Typical Food of Perú

ANTICUCHOS

Ingredients:
 ½ kg. beef heart.
1 tablespoon pepper
1 tablespoon cumin
2 tablespoons minced garlic
½ cup of vinegar
2 tablespoons red pepper sauce
½ teaspoon oregano rubbed the hands (if desired)
Salt to taste
Oil
½ teaspoon seasoning.


1 Sheet brush made ​​of corn stover.

Lining:

Choclos tender 
Boiled potatoes
Rocoto ground.

Preparation:

Cut the heart into pieces biased, sticking out the fat. In a bowl put the pepper, cumin, chili pepper, oregano, salt, garlic and vinegar (to taste) and seasoning.
In this macerated beef heart placing maceren to at least two hours, after that time the pieces strung on sticks cane heart. They get three pieces per stick. Heat the charcoal grill.

In a bowl place the marinated juice and add a good amount of oil to spread with the brush while fry the kebabs on the grill. The brush should have frayed panca and goes in the infusion soaking it anticuchos banging whenever flip.

The grate or grill must have enough coal for the kebabs are cooked over high heat. Served with boiled potato, corn and chilli powder.

AJI HEN 

INGREDIENTS

2 chicken breasts or chicken

1 onion, chopped

1 teaspoon pepper

1 teaspoon of cumin

1 tablespoon minced garlic

Mirasol pepper 5 tablespoons ground

1 pecan

11/2 bread soaked in water

salt

milk

½ kg boiled potatoes and cut in half.

Decoration: lettuce, egg, olives jar.

Comment:

1. Breasts were parboiled in salted water.

2. Once the chicken is cool frayed.

3. The chicken broth is saved to liquefy mirasol chili, bread soaked and squeezed.

Note: The bread is soaked in water and then squeezed to remove the acid from yeast, mirasol chili is taken out the seeds and veins, then soaked in water overnight, then liquefy. 

Preparation:

In a frying pan with oil or grated onion, the eaten, pepper, garlic and chili mirasol, well fried when you take a bit of broth, add the chicken frayed chancadas pecans, bread soaked and stir well check liquefied salt and finally pour the milk.

The boiled potatoes covered with this preparation, embellishing.

If you can be served with white rice. 

RICE WITH DUCK

Ingredients:

4 cups of rice

½ cup shortening

1 duck in dams

4 onions chopped

2 teaspoons minced garlic

1 cup chopped cilantro

1/3 cup chopped red pepper

1 shot of pisco

4 cups dark beer
 
Salt, cumin and pepper to taste

Preparation:

Marinate duck dams with pisco, crushed garlic. Salt, pepper and cumin (2 hours).
Heat the butter and fry the dams and remove this fat, brown the garlic, onions, cilantro and season with salt, pepper, cumin, red pepper, boil for 8 minutes and add seasoning dams and mash. Boil until the bird is tender. Add water and beer when a boil, add the rice. Cover the pot and simmer for 17 minutes.

CHICKEN SUCK

Ingredients:
 
½ kilo chicken chopped
oil
3 teaspoons red pepper sauce
½ cup cooked
1 corn kernels
2 handfuls of rice
1 onion, chopped
1 tablespoon minced garlic
3 eggs
1 ½ cup water or broth bones
Oregano ½ cup milk salt, pepper
1 tablespoon chopped cilantro

Preparation:

If you can make chicken bone broth usually uses water. Well now make the dressing. In a pot, pour the oil, then the onion diced take garlic, pepper, cumin, oregano, rubbing his hands to release its aroma and taste, red chili that cold fried well once the dressing add the bone broth or water are poured boiling potatoes and about 10min he misses the cut chicken rice husking the corn when the chicken, rice, potatoes are cooked pour the chopped cilantro, egg bursts moving the pot broth to egg unite with him last bursts of milk and peas. Beware: if possible serve the soup and pour milk on each plate or bowl to avoid if there turn to vinegar.

A bit of Peruvian Food by Sazon Peru