food Comida South America!
- Thread starter Tinnie
- Start date
That looks great, i love seco!
Not the greatest photo but first time making/tasting Pachamanca a la olla.
Culturally a meal for special occasions, but also im guessing is partly due to how much meat is actually in this dish, and how expensive meat is in Peru.
Beef, chicken, lamb and pork are placed in a marinade of herbs (Corriander, paico, rosemary, huacatay, andean mint, chincho), Aji Panca, cumin and maybe a couple of other seasonings. Corn husks are placed on the bottom of the pot, then the meat is layered toughest cuts on the bottom up to chicken on the top. then add pieces of sweet potato, potato, corn and whole pods of broadbeans. Half a cup of water is used to loosen any remaining marinade and poured over the veges. Corn husks are placed on top with some baking paper cut to fit the pot. Lid on, cook on a high setting for 1 hour, do not remove lid.
We served it the traditional way, basically a piece of everything with fresh chilli on the side. It was deicious, but both my friend and i agreed next time we would probably serve smaller portions of the meat and have some rice and salad on the side
Now that everyone's peppers are starting to roll in, I figured I would share 10 recommended salsa combinations from Gaston Acurio. He's the best chef in Peru, and very well travelled throughout Peru, learning regional dishes, and sauces.
1.- Rocoto rojo: licuado con todo, venas y pepas. Se cuela. Gotas de limón, sal, pimienta, comino, pizca de ajo molido, perejil picado finito.
2.- Aji amarillo: soasado y licuado, sal, pimienta, comino, pizca mostaza, aceite vegetal, pizca queso fresco, pizca huacatay.
3.- Rocoto verde: maní, sacha tomate, huacatay, ajo molido, limón, sal, pimienta, comino, queso fresco. Licuar todo.
4.- Ají charapa con cocona picada: También ajo molido, cebolla picada finita, ají limo picadito, limón, sacha culantro picado, sal, pimienta.
5.- Ají mochero: Con ají charapita, ají limo amarillo, todo licuado con todo. Colar. Agregar limón, sal, pimienta.
6.- Ají charapa: Con vinagre, sal, pimienta, azúcar, comino, sacha culantro, cebolla, ajo, agua. Licuar todo.
7.- Rocoto con todo: Con ajo molido, mucho mucho huacatay, pizca cebolla, triturar. Debe quedar bien verde.
8.- Ají amarilo: Agregarle ajo y cebolla soasados, galleta soda, aceite, vinagre, limón, yema de huevo cocida, queso, leche, huacatay. Licuar todo.
9.- Rocoto: Con cebolla, hierba buena, sal, pimienta, comino, vinagre. Triturar.
10.- Rocoto con ají limo. Agregar vinagre, sal, kión, cebolla china, pimienta blanca, azúcar, licuar. También cebolla china.
1.- Rocoto rojo: licuado con todo, venas y pepas. Se cuela. Gotas de limón, sal, pimienta, comino, pizca de ajo molido, perejil picado finito.
2.- Aji amarillo: soasado y licuado, sal, pimienta, comino, pizca mostaza, aceite vegetal, pizca queso fresco, pizca huacatay.
3.- Rocoto verde: maní, sacha tomate, huacatay, ajo molido, limón, sal, pimienta, comino, queso fresco. Licuar todo.
4.- Ají charapa con cocona picada: También ajo molido, cebolla picada finita, ají limo picadito, limón, sacha culantro picado, sal, pimienta.
5.- Ají mochero: Con ají charapita, ají limo amarillo, todo licuado con todo. Colar. Agregar limón, sal, pimienta.
6.- Ají charapa: Con vinagre, sal, pimienta, azúcar, comino, sacha culantro, cebolla, ajo, agua. Licuar todo.
7.- Rocoto con todo: Con ajo molido, mucho mucho huacatay, pizca cebolla, triturar. Debe quedar bien verde.
8.- Ají amarilo: Agregarle ajo y cebolla soasados, galleta soda, aceite, vinagre, limón, yema de huevo cocida, queso, leche, huacatay. Licuar todo.
9.- Rocoto: Con cebolla, hierba buena, sal, pimienta, comino, vinagre. Triturar.
10.- Rocoto con ají limo. Agregar vinagre, sal, kión, cebolla china, pimienta blanca, azúcar, licuar. También cebolla china.
Clean as could be! I hit up my local fish monger to find out when the new shipment would come in, in advance. These clams were dropped on the ice in the market for less than 2 hours, before I picked them up. The dark color from the clams may throw some people off, but conchas negras bleed hemoglobin. It makes the leche de tigre that much tastierMalarky said:
hell yeah!
Tilapia.
Quite possibly the same fish Jesus used.
When he fed the 5,000.
And the loaves?
Most likely Jewish tortillas.
Jesus.
Invented the fish taco.
He also invented landscaping and lawn mowing services.
Quite possibly the same fish Jesus used.
When he fed the 5,000.
And the loaves?
Most likely Jewish tortillas.
Jesus.
Invented the fish taco.
He also invented landscaping and lawn mowing services.
Lentejas con prietas chilenas y aji casero (Lentils with Chilean blood sausage and Colombian spicy salsa)
Actually surprised myself how well this came out. This will definately getting made again... the blood sausage imparts incredible flavour into the lentils. I accidently added a little too much liquid to the aji casero, but otherwise very well balanced, punched up the heat and turned out quite close to what i use to get in Colombia..... but hotter
.... quite stoked all things considered and have a tonne of leftovers 
That looks killer, Tinnie!
that looks SO good. i have to make this some day.Thegreenchilemonster said:
Shasta any need successful in finding quiriquiña. It the original herb in llajugua salsa. Culantro is a good sub but I'm a purest and want to if I can grow it here in AZ. The climate is almost the same well except for when you go to the jungle . Spend some time overt there as a Marine the food was exquisite.