Discover the Flavors of Peru: 20 Delicious Easy Recipes for Beginners<\/p>\n
Peruvian cuisine is a vibrant and diverse culinary scene that offers a wide range of flavors and dishes to explore. From the spicy kick of aj\u00ed amarillo peppers to the rich taste of ceviche, there’s something for everyone in Peruvian cooking. And the best part? Many of these recipes are surprisingly easy to make, even for beginners.<\/p>\n
In this article, we’ll take you on a culinary journey through Peru with 20 delicious and easy-to-make recipes that will introduce you to the bold flavors and ingredients of this amazing cuisine. Whether you’re a foodie looking to explore new flavors or just want to try something different, these recipes are perfect for anyone looking to cook Peruvian dishes at home.<\/p>\n
From classic dishes like Lomo Saltado with Homemade Fries to innovative recipes like Quick Peruvian Ceviche with Lime and Corn, we’ve got you covered. So, let’s get started and discover the flavors of Peru!<\/p>\n
\nLomo Saltado is a classic Peruvian dish that combines tender beef strips, onions, tomatoes, and French fries in a savory soy sauce-based broth. This recipe elevates the dish by adding homemade fries, perfect for dipping into the flavorful stew.<\/p>\n
Ingredients:<\/strong><\/p>\n For Lomo Saltado:<\/p>\n – 1 pound beef strips (such as sirloin or ribeye) For Homemade Fries:<\/p>\n – 2-3 large potatoes, peeled and cut into fry shapes Instructions:<\/strong><\/p>\n 1. Cook the beef strips in boiling water until tender, then set aside. Cooking Time:<\/strong><\/strong><\/p>\n – Lomo Saltado: 20-25 minutes Ingredients:<\/strong><\/p>\n – 1 pound fresh white fish (such as tilapia or sole), cut into small pieces Instructions:<\/strong><\/p>\n 1. In a large bowl, combine fish pieces, lime juice, and salt. Stir gently to combine. Cooking Time:<\/strong> 30 minutes<\/p>\n Ingredients:<\/p>\n – 1 cup cooked chicken breast or thighs, shredded Instructions:<\/p>\n 1. In a blender or food processor, combine chicken, heavy cream, walnuts, aji amarillo paste, and cumin. Blend until smooth. Cooking Time:<\/strong> 10 minutes<\/p>\n Note: You can also serve Aji de Gallina with cooked rice, boiled potatoes, or as a dip for grilled meats or vegetables.<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup fresh cilantro leaves Instructions:<\/strong><\/p>\n 1. In a blender or food processor, combine cilantro, parsley, jalape\u00f1o, and garlic. Cooking Time:<\/strong> None required!<\/p>\n Ingredients:<\/strong><\/p>\n – 4-6 large potatoes Instructions:<\/strong><\/p>\n 1. Boil the potatoes until tender, then drain and set aside. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups cooked white rice (preferably day-old rice) Instructions:<\/strong><\/p>\n 1. Heat the oil in a large skillet or wok over medium-high heat. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Discover the bold flavor of grilled beef heart skewers, a classic Argentinean street food known as anticuchos. With this simple recipe, you’ll be enjoying these tender and savory treats in no time.<\/p>\n Ingredients:<\/p>\n – 1 pound beef heart, cut into 1-inch cubes Instructions:<\/p>\n 1. Preheat grill to medium-high heat. Cooking Time:<\/strong> 16-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound boneless chicken breast or thighs Instructions:<\/strong><\/p>\n 1. In a large pot, saut\u00e9 the onion, garlic, and bell pepper in a little oil until softened. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup cooked white or brown rice Instructions:<\/strong><\/p>\n 1. In a medium pan, heat the oil over medium heat. Add the chopped onion and cook until translucent. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 sheet of puff pastry, thawed Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 whole chicken (3-4 lbs), rinsed and patted dry Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> Approximately 1 hour<\/p>\n Ingredients:<\/strong><\/p>\n – 8 oz. tallarines or linguine Instructions:<\/strong><\/p>\n 1. Cook tallarines according to package instructions until al dente. Drain and set aside. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 large baking potatoes Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 45-50 minutes (baking time) + 10-15 minutes (assembling)<\/p>\n Ingredients:<\/strong><\/p>\n – 4 slices of bread (white or whole wheat) Instructions:<\/strong><\/p>\n 1. Lay out the bread slices. Cooking Time:<\/strong><\/strong><\/p>\n – Preparation time: 10 minutes Ingredients:<\/strong><\/p>\n – 1 cup dried purple corn Instructions:<\/strong><\/p>\n 1. Rinse the dried purple corn and soak it in water for at least 4 hours or overnight. Cooking Time:<\/strong> 20-25 minutes (including soaking time)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb beef strips (sirloin or ribeye), sliced into thin strips Instructions:<\/strong><\/p>\n 1. Heat oil in a large skillet or wok over medium-high heat. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup fresh corn kernels Instructions:<\/strong><\/p>\n 1. Preheat your oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup dried red lentils, rinsed and drained Instructions:<\/strong><\/p>\n 1. Heat oil in a large pot over medium heat. Add onion, garlic, carrot, and celery; cook until vegetables are tender, about 5 minutes. Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces Instructions:<\/strong><\/p>\n 1. Heat the olive oil in a large skillet over medium-high heat. Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 large sweet potatoes, cooked and mashed Instructions:<\/strong><\/p>\n 1. In a large bowl, combine mashed sweet potatoes, flour, salt, and baking powder. Mix until smooth. Cooking Time:<\/strong> About 10-12 minutes total frying time.<\/p>\n Looking to spice up your cooking routine with some delicious Peruvian dishes? This article features 20 easy and mouth-watering recipes perfect for beginners. From classic Lomo Saltado with homemade fries to Quick Peruvian Ceviche, Easy Aji de Gallina, and many more, there’s something for everyone. Whether you’re in the mood for a hearty bowl of chicken soup or a flavorful stir-fry, these recipes will guide you through each step with ease. Discover the bold flavors and vibrant culture of Peru through these simple yet impressive dishes that are sure to become new favorites.<\/p>\n","protected":false},"excerpt":{"rendered":" Discover the Flavors of Peru: 20 Delicious Easy Recipes for Beginners Peruvian cuisine is a vibrant and diverse culinary scene that offers a wide range of flavors and dishes to explore. From the spicy kick of aj\u00ed amarillo peppers to the rich taste of ceviche, there’s something for everyone in Peruvian cooking. And the best … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":28403,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-28981","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-copycat-recipes","infinite-scroll-item","resize-featured-image"],"_links":{"self":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/28981","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/comments?post=28981"}],"version-history":[{"count":1,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/28981\/revisions"}],"predecessor-version":[{"id":28982,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/28981\/revisions\/28982"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/media\/28403"}],"wp:attachment":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/media?parent=28981"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/categories?post=28981"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/tags?post=28981"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 2 medium onions, sliced
\n– 2 cloves garlic, minced
\n– 1 cup mixed bell peppers (bell and Poblano), sliced
\n– 1 can (14 oz) diced tomatoes
\n– 1\/4 cup soy sauce
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste<\/p>\n
\n– Vegetable oil for frying
\n– Salt to taste<\/p>\n
\n2. In a large skillet, heat the olive oil over medium-high heat. Add onions and cook until caramelized (about 5 minutes).
\n3. Add garlic, bell peppers, and cooked beef to the skillet. Stir in soy sauce and bring to a simmer.
\n4. Meanwhile, fry the potato strips in hot vegetable oil until crispy (about 3-4 minutes). Drain on paper towels.
\n5. Combine the stew ingredients and serve with homemade fries.<\/p>\n
\n– Homemade Fries: 15-20 minutes<\/p>\nQuick Peruvian Ceviche with Lime and Corn<\/h2>\n
\nThis refreshing ceviche recipe combines the bold flavors of Peru with the sweetness of corn, all in a quick and easy-to-make dish. Perfect for a light and flavorful lunch or snack.<\/p>\n
\n– 1\/2 cup freshly squeezed lime juice
\n– 1\/4 cup chopped red onion
\n– 1\/2 cup corn kernels
\n– 1\/4 teaspoon salt
\n– 1-2 cloves garlic, minced (optional)
\n– Fresh cilantro leaves for garnish<\/p>\n
\n2. Add the chopped red onion, corn kernels, and garlic (if using). Stir gently again.
\n3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the fish to “cook” in the lime juice.
\n4. Just before serving, give the mixture a good stir and adjust seasoning if needed.
\n5. Garnish with fresh cilantro leaves and serve immediately.<\/p>\nEasy Aji de Gallina with Shredded Chicken<\/h2>\n
\nA classic Peruvian dish, Aji de Gallina is a creamy and flavorful sauce made with shredded chicken, walnuts, and spices. This recipe simplifies the process by using pre-cooked chicken and readily available ingredients.<\/p>\n
\n– 1\/2 cup heavy cream
\n– 1\/4 cup chopped walnuts
\n– 2 tablespoons aji amarillo pepper paste (or substitute with sriracha)
\n– 1 teaspoon ground cumin
\n– Salt and pepper to taste
\n– Fresh cilantro leaves for garnish<\/p>\n
\n2. Season with salt and pepper to taste.
\n3. Serve warm or at room temperature, garnished with fresh cilantro leaves.<\/p>\nSimple Peruvian Green Sauce (Aji Verde)<\/h2>\n
\nThis vibrant green sauce is a staple condiment in Peruvian cuisine, adding a burst of flavor to grilled meats, vegetables, and even sandwiches. With just a few ingredients, you can create this addictive sauce at home.<\/p>\n
\n– 1\/2 cup fresh parsley leaves
\n– 1 jalape\u00f1o pepper, seeded and chopped
\n– 1 garlic clove, minced
\n– 1\/2 lime, juiced
\n– Salt, to taste<\/p>\n
\n2. Blend until smooth, adding lime juice as needed to achieve desired consistency.
\n3. Season with salt to taste.
\n4. Refrigerate for at least 30 minutes to allow flavors to meld.<\/p>\nClassic Papa a la Huancaina with Boiled Potatoes<\/h2>\n
\nA traditional Peruvian dish, Papa a la Huancaina is a flavorful and creamy sauce served over boiled potatoes. This recipe combines the rich flavors of cheese, milk, and spices to create a delicious and comforting meal.<\/p>\n
\n– 1\/2 cup grated cheddar cheese
\n– 1\/4 cup heavy cream
\n– 2 tablespoons milk
\n– 1 teaspoon paprika
\n– 1\/2 teaspoon ground cumin
\n– Salt and pepper to taste
\n– 2 tablespoons chopped fresh cilantro (optional)<\/p>\n
\n2. In a medium saucepan, combine the grated cheese, heavy cream, milk, paprika, cumin, salt, and pepper. Whisk until smooth.
\n3. Bring the mixture to a simmer over medium heat, whisking constantly, until it thickens slightly (about 5-7 minutes).
\n4. Remove from heat and stir in chopped cilantro (if using).
\n5. Serve the sauce over the boiled potatoes.<\/p>\nSpeedy Arroz Chaufa (Peruvian Fried Rice)<\/h2>\n
\nIn this recipe, we’ll quickly cook up a flavorful and filling dish that’s perfect for any meal or snack. Speedy Arroz Chaufa is a popular Peruvian fried rice recipe that combines cooked rice with protein-rich ingredients like chicken and eggs.<\/p>\n
\n– 1 cup diced cooked chicken
\n– 1 tablespoon vegetable oil
\n– 1 small onion, diced
\n– 2 cloves garlic, minced
\n– 1 cup mixed vegetables (e.g., peas, carrots, corn)
\n– 2 eggs, beaten
\n– Salt and pepper to taste
\n– Optional: chopped scallions or cilantro for garnish<\/p>\n
\n2. Add the diced onion and cook until translucent, about 2-3 minutes.
\n3. Add the garlic, mixed vegetables, and cooked chicken. Cook for an additional 2-3 minutes.
\n4. Push the mixture to one side of the pan. Crack in the eggs and scramble them until cooked through.
\n5. Mix the eggs with the rice and vegetable mixture.
\n6. Season with salt and pepper to taste.
\n7. Serve hot, garnished with chopped scallions or cilantro if desired.<\/p>\nEffortless Anticuchos (Grilled Beef Heart Skewers)<\/h2>\n
\nEffortless Anticuchos Recipe: Grilled Beef Heart Skewers<\/p>\n
\n– 1\/4 cup olive oil
\n– 2 cloves garlic, minced
\n– 1 tablespoon soy sauce
\n– 1 teaspoon paprika
\n– Salt and pepper to taste
\n– 10 bamboo skewers, soaked in water for at least 30 minutes<\/p>\n
\n2. In a large bowl, whisk together olive oil, garlic, soy sauce, and paprika.
\n3. Add the beef heart cubes to the marinade and mix well. Cover and refrigerate for at least 30 minutes or overnight.
\n4. Thread the marinated beef heart onto the bamboo skewers, leaving a small space between each piece.
\n5. Grill the anticuchos for 8-10 minutes per side, or until they reach your desired level of doneness.
\n6. Serve hot with your favorite sides and enjoy!<\/p>\nFast Peruvian Chicken Soup (Caldo de Gallina)<\/h2>\n
\nA hearty and comforting soup from Peru, made with simple ingredients and quick cooking time.<\/p>\n
\n– 2 medium potatoes, peeled and diced
\n– 1 large onion, chopped
\n– 3 cloves garlic, minced
\n– 1 red bell pepper, diced
\n– 4 cups chicken broth
\n– 1 teaspoon paprika
\n– Salt and pepper to taste
\n– Fresh cilantro leaves for garnish (optional)<\/p>\n
\n2. Add the chicken, potatoes, chicken broth, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the chicken is cooked through and potatoes are tender.
\n3. Taste and adjust seasoning as needed.
\n4. Serve hot, garnished with cilantro leaves if desired.<\/p>\nEasy Tacu Tacu with Beans and Rice<\/h2>\n
\nTacu Tacu is a popular Latin American dish that combines cooked beans, rice, and fried eggs in a single serving. This easy recipe is perfect for a quick breakfast or brunch option.<\/p>\n
\n– 1 cup cooked black beans (or pinto beans)
\n– 2 tablespoons vegetable oil
\n– 1 small onion, finely chopped
\n– 1 clove garlic, minced
\n– Salt and pepper to taste
\n– 2 eggs<\/p>\n
\n2. Add the cooked rice, black beans, salt, and pepper to the pan. Stir well to combine.
\n3. Create two small wells in the rice mixture. Crack an egg into each well.
\n4. Cook for 5-7 minutes or until the whites are set and yolks are still slightly runny.
\n5. Serve immediately and enjoy!<\/p>\nSimple Causa Rellena with Avocado and Chicken<\/h2>\n
\nThis Peruvian-inspired dish combines the creamy texture of avocado and the savory flavor of chicken, wrapped in a crispy pastry. A perfect fusion of flavors and textures!<\/p>\n
\n– 1 ripe avocado, mashed
\n– 1\/2 cup cooked chicken breast, diced
\n– 1\/4 cup chopped fresh cilantro
\n– 1 tablespoon lime juice
\n– Salt and pepper to taste<\/p>\n
\n2. Roll out the puff pastry to a thickness of about 1\/8 inch.
\n3. Mix together the mashed avocado, diced chicken, chopped cilantro, and lime juice in a bowl.
\n4. Place the mixture in the center of the pastry, leaving a 1-inch border around it.
\n5. Fold the edges of the pastry up over the filling, pressing gently to seal.
\n6. Brush the top with egg wash (beaten egg mixed with a little water) and bake for 20-25 minutes or until golden brown.
\n7. Serve warm and enjoy!<\/p>\nQuick Peruvian-Style Roast Chicken (Pollo a la Brasa)<\/h2>\n
\nIn just under an hour, you can have a flavorful and juicy roast chicken inspired by the popular street food of Peru. This recipe is perfect for a weeknight dinner or special occasion.<\/p>\n
\n– 2 tbsp olive oil
\n– 1 tsp ground cumin
\n– 1 tsp smoked paprika
\n– 1\/2 tsp garlic powder
\n– 1\/2 tsp salt
\n– 1\/4 tsp black pepper
\n– 2 tbsp aji amarillo pepper paste (or substitute with sriracha sauce)
\n– 2 lemons, cut into wedges
\n– Fresh cilantro leaves, for garnish<\/p>\n
\n2. In a small bowl, mix together olive oil, cumin, smoked paprika, garlic powder, salt, and black pepper.
\n3. Rub the spice mixture all over the chicken, making sure to get some under the skin as well.
\n4. Place the chicken in a roasting pan and roast for 45-50 minutes or until cooked through.
\n5. During the last 10 minutes of cooking, brush the chicken with aji amarillo pepper paste (or sriracha sauce).
\n6. Remove from oven and let rest for 5 minutes before carving and serving.<\/p>\nEasy Tallarines Verdes (Peruvian Pesto Pasta)<\/h2>\n
\nExperience the vibrant flavors of Peru with this quick and easy pasta dish, featuring a creamy green sauce inspired by traditional tallarin verde.<\/p>\n
\n– 1\/2 cup fresh cilantro leaves and stems
\n– 1\/4 cup grated Parmesan cheese
\n– 1\/4 cup heavy cream
\n– 2 cloves garlic, minced
\n– Salt and pepper to taste
\n– 2 tbsp olive oil<\/p>\n
\n2. In a blender or food processor, combine cilantro, Parmesan cheese, heavy cream, garlic, salt, and pepper. Blend until smooth.
\n3. Heat the olive oil in a large skillet over medium heat. Add the pesto sauce and stir to combine.
\n4. Add cooked pasta to the skillet, tossing to coat with the green sauce.
\n5. Serve immediately, garnished with additional cilantro if desired.<\/p>\nSpeedy Peruvian-Style Stuffed Potatoes (Rocoto Relleno)<\/h2>\n
\nIn this recipe, we’ll fill tender potatoes with a flavorful mixture of Peruvian staples like aji amarillo peppers, onions, and cheese. Perfect for a quick weeknight dinner or a snack.<\/p>\n
\n– 1\/2 cup grated cheddar cheese (or queso fresco)
\n– 1\/4 cup chopped onion
\n– 2 tablespoons olive oil
\n– 1 tablespoon aji amarillo pepper paste (or substitute with sriracha or hot sauce)
\n– Salt and pepper to taste
\n– Optional: Chopped cilantro for garnish<\/p>\n
\n2. Wash and poke some holes in the potatoes, then bake for 45-50 minutes, or until tender.
\n3. While potatoes are baking, mix together cheese, onion, olive oil, and aji amarillo pepper paste in a bowl.
\n4. Once potatoes are done, let them cool slightly.
\n5. Cut each potato in half lengthwise and scoop out most of the flesh to make room for the filling.
\n6. Divide the filling mixture among the potatoes, placing it inside the cavity.
\n7. Season with salt and pepper to taste.
\n8. Garnish with chopped cilantro if desired.<\/p>\nSimple Butifarra (Peruvian Ham Sandwich)<\/h2>\n
\nA classic Peruvian sandwich that’s easy to make and packed with flavor. This butifarra, or ham sandwich, is a staple in many Peruvian households and is perfect for a quick lunch or snack.<\/p>\n
\n– 2 tablespoons of mayonnaise
\n– 2 tablespoons of chopped fresh cilantro
\n– 1\/2 cup of sliced butifarra ham (or prosciutto)
\n– 1\/2 cup of sliced ripe avocado
\n– Salt and pepper to taste<\/p>\n
\n2. Spread mayonnaise on each slice, leaving a small border around the edges.
\n3. Top with chopped cilantro, butifarra ham, and sliced avocado.
\n4. Season with salt and pepper to taste.
\n5. Assemble the sandwiches by placing another bread slice on top.<\/p>\n
\n– Cooking time: N\/A (no cooking required)
\n– Total time: 10 minutes<\/p>\nFast Chicha Morada (Purple Corn Drink)<\/h2>\n
\nChicha Morada, a popular Peruvian drink, is made with purple corn and spices. This recipe provides a quick and easy way to enjoy this traditional beverage at home.<\/p>\n
\n– 4 cups water
\n– 1\/2 teaspoon ground cinnamon
\n– 1\/4 teaspoon ground aniseed
\n– 1\/4 teaspoon vanilla extract (optional)<\/p>\n
\n2. Drain and blend the soaked purple corn with 4 cups of fresh water until smooth.
\n3. Add cinnamon, aniseed, and vanilla extract (if using) to the blended mixture.
\n4. Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes or until slightly thickened.
\n5. Strain the Chicha Morada through a cheesecloth or fine-mesh sieve into a large bowl.
\n6. Serve warm or chilled, garnished with cinnamon sticks if desired.<\/p>\nEasy Peruvian-Style Beef Stir-Fry (Tallarin Saltado)<\/h2>\n
\nExperience the bold flavors of Peru with this quick and easy stir-fry recipe, featuring tender beef, crisp vegetables, and a zesty sauce.<\/p>\n
\n– 2 tablespoons vegetable oil
\n– 1 onion, thinly sliced
\n– 2 cloves garlic, minced
\n– 1 cup mixed bell peppers (any color), sliced
\n– 2 cups cooked tallarin (or fettuccine), broken into small pieces
\n– 2 tablespoons soy sauce
\n– 1 tablespoon Peruvian aj\u00ed amarillo pepper paste (or substitute with sriracha)
\n– Salt and pepper, to taste
\n– Chopped cilantro, for garnish<\/p>\n
\n2. Add beef and cook until browned, 3-4 minutes. Remove from pan.
\n3. Add onion and garlic; cook until onion is translucent, 2-3 minutes.
\n4. Add bell peppers and cook until tender, 3-4 minutes.
\n5. Add cooked tallarin, soy sauce, and aj\u00ed amarillo pepper paste to the pan. Stir-fry for 1-2 minutes.
\n6. Return beef to the pan; stir-fry for an additional minute.
\n7. Season with salt and pepper to taste.
\n8. Garnish with cilantro and serve hot.<\/p>\nQuick Humitas (Peruvian Corn Tamales)<\/h2>\n
\nIn this recipe, we’ll show you how to make a simplified version of traditional Peruvian humitas, also known as sweet corn tamales. These bite-sized treats are perfect for a quick snack or dessert.<\/p>\n
\n– 1\/2 cup all-purpose flour
\n– 1\/4 teaspoon salt
\n– 1\/4 teaspoon baking powder
\n– 1\/4 cup granulated sugar
\n– 1\/2 cup whole milk
\n– 2 large eggs
\n– Vegetable shortening or butter, melted<\/p>\n
\n2. In a medium bowl, whisk together flour, salt, and baking powder.
\n3. In a separate bowl, mix together corn kernels, sugar, milk, and eggs.
\n4. Add the dry ingredients to the wet mixture and stir until just combined.
\n5. Fold in melted shortening or butter.
\n6. Pour the mixture into small, greased cups or ramekins (about 1\/2 cup capacity).
\n7. Bake for 15-20 minutes, or until a toothpick comes out clean.
\n8. Let cool before serving.<\/p>\nSimple Peruvian Lentil Stew (Menestra)<\/h2>\n
\nA hearty and comforting Peruvian stew made with red lentils, aromatic spices, and fresh vegetables.<\/p>\n
\n– 2 tablespoons olive oil
\n– 1 onion, chopped
\n– 2 cloves garlic, minced
\n– 1 carrot, peeled and grated
\n– 1 celery stalk, sliced
\n– 1 can (14.5 oz) diced tomatoes
\n– 4 cups vegetable broth
\n– 1 teaspoon ground cumin
\n– 1\/2 teaspoon smoked paprika (optional)
\n– Salt and pepper to taste
\n– Fresh cilantro leaves for garnish (optional)<\/p>\n
\n2. Add lentils, diced tomatoes, vegetable broth, cumin, smoked paprika (if using), salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until lentils are tender.
\n3. Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro leaves if desired.<\/p>\nEffortless Arroz con Pollo (Peruvian Chicken and Rice)<\/h2>\n
\nThis classic Peruvian dish is a staple of Latin American cuisine, with its flavorful combination of chicken, rice, and spices. This recipe simplifies the cooking process while maintaining the authentic taste.<\/p>\n
\n– 2 cups uncooked white rice
\n– 4 cups chicken broth
\n– 2 tbsp olive oil
\n– 1 onion, diced
\n– 2 cloves garlic, minced
\n– 1 tsp ground cumin
\n– 1 tsp paprika
\n– Salt and pepper to taste
\n– 2 tbsp chopped fresh cilantro (optional)<\/p>\n
\n2. Add the chicken and cook until browned, about 5-6 minutes. Remove from the pan and set aside.
\n3. Add the diced onion to the same pan and cook until translucent, about 3-4 minutes.
\n4. Add the garlic, cumin, paprika, salt, and pepper. Cook for 1 minute.
\n5. Add the uncooked rice to the pan and stir to combine with the spices.
\n6. Pour in the chicken broth and bring to a boil.
\n7. Reduce heat to low, cover, and simmer for 20-25 minutes or until the liquid is absorbed and the rice is cooked.
\n8. Return the chicken to the pan and stir to combine with the rice and sauce.
\n9. Garnish with chopped cilantro, if desired.
\n10. Serve hot and enjoy!<\/p>\nFast Picarones (Peruvian Sweet Potato Donuts)<\/h2>\n
\nThese sweet potato donuts are a popular Peruvian treat that’s perfect for any time of the year. With this quick and easy recipe, you can enjoy the warm, crispy goodness in no time!<\/p>\n
\n– 1\/2 cup all-purpose flour
\n– 1\/4 teaspoon salt
\n– 1\/4 teaspoon baking powder
\n– 1\/4 cup granulated sugar
\n– 1\/2 cup whole milk
\n– Vegetable oil for frying
\n– Confectioners’ sugar for dusting (optional)<\/p>\n
\n2. Add sugar and mix well.
\n3. Gradually add milk and mix until a dough forms.
\n4. Heat about 2-3 inches of vegetable oil in a deep frying pan over medium-high heat.
\n5. Using a cookie scoop or spoon, drop the dough into the oil, making sure not to overcrowd.
\n6. Fry for 2-3 minutes on each side, or until golden brown.
\n7. Remove from oil and place on paper towels to drain excess oil.
\n8. Dust with confectioners’ sugar (if desired) and serve warm.<\/p>\nSummary<\/h2>\n