Peruvian food is fascinating

I know Peruvian recipes from Bizarre Foods which has some interesting food and recipes. Recently we had dinner at a party which featured a Peruvian chef who cooked for us. I have assembled some of the recipes I found on the internet. Here they are. Like some of these let me know. If you like some of these try more Peruvian recipes, which combine mexican/ latin/ Carribean, Spanish and more blended recipes


P o l l o a L a B r a s a
R e c i p e # 3 1 2 6 3 4 | 1 Ω h o u r s | 3 0 m i n p r e p | a d d p r i v a t e n o t e

B y : D a r l a D o o m
J u l 8 , 2 0 0 8

H a v e n ' t t r i e d t h i s m y s e l f b u t I f o u n d t h i s w h i l e s e a r c h i n g f o r a r e c i p e t h a t r e s e m b l e s c h i c k e n s e r v e d a t a r e s t a u r a n t h e r e i n t h e D C a r e a , P o l l o R i c o - b e s t c h i k e n i n t o w n ! !

I n g r e d i e n t s

* 2 t e a s p o o n s s a l t
* 1 t e a s p o o n g r o u n d b l a c k p e p p e r
* 2 t e a s p o o n s h u a c a t a y p a s t e
* 1 t e a s p o o n a j i y e l l o w p a s t e
* 1 / 2 t e a s p o o n g r o u n d c u m i n
* 1 / 2 t e a s p o o n g r o u n d a c h i o t e ( a n n a t o )
* 1 t e a s p o o n m i n c e d g a r l i c
* 3 l e m o n s , j u i c e o f

H U A C A T A Y C H I L I ( A J I D E H U A C A T A Y )

* 1 2 5 g m i r a s o l c h i l e s
* 1 s p r i g h u a c a t a y
* s a l t w o r t , s o m e l e a v e s ( p a i c o )
* s a l t
* o i l

A J I M O L I D O C H I L E P A S T E Y E L L O W

* 2 0 a j i y e l l o w c h i l e s , c h o p p e d , s u b s t i t u t e y e l l o w w a x h o t c h i l e s o r j a l a p e n o s
* 1 / 4 c u p o l i v e o i l
* 1 g a r l i c c l o v e , m i n c e d
* 2 t a b l e s p o o n s v i n e g a r
* 1 t e a s p o o n s a l t

D i r e c t i o n s

1 .
1
R i n s e c h i c k e n w e l l , i n s i d e o u t , c u t o f f e x c e s s f a t , t u c k t h e w i n g s t o b a c k o f c h i c k e n .
2 .
2
M i x a l l i n g r e d i e n t s a n d m a k e a s o f t p a s t e , i f n e c e s s a r y a d d s o m e w a t e r . R u b t h e c h i c k e n s w i t h m i x t u r e i n s i d e a n d o u t , m a k i n g s u r e y o u c o v e r e d a l l p a r t s o f t h e c h i c k e n s . L e t s t a n d i n r e f r i g e r a t o r f o r s i x h o u r s b e f o r e y o u s t a r t a r r a g i n g t h e m i n t h e r o t i s s e r i e b a r o f y o u r g r i l l .
3 .
3
W H E N R E A D Y T O C O O K : .
4 .
4
D o n o t u s e a n y t y p e o f w o o d s m o k e r w h e n y o u d o P o l l o a l a B r a s a ( R o t i s s e r i e C h i c k e n ) .
5 .
5
Y o u c a n i n t r o d u c e s o m e r e a l w o o d c h a r c o a l s t o y o u r g a s g r i l l s o i t g i v e s t h e c h a r c o a l f l a v o r b u t N O T a s m o k y f l a v o r . E v e n i f y o u r G r i l l i s a G a s g r i l l ( c h a r c o a l s w i l l n o t l a s t l o n g , a n d w i l l b e c o m e a s h e s ) . I t w i l l t a k e i n a s e m i - o p e n g r i l l a b o u t 1 h o u r t o 1 1 / 4 o f a n h o u r a t m e d i u m h e a t ( 1 8 0 - 2 0 0 d e g r e e s F . ) o n a n o p e n G r i l l w i l l t a k e a l i t t l e l o n g e r a n d t e m p e r a t u r e m u s t b e b e t w e e n 2 0 0 - 2 4 0 d e g r e e s F . C h i c k e n s h o u l d b e a b o u t 1 2 i n c h e s a w a y f r o m f i r e a t l e a s t .
6 .
6
H U A C A T A Y C H I L I ( A J I D E H U A C A T A Y ) .
7 .
7
R o a s t t h e m i r a s o l c h i l i w h o l e , c u t i n h a l f a n d r e m o v e t h e p i p s a n d f i b e r s ; w a s h a n d g r i n d w i t h t h e w e l l - w a s h e d h u a c a t a y l e a v e s a n d s a l t w o r t u n t i l a s m o o t h p a s t e r e s u l t s .
8 .
8
S e a s o n w i t h s a l t a n d a l i t t l e o i l a n d b e a t w e l l . T h e s a u c e i s t h e n r e a d y t o s e r v e - w i t h p o t a t o e s , m a i z e e a r s o r b o i l e d m e a t .
9 .
9
A J I M O L I D O C H I L E P A S T E Y E L L O W .
1 0 .
1 0
R e m o v e s e e d s a n d s t e m s . C o m b i n e a l l i n g r e d i e n t i n a f o o d p r o c e s s o r a n d p u r e e t o a f i n e p a s t e . T h i s i s a H O T c o n d i m e n t . T h i s S o u t h A m e r i c a n c h i l e p a s t e c a n b e u s e d a s a s u b s t i t u t e w h e n e v e r f r e s h c h i l e s a r e c a l l e d f o r . I t w i l l k e e p f o r t w o w e e k s o r m o r e i n t h e r e f r i g e r a t o r . F o r l o n g e r s t o r a g e , i n c r e a s e t h e v i n e g a r a n d r e d u c e t h e a m o u n t o f o l i v e o i l .

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P o l l o a L a B r a s a
R e c i p e # 3 1 2 6 3 4 | 1 Ω h o u r s | 3 0 m i n p r e p | a d d p r i v a t e n o t e

B y : D a r l a D o o m
J u l 8 , 2 0 0 8

H a v e n ' t t r i e d t h i s m y s e l f b u t I f o u n d t h i s w h i l e s e a r c h i n g f o r a r e c i p e t h a t r e s e m b l e s c h i c k e n s e r v e d a t a r e s t a u r a n t h e r e i n t h e D C a r e a , P o l l o R i c o - b e s t c h i k e n i n t o w n ! !

I n g r e d i e n t s

* 2 t e a s p o o n s s a l t
* 1 t e a s p o o n g r o u n d b l a c k p e p p e r
* 2 t e a s p o o n s h u a c a t a y p a s t e
* 1 t e a s p o o n a j i y e l l o w p a s t e
* 1 / 2 t e a s p o o n g r o u n d c u m i n
* 1 / 2 t e a s p o o n g r o u n d a c h i o t e ( a n n a t o )
* 1 t e a s p o o n m i n c e d g a r l i c
* 3 l e m o n s , j u i c e o f

H U A C A T A Y C H I L I ( A J I D E H U A C A T A Y )

* 1 2 5 g m i r a s o l c h i l e s
* 1 s p r i g h u a c a t a y
* s a l t w o r t , s o m e l e a v e s ( p a i c o )
* s a l t
* o i l

A J I M O L I D O C H I L E P A S T E Y E L L O W

* 2 0 a j i y e l l o w c h i l e s , c h o p p e d , s u b s t i t u t e y e l l o w w a x h o t c h i l e s o r j a l a p e n o s
* 1 / 4 c u p o l i v e o i l
* 1 g a r l i c c l o v e , m i n c e d
* 2 t a b l e s p o o n s v i n e g a r
* 1 t e a s p o o n s a l t

D i r e c t i o n s

1 .
1
R i n s e c h i c k e n w e l l , i n s i d e o u t , c u t o f f e x c e s s f a t , t u c k t h e w i n g s t o b a c k o f c h i c k e n .
2 .
2
M i x a l l i n g r e d i e n t s a n d m a k e a s o f t p a s t e , i f n e c e s s a r y a d d s o m e w a t e r . R u b t h e c h i c k e n s w i t h m i x t u r e i n s i d e a n d o u t , m a k i n g s u r e y o u c o v e r e d a l l p a r t s o f t h e c h i c k e n s . L e t s t a n d i n r e f r i g e r a t o r f o r s i x h o u r s b e f o r e y o u s t a r t a r r a g i n g t h e m i n t h e r o t i s s e r i e b a r o f y o u r g r i l l .
3 .
3
W H E N R E A D Y T O C O O K : .
4 .
4
D o n o t u s e a n y t y p e o f w o o d s m o k e r w h e n y o u d o P o l l o a l a B r a s a ( R o t i s s e r i e C h i c k e n ) .
5 .
5
Y o u c a n i n t r o d u c e s o m e r e a l w o o d c h a r c o a l s t o y o u r g a s g r i l l s o i t g i v e s t h e c h a r c o a l f l a v o r b u t N O T a s m o k y f l a v o r . E v e n i f y o u r G r i l l i s a G a s g r i l l ( c h a r c o a l s w i l l n o t l a s t l o n g , a n d w i l l b e c o m e a s h e s ) . I t w i l l t a k e i n a s e m i - o p e n g r i l l a b o u t 1 h o u r t o 1 1 / 4 o f a n h o u r a t m e d i u m h e a t ( 1 8 0 - 2 0 0 d e g r e e s F . ) o n a n o p e n G r i l l w i l l t a k e a l i t t l e l o n g e r a n d t e m p e r a t u r e m u s t b e b e t w e e n 2 0 0 - 2 4 0 d e g r e e s F . C h i c k e n s h o u l d b e a b o u t 1 2 i n c h e s a w a y f r o m f i r e a t l e a s t .
6 .
6
H U A C A T A Y C H I L I ( A J I D E H U A C A T A Y ) .
7 .
7
R o a s t t h e m i r a s o l c h i l i w h o l e , c u t i n h a l f a n d r e m o v e t h e p i p s a n d f i b e r s ; w a s h a n d g r i n d w i t h t h e w e l l - w a s h e d h u a c a t a y l e a v e s a n d s a l t w o r t u n t i l a s m o o t h p a s t e r e s u l t s .
8 .
8
S e a s o n w i t h s a l t a n d a l i t t l e o i l a n d b e a t w e l l . T h e s a u c e i s t h e n r e a d y t o s e r v e - w i t h p o t a t o e s , m a i z e e a r s o r b o i l e d m e a t .
9 .
9
A J I M O L I D O C H I L E P A S T E Y E L L O W .
1 0 .
1 0
R e m o v e s e e d s a n d s t e m s . C o m b i n e a l l i n g r e d i e n t i n a f o o d p r o c e s s o r a n d p u r e e t o a f i n e p a s t e . T h i s i s a H O T c o n d i m e n t . T h i s S o u t h A m e r i c a n c h i l e p a s t e c a n b e u s e d a s a s u b s t i t u t e w h e n e v e r f r e s h c h i l e s a r e c a l l e d f o r . I t w i l l k e e p f o r t w o w e e k s o r m o r e i n t h e r e f r i g e r a t o r . F o r l o n g e r s t o r a g e , i n c r e a s e t h e v i n e g a r a n d r e d u c e t h e a m o u n t o f o l i v e o i l .
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Peruvian Aji Salsa Verde
Recipe #314985 | 5 min | 5 min prep | add private note
| Edit...
Ingredients

* 1 bunch fresh cilantro, chopped including stems
* 3 jalapenos (this will be very hot, remove seeds or use less to taste)
* 1 garlic clove
* 1/2 teaspoon salt (or to taste)
* 1/4 cup olive oil
* 3 tablespoons mayonnaise
* 1/3 cup water
* splash lemon juice

Directions

1.
1
Add all ingredients and blend until smooth.
2.
2
Use peppers, garlic, and salt to taste. Experiment as necessary, you can't go wrong. (For mild version, use 1/4 to 1/2 jalepeno pepper and remove seeds).
3.
3
I recommend allowing to refrigerate a bit before serving to set and let flavors mix.
4.
4
Serve with bread or chips.

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LOMO SALTADO (PERUVIAN STIRFRY)

1 lb sirloin or tenderloin, cut into bite size pieces
1 small onion, cut into strips
1 large tomato, cut into strips
1 large hot pepper, seeded and cut into strips
salt
pepper
2 cloves garlic, chopped
1/4 cup dry red wine
2 tablespoon lime juice
1/4 cup chopped cilantro

Place the cut meat in a bowl or dish, and season it with salt, pepper, a little bit of olive oil, lime juice, and chopped garlic. Let marinate for at least 20 minutes.

Sauté meat over high heat for a few minutes until meat is no longer pink. Lower temperature to medium and add first the onion. Cook, stirring for 1 minute and then stir in the tomatoes and peppers. Cook until the onions are tender.

Add the red wine and the cilantro. Cook for one more minute. Serve with white rice.

Submitted by: Carla
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Peruvian Garlic Chicken adapted from hot & spicy latin dishes

Description
Ingredients

* 1/2 Cup Olive Oil
* 3 Medium Onions -- chopped
* 6 Cloves Garlic -- chopped
* 4 Medium Chopped Rocoto Chiles -- or jalapenos
* 1/2 Teaspoon Cinnamon
* 1 Tablespoon Cumin
* 1 Teaspoon Basil
* 2 Cups Peanuts -- roasted and chopped
* 1/2 Cup Parmesan Cheese
* 3 Pounds Chicken Breasts -- chopped
* 3/4 Cup Lowfat Yogurt -- room Temp.
* Salt And Pepper -- to taste
* Boiled Potatoes -- for garnish

Directions heat oil in large saucepan and saute onions and garlic until the onions are soft. add chiles, cinnamon, cumin, basil, peanuts, cheese, and chicken. stir well. simmer for 30 minutes or until chicken is done. 2 minutes before serving, add yogurt and stir well. serve surrounded by potatoes.
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