Are you ready to embark on a culinary adventure to Peru? With its rich cultural heritage and vibrant flavors, Peruvian cuisine is a true delight. And the best part? You don’t have to be a seasoned chef to cook up these mouthwatering dishes! In this article, we’ll take you on a journey through 18 easy and delicious Peruvian recipes that are perfect for beginners.
From classic comfort food like Papa a la Huancaina and Arroz Chaufa, to spicy ceviche and grilled chicken, our list of recipes has something for everyone. Whether you’re a seasoned cook or just starting out in the kitchen, these dishes are sure to become new favorites. So grab your apron and let’s get cooking!
Lomo Saltado with Homemade Fries
Experience the bold flavors of Peru with this classic Lomo Saltado recipe, served with crispy homemade fries. This dish is a staple of Peruvian-Chinese cuisine and is sure to satisfy your cravings.
Ingredients:
– 1 lb beef strips (such as sirloin or ribeye)
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, onions, tomatoes)
– 1 tablespoon soy sauce
– 1 tablespoon vinegar
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
– 2 cups all-purpose flour
– Vegetable oil for frying
– Fries seasonings of your choice (e.g. salt, chili powder)
Instructions:
1. Cut beef into thin strips and marinate in soy sauce, vinegar, and oyster sauce (if using) for at least 30 minutes.
2. Heat oil in a wok or large skillet over high heat. Cook beef until browned, about 3-4 minutes. Remove from pan.
3. Add mixed vegetables to the pan and cook until tender.
4. In a separate bowl, mix flour and seasonings. Dredge potatoes in flour mixture, shaking off excess.
5. Fry potatoes in hot oil (about 350°F) for 3-4 minutes or until crispy. Drain on paper towels.
6. Return beef to the pan with vegetables and stir-fry until combined. Serve with homemade fries.
Cooking Time: 20-25 minutes
Quick Aji de Gallina with Shredded Chicken
In this Puerto Rican-inspired recipe, we’re taking the classic Aji de Gallina dish and giving it a quick twist by using shredded chicken. The result is a creamy, flavorful sauce that’s perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 pound cooked shredded chicken
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 1 tablespoon Aji Amarillo pepper paste (or substitute with sriracha)
– 1 teaspoon garlic powder
– Salt and pepper to taste
– 2 tablespoons chopped fresh cilantro (optional)
Instructions:
1. In a medium saucepan, combine chicken, heavy cream, Parmesan cheese, Aji Amarillo pepper paste, and garlic powder.
2. Bring the mixture to a simmer over medium heat.
3. Reduce heat to low and let cook for 5-7 minutes or until the sauce has thickened slightly.
4. Season with salt and pepper to taste.
5. Garnish with chopped cilantro if desired.
Cooking Time: 10-12 minutes
Easy Peruvian Ceviche with Fresh Fish
Ceviche is a refreshing and flavorful Peruvian dish that’s perfect for warm weather. This easy recipe uses fresh fish, citrus juice, and aromatic spices to create a delicious and healthy snack.
Ingredients:
– 1 pound fresh white fish (such as sea bass or tilapia), cut into small pieces
– 1/2 cup freshly squeezed lime juice
– 1/4 cup chopped red onion
– 1/4 cup chopped fresh cilantro
– 1 minced garlic clove
– 1 teaspoon grated ginger
– Salt, to taste
Instructions:
1. In a large bowl, combine fish pieces and lime juice.
2. Add the chopped onion, cilantro, garlic, and ginger.
3. Stir gently to combine.
4. Cover and refrigerate for at least 30 minutes to allow the fish to “cook” in the citrus juices.
5. Just before serving, taste and adjust seasoning with salt if needed.
Cooking Time: 30 minutes
Servings: 4-6
Simple Papa a la Huancaina with Creamy Sauce
Papa a la Huancayo is a classic Peruvian dish made with boiled potatoes, spicy cheese sauce, and crispy bacon. This creamy twist adds an extra layer of richness and flavor to the original recipe.
Ingredients:
– 4 large potatoes
– 1/2 cup grated cheddar cheese
– 1/4 cup heavy cream
– 2 tablespoons butter
– 6 slices of cooked bacon, crumbled
– Salt and pepper to taste
– Optional: chopped scallions or cilantro for garnish
Instructions:
1. Boil the potatoes until tender, then let cool.
2. In a blender or food processor, combine cheddar cheese, heavy cream, and butter. Blend until smooth and creamy.
3. Slice the boiled potatoes into thick rounds.
4. Arrange the potato slices on a serving plate. Top with the creamy sauce and crumbled bacon.
5. Season with salt and pepper to taste.
6. Garnish with chopped scallions or cilantro, if desired.
Cooking Time: 20-25 minutes
Speedy Arroz Chaufa (Peruvian Fried Rice)
This Peruvian classic is a quick and satisfying meal made with leftover rice, vegetables, and your choice of protein. With just a few simple steps, you’ll have a flavorful and filling dish in no time.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 1 cup cooked chicken or beef, diced (optional)
– Salt and pepper to taste
– 2 tablespoons soy sauce (or to taste)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion and garlic; cook until onion is translucent, about 3-4 minutes.
3. Add mixed vegetables and cooked chicken or beef (if using); stir-fry for 2-3 minutes.
4. Push vegetable mixture to one side of the pan; add cooked rice to the other side.
5. Stir-fry rice for about 2-3 minutes, breaking up any clumps with a spatula.
6. Combine rice and vegetable mixture; season with salt, pepper, and soy sauce.
7. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Effortless Anticuchos with Beef Heart
These Peruvian-inspired skewers are a flavorful and exotic twist on traditional beef kebabs, requiring minimal effort and maximum flavor. With the rich taste of beef heart, these anticuchos are sure to impress your guests.
Ingredients:
– 1 pound beef heart, cut into 1-inch cubes
– 1/4 cup soy sauce
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon paprika
– Salt and pepper to taste
– 10-12 wooden skewers
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together soy sauce, olive oil, garlic, ginger, and paprika.
3. Add the beef heart cubes to the marinade, tossing to coat evenly.
4. Thread 5-6 pieces of beef heart onto each skewer, leaving a small space between each piece.
5. Season with salt and pepper as needed.
6. Grill for 8-10 minutes per side, or until cooked to desired doneness.
Cooking Time: 16-20 minutes
Basic Tallarines Verdes with Spinach Pesto
Tallarines verdes is a classic Italian pasta dish originating from the Veneto region, typically served with a vibrant green sauce made from spinach, garlic, and olive oil. This recipe puts a twist on the traditional by using fresh spinach to create a creamy pesto.
Ingredients:
– 8 oz tallarines (or fettuccine) pasta
– 2 cups fresh spinach leaves
– 1/3 cup pine nuts
– 1/2 cup grated Parmesan cheese
– 1 clove garlic, minced
– 1/4 cup extra virgin olive oil
– Salt and pepper to taste
Instructions:
1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a blender or food processor, combine spinach, pine nuts, Parmesan cheese, garlic, and olive oil. Blend until smooth, adding reserved pasta water as needed to achieve desired consistency.
3. Combine cooked pasta and spinach pesto in a large serving bowl. Toss to coat, seasoning with salt and pepper to taste.
Cooking Time: 15-20 minutes
Fast Peruvian Chicken Soup (Caldo de Gallina)
This hearty soup is a staple in Peruvian cuisine, made with tender chicken, aromatic spices, and creamy potatoes. Serve warm with crusty bread or over rice for a comforting meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium-sized potatoes, peeled and diced
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 4 cups chicken broth
– 1 cup water
– 2 tablespoons vegetable oil
Instructions:
1. In a large pot, heat the oil over medium-high heat.
2. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Add the garlic, cumin, paprika, salt, and pepper. Cook for an additional minute.
4. Add the chicken and cook until browned on all sides, about 5-6 minutes.
5. Add the potatoes, chicken broth, and water. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until the potatoes are tender.
6. Serve hot and enjoy!
Cooking Time: 30-35 minutes
Quick Causa Limeña with Avocado Filling
This Peruvian-inspired dish combines the creamy richness of avocado with the crunch and zest of lime, all wrapped up in a crispy corn husk. Perfect for a light and refreshing meal or snack.
Ingredients:
– 1 ripe avocado, mashed
– 2 tablespoons freshly squeezed lime juice
– 1/4 cup chopped fresh cilantro
– 1/4 teaspoon salt
– 6 corn husks (fresh or dried)
– Vegetable oil for brushing
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together mashed avocado, lime juice, cilantro, and salt.
3. Brush the corn husks with vegetable oil on both sides.
4. Spoon about 1 tablespoon of the avocado mixture onto the center of each husk.
5. Fold the husks over the filling to form a package, and secure with kitchen twine or toothpicks if needed.
6. Place the causas on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until the husks are lightly toasted.
7. Serve warm, garnished with additional cilantro if desired.
Cooking Time: 15-20 minutes
Easy Rocoto Relleno Stuffed Peppers
This Peruvian-inspired recipe combines sweet peppers with spicy rocoto relleno filling, creating a flavorful and colorful dish perfect for any occasion. With just a few simple ingredients and steps, you can impress your family and friends with this vibrant and delicious meal.
Ingredients:
– 4 bell peppers (any color), seeded and chopped
– 1 cup cooked and mashed rocoto relleno filling (see recipe below)
– 1/2 cup cooked rice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: shredded cheese, sour cream, or cilantro for garnish
Rocoto Relleno Filling Recipe:
– 2 cups cooked and mashed rocoto peppers (or substitute with Anaheim or Poblano peppers)
– 1/4 cup chopped onion
– 1 minced garlic clove
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Stuff each bell pepper with the rocoto relleno filling, rice, and a drizzle of olive oil.
3. Place peppers on a baking sheet lined with parchment paper.
4. Bake for 25-30 minutes or until peppers are tender and filling is heated through.
Cooking Time: 25-30 minutes
Simple Tacu Tacu with Beans and Rice
A comforting Mexican-inspired dish that’s easy to make and packed with flavor, Tacu Tacu is a great option for a quick weeknight dinner.
Ingredients:
– 1 cup cooked rice
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 4 corn tortillas
– Shredded cheese (optional)
Instructions:
1. Cook rice according to package instructions.
2. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the garlic, cumin, salt, and pepper. Cook for an additional minute.
4. Stir in the black beans.
5. In a separate pan or griddle, warm the tortillas over medium heat for about 30 seconds on each side.
6. Assemble the Tacu Tacu by placing a tortilla on a plate, topping with a scoop of rice, and spooning the bean mixture over the top.
7. Repeat the layers one more time, finishing with a tortilla on top.
8. Serve hot, topped with shredded cheese if desired.
Cooking Time: 20-25 minutes
Speedy Peruvian-Style Grilled Chicken
Experience the bold flavors of Peru with this quick and delicious grilled chicken recipe, inspired by the classic dish “Pollo a la Brasa”. Marinate chicken breasts in a zesty mixture of garlic, ginger, and aji amarillo peppers, then grill to perfection.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup lime juice
– 2 cloves garlic, minced
– 1-inch piece fresh ginger, grated
– 2 teaspoons aji amarillo pepper paste (or substitute with sriracha)
– 1 teaspoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large bowl, whisk together lime juice, garlic, ginger, and aji amarillo pepper paste.
2. Add chicken breasts to the marinade, turning to coat evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat grill to medium-high heat. Remove chicken from marinade, letting excess liquid drip off.
4. Grill chicken for 5-7 minutes per side, or until cooked through.
5. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 15-20 minutes
Basic Butifarra Sandwich with Ham
This classic Spanish-inspired sandwich is a staple in many Catalan households. With just a few simple ingredients, you can create a delicious and satisfying snack or light meal.
Ingredients:
– 4 slices of crusty bread (preferably Ciabatta or baguette)
– 2 tablespoons of olive oil
– 4 slices of cured ham (such as Serrano or prosciutto)
– 1/2 cup of butifarra sausage, sliced
– 1 tablespoon of chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat a grill or grill pan to medium-high heat.
2. Slice the bread into 1-inch thick pieces.
3. Grill the ham slices for about 30 seconds on each side, until slightly charred.
4. Assemble the sandwiches by spreading olive oil on two slices of bread, topping with grilled ham, butifarra sausage, and a sprinkle of parsley.
5. Season with salt and pepper to taste.
6. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Effortless Chicha Morada Drink
Chicha Morada is a traditional Peruvian drink made with purple corn, this recipe provides an effortless twist to the classic recipe.
Ingredients:
– 2 cups purple corn (chicha morada)
– 4 cups water
– 1 cup sugar
– 1/2 teaspoon vanilla extract
– Ice cubes
– Whipped cream and cinnamon sticks for garnish (optional)
Instructions:
1. Combine the purple corn, water, and sugar in a large pot.
2. Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes or until the mixture has reduced slightly.
3. Strain the mixture through a cheesecloth or fine-mesh sieve into a clean pot, discarding the solids.
4. Add the vanilla extract and stir well.
5. Chill the mixture in the refrigerator for at least 2 hours or overnight.
6. Serve the Chicha Morada cold, garnished with whipped cream and cinnamon sticks if desired.
Cooking Time: 1 hour 30 minutes
Fast Arroz con Pollo (Peruvian Chicken and Rice)
In Peru, chicken and rice is a staple dish that’s often served at family gatherings and celebrations. This fast recipe brings together the flavors of saffron-infused rice, juicy chicken, and aromatic spices to create a satisfying meal in no time.
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 cups uncooked white rice
– 4 cups water
– 1 tsp saffron threads, soaked in 2 tbsp hot water
– 2 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp paprika
– Salt and pepper to taste
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Heat the oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add rice, cumin, paprika, salt, and pepper. Stir to combine.
4. Add water and saffron mixture. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until the liquid is absorbed and the rice is tender.
5. Fluff with a fork and garnish with cilantro, if desired.
Cooking Time: 30-40 minutes
Quick Humitas (Peruvian Tamales)
A traditional Peruvian dish, Humitas are sweet tamales filled with a sweet and creamy mixture of cooked corn, milk, sugar, and spices. This recipe simplifies the process to make it quick and easy.
Ingredients:
– 1 cup cooked corn
– 1/2 cup granulated sugar
– 1/4 cup evaporated milk
– 1/4 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 12-15 fresh corn husks (about 3 inches square)
– Vegetable shortening or cooking spray for greasing
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, mix together cooked corn, sugar, milk, salt, and cinnamon.
3. Lay a corn husk flat on a work surface. Place about 1 tablespoon of the corn mixture in the center of the husk.
4. Fold the sides of the husk over the filling, then roll it into a neat package. Repeat with remaining ingredients.
5. Grease a baking sheet or casserole dish with shortening or spray. Arrange the Humitas on the prepared surface, seam-side down.
6. Bake for 45-50 minutes or until the filling is hot and the corn husks are slightly caramelized.
Cooking Time: 45-50 minutes
Easy Picarones (Peruvian Doughnuts)
In this recipe, we’ll make a delicious and authentic Peruvian treat that’s perfect for snacking or as a dessert. These sweet treats are typically filled with chancaca, a type of raw cane sugar syrup, but feel free to get creative with your own fillings!
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon active dry yeast
– Vegetable oil for frying
Instructions:
1. In a large mixing bowl, combine flour, milk, sugar, and salt.
2. Add the yeast mixture (dissolve 1/4 teaspoon of yeast in 1 tablespoon of warm water) to the dry ingredients and mix until a smooth batter forms.
3. Cover the bowl with plastic wrap and let the dough rest for 30 minutes.
4. Heat about 2-3 inches of vegetable oil in a deep frying pan over medium-high heat.
5. Using a spoon, drop small balls of dough into the hot oil (about 1/4 cup each).
6. Fry for 2-3 minutes on each side or until golden brown.
7. Drain excess oil and serve warm.
Cooking Time: About 10-12 minutes total
Simple Peruvian-Style Stuffed Potatoes
Simple Peruvian-Style Stuffed Potatoes Recipe
Savor the flavors of Peru with this easy-to-make recipe, where tender potatoes are filled with a savory mixture of cheese, herbs, and spices. Perfect as a main course or side dish.
Ingredients:
– 4 large potatoes
– 1/2 cup grated queso fresco (or substitute with feta or cheddar)
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Scrub the potatoes clean and poke some holes in each one.
3. Bake the potatoes for 45-50 minutes, or until they’re tender when pierced with a fork.
4. Remove the potatoes from the oven and let them cool for 5-10 minutes.
5. Slice the top third off each potato, then scoop out most of the flesh to create a shell.
6. In a bowl, mix together the cheese, garlic, oregano, salt, and pepper.
7. Stuff each potato with the cheese mixture, mounding it slightly in the center.
8. Garnish with cilantro leaves and serve warm.
Cooking Time: 45-50 minutes
Summary
Discover the flavors of Peru with these 18 easy and delicious recipes perfect for beginners! From classic dishes like Lomo Saltado with Homemade Fries to refreshing Ceviche with Fresh Fish, this collection has something for everyone. Try your hand at making Speedy Arroz Chaufa (Peruvian Fried Rice) or Simple Papa a la Huancaina with Creamy Sauce. Or, indulge in sweet treats like Easy Rocoto Relleno Stuffed Peppers or Picarones (Peruvian Doughnuts). With these simple and flavorful recipes, you’ll be cooking up a storm of Peruvian cuisine in no time!
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