Matasca de Carne (beef and potato stew)

Ingredients:

• 1/2 Kg of beef in small cubes (approximately 1 lb)
• 4 regular size potatoes in small cubes (1.5 cm or half inch cubes)
• 2 regular size diced onions
• 2 tablespoons of aji panca paste (it could be replaced by 1 tablespoon of ground paprika)
• 1 tablespoon of minced garlic
• 1 tablespoon of ground cumin
• 1/2 cup of peeled fava beans in slices
• 4 tablespoons of oil
• 2 cups of beef broth (you can replace 1 cup of broth by 1 cup of corn beer or dark beer)
• 2 teaspoons of salt
• 1 teaspoon of dried oregano
• 1 teaspoon of red vinegar

Preparation:

Pour the oil in a medium size pot and fry the meat at high-medium temperature. Add the onions, aji panca, cumin, garlic and salt. Cover and let it cook for 10 minutes on medium-low temperature, stirring occasionally. Add the broth, vinegar, fava beans and potatoes, cover and let it cook until the potatoes are tender. Add the oregano and more salt if needed.

Serve with white rice.

Arroz Graneado (white rice)

Ingredients:

• 2 cups of white rice
• 1 tablespoon of oil
• 1/2 tablespoon of minced garlic
• 2 teaspoons of salt
• 2 or 3 whole allspice berries
• Water according to how you cook it

Preparation:

In a rice cooker:
In a small skillet or pan put the oil and garlic, slightly brown the garlic and then pour the mix to the rice cooker. Add the washed rice, salt, allspice and water. Mix all ingredients and cook according to your cooker instructions.

On the stove:
Put the oil, garlic and salt in a pot at medium temperature until the garlic is slightly browned. Add the washed rice and stir for one minute. Add the allspice and pour 3 cups of water. Set the temperature to high until the water starts boiling then lower it to medium-low until the water evaporates.

Pollo a la Brasa (rotisserie chicken)

Ingredients:

• 8 leg quarters (approximately 2 Kg)
• 2 teaspoons of salt
• 1 teaspoon of black pepper
• 1 teaspoon of ground paprika
• 3 teaspoons of ground cumin
• 2 tablespoons of garlic puree
• 1 tablespoon of grated ginger
• 1 teaspoon of dried oregano
• 3 tablespoons of red vinegar
• 1 cup of dark beer
• 2 tablespoons of soy sauce
• 1 tablespoon of vegetable oil

Preparation:
Mix all the ingredients and marinade the chicken for at least 6 hours, for best results marinade overnight.

Prepare grill for medium-high heat. Grill the chicken skin side down first and turning over once. Grilling time is approximately 30 - 45 minutes.

If using an oven, preheat the oven to 375F and place the chicken covered with foil in the middle rack and roast for 45 minutes. Remove the foil and roast for another 30 - 45 minutes until brown.

Serve with French fries, hot sauce, other sauces (mustard, ketchup, etc.) and your favorite salad.