Papas a la Huancaína

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Main course
Serves 6 or more
Preparation time: 1 hour

Ingredients:

10 medium potatoes (new or red a good choice)
1 pound of cheese (romano, Mexican or feta work well)
2 small jalapeno peppers
1 cup evaporated milk
½ cup vegetable oil
2 cloves garlic
8 saltine crackers
1 tablespoon prepared mustard
salt and pepper
lettuce
3 hard cooked eggs
black olives

Preparation:

1. Cook and peel potatoes and allow to cool
2. In a blender, mix the cheese, peppers, milk, oil, garlic, crackers, mustard, salt and pepper. The sauce should be fairly thick; add more crackers if not, or add milk is too thick
3. 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
4. This dish can be served slightly cold

Arroz Tapado

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Main dish
6 servings
Preparation time: 45 minutes

Ingredients:

3 cloves of garlic, minced
2 tablespoons of olive oil
Lemon juice
Salt
4 cups water
1 pound washed rice
1 onion, finely chopped
2 pound of slice steak
2 tomatoes, finely chopped
1 tablespoon tomato paste
4 tablespoons of raisins
5 black olives, chopped
2 hard boiled eggs, chopped
1 tablespoon of finely minced parsley

Preparation:

1. Sauté the garlic in oil, add a few drops of lemon juice, salt and the water and bring to a boil. Add rice and cook for 20-25 minutes or just tender
2. In other pan, stir in onions and sauté, add meat, tomatoes, tomato paste, raisins, olives, egg and parsley
3. Take a one-cup glass measuring cup and coat the inside with a little oil. Fill halfway with rice, add some meat filling and add more rice to top of cup. Invert onto a plate and carefully remove cup

Lomo Saltado

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Main dish
6 servings
Preparation time: 1 hour

Ingredients:

2 pounds of beef tenderloin or other tender steak
¼ cup red wine or burgundy
2 tablespoons of 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 tablespoon of vinegar
Vegetable oil for frying
Salt and pepper
Finely chopped parsley

Preparation:

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

Arroz con Pollo

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Main dish
8 servings
Preparation time: 1 hour

Ingredients:

8 small boneless and skinless chicken breasts
2 cloves of fresh garlic
1 onion finely chopped
½ cup vegetable or olive oil
3 cups rice (not instant)
5 cups chicken bullion
1 cup cilantro and 1 cup water chopped in blender
(drain water after blending)
½ pound cooked peas
2 jalapeno peppers cut in very thin strips
Salt and pepper to taste

Preparation:

1. Sauté salted and peppered chicken breasts in oil until browned
and cooked completely and remove. In the same oil, cook the garlic and onion till tender
2. Combine the chicken to the garlic and onion. Add the cilantro and bullion and boil. Add the rice and jalapeno peppers. Cook over medium heat till liquid is absorbed. Add peas and continue to simmer over low heat until rice is cooked

Ceviche de Pescado

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Appetizer
Serves 6 to 8
Preparation time: 3 hours

Ingredients:

2 pounds of white fish (mahi mahi is an excellent choice)
1 cup of lime juice
1 clove of crushed garlic
2 red peppers, diced
2 finely diced jalapeno peppers (to your preference)
Salt and pepper to taste

1 large onion, finely chopped
2 stalks of celery, finely chopped
Bunch of finely chopped cilantro
2 lettuce leaves per plate
12 to 16 corn on the cobs cut into 2 inch pieces cooked as usual
3 or 4 sweet potatoes, boiled and peeled
6 to 8 lemons cut in half and placed in center of table

Preparation:

1. Wash and de-bone fish and cut in 1/2 inch chunks
2. Season with lemon juice, garlic, salt and pepper. Let it marinade for 1 hour
3. Add onion, jalapeno and red pepper, celery and cilantro. Marinade for 1 more hour
4. Serve on a bed of lettuce and add two pieces of corn on the cob and a portion of the sweet potatoes