it again, but probably will added more jalapenos or perhaps a chili or two.  Thanks, Landwings!

I learned how to make this from my Colombian mother-in-law. They are very simple to make, and taste great. They taste best when they are hot out of the skillet. We eat them a lot for breakfast, along with either fried eggs or scrambled eggs with tomatos and onion. They also make a great side dish.

Patacones (Fried Plantain)

green plantains (do not use yellow,

Patacones (fried Plantain)

Peel Plantain, and cut it width wise into 3 or 4 pieces.

I have found that the easiest way to peel the plantain is to cut roughly 1/4&quot; off of each end of the plantain (the very tips), and then carefully, without cutting into the plantain itself, slicing the skin down one side.

Once you have slit the skin on one side, you can gently pry the peel off with your fingers.

Heat 1&quot; of vegetable oil on medium heat until hot.

Fry plantain pieces on both sides for about 3 minutes, or until the pieces are golden.

When they are golden, remove from pan and place onto a plate covered with a paper towel.

I do this by placing the pieces one at a time between 2 pieces of waxed paper, and flattening with my hands.

Be careful not to put too much pressure, or the plantain will stick to the waxed paper.

Just gently flatten them till they are about 1/4&quot; thick.

Place in the hot oil again and fry until both sides are golden brown.

Drain on paper towel covered plate (be sure to change paper towels in between the 2 fryings) and sprinkle with salt.

For an extra special treat, eat the patacones with a thin slice of queso blanco (salty white cheese) on top.

Patacones are always good. I am from the Caribbean, and this recipe is quite similar to how we make them at home. The only suggestion I have is, try the bottom of a tall glass or a square of wood to flatten the patacones instead of using your hands - just for safety and they flatten better that way. ONE TIP: do never use olive oil, because the patacones won't get crisp. ANOTHER TIP: green platanoes skin give off a sticky substance when you peel them and that's quite difficult to remove with just soap and water. To remove it easily, rub your hands throughly with cooking oil and a teaspoon of table salt. Your hands will feel baby-soft after that, too ;].

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

paprika

black pepper

kosher salt, divided

lemons

chicken

(packed) cilantro leaves

1–2 medium jalapeños, coarsely chopped

garlic clove, finely chopped

lime juice

mayonnaise

English hothouse

avocado,

scallions, thinly sliced

cilantro leaves

Also called Achiote Oil. Annatto seed (poor man's saffron) is used to color food. It's from South America. The golden-yellow oil is used to fry or marinade vegetables or meat. Which results in a bright orange surface. In Vietnam, batters are often prepared with annatto oil to achieve a more attractive color.

Annatto Oil

annatto seeds

Heat seeds and oil over medium-high heat for 3 to 5 minutes, until the oil takes on a deep golden color.

Watch for spattering as the oil heats. DO not overheat.

Remove from heat and allow to cool for 4 hours.

Strain and discard seeds and pour into a glass container.

Keeps for up to 1 month in refrigerator, or 4-5 days at room temperature.

I made this as a component of Recipe#109758. Simple to make, and can be used as part of so many other recipes. Very nice color, too. Thanks for posting! Made for ZWT4

Empanadas are very popular as a street food in South America. Essentially, it is a crescent-shaped pastry with a filling, which may vary greatly by region or preference. Empanadas can be fried or baked, and may use a variety of fillings from meat or seafood to fruit or cheese. While this recipe uses the filling most popular in Buenos Aires, you can fill an empanada with virtually anything you please, so experiment!

Tip: A recipe for empanada dough is given here, but they can be found in the frozen pastry section of many specialty or Hispanic groceries.  If you are in a rush or just feeling lazy, frozen puff pastry can serve as an adequate substitute.
Note:  To the reviewer who said the flavor did not seem authentic, you probably haven't had meat empanadas from Argentina then!  I am Argentine, and the ground beef empanadas you find there *always* have cumin.  Other cultures may have different fillings.

Argentinean Empanadas

all-purpose flour

margarine

eggs

white vinegar

olive

garlic

cumin powder

chili pepper flakes

Sift the flour, mix the sifted flour and salt in a large bowl.

Mix in the solid margarine or butter with your fingers, (best to cross cut with two knives). The flour should have an even, coarse texture, with the margarine lumps no larger than a pea.

Beat together the water, eggs, and vinegar in a bowl. Slowly mix into the flour mixture, until you have the desired consistency (it should not be too sticky, but still malleable).

Place the mixture on a floured surface. Knead with the heel of your hand to bring the dough together.

Cover the dough and allow to sit in a cool place for at least an hour.

Roll out the dough until it is about 1/8 of an inch (0.3 cm) thick. Cut into circles about 4-6 inches (10 - 15 cm) in diameter and lightly flour them.

Heat some oil in a large saucepan. Mince the onions and garlic, and add to the pan. Cook until the onions become translucent.

Add the ground meat. Break it up with with a spoon and cook, stirring until lightly browned. Drain off fat.

Mix in the cumin, pepper flakes, and sugar. Adjust to taste.

Chop the hard boiled eggs and halve the stuffed olives. Carefully mix into the meat mixture. Add salt and pepper to taste.

Preheat the oven to 375&ordm;F/200&ordm;C.

Stuff the empanada dough wrappers. Place 2-3 tablespoons of the filling in the center of each wrapper. Dampen the outer perimeter of the dough.

Fold over, forming a semicircle. Pinch a corner of the dough, and then fold that section onto itself. Pinch and pull out another 1/2-inch (1.2 cm) section and fold over, so that it slightly overlaps the first piece. Repeat along the length of the folded side, until you create a braided or twisted seal.

If desired, brush the tops of the empanadas with beaten egg yolk for a nice golden color.

Place the folded empanadas on a greased cookie sheet. Bake 15-20 minutes, or until golden brown.

I made this last night and WOW - my mother is from Argentina and this reminded me of my grandmothers empanadas! ( we used the rasins so when I seen this recipe I thought spot on! ) the only thing different is I needed to cook mine about 22-24 mins as maybe my over is a little different but you can use good judgment and keep checking them until they are the golden color you want. ALSO you can use a fork to help you fold and pinch the empanadas shut. THANK YOU SEPHARDI!

These are a traditional South American side dish. I serve them alongside a plate full of rice, meat, and boiled salt potatoes. They add a nice sweetness to the meal.

Maduros (plantain)

plantains (the skin of the plantain should be brownish black)

salt (optional)

Heat approximately 1/4" oil in a medium skillet over medium heat.

Peel the plantain, and cut at an angle, making slices about 3/4" thick.

Brown plantain in oil, approximately 2 minutes a side, or until both sides are brown.

When browned, remove from skillet and place on a paper towel covered plate to drain the excess oil off.

The traditional way is to serve plain, but I like to sprinkle them with a little bit of salt for a nice, salty sweet taste.

Wonderful. I couldn't figure out why my blackened plantains weren't coming out sweet though.. in case it helps someone out there, this post really helped me: https://telegra.ph/How-to-Cook-Perfect-Fried-Sweet-Plantains-Maduros-Every-Time-04-13

Peruvian-style grilled chicken—spice- and vinegar-rubbed, then slow-grilled—is great on its own, but add some of that addictively creamy jalapeño sauce, and you've got a meal that's hard to top. This recipe starts with those classic components, simplifies them for quicker cooking, and puts them between two pieces of bread. Meet the Peruvian grilled-chicken sandwich—you're gonna want to get to know it well.

Peruvian-Style Grilled-Chicken Sandwiches With Spicy Green Sauce Recipe

For the Chicken:

garlic,

(15 grams) kosher salt

(30 milliliters) white vinegar

(30 milliliters) vegetable or canola oil

boneless, skinless chicken breasts

For the Sauce:

jalapeño chilies, roughly chopped (see note)

(15 milliliters) ají amarillo pepper paste (optional; see note)

(1 ounce) fresh cilantro leaves

(120 milliliters) mayonnaise

(60 milliliters) sour cream

lime

(5 milliliters) distilled white vinegar

(60 milliliters) extra-virgin olive oil

salt and black pepper

To Serve:

Four sturdy buns,

avocados, halved, pitted, and flesh scooped

red onion

Crisp lettuce leaves,

For the Chicken: In a large mortar and pestle, pound garlic and salt until a smooth, sticky paste forms. Add cumin, paprika, black pepper, and vinegar and grind them together to form a paste. Drizzle in vegetable oil while grinding (see note). Transfer chicken and marinade to a large bowl and massage with your hands until all the chicken is coated in the marinade. Set aside at room temperature while you make the sauce, or cover and place in the fridge up to overnight.

For the Sauce: Combine jalapeños, ají amarillo (if using), cilantro, garlic, mayonnaise, sour cream, lime juice, and vinegar in the jar of a blender. Blend on high speed, scraping down as necessary, until smooth. With blender running, slowly drizzle in olive oil. Season to taste with salt and pepper. Sauce will be quite loose at this point, but will thicken as it sits. Transfer to a sealed container and refrigerate until ready to use. 

To Cook: Light 1 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

Place chicken directly over the hot side of the grill, cover, and cook, rotating the pieces occasionally (but not flipping them), until the chicken is almost completely cooked through and only a few pink spots remain on the top side, about 4 minutes. Flip chicken and cook on second side until just done, about 30 seconds. Transfer to a large plate.

To Assemble: Place buns cut side down over the hot side of the grill and cook, moving and rotating them occasionally, until well toasted and starting to char, about 1 minute. Transfer to a large cutting board. Use a fork to mash half an avocado on each bottom bun. Sprinkle with a little salt. Top with red onions, lettuce, and 2 pieces of chicken each. Spread top buns with sauce and close sandwiches. Serve immediately, with any extra green sauce on the side.

Tender slices of deeply seared beef, blister-y onions, juicy tomatoes, and crispy French-fried potatoes unite in this classic Chinese-Peruvian stir-fry.

Lomo Saltado (Peruvian Stir-Fried Beef With Onion, Tomatoes, and French Fries) Recipe

Kosher salt

(8-ounce 225 grams) red onion, cut into 1/2-inch slices

scallions

tomatoes

garlic, minced

ginger

soy sauce

(15 milliliters) apple cider vinegar

cilantro leaves and tender stems

French fries,

rice,

Cut the beef across the grain into roughly 1/2-inch-thick strips.

In a wok or large cast iron or stainless steel skillet, heat 2 tablespoons (30ml) oil over high heat until heavily smoking. Meanwhile, season beef all over with salt.

Working in batches, add just enough beef to the pan to sear it heavily without steaming in its own juices. Spread the beef around so the pieces are evenly spaced apart and allow to cook until very well seared and charred on one side, 30 seconds to 1 minute. Stir and toss beef so that it cooks all over, about 30 seconds longer; if you are working over a gas flame and aren't afraid of some fire, toss the beef near the flame so that the oil briefly combusts in big bursts. (If this makes you nervous, don't allow it to catch fire. Instead, manage the heat to prevent flare-ups.) Using a spatula, transfer beef to a platter to rest. Repeat with remaining beef, always getting the pan smoking-hot before the next batch and adding more oil if needed.

When all the beef is cooked, return the empty pan to high heat. Add 1 tablespoon (15ml) oil and heat until smoking. Working in batches, add just enough red onion so that it sears and browns rapidly without steaming, about 30 seconds. Toss a few times until the onion is crisp-tender. Using a spatula, transfer onion to a platter. Repeat with remaining onion, always heating the pan until smoking first and adding more oil if necessary.

Return the empty pan to high heat, add 1 tablespoon (15ml) oil, and heat until smoking. Working in batches if necessary, add scallions and cook, without stirring, until seared on bottom side, about 30 seconds. Push scallions to the side and add peppers. Cook until seared, about 30 seconds longer.

Push scallions and peppers to the side and add tomatoes to the pan, allowing them to sear on one side, about 30 seconds. (If your burner isn't very strong, you can remove the scallions and peppers from the pan before adding the tomatoes to guarantee good searing. Otherwise, leave them in.) Try not to let the tomatoes grow too soft and pulpy; it's better that they retain their shape rather than brown to the point of becoming mushy.

Add garlic and ginger and cook, tossing and stirring constantly, until lightly sautéed and fragrant, about 15 seconds. Add soy sauce and vinegar and toss to combine.

Return beef and all accumulated juices to the pan along with the red onions. (If you've removed the scallions and peppers, add them back now, too.) Add cilantro. Toss over high heat to combine well, seasoning with salt and pepper as you go. Remove from heat.

Spoon stir-fry onto plates with a mound of cooked rice and French fries and serve right away.

My favorite drink by far. Recommend Cinzano vermouth it makes a huge difference and Maker's Mark is my bourbon.

Manhattan

Bourbon

Italian sweet vermouth

maraschino cherry

Shake with ice, and strain into a cocktail glass.

Hubby said yum!  He added 2 splashes of bitters because he likes it.  Also served over the rocks.  Thanks for posting it here.

Adapted from the Barbecue Bible Sauces Rubs and Marinades.  This is an adaptation of Aji Amarillo Sauce with ingredients that may be a little easier to find.  This is a good sauce to serve with grilled meat, poultry or seafood, or in recipes that call for Aji Amarillo Sauce.  You can substitute additional vinegar for the lime juice.

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