Comida South America!

For a long time now South American food, esp Peruvian, has held a special place in my heart. Recently i was generously given a gift of a couple of Rocoto sauces from friends overseas. So I thought id start this thread in hopes to learn more about the cuisine and also try my hand a little more often to cook some of their dishes.
 
tonights dinner is a couple of my Peruvian favorites:
 
*Anticuchos - Traditionally beef heart is used.... i used blade steak marinated in 1/2C vinegar, 2T Aji Panca paste, garlic, scotch bonnett, oregano, cumin
*Ajiaco de Papas- 1/2 onion diced and sauteed in butter/oil, add 200g of diced halloumi (or queso fresco), add 3T Aji Amarillo paste, 1/2C stock, 1/2C evaporated milk. Stir and mash in 1kg of cooked potatoes.
*Others - Rice, Salsa Criolla (onion) and one of my favorite beers, Cusquena Negra.
 
 

 
 

 

[Thegreenchilemonster]

That pic is rather hungarianesque.
 
Pickled red onions.
 
Gulyas like with the meat.
 
Where'd you get the goat?
 
 
 
 

The onions are a Peruvian salsa criolla. I got the goat at my local Halal butcher shop. Their goat and lamb is top notch, and always super fresh.

 

[texas blues]

Loads of goats are raised in Texas for meat.
 
And yet.
 
I can't find anywhere to buy it locally. 
 
Even my local Mexican Mercado doesn't have it.
 
When I was growing up in the Rio Grand Valley goats were ever' where.
 
But you didn't buy the meat back then either.
 
You went to your neighbors house about 2 miles away.
 
You were going to drop off 2 big sacks of onions.
 
And pick up some tomatoes.
 
Sometimes.
 
They had the grill going.
 
Which was fine by me.
 
I ate well.
 
And was good revenge on those musky Mexican goats that rammed me in the balls on more than one occasion.
 
My dear sweet ma's milch goats were sweet pets.
 
And good milkers.
 
Imagine a dog that loves you.
 
But with a rough tongue for kisses.
 
And sharp hooves.
 
Si senor!
 
As a young kid growing up on the farm back then I thought those were the worst days of my life.
 
But they were really some of the best.
 
 
 
What were we talking about?
 
 
 
 
 
 
 
 
 
 
 

 

[Thegreenchilemonster]

We were talking about those succulent little creatures, known as goats.

 

[Malarky]

salt rubbed pork tenderloin broiled in the oven with a crema de Aji Limo.
the crema is probably my favorite way to use the limos. its really good.
herb chevre stuffed snackers and snap peas (i'm ready for gardening!)
 
anybody have a good arroz con pollo receta (peruano)
 
I meant to buy wings and accidentally bought drumsticks. I figure arroz con pollo would be a good use for them.

 

[Thegreenchilemonster]

That looks killer, Malarky!

 

[Thegreenchilemonster]

Lengua a la Vinagreta

A classic Argentine dish.

Boil the tongue for 2 hours per kilo, in this case, 3 hours. Add a rough chopped onion, carrot, celery, leek, and bay leaf to the boiling water with the tongue.

Once the tongue is tender, peel off the outer layer, then slice it thinly.

Dice up a red pepper, one bunch of parsley, 4 hard boiled eggs, and two aji amarillos. Add the zest and juice of one lemon. Put all of this in a bowl with a 2:1 ratio of EVOO to vinegar.

Add the tongue slices, and mix everything well, so the meat is fully marinated. Put this in a dish, and let chill for a few hours at least, or several days for best results.

Delicious!!!

 

[ShowMeDaSauce]

When i was young, tongue and ox tails were like poor people food. You could always get them cheap. Now i cant touch them for under $5.99/lb. Grandma would make tongue sammiches all the time on homemade bread. It was a nice treat after a 7hr drive.
 
Ive been craving goat for awhile now. I prefer fresh from the halal market but that market is a long way away now. I think i can get it in "lil Mexico" too. Some curry goat or birria sounds killer.

 

[MikeUSMC]

Looks great!

Put this in a dish, and let chill for a few hours at least, or several days for best results.

Delicious!!!

Is this eaten cold?

 

[Thegreenchilemonster]

Looks great!
Is this eaten cold?

Yes, it's eaten cold. You can make some seriously epic sandwiches with it, or eat it straight up.

 

[ShowMeDaSauce]

Shove that sucker in a nice fresh pita.

 

[The Hot Pepper]

Portuguese roll for me.

 

[texas blues]

I want to like lengua.
 
All my mexican compadres do.
 
That looks really good.
 
But I can't get past the psychological 'thang.
 
Tasting something that is tasting me back.
 
 

 

[MikeUSMC]

Only lengua I've ever had was street tacos and they were slammin'. Cabeza (brain) ones were good too, but chewy

 

[JayT]

There is a Mexican joint here that sells tacos de lengua and a friend of mine says they are awesome.  When I get to try them I will let you know.

 

[Thegreenchilemonster]

Only lengua I've ever had was street tacos and they were slammin'. Cabeza (brain) ones were good too, but chewy

If you ever want to make lengua tacos, just follow all of the steps I put in that recipe, up til making and adding the vinagreta. Once you slice your boiled and fully coooked tongue, put those slices on the grill, and crisp up/sear both sides of the slice. Then cut the lengua into smaller pieces, and slap that meat in a corn tortilla with your favorite toppings.

 

[JayT]

that sounds great, but I never see goat here so I'll just be a fan from the sidelines.

 

[The Hot Pepper]

That was not a goat's tongue

 

[MikeUSMC]

Came from a BIG freakin' goat if it was!

 

[Malarky]

I tried my hand at TGCM's Pollo al Aji Limo

its really good. I used chicken legs...probably won't do that again. Maybe I'll pound some thin cutlets next time.
the sauce is really good and Aji Limo is very fragrant (in a good way)

 

[Thegreenchilemonster]

That looks awesome! You nailed it!