Spicy Peru Food Recipes

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Peruvian cuisine is renowned for its bold flavors and diverse ingredients. From the coastal ceviche to the highland lomo saltado, Peru offers a wide array of spicy dishes that tantalize the taste buds. In this article, we will explore some of the most delicious and fiery Peruvian recipes that will surely spice up your culinary repertoire.

1. Ají de Gallina (Spicy Chicken Stew)

Ají de Gallina is a classic Peruvian dish that combines tender chicken with a creamy and spicy sauce. To make this flavorful stew, you will need the following ingredients:

  • 2 pounds of boneless chicken breasts, cooked and shredded
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 2 yellow ají peppers, seeded and finely chopped
  • 1 cup of walnuts, ground
  • 1 cup of bread crumbs
  • 1 cup of evaporated milk
  • 1 cup of chicken broth
  • 2 tablespoons of vegetable oil
  • 1 teaspoon of turmeric
  • Salt and pepper to taste

Instructions:

  1. In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and ají peppers. Sauté until the onion becomes translucent and the peppers are soft.

  2. In a blender or food processor, blend the walnuts, bread crumbs, evaporated milk, and chicken broth until smooth.

  3. Pour the walnut mixture into the skillet with the sautéed onions and peppers. Stir well to combine.

  4. Add the shredded chicken to the skillet and season with turmeric, salt, and pepper. Cook over low heat for about 15 minutes, allowing the flavors to meld together.

  5. Serve the Ají de Gallina with steamed rice and garnish with sliced hard-boiled eggs and black olives.

2. Causa Rellena (Spicy Potato Casserole)

Causa Rellena is a popular Peruvian dish that showcases the versatility of potatoes. This spicy potato casserole is layered with a flavorful filling and lends itself perfectly to being served as an appetizer or a main course. Let’s dive into the ingredients:

  • 4 large yellow potatoes
  • 2 tablespoons of ají amarillo paste (Peruvian yellow chili pepper paste)
  • 2 tablespoons of lemon juice
  • 2 tablespoons of vegetable oil
  • 1 avocado, sliced
  • 1 cup of cooked chicken or tuna, shredded
  • 1 cup of mayonnaise
  • Salt and pepper to taste
  • Lettuce leaves for garnish

Instructions:

  1. Boil the yellow potatoes until cooked through. Once cooked, peel and mash them while still warm.

  2. In a small bowl, combine the ají amarillo paste, lemon juice, vegetable oil, salt, and pepper. Mix well.

  3. Divide the mashed potatoes into two equal portions. In one portion, mix in the ají amarillo sauce until well incorporated.

  4. In a rectangular baking dish, spread a layer of the ají amarillo mashed potatoes evenly. Top with a layer of sliced avocado and shredded chicken or tuna.

  5. Cover the filling with another layer of the plain mashed potatoes. Smooth the top with a spatula.

  6. Refrigerate the causa rellena for at least 2 hours to allow it to set.

  7. Once chilled, cut the causa into individual servings and garnish with mayonnaise and lettuce leaves.

3. Lomo Saltado (Spicy Beef Stir-Fry)

Lomo Saltado is a Peruvian-Chinese fusion dish that combines marinated beef with stir-fried vegetables and a spicy sauce. This vibrant and savory dish is a must-try for any spice enthusiast. Let’s gather the necessary ingredients:

  • 1 pound of beef tenderloin, cut into thin strips
  • 2 tablespoons of soy sauce
  • 2 tablespoons of red wine vinegar
  • 2 tablespoons of vegetable oil
  • 1 red onion, cut into thick strips
  • 1 tomato, cut into wedges
  • 1 yellow ají pepper, seeded and cut into thin strips
  • 1 tablespoon of fresh cilantro, chopped
  • 3 garlic cloves, minced
  • French fries (optional)
  • Salt and pepper to taste

Instructions:

  1. In a bowl, combine the soy sauce and red wine vinegar. Add the beef strips and marinate for at least 30 minutes.

  2. In a large skillet or wok, heat the vegetable oil over high heat. Add the marinated beef and cook until browned, stirring occasionally.

  3. Add the minced garlic, red onion, ají pepper, and tomato wedges to the skillet. Stir-fry for about 3-4 minutes, allowing the vegetables to soften.

  4. Season the stir-fry with salt, pepper, and fresh cilantro. Toss well to combine.

  5. Serve the lomo saltado hot, accompanied by steamed rice and, if desired, french fries.

Conclusion

Peruvian cuisine is a treasure trove of spicy and flavorful dishes. From the rich and creamy Ají de Gallina to the zesty Causa Rellena and the sizzling Lomo Saltado, these recipes will transport your taste buds to the vibrant streets of Peru. So, embrace the heat and embark on a culinary adventure with these delightful Peruvian spicy food recipes.

FAQ

1. What is Ají de Gallina?

Ají de Gallina is a classic Peruvian dish that combines tender chicken with a creamy and spicy sauce.

2. What are the ingredients for Ají de Gallina?

The ingredients for Ají de Gallina include boneless chicken breasts, onion, garlic cloves, yellow ají peppers, walnuts, bread crumbs, evaporated milk, chicken broth, vegetable oil, turmeric, salt, and pepper.

3. How do you make Ají de Gallina?

To make Ají de Gallina, you sauté onion, garlic, and ají peppers, blend walnuts, bread crumbs, evaporated milk, and chicken broth, combine the walnut mixture with the sautéed onions and peppers, add shredded chicken and season with turmeric, salt, and pepper, and cook over low heat for 15 minutes.

4. What can you serve Ají de Gallina with?

Ají de Gallina can be served with steamed rice and garnished with sliced hard-boiled eggs and black olives.

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