Guiso de Trigo

May 14, 2018 No Comments

Dear readers!, today I will share with you one delicious recipe with Wheat berry , this stew is really common in Peru, it has many variations, some of them add potatoes, chicken, meat or other ingredients to this recipe. as a cook I know that having too many carbohydrates in a dish its not good , that is why this recipe will use only Wheat berry as its main carbohydrate. Links for the ingredients / tools I use on this recipe will be at the bottom of the post Ingredients : Steps : Soak in water the wheat berry overnight In a pot add 2 tablespoons of oil, cook onions, garlic, “Aji amarillo paste” , until tender. about 5 min Once its cooked, rinse the wheat berry and add it to the previous mix , give it a stir ,add the bay leaf, the chicken broth or water, tablespoon of salt, put a lid on it and let it cook for at least 18 min, let the broth evaporate. Once its cooked , add milk , let it bring to a boil , add parsley and turn off the stove. Add some fresh cheese to the dish and some salt and pepper if needed, Enjoy! I think that is a great way to eat Wheat berry , if you cant soak the wheat berry overnight you can cook it on a pressure cooker , but it will take like 40 min to 1 hour , I know if you cook this dish at home you wont regret it. Some tools/ingredients used on this recipe:

Puca Picante

July 18, 2018 No Comments

Hello lovely readers , today I will share with you my recipe of Puca Picante, this dish is from the region of Ayacucho is a really famous dish on that region and can be found in some restaurants in Lima, The English translation for this dish would be “Spicy Red” , good thing is that you can make this dish as spicy as you want , but it is a great dish for the ones that love the heat! Some tools/Ingredients I used , will be at the bottom of the post Puca Picante | Servings: 4 Steps : In a Pot add the pork belly , it does not need oil , let the belly cook in their own juices , add 2 cups of water let it boil and let the water reduce until is gone , that can take about 10 min or so once, it has no water you can let it roast a bit(let the skin get some color) like 3 more min then reserve. In the same pot add (1 tbsp of oil if needed) , onions , garlic, ají panca paste, the beetroot and let it cook for at least 7 min or so. Once its cooked add it to a blender with 1 cup of chicken or water broth , peanuts process and return the mix to the pot. Add pork , potatoes , hierba buena , cumin , achiote , tablespoon of salt and cover it with chicken broth put a lid on it and let it boil for at least 10 min or so , the blended peanuts and potatoes will thick the dish and give it like a sauce texture. You can add more salt (if needed) a pinch of pepper, if you want to make your dish more spicy you can add more tablespoons of “Ají Panca Paste” 2 should be spicy and 3 should be really spicy but that is up to you. Hope you enjoy this recipe guys, try it at home , I know you will not regret it. Tools I used on this recipe

“Causa Escabechada”

January 22, 2021 No Comments

Causa Escabechada, Spicy Sour Potato dough, served with Fish Escabeche on top

“Picante de Papa” – Spicy Potato Stew

October 9, 2018 No Comments

Hello lovely readers , today I am sharing with you my recipe of Picante de Papa , this dish is prepared in most Latin American countries but I like the Peruvian version since it is more simple and with a lot of flavor. Some tools/Ingredients I used , will be at the bottom of the post Picante de Papa | Servings: 4 Ingredients : Directions : In a pot add 3 tablespoons of vegetable oil , onions, garlic , “Ají amarillo” paste and let it cook for 7 min or until onions are tender. Blend Pepper with 2 cups of water and add it to the mix , add potatoes and let it cook (lid on) until potatoes are done (about 8 min) Once they are cooked add milk , salt , pepper give a stir and let it rest for 5 min. Garnish the dish with some cilantro , fried egg and crumbled “Queso fresco” Tools used on the recipe:

"Lasagna de Ají de Gallina"

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