Las recetas Peruanas favoritas de Max Luis
Lomo Saltado (serves 6)
2 lbs of steak (fresh
is best, not frozen)
1 tbsp red wine
2 cloves of minced garlic (I love garlic man!)
4 tomatoes, cut into strips
salt and pepper
2 med onions, cut into strips
1 bell pepper, cut into thin strips
chopped parsley
1 tbsp lemon juice
6 med potatoes, cut into french fries
oil
Cut steak into thin strips (marinate in wine for an hour - optional).
Sautée the garlic in oil and add the steak. Continue frying until the steak is cooked. Drain some of the juice and save.
Add the chopped tomato to the pan, salt and pepper to taste. Cook for a few minutes. Add the onion, bell pepper, parsley and vinegar. Cook a few minutes more and then add the juice from the meat.
In a separate pan or deep fryer, fry the potatoes in hot oil. Add the fried potatoes to the
meat and mix slowly. Serve with rice.
This is my brother
Marco's favourite dish - Papa a la Huancaina (serves 6)
1 pkg (approx. 1 lb) of
light (no name brand) cottage cheese
3 tbsp skim milk
1/4 lb of queso peruano (Feta cheese will do)
1/2 cup of oil (virgin olive oil is best)
several cloves of garlic (the more the better because I LOVE garlic man!)
5 hot yellow peppers (ají if you can get it, if not - oh well)
1/2 tspn salt, pinch of pepper
1/2 tspn cumin, 1/2 tspn of turmeric
4 hard boiled eggs (cut into quarters - wedge style)
Black olives
Boil 8-10 medium sized potatoes until cooked, remove water, let cool and peel
You need to boil the hot yellow peppers in water until they are cooked (approx.
10 to 15 min). Then let cool and peel the skin off of them. In a sauce pan heat oil on high and add
garlic and onions, cumin and turmeric. Heat until
garlic is brown, remove from heat and let cool. In a blender, mix everything but the eggs,
olives and potatoes together.
Blend until smooth and creamy. If this is too thick, add skim milk. Place some lettuce leaves on a serving dish and place 2 or 3 potatoes halves on
top. Pour the creamy liquid over top. Garnish potatoes with black olives and
egg wedges. You may now serve this dish at room temperature but I love it more
when the cream is chilled in the fridge for 20 minutes prior to serving.
Papa Rellena
4 cups mashed potatoes - let
cool to room temp
1 cup flour
1 raw egg
1 lb hamburger meat
1 cup finely chopped onion
2 - 3 cloves of garlic finely minced (because ... you know...)
salt and pepper
3 hard boiled eggs, chopped up into small cubes
1 cup black olives, 1/2 cup raisins (optional), 1/2 cup peanuts (optional)
olive oil
Mix together potato, flour, and raw egg. if too dry, add another egg. If too
moist, add more flour. Should be the consistency of dough almost. Mix hamburger with onion, garlic, salt, pepper,
egg, and olives (peanuts, raisins). The hamburger and onions should be fried with the spices before you add the other ingredients. Heat 4" of oil in frying pan. Flour the palm of your hand and put in it a heaping
tbsp of the potato mixture. With a spoon, mold a hole in the center. Place a tbsp of meat mixture in the
hole, and with well-floured hands, fold top of potato over to completely close it up. Gently roll it in your floured hands and lower in the very hot oil. Fry until golden brown.
Remove from heat and place on a dish covered with paper towels (to drain the
excess oil). Serve.
Chupe de camarón (my personal favourite)
2 tspn of olive oil
2 cloves of minced garlic (because ... I ... love ......
1 medium onion, finely chopped
1 large tomato (place it in boiling water for 1 to 2 minutes, let cool and peel
it)
4 cups of boiling water
1 or 2 ears of corn cut into pieces (or alternatively you can cut off the
nibblets and use these)
1/2 cup of peas (fresh is better - not frozen)
1/2 pound of potatoes (yellow is better - the ones from PEI will do (the canucks
know what I mean) fresh. The potatoes must be cut as if you were making
scalloped potatoes only a bit thicker.
4 tspns of rolled oats (pieces not the whole oats)
1/4 kg of fresh Peruvian cheese (if not then use Feta it is a close
approximation). Cut into v. small pieces.
1 kg of shrimp (fresh is best, if not use the frozen stuff. Okay, so shrimp
isn't camarón BUT I can't get my hands on any camaron, so what is a poor
peruvian boy to do?)
1 cup of evaporated milk (optional)
1 raw egg for every two servings
orégano (2 - 3 sprigs)
parsley (1/4 cup pre-mincing)
salt and pepper to taste
In a large pot add oil, heat on high and toss in garlic and onion. Once browned add the tomato and the corn. Next are the peas, the potatoes and the oats. Fry for another 5 minutes. Add the water and let cook. When the potatoes are nearly cooked add the shrimp, the orégano, salt, pepper and the raw eggs. Once the eggs are in immediately stir vigorously with a fork to break them up. Leave on slow heat until the shrimp are cooked. Optional: Prior to serving you can add the milk and cheese and leave for 5 minutes. Add the parsley and serve.
Here are some other sites where you can find Peruvian recipes:
Do you have some more delicious Peruvian recipes for me? Please email them to me at [email protected]