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Peru 2017 Recipes

LOMO SALTADO: PERUVIAN STIR-FRY

Serves 6

INGREDIENTS
1½ tablespoons crushed garlic
½ teaspoon salt
2 
teaspoons cumin
1½
 teaspoons ground black pepper
2 
tablespoons rice vinegar
2 
tablespoons soy sauce
2 
tablespoons canola oil
Stir Fry
1½
lbs. beef tenderloin, cut into strips (or some other tender steak)
2 
medium red onions, cut into strips
1
(15 ounce) can diced tomatoes, drained
Salt & pepper, to taste
1–2 
jalapeno pepper, cut into strips
¼
cup fresh cilantro
4 
potatoes, peeled & cut into strips
½–1 
teaspoon paprika
Canola oil, for frying
White rice

INSTRUCTIONS
1. Make a paste by combining the garlic and salt. Whisk together the garlic paste, rice vinegar, soy sauce, canola oil, cumin, and ground black pepper.

2. Place the steak in one bowl and the onions in another. Divide the marinade between the 2 bowls and let them set in the refrigerator for at least 1 hour.

3. Pour a small amount of oil in a wok and turn on medium heat. Once the oil is hot, add the steak with marinade and cook until brown. Add the tomato and simmer for a few minutes.

4. Add the jalapeño, cilantro, and onions with marinade to the wok, slowly stirring until well blended. Simmer for 5 more minutes.

5. As the ingredients are cooking in the wok, sprinkle the potatoes with paprika and then fry in a separate pan. When done, add the potatoes to the other ingredients.

6. Serve with white rice.

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PERUVIAN CARAMEL SAUCE

Serves 8

Goat's milk is traditionally used in this recipe but evaporated milk works well. This must cook a long time to ensure the fullest caramel flavor. Pair with fruit or ice cream

INGREDIENTS
1
(12-ounce) can evaporated milk
2 
cups milk
½ teaspoon baking soda
1½ cups brown sugar, packed
&fract14; 
cup water

INSTRUCTIONS
1. Heat evaporated milk, milk and baking soda to boiling; remove from heat.

2. Heat brown sugar and water in Dutch oven over low heat, stirring constantly, until sugar is dissolved.

3. Add milk mixture, and cook uncovered over medium-low heat, stirring frequently, until mixture is very thick and golden brown, about 1 hour.

4. Pour into bowl, cover and refrigerate at least 4 hours.

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CHILCANO de PISCO: PERUVIAN BRANDY COCKTAIL

Serves 1

INGREDIENTS
4 ounces ginger ale
2 ounces pisco (Pisco is a unique brandy produced in Chile and Peru)
½ lime (or 1 T key lime juice)

INSTRUCTIONS
1. Fill an 8-ounce tumbler with ice cubes.

2. Pour the pisco over the ice.

3. Squeeze the lime juice into the glass.

4. Fill the glass with the ginger ale.

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