Welcome to Mama Tina's Peruvian Foods Online 203-852-1295
Click Here to Return to the Home Page and Featured Deals
Mama Tina's Logo

Bringing you the best of Peru since 1996.

203-852-1295

Mama Tina's Logo

Mama Tina's Favorite Peruvian Recipes

We've compiled our favorite recipes from our own kitchens, cookbooks and the Internet
and added Mama Tina's products to give them authentic Peruvian flavor.

Click an ingredient for recipe ideas and cooking instructions.

Panca Jar

Aceituna de Botija (Peruvian Olives)

Aji Amarillo (Peruvian Yellow Pepper Paste)

Aji Amarillo Grande (Yellow Pepper Halves)

Aji Panca (Panca Pepper Paste)

Aji Panca Seco(Dried Panca Peppers)

Ajos Molido (Garlic Paste)

Albahaca (Basil Paste)

Harina de Linaza (Flax Seed Flour)

Hongos y Laurel (Mushrooms and Basil)

Mote Pelado (Hominy Corn)

Rocoto (Rocoto Pepper Paste)

Rocoto Grande (Hot Red Pepper Halves)

Quinoa

Amarillo Jar

Aceituna de Botija (Peruvian Olives)

Use these flavorful olives as a garnish for a variety of dishes, including Papa a la Huancaina, listed below.

Quinoa Salad

Serves 6-8

1 cup raw quinoa
¼ cup finely diced red bell pepper
¼ cup finely diced red onion
¼ cup finely diced purple Peruvian olives
¼ cup finely chopped pecans
¼ cup finely diced feta cheese
2 tablespoons finely minced fresh oregano
3 tablespoons Peruvian extra virgin olive oil
Juice from three Key limes
Salt
¼ cup Peruvian extra virgin olive oil
1 tablespoon balsamic vinegar
Fresh oregano leaves for garnish

Directions:

Wash the quinoa well under running hot water in a fine strainer until the water runs clear. Place the quinoa in a saucepan with 2 cups water. Bring to a boil over high heat. Reduce heat to low, cover and simmer for 15 minutes. Cook until tender and all of the water is absorbed.

While the quinoa is cooking, in a large bowl combine the bell peppers, red onion, olives, pecans, feta, and oregano. Allow the quinoa to cool, add it to the vegetable mixture and toss gently. Drizzle everything with the 3 tablespoons olive oil and lime juice, toss again. Season to taste with salt.

This recipe is from Living in Peru, a great source for Peruvian news and information.



Aji Amarillo (Yellow Pepper Paste)

Papa a la Huancaina

1/2 cup chopped red onion
1 tsp minced garlic
2 tbsp vegetable oil
Mama Tina's Aji Amarillo Paste (to taste, about 2 tsp)
3-4 saltine crackers
1/2 lb fresh white cheese
1 cup evaporated milk
juice of 1/2 key lime
oil
6 boiled white potatoes

Directions:

In a small skillet, heat the 2 tablespoons of vegetable oil. Over medium heat, sauté the onion and garlic until the onion is translucent, about 3 minutes.

Remove onion mixture from the heat, and in a blender or food processor fitted with a steel blade, blend together the crackers, white cheese, evaporated milk, salt, and Mama Tina's Aji Amarillo Paste, adding just enough vegetable oil to give the mixture a smooth creamy consistency.

Add the juice of 1/2 key lime and blend for a few more seconds. Adjust seasoning to taste, adding more salt if necessary. Let sauce cool to room temperature or chill in the fridge.

To serve, pour the sauce over sliced cold boiled potatoes and garnish with boiled egg slices, olives, and lettuce leaves.



Chicken Marinade

1 tbsp Mama Tina's Aji Amarillo Paste
2 tbsp minced garlic
1 tbsp olive oil
1 tsp dried oregano
freshly ground pepper
pinch of cumin

Directions:

Mix all ingredients together to prepare marinade. Turn chicken over in marinade, coating both sides, and allow to sit for at least 1/2 hour and up to four hours before grilling.



Quinoa with Shrimp and Prosciutto

3/4 lb Mama Tina's Quinoa
1 tbsp Mama Tina's Aji Amarillo paste
5 tbs extra virgin olive oil
1 large red onion, minced
2 cloves garlic
1/4 lb prosciutto, diced
3/4 cup fish stock
4 tbsp heavy cream
1/2 lb thinly sliced wild mushrooms
parmesan cheese, grated
salt

For the sauce:
1/2 tsp Mama Tina's Aji Amarillo Paste
2 dozen shrimp
1.5 cups heavy cream

Directions:

Wash the quinoa in running water until the water runs clear. Then boil for 7-10 minutes until al dente - don't overcook. Drain well and spread out on baking sheet to dry.

In a large skillet, heat the olive oil and sauté the onion and garlic over medium heat until soft, about 3 minutes. Add prosciutto and wild mushrooms and cook for another 2-3 minutes until prosciutto is crispy. Add 1 tbsp of Mama Tina's Aji Amarillo paste and cook for 1-2 minutes.

Just before serving, stir in parmesan cheese and season with salt.

To serve: Heat 2 tbsp butter in saucepan over low heat. Once melted, add 1 tbsp of flour or cornstarch to make a roux and stir until thickened. Add 1/2 tsp Aji Amarillo and then slowly add the cream to make a sauce. In a separate skillet, sauté the shrimp in a little bit of butter and then add to the sauce. Season to taste and spoon over the quinoa.



Tacu Tacu

Ingredients:

1 lb (½ kg) canary beans, soaked overnight
1 lb (½ kg) pork, diced
½ lb (¼ kg) cooked rice
2 tbsp vegetable oil
1 large red onion,chopped fine
4 cloves garlic, crushed
½ cup Mama Tina's Aji Amarillo Paste
1 tbsp dried oregano
Salt and pepper
Preparation

Drain beans. Place in a large pot with plenty of water and cook together with fat back or salt pork until beans are soft, about 1½ hours. Set aside to cool and, when cool, beat with a wooden spoon to form a coarse purée.

In a large skillet, heat the vegetable oil. Sauté crushed garlic and onion over medium heat until golden, about 5 minutes. Add ají amarillo paste and oregano and cook for an additional 2 or 3 minutes.

Add the cooked rice and beans and mix to combine thoroughly. Season with salt and pepper to taste. Remove from the heat.

To make the tacu tacu:
Heat another skillet with a little oil. Add ¼ of the bean and rice mixture and, with the help of a spatula, turning it constantly to avoid it sticking and drying out, form mixture into a thick tortilla. Turn out onto a warmed serving plate. Repeat with the remaining mixture.

This dish is traditionally served with fried eggs, fried bananas and a 'blanket' of breaded fried tenderloin.

Tip: For a finer textured Tacu Tacu, blend up to ¾ of the bean mixture before adding to the cooked rice and seasonings.

- This recipe is from The Art of Peruvian Cuisine.

 

Aji Amarillo Pineapple Salsa

Ingredients:

3 cups 1/4-inch cubes peeled cored pineapple (about half of 1 large)
1 cup chopped yellow bell pepper
1/2 cup chopped green onions
1/3 cup finely chopped red onion
1/4 cup chopped fresh cilantro
2 tablespoons chopped seeded red jalapeño chiles
4 teaspoons Mama Tina's Aji Amarillo paste

Directions:

Combine all ingredients in medium bowl. Season with salt and pepper. Let stand 2 hours, tossing occasionally. (Can be made 1 day ahead. Cover and refrigerate.)

This recipe is from Bon Appetit magazine, September 2003.

 

Aji Amarillo Avocado Tostada

This ceviche-style recipe with hot peppers and fresh halibut was created by Chefs Mary Sue Milliken and Susan Feniger (Border Grill Restaurant and Food Network's Too Hot Tamales) courtesy the Hass Avocado Board.

Ingredients:

1/2 lb. skinless, boneless Pacific halibut, cut in 1/4-inch dice
3/4 cup freshly squeezed lime juice
1 1/2 tsp Mama Tina's Aji Amarillo Paste
1/4 cup extra virgin olive oil
1/2 small red onion, finely diced
1 red Jalapeño chile, stem and seeds removed, finely diced
1 (1/2-inch) piece of fresh ginger, peeled and minced or grated
1/2 bunch cilantro, chopped
4 firm, ripe avocados, peeled, seeded and cut in 1/2-inch dice (we recommend Peruvian avocados)
1/2 small jicama, peeled and julienned into one-inch strips
6 (6-inch) corn tortillas, fried until crisp
Salt and freshly ground black pepper, to taste
1/4 head green cabbage, thinly shredded, for serving

In a large bowl, combine halibut and 1/2 cup of lime juice. Allow to marinate for 20 minutes, then drain, discarding the liquid.

In another large bowl, whisk together the remaining 1/4 cup of lime juice, Aji Amarillo paste and olive oil.

Stir in onion, chiles, ginger and cilantro; season to taste with salt and pepper.

Add avocado, jicama, and halibut; stir gently to combine.

Taste and adjust seasonings as necessary.

Chill thoroughly then serve on a thin bed of shredded cabbage atop the crispy corn tortillas.

Recipe Variation: Serve in a chilled martini glass, garnished with tortilla chips.

Posted by Brett Moore at About.com



Choros a la Chalaca

Ingredients:

1 dozen mussels
1 red onion, chopped as finely as possible
¼ cup seeded and finely diced red bell pepper
1 tbsp freshly chopped parsley
½ cup peeled, seeded and finely diced tomato
½ cup fresh corn kernels, cooked
1 tbsp Mama Tina's Aji Amarillo Paste
1 tbsp vegetable oil
Juice of 5 key limes
Salt and pepper

Directions:

Discard any mussels that are not tightly closed. Remove beards (fibrous fringe) with a small sharp knife and rinse mussels very thoroughly under cold running water, scrubbing with a brush to remove any grit or mud. Drain.

Steam mussels gently, removing from steamer as they open to prevent overcooking, discarding any that do not open. Allow to cool.

Place mussels on the half shell on a serving platter.

In a small bowl combine the onion, pepper, tomato, parsley, corn kernels, key lime juice, ají amarillo paste and salt and pepper.

Add the oil and mix all ingredients thoroughly. Leave for five minutes to let the flavors develop.

Check and adjust seasonings if necessary and then place 1 tablespoonful on top of each mussel. Add a few more drops of key lime juice to taste and serve immediately.

Tip: When buying mussels always check that the shells are tightly closed. Shells should be uncracked and unbroken and the mussels should have a pleasant sea smell. Do not store in the refrigerator for any longer than 24 hours. You can also soak the mussels in a solution of salt water for a couple of hours to ensure that all grit and sand is removed.

Modified from The Art of Peruvian Cuisine

Aji Amarillo Grande (Yellow Pepper Halves)

Escabeche

2 lbs white fish
1 1/2 cloves garlic, crushed
1 tbsp Mama Tina's Aji Panca Paste
1/2 cup vegetable oil
1 Mama Tina's Aji Amarillo from Jar (two halves) finely sliced
1 1/2 lbs red onions, cut into thick slices
1/4 cup red wine vinegar
1/4 tsp oregano
1/4 tsp cumin
flour
salt and pepper

Directions:

Clean the fish well and cut into small fillets. Wash and dry the fish pieces, season them lightly with salt and pepper and coat with flour.

Heat the oil in a skillet and pan fry the fish until lightly golden. Remove from the pan and keep to one side.

In the same skillet, saute the crushed garlic, cumin, oregano, onions, Aji Panca Paste, Aji Amarillo, salt and pepper until the onion is translucent.

Adjust the seasonings and add the vinegar. Allow to stand for a few more minutes to let the flavor intensify. Then add more vinegar if desired. Remove from the heat and cool.

Serve the fish pieces at room temperature, or cooler if desired, on a bed of lettuce leaves arranged on a platter. Top with the onion mixture.



Aji Panca (Panca Pepper Paste)

Beef Marinade

1/2 cup white vinegar
2 tsp Mama Tina's Aji Panca Paste
1/4 tsp olive oil
2 tbsp soy sauce
1 tsp minced garlic or 1/4 tsp garlic powder
salt

Directions:

Mix all ingredients together and marinate beef for at least 1/2 hour before grilling. May be left overnight in the refrigerator for a deeper flavor.



Guiso de Quinoa (Peruvian Quinoa Stew)

1/2 cup Mama Tina's Quinoa
1 tsp Mama Tina's Aji Panca paste
1/2 tsp Mama Tina's garlic paste
1/4 pound of meat
1 cup water
1/4 cup of peas
1/4 cup of carrots, cubed
2 cups onions, chopped
2 tbsp of vegetable oil
1/2 cup undrained fresh tomatoes
1/2 cup of water
1/4 tsp ground cumin
1/4 tsp black pepper
salt, to taste
chopped fresh parsley

Directions:

For the quinoa:

Rinse the qunioa in a fine sieve. Place in a pot with water and cook, covered, on medium low for 15 minutes or until soft. Set aside.

While the quinoa cooks: Heat the olive oil in a deep pot over medium heat and sauté the meat for 2 minutes until browned. Add onions, garlic, 1 tsp of Aji Panca paste and cook for 5 minutes on medium heat.

Add peas and carrots and 1/2 cup of water and continue cooking for 5 minutes, stirring often. Stir cooked quinoa into the stew and add salt to taste. Continue to cook for 10 minutes until the vegetables are tender.

Serve with sprinkled parsley as garnish.



Sopa Criolla

Mama Tina's Rocoto Paste (to taste)
1 tbsp Mama Tina's Aji Panca Paste
1/2 lb beef cut into bite-sized chunks
1 onion (red or white) finely chopped
1 peeled and diced tomato (or you can use the equivalent canned)
1/4 package angelhair or spaghetti pasta
1 tbsp dried oregano
1 can evaporated milk
2 eggs, beaten
2 tbsp vegetable oil
1 tbsp minced garlic
8 cups boiling water
salt and pepper to taste

Directions:

Season beef with salt, pepper and garlic. Heat oil in large stainless steel soup pot and pan fry the beef until browned.

Add the Aji Panca, chopped onion, diced tomato, rocoto paste and oregano. Cook until the onion is transparent. Add hot water, bring to a boil and add angel hair pasta. Cook about 3 minutes (if you use spaghetti, it will take longer.)

Taste for saltiness and slowly add in beaten eggs in a stream while stirring. Add evaporated milk and warm but do not boil. This soup can be served with toast.



Rocoto Relleno (Modified with Red Bell Peppers)

Rocoto Relleno, or stuffed spicy red peppers, is a very popular dish in Peru. Rocoto peppers are not found in U.S. supermarkets, but they can easily be replacedwith red bell peppers.

Ingredients:

8 red bell peppers
4 tsp crushed garlic
14 oz (400 g) ground chuck
14 oz (400 g) ground pork
4 cups red onion, finely chopped
8 tomatoes, peeled, seeded and chopped fine
4 oz (120 g) raisins, soaked
4 tbsp Mama Tina's Aji Panca Paste
8 tbsp vegetable oil
8 black olives, pitted and chopped
2 hard-boiled eggs, chopped
Grated cheese for gratin
Salt, pepper and cumin

For the crema de rocoto:

1 cup heavy cream
2 tbsp Mama Tina's Rocoto Paste
¼ cup white wine

Directions:

Heat the oil in a large skillet and sauté the onion and garlic over medium heat until golden, about 5 minutes.

Crumble the ground pork and beef into the skillet and cook over medium heat, stirring often until meats are browned. Spoon off as much excess fat as possible.

Add the ají panca paste, tomato, raisins, salt, pepper and cumin and cook for a further 10 minutes.

Remove from heat and add the olives and hard-boiled egg. Cover and keep warm.

Carefully slice the tops off the peppers and scoop out all seeds and veins. Drain them well and fill with the meat mixture, then cover with grated cheese. Replace the tops.

Place under a broiler until cheese is melted and golden. Serve immediately with crema de rocoto.

To make the crema de rocoto:

Reduce wine in a small pan over medium heat until almost totally evaporated, about 4 minutes. Add cream and rocoto paste. Lower heat and continue cooking until the sauce has reduced to a thick pouring consistency.

- From The Art of Peruvian Cuisine

Aji Panca Seco (Dried Panca Peppers)

Marinade for Kebabs (Anticuchos)

1 cup red wine vinegar
4 tbsp ground cumin
1/2 tsp ground turmeric
4 minced garlic cloves
2 tbs minced parsely
2 tbs minced cilantro
1 cup olive oil
3-4 reconstituted Mama Tina's Dried Panca Peppers

Directions:

Reconstitute panca in hot water, then drain and devein them, removing the seeds. The more seeds you leave in, the hotter your marinade. Combine all ingredients to made a thick sauce. Marinate your kebab meat for no more than 30 minutes and grill over hot fire for several minutes on each side.



Note: Twenty four teams from some of the best restaurants in NYC competed at the first annual New York Chili Festival on January 30, 2011. The honor of first place went to a chili that starts with dried aji panca peppers. We're not surprised! Nathan Foot from Northern Spy Food Co. (the winning team) said, "Find the right balance by choosing a range of spicy, smoky and sweet chilies; that's essential to layering flavor." We agree! Here is the recipe for his award-winning chili.


Texas Style Beer Braised Chili

10 dried Aji Panca peppers
10 dried Cascabel peppers
1 dried Habanero pepper
5 lbs ground chuck
2 onions, diced
4 dried red bell peppers, diced
3 dried jalapenos, seeds removed & diced
2 bottles beer, a strong American ale or porter
3 cups red wine
2 each 28 oz cans peeled Italian tomatoes, crushed by hand
1 Tbsp Ground Aleppo pepper
½ tsp cinnamon
1 tsp ground cumin
1 tsp cayenne (more if you'd like it spicier)
3 tsp red chili flake
1 head garlic, roasted
1 small can pickled jalapenos, diced
Salt and pepper
1 bunch scallions, thinly sliced

For the chili powder:

Toast the aji panca, cascabel, and habanero chilies in a 350 degree oven until they are fragrant and crunchy. Let them cool, then break them open and remove the seeds. Grind them in a spice grinder and set aside.

For the chili:

Brown beef in a large stockpot over medium high heat. Drain off fat and remove beef from pot. Add the onion, red bell pepper, raw jalapenos, and ¼ cup of the chili powder to the pot. Cook until the vegetables are softened and the chili powder is toasted.  Deglaze with beer and red wine. Reduce by half and then add the tomatoes, Aleppo, cinnamon, cumin, cayenne and red chili flake. Simmer for at least an hour. Add beef back to the mix. Add roasted garlic, pickled jalapenos, and salt and pepper to taste. For spicier chili, add more Aleppo and cayenne. Garnish with scallions.



Ajos Molido (Garlic Paste)

Guiso de Quinoa (Peruvian Quinoa Stew)

1/2 cup Mama Tina's Quinoa
1 tsp Mama Tina's Aji Panca Paste
1/2 tsp Mama Tina's Garlic Paste
1/4 pound of meat
1 cup water
1/4 cup of peas
1/4 cup of carrots, cubed
2 cups onions, chopped
2 tbsp of vegetable oil
1/2 cup undrained fresh tomatoes
1/2 cup of water
1/4 tsp ground cumin
1/4 tsp black pepper
salt, to taste
chopped fresh parsley

Directions:

For the quinoa:

Rinse the qunioa in a fine sieve. Place in a pot with water and cook, covered, on medium low for 15 minutes or until soft. Set aside.

While the quinoa cooks:

Heat the olive oil in a deep pot over medium heat and sauté the meat for 2 minutes until browned. Add onions, garlic, 1 tsp of Aji Panca paste and cook for 5 minutes on medium heat.

Add peas and carrots and 1/2 cup of water and continue cooking for 5 minutes, stirring often. Stir cooked quinoa into the stew and add salt to taste. Continue to cook for 10 minutes until the vegetables are tender.

Serve with sprinkled parsley as garnish.



Albahaca (Basil Paste)

Basil Mayonnaise

1 tbsp Mama Tina's Basil Paste
1/4 cup mayonnaise
1/2 tsp minced garlic

Directions:

Mix all ingredients and use immediately or refrigerate. This wonderful mayonnaise can be used on burgers, sandwiches, or to coat chicken before roasting.


Basil Pasta

8 oz. (uncooked) bowtie pasta
1/4 cup tomato paste
2 tsp Mama Tina's Basil Paste
1 tsp Mama Tina's Garlic Paste
15 oz. ricotta cheese
1 cup milk
8 oz. fresh mozzarella, cut into 1/2 inch cubes
2 cups cherry tomatoes, cut in half
1 cup freshly grated Parmesan cheese

Directions:

Preheat the oven to 350 degrees. Bring a pot of water to a rolling boil for the pasta. When the water is boiling, add a generous handful of salt and the pasta. Cook the pasta according to package directions.

While you are waiting for the pasta to cook, combine the tomato paste, Basil Paste , Garlic Paste, ricotta cheese and milk in a large mixing bowl. Whisk until smooth.

When the pasta is done, drain and add to the ricotta mixture. Toss to combine. Mix in the fresh mozzarella, cherry tomatoes and half of the Parmesan cheese. Transfer the mixture to a buttered, 8-inch square baking pan. Sprinkle the remaining Parmesan cheese over the top and bake, covered, for 30 minutes.



Harina de Linaza (Flaxseed Flour)

Mama Tina's Flaxseed Flour Tips:

Add 1 tsp to drinks, shakes, cereal, or fruit cocktail for added health benefits.

Blend 1/2 cup of Mama Tina's Flaxseed Flour with 1 tablespoon of your favorite seasoning to create the perfect coating for lightly fried fish fillets.

Replace up to 15% of the whole wheat flour in your recipes with Flaxseed Flour when baking. For example, in a recipe that calls for 6 cups of whole wheat flour, use 1 cup of Flaxseed Flour and 5 cups of whole wheat.

Use Mama Tina's Flaxseed Flour as a healthier alternative to oil or eggs in your favorite baked goods. 1 cup of Flaxseed Flour replaces 1/3 cup of oil or shortening. Replace one egg by dissolving 1 tablespoon of Flaxseed Flour into 3 tablespoons of boiling water. Reheat to a boil in the microwave to dissolve more of the soluble fiber in the flour, set aside for 1 minute, then add to your batter.

When using Mama Tina's Flaxseed Flour for baking, be sure to add liquid equal to the amount of Flaxseed Flour being used, in addition to the amount of liquid called for in the original recipe. For example, if a recipe calls for 1 cup of water and you add 1/2 cup of Flaxseed Flour with the dry ingredients, use 1 and 1/2 cup of water, to maintain the correct batter consistency.



Hongos Y Laurel (Mushrooms and Basil Leaves)

Peruvian Spaghetti Sauce

¼ cup of red wine
1 clove of garlic
1 cup of diced onion
2 large cans of plain tomato sauce
2 bay leaves
Dried mushroom (to taste)
1 grated carrot

Directions:

Soak bay leaves in red wine. Saute garlic and diced onion in oil. Add tomato sauce, bay leaves and wine, dried mushroom (to taste) and 1 grated carrot. Cook over low heat for 15 minutes. Optional ingredients: beef broth/browned ground beef, 1/2 tsp Mama Tina's Rocoto Pepper Paste for heat. Garnish with parmesan cheese and serve over pasta.



Mote Pelado (Hominy Corn)

Peruvian Patasca

1 package Mama Tina's Mote Pelado
1 pound of pork tenderloin or beef
2 tbsp of shortening
3 small diced onions
3 small diced tomatoes

Directions:

Soak corn in a pot of water overnight. Then cook for 2 hours, or until the white corn is softened. Chop and fry meat. In a separate pot, place shortening, onions, and tomatoes, and saute until very soft. Add this mixture to the corn and meat and season with salt, pepper and cumin to taste. Cook for about ½ hour.



Rocoto (Rocoto Pepper Paste)

Sopa Criolla

Mama Tina's Rocoto Paste (to taste)
1 tbsp Mama Tina's Aji Panca Paste
1/2 lb beef cut into bite-sized chunks
1 onion (red or white) finely chopped
1 peeled and diced tomato (or you can use the equivalent canned)
1/4 package angel hair or spaghetti pasta
1 tbsp dried oregano
1 can evaporated milk
2 eggs, beaten
2 tbsp vegetable oil
1 tbsp minced garlic
8 cups boiling water
salt and pepper to taste

Directions:

Season beef with salt, pepper and garlic. Heat oil in large stainless steel soup pot and pan fry the beef until browned. Add the Aji Panca, chopped onion, diced tomato, rocoto paste and oregano. Cook until the onion is transparent. Add hot water, bring to a boil and add angel hair pasta. Cook about 3 minutes (if you use spaghetti, it will take longer.) Taste for saltiness and slowly add in beaten eggs in a stream while stirring. Add evaporated milk and warm but do not boil. This soup can be served with toast.



Rocoto Relleno (Modified with Red Bell Peppers)

Rocoto Relleno, or stuffed spicy red peppers, is a very popular dish in Peru. Rocoto peppers are not found in U.S. supermarkets, but they can easily be replacedwith red bell peppers.

Ingredients:

8 red bell peppers
4 tsp crushed garlic
14 oz (400 g) ground chuck
14 oz (400 g) ground pork
4 cups red onion, finely chopped
8 tomatoes, peeled, seeded and chopped fine
4 oz (120 g) raisins, soaked
4 tbsp Mama Tina's Aji Panca Paste
8 tbsp vegetable oil
8 black olives, pitted and chopped
2 hard-boiled eggs, chopped
Grated cheese for gratin
Salt, pepper and cumin

For the crema de rocoto:

1 cup heavy cream
2 tbsp Mama Tina's Rocoto Paste
¼ cup white wine

Directions:

Heat the oil in a large skillet and sauté the onion and garlic over medium heat until golden, about 5 minutes.

Crumble the ground pork and beef into the skillet and cook over medium heat, stirring often until meats are browned. Spoon off as much excess fat as possible.

Add the ají panca paste, tomato, raisins, salt, pepper and cumin and cook for another 10 minutes.

Remove from heat and add the olives and hard-boiled egg. Cover and keep warm.

Carefully slice the tops off the peppers and scoop out all seeds and veins. Drain them well and fill with the meat mixture, then cover with grated cheese. Replace the tops.

Place under a broiler until cheese is melted and golden. Serve immediately with crema de rocoto.

To make the crema de rocoto:

Reduce wine in a small pan over medium heat until almost totally evaporated, about 4 minutes. Add cream and rocoto paste. Lower heat and continue cooking until the sauce has reduced to a thick pouring consistency.

- From The Art of Peruvian Cuisine



Arroz con Camarones (Peruvian Rice and Shrimp)

Ingredients:

2 cups rice
3 tbsp vegetable oil
1 medium red onion, chopped
3 cloves garlic, minced
2 tomatoes, peeled and chopped fine
1 ½ tbsp paprika
½ tsp dried oregano
2 bay leaves
1 tsp Mama Tina's Rocoto Paste
½ cup white wine
2 cups shrimp
2 red bell peppers, peeled and diced fine
3 tbsp freshly chopped cilantro
1 cup fish stock or fumet
Salt

Directions:

Cook the rice and set aside. In a large pan, heat the oil and sauté onion, over medium heat, until translucent, about 3 minutes. Add garlic and continue cooking until ingredients are just turning golden, 1 or 2 more minutes.

Add tomato, paprika, bay leaves and oregano and cook for another 5 minutes.

Add rocoto paste and white wine and cook, stirring, until all the liquid has evaporated. Remove the bay leaves.

Add shrimp, stock or fumet and red bell pepper. Once the shrimp are pink, add cooked rice, cilantro and salt to taste. Mix well and serve immediately.

- Modified from The Art of Peruvian Cuisine



Rocoto Grande (Hot Pepper Halves)

Veal with Sweet and Hot Pepper Saute

1 Mama Tina's Rocoto hot pepper in jar
1 sweet red pepper in jar
1 thinly sliced medium onion
1 tsp minced garlic
1/2 cup chicken broth
salt and pepper
1/2 cup sifted flour
4 thinly sliced or pounded veal cutlets
olive oil to coat bottom of pan

Directions:

Dredge veal cutlets in mixture of flour seasoned with salt and pepper. Heat oil in pan and quickly sauté the veal over medium heat. Remove from pan and replace with onions, along with additional oil if necessary.

Once transparent, add minced garlic and sliced peppers to the onions and stir for one minute. Season with salt and pepper. Add chicken broth and 1/4 cup of liquid from sweet pepper jar and 1/8 cup of liquid from Mama Tina's Rocoto hot pepper jar. Once thoroughy heated, add the veal cutlets back into pan and cover.

Simmer slowly over low heat until sauce thickens slightly. Season with salt and pepper to taste, and serve with rice, noodles or polenta.



Quinoa

Guiso de Quinoa (Peruvian Quinoa Stew)

1/2 cup Mama Tina's Quinoa
1 tsp Mama Tina's Aji Panca paste
1/2 tsp Mama Tina's garlic paste
1/4 pound of meat
1 cup water
1/4 cup of peas
1/4 cup of carrots, cubed
2 cups onions, chopped
2 tbsp of vegetable oil
1/2 cup undrained fresh tomatoes
1/2 cup of water
1/4 tsp ground cumin
1/4 tsp black pepper
salt, to taste
chopped fresh parsley

Directions:

For the quinoa:

Rinse the quinoa in a fine sieve. Place in a pot with water and cook, covered, on medium low for 15 minutes or until soft. Set aside.

While the quinoa cooks: Heat the olive oil in a deep pot over medium heat and sauté the meat for 2 minutes until browned. Add onions, garlic, 1 tsp of Aji Panca paste and cook for 5 minutes on medium heat.

Add peas and carrots and 1/2 cup of water and continue cooking for 5 minutes, stirring often. Stir cooked quinoa into the stew and add salt to taste. Continue to cook for 10 minutes until the vegetables are tender.

Serve with sprinkled parsley as garnish.



Simple Quinoa

1 package of Mama Tina's quinoa
1 chopped onion
1 tomato
Ground garlic
Salt and pepper

Directions:

Boil quinoa in 8 cups of water, until it pops, then drain. Fry onion, tomato, garlic, salt and pepper. Mix with quinoa and either chopped beef or chicken, depending on your preference.



Quinoa with Shrimp and Prosciutto

3/4 lb Mama Tina's Quinoa
1 tbsp Mama Tina's Aji Amarillo paste
5 tbs extra virgin olive oil
1 large red onion, minced
2 cloves garlic
1/4 lb prosciutto, diced
3/4 cup fish stock
4 tbsp heavy cream
1/2 lb thinly sliced wild mushrooms
parmesan cheese, grated
salt

For the sauce:
1/2 tsp Mama Tina's Aji Amarillo Paste
2 dozen shrimp
1.5 cups heavy cream

Directions:

Wash the quinoa in running water until the water runs clear. Then boil for 7-10 minutes until al dente - don't overcook. Drain well and spread out on baking sheet to dry.

In a large skillet, heat the olive oil and sauté the onion and garlic over medium heat until soft, about 3 minutes. Add prosciutto and wild mushrooms and cook for another 2-3 minutes until prosciutto is crispy. Add 1 tbsp of Mama Tina's Aji Amarillo paste and cook for 1-2 minutes.

Just before serving, stir in parmesan cheese and season with salt.

To serve: Heat 2 tbsp butter in saucepan over low heat. Once melted, add 1 tbsp of flour or cornstarch to make a roux and stir until thickened. Add 1/2 tsp Aji Amarillo and then slowly add the cream to make a sauce. In a separate skillet, sauté the shrimp in a little bit of butter and then add to the sauce. Season to taste and spoon over the quinoa.



Quinoa Salad

Serves 6-8

1 cup raw quinoa
¼ cup finely diced red bell pepper
¼ cup finely diced red onion
¼ cup finely diced purple Peruvian olives
¼ cup finely chopped pecans
¼ cup finely diced feta cheese
2 tablespoons finely minced fresh oregano
3 tablespoons Peruvian extra virgin olive oil
Juice from three Key limes
Salt
¼ cup Peruvian extra virgin olive oil
1 tablespoon balsamic vinegar
Fresh oregano leaves for garnish

Directions:

Wash the quinoa well under running hot water in a fine strainer until the water runs clear. Place the quinoa in a saucepan with 2 cups water. Bring to a boil over high heat. Reduce heat to low, cover and simmer for 15 minutes. Cook until tender and all of the water is absorbed.

While the quinoa is cooking, in a large bowl combine the bell peppers, red onion, olives, pecans, feta, and oregano. Allow the quinoa to cool, add it to the vegetable mixture and toss gently. Drizzle everything with the 3 tablespoons olive oil and lime juice, toss again. Season to taste with salt.

This recipe is from Living in Peru, a great source for Peruvian news and information.



Quinoa Guacamole

¼ cup water
2 tbs quinoa
1 large ripe avocado
1 tbs fresh lime juice
1 tbsp chopped onion
1 tsp chopped fresh cilantro
½ tsp minced fresh garlic
¼ tsp salt

Directions:

Bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for ten minutes. Turn the heat off and leave the covered sauce pan on the burner for an additional 5 minutes. Remove the lid, fluff with a fork and set aside to cool.

Puree all of the ingredients in a blender or food processor. Place the dip in a serving dish and accompany with tortilla chips or toasted pita chips. Refrigerate for up to two days. To maintain color, store with plastic wrap directly on the surface of the dip.


- From Quinoa 365



Leek and Potato Soup

3 tbsp butter
2 cups sliced leeks, white parts only
3 cups chicken or vegetable broth
2 ½ cups peeled and diced Yukon gold potatoes
½ cup quinoa
2 cups milk or soy milk
Salt to taste

Melt the butter in a large saucepan and saute the leeks until tender, about 8 minutes. Remove ½ cup of the sauteed leeks and set aside.

Add the broth, potatoes and quinoa to the saucepan and bring to a boil. Cover, reduce to a simmer and cook until the potatoes and quinoa are tender, about 18 minutes. Puree the cooked mixture with a hand blender or cool slightly and puree in 2 batches in a blender or food processor. Return the puree to the saucepan and stir in the milk and the reserved leeks. Heat on medium but do not boil. Season with salt. Remove from heat and serve.


- From Quinoa 365



Peruvian Peppered Steak on Quinoa

This healthy and quick recipe is inspired by Lomo Saltado, the classic Peruvian beef and vegetable stir-fry dish traditionally served with rice and french fries.

1 cup quinoa
2 cups water
2 tbsp vegetable or olive oil
1 lb beef sirloin, cut into ¾ inch thick strips
¼ tsp ground black pepper
1 ½ cups thickly sliced red onion
1 ½ cups thickly sliced green bell pepper
2 tbsp minced jalopeno pepper
2 ½ cups beef broth
¼ cup dry red wine
2 tbsp cornstarch
1 cup halved cherry tomatoes
½ cup chopped fresh cilantro
cilantro sprigs (optional)

Bring the quinoa to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave covered saucepan on the burner for another 6 minutes. Fluff with a fork and set aside. Heat a large saucepan on medium-high heat. Add 1 tbsp of the oil, and when it's hot, add the beef strips. Season with black pepper and fry the meat for 5 to 7 minutes, until it's no longer pink. Remove the beef from the pan and set aside.

Add the remaining 1 tbsp of oil to the hot saucepan and saute the onion, green pepper and jalopeno for 7 to 10 minutes. Add 2 cups of the beef broth and the wine to the saucepan. Bring to a boil, then reduce heat to low. Place the remaining ½ cup of beef broth in a small bowl and whisk in the cornstarch. Stir the mixture into the saucepan and cook until the sauce becomes transparent and coats the back of the spoon. Add the beef, tomatoes and cilantro to the saucepan.

To serve, divide quinoa among plates. Arrange the peppered beef on top of the quinoa and serve immediately. Garnish with an extra sprig of cilantro, if desired.


- From Quinoa 365


© Rojas International Corporation 2012