Baked Peruvian Food Recipes
Peruvian cuisine is renowned for its diverse flavors, unique ingredients, and rich cultural heritage. One of the most popular cooking techniques in Peru is baking, which allows for the preservation of flavors and the creation of mouthwatering dishes. In this article, we will explore some delicious baked Peruvian food recipes that are sure to tantalize your taste buds.
1. Lomo Saltado Empanadas
Ingredients:
– 1 lb beef tenderloin, thinly sliced
– 1 red onion, sliced
– 1 tomato, sliced
– 1 bell pepper, sliced
– 2 cloves of garlic, minced
– ¼ cup soy sauce
– 2 tablespoons vinegar
– 2 tablespoons vegetable oil
– Salt and pepper to taste
– Empanada dough
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the vegetable oil over medium-high heat. Add the beef tenderloin and cook until browned. Remove from the skillet and set aside.
3. In the same skillet, sauté the onion, tomato, bell pepper, and garlic until they are tender.
4. Return the beef to the skillet and add the soy sauce, vinegar, salt, and pepper. Stir well to combine all the ingredients.
5. Roll out the empanada dough and cut circles using a cookie cutter. Place a spoonful of the beef mixture in the center of each dough circle.
6. Fold the dough over the filling and press the edges together to seal. Use a fork to create a decorative edge.
7. Place the empanadas on a baking sheet and bake for 20-25 minutes or until golden brown.
8. Serve hot and enjoy!
2. Causa Rellena
Ingredients:
– 4 large yellow potatoes, boiled and mashed
– 2 tablespoons lime juice
– 2 tablespoons ají amarillo paste (Peruvian yellow chili paste)
– 1 can tuna, drained
– 1 avocado, sliced
– 1 cup mayonnaise
– Salt and pepper to taste
– Hard-boiled eggs, sliced
– Olives for garnish
Instructions:
1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine the mashed potatoes, lime juice, ají amarillo paste, salt, and pepper. Mix well until all the ingredients are incorporated.
3. Line a baking dish with plastic wrap and spread half of the potato mixture evenly on the bottom.
4. Layer the tuna, avocado slices, and sliced hard-boiled eggs on top of the potato mixture.
5. Cover the filling with the remaining potato mixture, ensuring it is evenly spread.
6. Bake in the preheated oven for 20-25 minutes or until the top is slightly golden.
7. Remove from the oven and let it cool for a few minutes. Then, refrigerate for at least 2 hours to allow the flavors to meld together.
8. Cut into slices and garnish with mayonnaise and olives. Serve chilled and enjoy!
3. Rocoto Relleno
Ingredients:
– 6 rocoto peppers (Peruvian hot peppers)
– 1 lb ground beef
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 cup cheese, grated
– 1 cup milk
– 2 tablespoons vegetable oil
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 350°F (175°C).
2. Cut the tops off the rocoto peppers and remove the seeds. Be cautious as rocoto peppers are quite spicy, so it’s recommended to wear gloves while handling them.
3. Blanch the peppers in boiling water for 5 minutes to soften them. Then, drain and set aside.
4. In a skillet, heat the vegetable oil over medium heat. Add the onion and garlic and sauté until they become translucent.
5. Add the ground beef to the skillet and cook until browned. Season with salt and pepper to taste.
6. Stuff each rocoto pepper with the meat mixture and top with grated cheese.
7. Place the stuffed peppers in a baking dish and pour milk over them.
8. Bake in the preheated oven for 30-40 minutes or until the cheese is melted and bubbly.
9. Serve hot and enjoy the spicy flavors!
Peruvian cuisine offers an array of baked dishes that are not only flavorful but also reflect the country’s vibrant culinary traditions. These recipes are just a glimpse of the diverse range of baked Peruvian delights that you can explore and savor. So, put on your chef’s hat, gather the necessary ingredients, and embark on a culinary adventure with these delectable recipes!
FAQ
Q: What are the ingredients for Lomo Saltado Empanadas?
A: The ingredients for Lomo Saltado Empanadas include beef tenderloin, red onion, tomato, bell pepper, garlic, soy sauce, vinegar, vegetable oil, salt, pepper, and empanada dough.
Q: How do I make Lomo Saltado Empanadas?
A: To make Lomo Saltado Empanadas, you need to preheat the oven, cook the beef tenderloin, sauté the onion, tomato, bell pepper, and garlic, combine all the ingredients in the skillet, roll out the empanada dough, place the beef mixture in the center of each dough circle, fold and seal the dough, and bake until golden brown.
Q: What are the ingredients for Causa Rellena?
A: The ingredients for Causa Rellena include yellow potatoes, lime juice, ají amarillo paste, tuna, avocado, mayonnaise, salt, pepper, hard-boiled eggs, and olives.
Q: How do I make Causa Rellena?
A: To make Causa Rellena, you need to combine mashed potatoes, lime juice, ají amarillo paste, salt, and pepper, layer the tuna, avocado slices, and sliced hard-boiled eggs, cover with the remaining potato mixture, bake until slightly golden, and refrigerate for at least 2 hours before serving.