Slow Cooker Peru Food Recipes
Peru is a country famous for its rich culinary heritage, and one way to experience the delicious flavors of Peruvian cuisine is through slow cooker recipes. Slow cooker recipes not only simplify the cooking process but also allow the flavors to develop and blend beautifully over time. In this article, we will explore some mouthwatering slow cooker Peru food recipes that will transport your taste buds to the vibrant streets of Peru.
1. Causa Rellena
Ingredients:
– 4 large yellow potatoes
– 2 tablespoons of lime juice
– 2 tablespoons of ají amarillo paste (Peruvian yellow chili pepper paste)
– 2 tablespoons of vegetable oil
– 1 can of tuna, drained
– 1 avocado, sliced
– 4 hard-boiled eggs, sliced
– Salt and pepper to taste
Instructions:
1. Peel the potatoes and cook them in a slow cooker on high for about 3 hours, or until they are tender.
2. Once the potatoes are cooked, mash them with a fork or a potato masher until smooth.
3. Add lime juice, ají amarillo paste, vegetable oil, salt, and pepper to the mashed potatoes. Mix well.
4. Take a small portion of the potato mixture and shape it into a round disk.
5. Layer the potato disks with tuna, avocado slices, and hard-boiled eggs to create individual servings.
6. Serve chilled and garnish with additional ají amarillo paste, if desired.
2. Lomo Saltado
Ingredients:
– 1 lb beef sirloin, cut into thin strips
– 1 red onion, thinly sliced
– 1 tomato, sliced
– 1 green bell pepper, sliced
– 2 cloves of garlic, minced
– 2 tablespoons of soy sauce
– 2 tablespoons of vinegar
– 1 tablespoon of vegetable oil
– Salt and pepper to taste
– Fresh cilantro, chopped (for garnish)
Instructions:
1. Heat the vegetable oil in a skillet over medium heat. Add the beef strips and cook until browned. Remove the beef from the skillet and set it aside.
2. In the same skillet, add the sliced onion, tomato, green bell pepper, and minced garlic. Sauté until the vegetables are tender.
3. Return the beef to the skillet and add soy sauce and vinegar. Season with salt and pepper.
4. Transfer the mixture to a slow cooker and cook on low for 4-6 hours, or until the flavors have melded together.
5. Serve the lomo saltado over steamed rice and garnish with fresh cilantro.
3. Chupe de Camarones
Ingredients:
– 1 lb shrimp, peeled and deveined
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 cup of corn kernels
– 2 cups of diced potatoes
– 1 cup of evaporated milk
– 2 cups of vegetable broth
– 1 tablespoon of vegetable oil
– 1 teaspoon of aji panca paste (Peruvian red pepper paste)
– 1 teaspoon of dried oregano
– 1 teaspoon of cumin
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Instructions:
1. Heat the vegetable oil in a skillet over medium heat. Add the onion and minced garlic and sauté until fragrant.
2. Add the shrimp to the skillet and cook until they turn pink. Remove the shrimp from the skillet and set them aside.
3. In a slow cooker, combine the sautéed onion, garlic, shrimp, corn kernels, diced potatoes, evaporated milk, vegetable broth, aji panca paste, dried oregano, cumin, salt, and pepper.
4. Cook on low for 6-8 hours, or until the potatoes are tender and the flavors have melded together.
5. Serve the chupe de camarones hot, garnished with fresh parsley.
4. Anticuchos de Pollo
Ingredients:
– 1 lb chicken breast, cut into bite-sized pieces
– 1⁄4 cup of soy sauce
– 2 tablespoons of vinegar
– 2 cloves of garlic, minced
– 1 teaspoon of ground cumin
– 1 teaspoon of paprika
– 1⁄2 teaspoon of dried oregano
– 1⁄2 teaspoon of ground black pepper
– 1⁄4 teaspoon of cayenne pepper (optional)
– Wooden skewers, soaked in water
Instructions:
1. In a bowl, combine soy sauce, vinegar, minced garlic, ground cumin, paprika, dried oregano, ground black pepper, and cayenne pepper (if desired) to create a marinade.
2. Add the chicken pieces to the marinade and toss until they are well-coated. Let the chicken marinate in the refrigerator for at least 1 hour, or overnight for better flavor.
3. Preheat a grill or stovetop griddle to medium-high heat.
4. Thread the marinated chicken pieces onto the wooden skewers.
5. Grill the chicken skewers for about 6-8 minutes, turning occasionally, until they are cooked through and slightly charred.
6. Serve the anticuchos de pollo hot, either as an appetizer or as a main course. You can also serve them with a side of Peruvian-style salsa criolla.
These slow cooker Peru food recipes are just a glimpse into the diverse and flavorful world of Peruvian cuisine. Whether you’re a fan of seafood, beef, chicken, or vegetarian dishes, there is something for everyone to enjoy. So go ahead, gather your ingredients, and let your slow cooker do the magic, bringing the authentic taste of Peru to your kitchen.
FAQ
1. How long does it take to cook the potatoes for Causa Rellena?
The potatoes for Causa Rellena should be cooked in a slow cooker on high for about 3 hours, or until they are tender.
2. What are the main ingredients for Lomo Saltado?
The main ingredients for Lomo Saltado are beef sirloin, red onion, tomato, green bell pepper, garlic, soy sauce, vinegar, vegetable oil, salt, pepper, and fresh cilantro for garnish.
3. How long should Chupe de Camarones be cooked in a slow cooker?
Chupe de Camarones should be cooked in a slow cooker for about 4-6 hours on low, or until the flavors have melded together.
4. What are the key ingredients for Chupe de Camarones?
The key ingredients for Chupe de Camarones are shrimp, onion, garlic, corn kernels, diced potatoes, evaporated milk, vegetable broth, and spices.