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Huancaina-style Potatoes

Source: http://www.elca.org/dgm/country_packet/peru/recipe.html

Serves 4 to 6
10 medium Potatoes, cooked and sliced
4 hard-boiled Eggs
2 T Evaporated Milk
3 T Oil
Juice ½ Lemon
10 Black or Green Olives
½ c Ricotta or Cottage Cheese, sieved
2 t Chili Powder
handful of fresh Parsley, chopped and salt and pepper to taste

Boil a little water in a pan and cook the onion in it for a few minutes. Then drain.

Take out the yolks from two of the eggs and mash them in a bowl with a fork. Add the cottage cheese and season with chili powder, salt and pepper. Next, stir in the milk and mix well before adding the oil, lemon juice and cooked onion.

Arrange the warm potato slices in a dish. Cover them with the cheese sauce and garnish with olives, sliced eggs and parsley.

Papas Rellenas

Source: http://www.yarina.org/~pgibson/peru/recipes/rellena1.htm

4 c Mashed Potatoes
1 c Flour
1 Egg
1 lb Hamburger
1 c Onion, finely chopped
Garlic
Salt & Pepper
3 boiled Eggs, chopped
Black Olives
Oil

Mix together potato, flour, and egg. Be sure it's cool. Mix hamburger with onion, garlic, salt, pepper, egg, and olive. The hamburger and onions should be fried with the spices before you add the other ingredients. Heat 4" of oil in frying pan. Flour the palm of your hand and put in it a heaping Tbsp. of the potato mixture. With a spoon, scoop out a hole in the center. Place a Tbsp. of meat mixture in the center, and with well-floured hands, fold top of potato over to completely close it up. Gently roll it in your floured hands and lower in the very hot oil. Fry until golden brown.

Papas a la Huancaína

Source: http://www.tastycooking.com/peru.html

10 medium Potatoes (new potatoes are best)
1 lb Cheese (see above)
2 small Hot Peppers
1 c Evaporated Milk
½ c Vegetable oil
2 cloves Garlic
8 Saltine crackers
1 t prepared Mustard
Salt and Pepper
Lettuce
3 hard cooked Eggs
Black Olives

Cook and peel potatoes and allow to cool. In a blender, blend the cheese, peppers, milk, oil, garlic, crackers, mustard, salt and pepper. The sauce should be fairly thick; add crackers if not thick enough, add milk if too thick. Lay a bed of lettuce in a serving dish and place the potatoes on top. Cover with the sauce. Cut the hard boiled eggs in half and place on top of the potatoes. Add black olives if desired. This dish can be served slightly cold.

 

Lomo Saltado

Source: http://www.peru-travel-adventures.com/peru-recipes-food-ls.html

6 servings
2 lb Beef Tenderloin or other tender steak
¼ c Red Wine or Burgundy
2 T crushed Garlic
2 medium Onions cut in strips
4 Tomatoes, seeds removed, pureed in blender
5 Potatoes peeled and cut into strips for frying
1 Jalapeno Pepper cut into thin strips
1 T Vinegar
Vegetable oil for frying
Salt and Pepper
Finely chopped Parsley

1.Cut beef into thin strips and marinate in wine for 1 hour
2. Cook garlic in oil over medium heat and add meat. Reserve the juice.
3. Add the tomato puree, salt and pepper. Cook a few minutes
4. Add onion, jalapeno strip, parsley and vinegar. Combine the juice
from the meat
5. Fry the potatoes in a separate pan and add to other ingredients
6. Serve over white rice

Lemon Fish

Source: http://www.internationalwoman.net/recipes68.htm

1 lb Snapper fillets
Juice of 12 Lemons
1 large diced Onion
2 finely chopped Red Chilies
3 tablespoons chopped Coriander
Salt and Pepper

Place the fish into a large glass bowl and pour the lemon juice over the fish. Stir in the onion, chilies and seasonings. Leave in the refrigerator for 4 hours and serve chilled.

Leche Asada

Source: http://www.tastycooking.com/peru.html

1 can Sweetened, Condensed Milk
1 can Evaporated Milk
1 c Sugar
1 t Vanilla Extract
8 Eggs, beaten
¼ c Water

Mix the condensed milk, evaporated milk, 1/2 cup of sugar, the vanilla, and eggs. In a saucepan dissolve 1/2 cup sugar in 1/4 cup of water, heat carefully until it becomes syrupy and slightly tan. Pour the caramel in a glass baking dish and pour the milk mixture on top. Take a slightly larger glass dish and fill halfway with water. Place the dish with The milk mixture inside the larger dish and cover everything with aluminum foil. Cook in a 400-degree oven for 30-45 minutes or until the custard is completely cooked. (In Spanish this method of cooking is called baño maría.) Serve slightly chilled.