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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.
 
 
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Dang it Malarky and TGCM, you guys have been putting up some monster eats!  :clap:
 
I would happily scoff all those plates  :drooling:
 
TGCM.... what is Mayocoba?.... im not familiar with that.....
 
..... that looks like enough salsa criolla to feed a family of four  :rofl: ..... but dang i feel like seco now!!!!!.....
 
Saludos todos!
 
 
 
Tinnie said:
Dang it Malarky and TGCM, you guys have been putting up some monster eats!  :clap:
 
I would happily scoff all those plates  :drooling:
 
TGCM.... what is Mayocoba?.... im not familiar with that.....
 
..... that looks like enough salsa criolla to feed a family of four  :rofl: ..... but dang i feel like seco now!!!!!.....
 
Saludos todos!
 
 
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Mayocoba are called Canary Beans. One of the most eaten beans in Peru. I like to cook them with some chorizo peruano, or pork belly, and aji amarillo. Kind of like a Peruvian pork and beans.

I love salsa criolla, what can I say?!
 
Parrillada Argentina.

Tira de asado(short ribs), entraña(skirt steak), morcilla(blood sausage), mollejas(sweet breads), and chorizo argentino.

I made the chimichurri last night with parsley, oregano, garlic, roasted Hatch green chiles, aji amarillo, aji limo, half a rocoto, olive oil, red wine vinegar, and S&P.

You have to peel off the silverskin from the entraña before you cook it.

You also want to marinate the mollejas in lemon juice for a bit before grilling them.
 

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Muckyai said:
I demand answers!! How did you cook the beef? (Please) [emoji5]

Sent from my SAMSUNG-SM-G935A using Tapatalk
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I minced up the yellow onion, and sauteed it with minced garlic, and the diced up bacon. Once fully sweated, I added two big tablespoons of aji panca to the pan, a teapoon of cumin, and continued simmering. I cut the beef into 3 inch strips, then added it to the pan with everything else to brown. When the beef was browned, I added 2 cups of chicken broth, and 4 cups of water, then covered and simmered the beef for about 2 hours. I pulled the beef chunks out after the 2 hours, shredded it, then added it to a separate pan. I cooked the black beans in most of the the broth left from cooking the meat.

I diced up a rocoto, added that with the shredded beef, and drizzled it in a cup of broth from the original pan. I then slowly simmered the shredded beef with the rocoto, until the beef had re absorbed the broth. I plated it up with the plantains, rice, and black beans. I gave a dusting of freshly diced culantro for flavor and aesthetics.
 
I went to the annual Taste of Peru festival today in DC. I ate a ton of amazing Peruvian food, and attended a few cooking classes.

I got to see one of my favorite Peruvian chefs, Jose del Castillo, do a class on leche de tigre. He made 5 different types of leche de tigre in half an hour. He owns and operates 3 restaurants in Lima, Peru. I learned a lot.
 

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