In the next two blogs, I will share with you homemade recipes. I have chosen the first two since you can find almost all the ingredients everywhere!
1.Causa Rellena with Chicken:
It’s a fresh dish. This recipe is based on chicken, but you can fill the Causa with other ingredients like tuna, or vegetables. The name “Causa” had its origin from an old Quechua word kausaq, which means “giver of life”, another name for the potato.
- 1 kilo of potatoes (Yukon potato)
- 2 limes
- 2 Chicken breast
- 3 avocados
- 2 limes
- ¼ cup of oil
- 1 spoon of ground yellow pepper (optional)
- Salt and pepper
For the decoration:
- 1 boiled egg
- Some leaves of parsley
Boil the potatoes and cooked them until they are tender. When they are ready, wait to cool and then peel the potatoes and smash them. Put the potatoes in a bowl add the limes, the ground yellow pepper, oil, salt, and pepper to taste, and mix. You will need to divide this preparation into two.
Boil the chicken breast with salt and it is ready, wait to cool them crumble the chicken and mix with mayonnaise. If it’s necessary, then add salt. Chop the three avocados into slices.
Use a rectangular container and put one layer of the first half of the potato mix, then a layer of chicken, another layer of avocado and cover with one more layer of potato. To finish you can decorate with boiled egg slices and leaves of parsley.
2. Lomo Saltado:
Tourists are often surprised because they didn’t know that Peruvian cuisine has a strong Chinese influence. The fusion between Incan, European and Asian cuisine result in a cuisine that we called “Chifa”. Lomo Saltado is part of that fusion.
- 600 gr beef tenderloin
- 1 large onion, thinly sliced
- 3 large tomatoes, peeled, seeded and sliced into strips
- 1 yellow pepper (optional), seeded and cut into strips
- 4 potatoes.
- 2 tablespoons of chopped fresh parsley
- ¼ cup of soy sauce
- 3 table spoons of balsamic vinegar
- ½ spoon of lime juice
- Oil as we need
- Salt and pepper to taste
- Hot cooked rice
Prepare all the ingredients that you need. Fried the potatoes, cook the rice and keep them hot while we cook the beef.
Cut the meat into stirs about 2 inches long and ¼ inch thick. Heat a ¼ cup of oil in a large pot or wok until it’s hot, add the beef and stir-fry for 2 minutes. Remove to a plate a set-aside.
Add a little more oil to the pot or wok, add the onion, the pepper and stir-fry until it is cooked, but still crunchy, 2 or 3 minutes. Add the tomatoes, the soy sauce, vinegar, salt and pepper and stir fry for one more minute. Return the beef to the wok; add the lime juice and mix. Add the French fries and parsley. Adjust the salt and pepper.
Place two or three scoops of rice, add the preparation of Lomo Saltado and enjoy!