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Delicious Peru Food - Main Dishes

As part of our ongoing taste treat excuse for eating yummy things, we are adding this page on your favorite Peru Food Main Courses!

Peruvian main food recipes include the common items but mixed in a new way as well as the exotic...

...like whole-grilled guinea pigs (cuy), ground-baked meat and vegetables (pachamanca ), or fish-head soup.

Here we will try to stick with recipes that use ingredients you can find in your area. If that's not possible, we will also try to list substitutes that can be used without changing the flavor much.

Recipes include:

Arroz con Pollo (Chicken Rice)

Lentils with Sauce (Lentejas con Chorizo)

Stuffed Rocoto (Rocoto Relleno)

Please help out but contributing your recipes or substitute ingredients. Click Here

Delicious main dishes are the heart of any meal. Try these great dishes in conjunction with a small salad, soup, and a "postre" or desert.

Peruvian meals are best accompanied by one of the typical fruit drinks such as chicha morada or papaya or melon juice.

Recipes from Lima, Peru's capital, have earned it the title of the Cuisine Capital of the Western Hemisphere, but every region has its own twist on main foods as well as their own recipes in many cases.

Now! Share your recipes, see what others have done!

Peru Food - Lentils with Sausage (Lentejas con Chorizo)

Ingredients (serves four):
1-1/2 cups lentils 2 sausages cut into chunks 2 potatoes diced 1 carrot, chopped 1 cup of sauteed tomatoes 1 bay leaf	A sprig of oregano 1/2 cup of cream or canned milk Salt and cumin to taste
Preparation: Soak the lentils overnight, then transfer them to a pot. Add the bay leave and oregano and cover with water (aprox. 5 or 6 cups). Cook for 1 hour. Saute the sausage in a little oil and add them to the lentils along with the sauteed tomatoes, carrot, and potatoes. Cook for 30 minutes, stirring occasionally, until potatoes are soft. Add water as needed during cooking. Season to taste with the salt and cumin and mix well. Add the milk and cook for 10 minutes longer on low heat. Serve hot or cold. Before storing in the refrigerator, add enough water to make a thin soupy mixture, as the lentils will continue to soak up water.

Stuffed Rocoto* (Rocoto Relleno)

Ingredients (serves eight):

A specialty of Arequipa, Peru

8 rocotos peppers (substitute large red peppers if desired)
1 pound of ground beef
4 tablespoons minced garlic
2 tablespoons aji panca (Peruvian chili powder) If using regular chili powder, go real easy on it and add more later if needed.
2 onions
2 hard boiled eggs

2 fresh eggs
1/2 cup of peanuts1 cup of fresh cheese (use a soft cheese such as mozzarella)
8 boiled potatoes
1/4 cup evaporated milk
oil
chopped parsley
cumin
sugar
salt and pepper

Preparation:

Cut, clean and seed the peppers veins with a knife (do this carefully.)
Then, soak the peppers for a few hours in a bowl with hot water and salt. Change water at least twice. This is done to lower the "spicy-hotness."

Prepare the stuffing:

Brown the ground beef in a pan with finely chopped onion, crushed garlic, panca chili, salt, pepper and cumin.
Add a little sugar.
Once the meat is browned, add ground peanuts and the lightly toasted and chopped boiled eggs.
Stuff the peppers with this preparation.

Then:

In another bowl, crumble the cheese.
Soften it with a little milk and two lightly beaten eggs.
Season with salt and pepper.

Finally, place the peppers in a greased baking or casserole dish and pour a tablespoon of egg cheese on each of the peppers and cover.

Before moving it to the oven, cube up the potatoes and place them around the peppers. Sprinkle the potatoes with parsley.

Bake for 40 minutes and it is ready to savor!

*See Rocoto on the Tips page

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