Publicado: 09-07-2004 01:34 PM
Publicado: 09-07-2004 01:39 PM
1 pound of cheese (white "Fresco" mexican cheese works ok, but you could use Feta cheese for a "stronger" flavor)
2 small hot peppers (yellow aji mirasol works best but you could use de yellow mexican chile too)
1 cup evaporated milk
1/2 cup vegetable oil
1 garlic clove
8 saltine crackers
salt and pepper
3 hard cooked eggs
Cook and peel potatoes and allow to cool.
In a blender, blend the cheese, peppers, milk, oil, garlic, crackers, salt and pepper. The sauce should be fairly thick; add crackers if not thick enough, add milk if too thick.
Publicado: 09-07-2004 01:44 PM
1 tbs red wine
2 tsp minced garlic
4 tomatoes, cut into strips
salt and pepper
2 med onions, cut into strips
1 tbs vinegar
5 med potatoes, cut into thin strips
Cut steak into thin strips and marinate in wine for an hour.
Sautee the garlic in oil and add the steak. Continue frying until the steak is cooked. Drain some of the juice and save. Add the chopped tomato, salt and pepper to the pan. Cook for a few minutes. Add the onion, cilantro and vinegar. Cook a few minutes more and then add the juice from the meat.
Publicado: 09-08-2004 11:34 AM
- 2 garlic cloves, crushed )
- ¼ cup ají panca molido / sundried red ají paste(chili
- ¾ cup vinegar
- ½ teaspoon salt
- 1 beef heart, cleaned
- Fresh yellow/ají amarillo, blended
- Bamboo skewers
Remove fat and clean beef heart and cut in ¾ to 1-inch pieces (2 ½ - 3 cm.). Place them in a medium size bowl and pour marinade over beef heart pieces. Leave marinating at least 12 hours.
Thread 3 pieces onto bamboo skewers.
Heat barbecue grill and place anticuchos, brushing them with a mixture of blended fresh yellow ají and oil. Cook on one side, turn and repeat procedure. Serve hot.
Usually, 2 anticucho skewers are served per person together with a boiled potato, a piece of corn and blended fresh yellow ají, for a spicier flavor.
If beef heart is not available, anticuchos can be prepared with tenderloin pieces. Proceed in the same way
Tomado de Promperu.com
Publicado: 09-08-2004 03:30 PM
Publicado: 09-08-2004 05:58 PM