How to make chimichurri, huancaina and chili de pollería - peruvian recipe

It's time to eat! All the dishes that make up the gastronomy of our country have a unique flavor that is unmatched in other destinations. The versatility of its ingredients allows Peruvian food to be recognized all over the world, as well as having a seasoning that leaves you wanting to continue tasting the delights of the coast, mountains, jungle and mergers.

If you have already decided on the Peruvian recipe that you are going to prepare today, we share with you the perfect complements that pair very well with the dishes. These are three preparations that you can make in less than 10 minutes.

In the preparation of the day we will teach you how to make chimichurri, huancaina sauce and the classic chicken pepper that highlights the flavors of meat. Before you begin, check if you have all the ingredients you'll need at hand. Follow the step by step and enjoy them.

RECETA CHIMICHURRI

INGREDIENTS

1 cup fresh parsley

6 teaspoons fresh oregano

6 garlic cloves, minced

1 teaspoon ground black pepper

Salt to taste

1/2 cup red wine vinegar

1/2 cup oil (preferably corn)

1 teaspoon ground chili pepper

1/4 cup of water

PREPARATION

STEP 1: We start by chopping the finely chopped onion and add it to a bowl, to which we will also add the oil and vinegar. We mix well and patiently.

STEP 2: Chop the garlic and chop it small, so that later in the sauce we do not find too large pieces. Add the garlic to the bowl and add chopped fresh parsley.

STEP 3: Add the oregano, black pepper, salt and ground chili or, if we don't find ground chili pepper, we can use ground chili or paprika.

STEP 4: Mix all the ingredients well and let stand for about 2 hours so that the flavors mix well.

Accompany your chimichurri sauce with this delicious recipe to prepare anticuchos, rachi and choncholi.

RECIPE FOR CHICKEN PEPPER

INGREDIENTS

6 Yellow chili pepper

1 clove of garlic

1 tsp dried oregano

6 huacatay leaves

1 tsp mustard

1/2 cup of milk

Salt and pepper to taste

Oil, the required amount

PREPARATION

STEP 1: boil the peppers without veins or seeds in a pot for about 15 minutes. When the set time is up, remove the skin, let it cool and set aside.

STEP 2: Add in the blender the cooked chilies with 1/2 cup of evaporated milk, mustard and 3 tablespoons of oil. For seasoning, we add dried oregano, garlic clove, pepper and a teaspoon of salt. We liquefy and add the huacatay leaves.

STEP 3: In the form of a thread, add the oil until we get a creamy texture.

STEP 4: Correct the salt and pepper.

STEP 5: We can store it in a glass jar or refrigerator container. It can be kept for 3 days.

What to cook? Accompany the chili de pollería with this recipe for grilled chicken in the style of Gastón Acurio.

RECETA HUANCAÍNA

INGREDIENTS

150g of fresh cheese

2 packs of soda crackers

1/2 cup of milk

2 tbsp oil

1/4 tbsp garlic

Black pepper and salt to taste

PREPARATION

STEP 1: The above ingredients should be added to a blender or food processor.

STEP 2: Mix until a creamy consistency is achieved.

STEP 3: Finally, the seasoning is tasted, the salt is corrected, and finally it is ready for plating.

We show you the step by step to prepare huancaina potato , a classic of Peruvian food.

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