¿How To Cook Tamales?: Peruvian Recipes!!!

TAMALES

Ingredients : 10 Tamales

• 10 corn ears

• 1.1 lb (½ k) chicken, cut in 1 ½ inches (3 cm) pieces

• 1 ¾ oz (50 g) toasted peanuts

• 8 oz (200 g - 2 cups) shortening

• 12 black olives seeded, cut in four

• 1 big onion, finely chopped

• 4 ají mirasol / Sundried yellow aji (chili)

• 3 hard boiled eggs, cut in pieces

• Salt

• Pepper

• Aji to taste

• Banana leaves or corn husks

• Salsa Criolla - Onion Creole Sauce

Preparation:

Remove kernels from cob and process them.

Seed and devein aji mirasol. Boil in water for 5 minutes. Discard water and blend with olive oil, until paste consistency.

Melt 2 tablespoons shortening in a medium skillet and when hot, fry onion, garlic, aji mirasol paste and chicken pieces. Season with salt and pepper.

Once chicken is golden, cover with water or chicken broth.

Bring to a boil, and cook until chicken is tender.

In a medium size skillet melt rest of shortening stirring constantly while adding the processed corn. Add chicken preparation and cook stirring until mixture is cooked and thickened.

To make the tamale, place banana leaf or two overlapping corn husks in palm of one hand. Spoon 1 ½ tablespoon of corn mixture spreading slightly, Top with a piece of chicken, egg, peanut and olive. Cover with corn mixture. Wrap banana leaves or corn husks to enclose filling. Tie with string.

Place tamales in a large pan and cook with little water for 1 hour.

To serve: Unwrap tamale, place on dish with salsa criolla - onion creole sauce.

HOW TO COOK OCTOPUS IN OLIVE SAUCE? : Peruvian recipes!!!

OCTOPUS IN OLIVE SAUCE

Ingredients :6 servings

• 3 lb 5 oz (1.5 k) octopus

• 14 black olives, pitted

• 3 tablespoons key lime juice

• 1 ¾ cup olive oil for mayonnaise preparation

• 2 tablespoons minced parsley

• 2 eggs

• Salt

• Pepper

• 3 tablespoons olive oil for decoration

Preparation:

Place octopus in a pan and cover completely with water. Boil for 30 or 40 minutes until soft. Remove.

Take dark skin of octopus, with the help of a knife. Refrigerate.

Blend eggs, salt, lime juice, pepper. While blending start pouring olive oil until a thick a mayonnaise is obtained.

Divide and remove half or mayonnaise from blender. Set aside.

Add olives to blender. Blend to form a thick pure. Mix olive mayonnaise with reserved one.

Cut octopus in slices, place them in a serving dish and cover with olive sauce. Garnish with minced parsley and decorate pouring 3 tablespoons olive oil.

Serve.

How To Cook Seco de Cordero/Lamb in Cilantro Sauce?: Peruvian Food Recipe!!!

SECO DE CORDERO / Lamb in Cilantro Sauce

Ingredients : 8 servings

• 4 lb 8 oz (2 k) lamb meat, cut in medium size pieces

• ½ cup vegetable oil

• 2 large onions, finely chopped

• 1 tablespoon garlic, blended

• ají amarillo fresco / fresh yellow aji (chili) , blended, to taste

• ½ teaspoon cumin

• Salt

• Pepper

• 1 ½ cup cilantro, blended

• 1 cup dry white wine

• 1 cup beer

• 2lb 4 oz (1 k) potato, cooked and peeled

• 1 cup cooked fresh green peas

Preparation:

Heat oil in a large saucepan and sauté lamb meat until golden. Remove from saucepan and reserve.Sauté onion and garlic in the same fat until tender. Add chili, cumin and meat. Stir to combine. Season with salt and pepper.

Add beer, wine and blended cilantro. Cover saucepan and cook over low heat until meat is tender. Add green peas and potatoes. Continue cooking until liquid almost evaporates and thickens.Serve with white rice and blended yellow ají.

Peruvian Recipes Tacu Tacu?: Delicious Peruvian Food, tips for cooking

TACU TACU
Peruvian Recipes Tacu Tacu?: Delicious Peruvian Food, tips for cooking

Ingredients : 6 servings

• 3 cups canary beans

• 150 lb (300 g) pork fat or bacon, diced

• 2 cups of cooked rice

• 2 onions, finely chopped

• 2 garlic cloves, finely chopped

• 2 fresh yellow aji/chili (aji amarillo fresco), seeded and deveined

Preparation:

Soak beans overnight. Drain and cook in unsalted water together with pork fat or bacon until soft.

Remove from heat and let cool. Beat with a wooden spoon to form a coarse purée. Set aside and let cool.

Heat oil in a large skillet and add onion, garlic and aji. Saute onion and aji until soft and tender and correct seasoning. Add the beans and the cooked rice, mix well and correct seasoning. Cook stirring, until golden and remove from heat.

To make the tacu tacu:
Take one part of the mixture into your hands and form a small oblong tamale.

Cover with bread crumbs or crackers to maintain shape.

Heat oil in skillet, place one part of the bean mixture, and fry turning constantly to avoid sticking. Repeat with the rest of the mixture.

Serve with breaded fried tenderloin, fried banana, fried egg and Creole sauce.