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Ingredients:
- 1.5 Kg. of yellow potatoes
- 3 180g cans of tuna fish
- 1 diced onion
- 1 tablespoon of aji amarillo paste
- 4 limes
- 1 tablespoon of oil
- 1 cup of mayonnaise
- 6 lettuce leafs
- 2 hard boiled eggs
- 12 black olives (halved or pitted)
- Salt
- Parsley
- Black pepper
Preparation:
Boil the potatoes with their skins on and some salt. Peel once cooked and mash them. Let them cool down. Add 2 teaspoons of salt, the lime juice and the aji amarillo and mix well, gradually adding the oil to keep the mixture smooth.
In a bowl, mix the tuna fish with the onions and mayonnaise. Add some salt and black pepper.
In order to assemble this dish you need to have a layer of the tuna filling in between two layers of potatoes and decorate it with slices of hard boiled eggs, olives, parsley and lettuce. You can assemble individual plates by using cookie cutters or you can prepare a big one from where to cut individual slices by using a tray or the outer ring of a springform pan. Alternatively you can put a layer of potatoes and a layer of the tuna filling on a plastic wrap and carefully roll it, as a jelly roll. Refrigerate for 1 1/2 hours before serving.
Shredded chicken, crab meat or shrimp can be used instead of tuna fish for the filling. Avocados and tomatoes can also be used for decoration or even for an extra layer of filling.
Ingredients:
- 1 large skinless hen breast (it could be replaced by chicken breast)
- 1 Kg. of boiled potatoes (approximately 2 lbs.)
- 6 minced garlic cloves
- 1 regular size onion in thick slices
- 3 tablespoons of aji amarillo paste (Peruvian yellow chili paste)
- 3 slices of white bread soaked in 1 cup of milk
- 12 peeled roasted peanuts (it could be replaced by 1 tablespoon of peanut butter)
- 2 cups of cottage cheese (fresh cheese or mozzarella could be used)
- 4 tablespoons of oil
- 2 hard boiled eggs
- 1/2 cup of black olives (halved or pitted)
- 1 celery stalk
- 1 carrot in slices
- 2 garlic cloves
- 6 lettuce leafs
- Parsley
- Salt
Preparation:
Place the hen breast, celery, carrot, garlic cloves and 2 teaspoons of salt in a medium size pot. Cover with water and bring to a boil over medium-high heat. Reduce heat to medium-low, cover and cook until the hen is tender. Remove the hen from the pot and shred it. Save the broth.
Put 3 tablespoons of oil in a pan and sauté the minced garlic and onion until the onion is cooked. Add the aji amarillo and cook for two minutes stirring frequently. Put the mix in a blender, add the soaked bread, cottage cheese, peanuts and a teaspoon of salt. Blend until creamy, add a little bit of broth if too thick and salt if needed.
Put 1 tablespoon of oil in a pan at medium-low temperature, pour the sauce and cook until the sauce starts boiling, stir frequently. Add the shredded hen and mix, add some broth if too thick. Cook for 2 minutes stirring frequently.
On each plate put a layer or two of potatoes cut in 1/2 cm. thick slices (approximately 1/4 in.), cover with plenty of sauce. Decorate with slices of hard boiled eggs, olives, lettuce and parsley.
Serve with white rice.
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.
