Asado de Antano/ skirt steak with mushrooms

this is supposed to be an old recipe for Sunday suppers in Peru

3 lbs. skirt steak ( or if you prefer a more tender cut of meat to start )
1 red onion chopped
2 garlic cloves crushed
2 stalks of celery chopped
6 plum tomatoes or 12 oz. crushed tomatoes
1 medium carrot grated
1/2 cup dried mushrooms reconstituted with 1/2 red wine
1 cup beef broth to add as necessary
2 tbsp. tomato paste
1 laurel
4 tbsp. vegetable oil
salt and pepper to taste

prep

brown the beef  both sides in in a big pot.
Remove from the pot and set aside
add the onions, garlic and cook down for a few mins
add the grated carrots, celery the mushrooms with the wine, the blended tomatoes and the tomato paste.
Also add the laurel
again add the beef to the pot
Cover and add the cup of beef broth and let it cook down on simmer. For about 30 mins.
When the meat is tender it is ready to be served.
Serve the sauce with it.
This dish is served with buttered pasta.

Enjoy!

Beef stir fried Peruvian style

this is a delicious fast dish with the oriental/peruvian infusion (one of my own recipes)

1 lb. beef cut into thin strips for stir fry (whatever you like)
2 cloves garlic minced
handful of chinese green onions chopped
1 tbsp. red vinegar
3 tbsp. red wine
1 tbsp. cumin
1 tbsp. minced ginger
1 tbsp. soy sauce
chopped parsley about 3 tbsp.
2 tbsp. oil
blk pepper and salt to taste.
1 lime

Season the beef with salt, pepper and the juice of 1 lime and set aside

In a saute pan or wok if you have heat the oil
and saute the beef and add the garlic, onions and ginger
add the wine and vinegar and soy.
Cook to desired doneness taste for salt and pepper and add parsley before serving.

Serve over rice

Rocoto Relleno Arequipa Style

In the Cusco area Rocoto Relleno is a very popular dish and should be since it is so delicious but is cooked a little differently. I will get a recipe for this version shortly.
In Arequipa it is made with chopped beef and baked as opposed to fried. This dish is also muy rico!!
This dish is also beautiful and a centerpiece ( I forgot to take pics .. sigh! ) until I cook them again.

6 rocotos make sure the stems are attached ( you could mix the colors )

2 tbsp. sugar - for water
3 tbsp. red vinegar -for water
1 tbsp. salt - for water
4 cups water

2 small onions chopped finely
2 tbsp. aji colorado paste
4 tbsp. raisins
queso fresco or fresh cheese
4 tbsp. peanuts unsalted crushed
3/4 lb. chopped (for filling) beef
2 tbsp. oil
pinch of white pepper
1/2 tbsp. salt
1/2 tbsp. oregano

batido
1/4 cup half and half or evaporated milk
2 eggs
2 tbsp. oil
salt and pepper to taste

Heat oven to 350 degrees
Use gloves or at least a plastic wrap to handle these hot peppers

Neatly cut the tops off the rocotos because you will use the tops again
with a small spoon with a serrated edge (if you have) scoop out all of the insides as cleanly as possible.

In a large pot place the water, sugar, vinegar, salt and rocotos including the tops and simmer for about 5 mins. then drain the water and repeat this process 2 more times.
this process helps to eliminate the hotness factor of the peppers. If you like incredibly spicy you may only simmer a couple of times.

After this process rinse rocotos in cold water and set aside.

In a saute pan place 2 tbsp. water and 2 tbsp. aji colorado and let it cook down

then add 2 tbsp. oil to the aji colorado and integrate it while stirring about 8 to 10 mins.
add onions
add the chopped beef and a pinch of white pepper, 1/2 tbsp. salt, oregano but do not mix.
remove pan from fire add the crushed peanuts and the raisins and mix well.

cut the cheese into thin pieces and wide enough to cover the tops of the rocotos.

fill the rocotos with the mixture and top with the cheese
then place the rocoto caps back over the cheese.
This looks really pretty.
The rocotos are placed into a small dish where they fit closely together.

In a bowl beat the 2 eggs, add the milk, salt and pepper and whisk together.
pour this mixture into base of dish with the rocoto rellenos.

bake for about 15 mins.

This is usually served with boiled potatoes.