MOUNTAIN RECIPES
05.06.2024
"Mountain recipes celebrate the rich culinary traditions of the Peruvian highlands, where hearty dishes and robust flavors reflect the rugged landscape and indigenous heritage. Staple ingredients like potatoes, quinoa, corn, and various tubers are transformed into comforting stews, savory meat dishes, and wholesome soups. Traditional cooking methods, such as slow-roasting over an open fire or using earthy clay pots, infuse these dishes with unique depth and character. From the iconic dish of lomo saltado, a stir-fry of beef, onions, and tomatoes, to the warming flavors of rocoto relleno, stuffed spicy peppers, each dish tells a story of resilience and ingenuity amidst the mountainous terrain."
PACHAMANCA:
- INGREDIENTS:
- 1 kilogram of pork meat (ribs, leg, etc.)
- 1 kilogram of beef (loin, sirloin, etc.)
- 1 whole chicken, cut into pieces
- 1 kilogram of potatoes, peeled and cut into large pieces
- 500 grams of sweet potato, peeled and cut into large pieces
- 500 grams of fresh corn
- 500 grams of fresh fava beans, peeled
- Banana leaves or aluminum foil
- Aromatic herbs (huacatay, cilantro, etc.)
- Salt to taste
- PREPARATION:
- In a pit or an earth oven, place hot stones at the bottom to heat up.
- On a grill over the stones, place the meats seasoned with salt and aromatic herbs, as well as the potatoes, sweet potatoes, corn, and fava beans in layers.
- Cover everything with banana leaves or aluminum foil to seal in the heat.
- Cover again with hot soil and let cook for approximately 2 hours.
- Remove the soil and banana leaves, serve the pachamanca hot, and enjoy.
PORK CRACKLING WITH MOTE:
- INGREDIENTS:
- 1 kilogram of pork meat (preferably belly or bacon)
- 500 grams of mote (peeled and cooked white corn)
- 2 large red onions, thinly sliced
- 4 cloves of garlic, finely chopped
- 2 tablespoons of ground ají panca (Peruvian red pepper)
- 1 teaspoon of ground cumin
- Salt and pepper to taste
- Oil for frying
- PREPARATION:
- Cut the pork meat into small pieces and season with salt, pepper, ají panca, cumin, and garlic.
- Fry the pork meat in plenty of hot oil until golden and crispy.
- In a separate pot, heat a little oil and sauté the red onion until golden.
- Serve the pork crackling with cooked mote and the golden onion. Serve with criolla sauce and rocoto if desired.