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Fricassee of Pork

CitizenFood Sat, 02/07/2009 - 16:17

Serves 8

2 teaspoons cumin
2 to 3 teaspoons chili powder
1/4 teaspoon pepper
1/4 teaspoon turmeric
5 cloves garlic, sliced
4 quarts water
5 pounds pork shoulder, quartered
1/2 cup plain dry bread crumbs
2 teaspoons salt, or to taste
1 tablespoon red wine vinegar

In a food processor, puree the cumin, chili powder, pepper, turmeric, and garlic. Set aside.

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Tamarind Pork / Pork in Tamarind Sauce / Chancho con Tamarindo

CitizenFood Sat, 02/07/2009 - 16:10

Serves 4

1 pound boneless pork, cubed
4 cups water
1 clove garlic, chopped
1 teaspoon chopped ginger
2 tablespoons vegetable oil
2 cups tamarind sauce
Salt and pepper

In a large stock pot, cook the pork in the water with the garlic and ginger over moderate heat for 45 minutes, or until tender. Drain and cool slightly.

Heat the oil in a saute pan over high heat and brown pork for 1 to 2 minutes. Add the tamarind sauce (see recipe below) reduce the heat, and cook 4 to 5 minutes more. Season to taste with salt and pepper.

Tamarind Sauce
Ingredients :

½ cup water

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Ternera con Zanahorias

CitizenFood Sat, 02/07/2009 - 16:06

Serves 4 to 6

3 pounds veal shoulder, cut into 2-inch pieces
Salt and pepper
1/8 teaspoon ground nutmeg
2 large cloves garlic, crushed
1 cup dry white wine
4 tablespoons butter
1 medium onion, finely chopped
1 pound small carrots, peeled and thinly sliced
Beef stock

Season the veal pieces with salt, pepper, nutmeg, and garlic and put into a large bowl. Pour the wine over them. Cover and marinate in the refrigerator for about 4 hours, turning once or twice.

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Peruvian Sweet Fritters / Picarones

CitizenFood Sat, 02/07/2009 - 16:02

Serves 10

Ingredients :

1lb sweet potatoes, peeled
1lb squash, peeled
1lb flour
3 tablespoons fresh yeast
2 cinnamon sticks
4 cloves
2 tablespoons aniseed
3 tablespoons sugar
Pinch of salt
2 eggs slightly beaten
Oil, necessary amount for frying

Syrup:
2 cups brown sugar
2 cups white sugar
4 cloves
2 cinnamon sticks
2 allspice
Peel of 1 orange, cut into thick large strips
4 cups water

Preparation:

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Peruvian Fresh Ham / Country Ham / Jamon del Pais

CitizenFood Sat, 02/07/2009 - 15:55

Makes approximately 3 to 4 pounds

12 large cloves garlic, peeled
2 tablespoons ground annatto seeds
1 teaspoon ground cumin
Salt and pepper
6 pounds pork shoulder, boned and rolled
4 tablespoons oil

Crush the garlic cloves and mix to a paste with the annatto, cumin, and salt and pepper to taste. Spread onto the pork, place the pork into a large baking dish, cover loosely with foil, and refrigerate overnight.

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Stuffed Potatoe / Papas Rellenas

CitizenFood Sat, 02/07/2009 - 15:49

Serves 6 to 8

Ingredients :

2 lbs potatoes
Salt
Pepper
4 eggs (1 fresh and 3 hard boiled)
6 tablespoons oil
1 lb ground beef
1 cup chopped onion
1 garlic clove, minced
1 teaspoon paprika
6 seedless black olives cut in 4
½ cup tomato, diced, peeled and seeded
1 teaspoon minced parsley
1 teaspoon minced cilantro
¼ cup raisins

Preparation:

Wash potatoes and place them in a medium size pan with salted water. Bring to a boil. Cook until soft. Remove from heat. Peel.

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Rice Pudding / Arroz con Leche

CitizenFood Sat, 02/07/2009 - 15:45

Serves 4

1 cup long grain rice
1 1/2 cups water
1 (8 ounce) can sweetened condensed milk
1/2 cup orange juice
2 cinnamon sticks
Ground cinnamon for dusting
Orange slices for garnish

Bring rice, water, condensed milk, orange juice and cinnamon sticks to a boil in a medium sauce pan. Reduce heat, cover, and simmer 14-17 minutes until thick. Remove from heat and let cool. Before serving, remove cinnamon sticks and garnish with cinnamon and fresh orange slices.

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Fried Calamari / Chicharron de Calamar /Calamares Fritos

CitizenFood Sat, 02/07/2009 - 15:41

Serves 4

1 pound calamari (squid)
Salt and pepper
1 cup flour
Oil

Clean and cut calamari into rings. Season with salt and pepper and toss in flour until coated. Heat the oil in a large nonstick saute pan and cook until the calamari is golden and crispy. Fry the calamari in small batches, making sure the oil is hot before starting your next batch. Remove with a slotted spoon and transfer to paper towels to drain. Serve with Tartar sauce and lemon wedges or with any mayonnaise based sauce for dipping.

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Cupos

CitizenFood Sat, 02/07/2009 - 15:34

Serves 4

1 pound ground beef
1/2 pound white long grain rice, cooked
1/4 pound pork sausage, sliced
1 head cabbage, chopped and boiled
4 (15 ounce) cans tomato sauce
1 large onion, chopped
5 fresh bay leaves
Salt and pepper

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Baked Oysters with Queso Fresco

CitizenFood Sat, 02/07/2009 - 15:28

Serves 4

12 oysters, shucked
12 teaspoons butter
Salt
Pepper
1 1/2 cups queso fresco
Lemon wedges

Preheat oven to 350 degrees F.

Place the opened oysters on a baking sheet and drizzle over each one 1 teaspoon of butter, a dash of salt and pepper, and 2 tablespoons of queso fresco cheese. Bake for 7 to 8 minutes. Serve immediately and sprinkle with a squeeze of lemon juice.

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