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Ingredients:
- 0.5 Kg of your favorite hotdogs (approximately 1 lb)
- 1 Kg of French fries (approximately 2 lbs)
- 2 teaspoons of vegetable oil
- Your favorite sauces (ketchup, mustard, mayonnaise, black olive mayo, avocado mayo, hot sauce, etc.)
Preparation:
Get your French fries ready (fried or baked, fresh or frozen). Cut the hotdogs in rounds or oval slices. Heat the oil in a frying pan. Cook the sausages until golden
Serve hot. On a plate serve fries, add some hotdogs and pour over your favorite sauces.
Ingredients:
- 1 Kg. of chicken gizzards (approx. 2 lbs.)
- 0.5 tablespoon of aji panca paste (red Peruvian chili paste or it could be replaced with 2 teaspoons of ground paprika)
- 0.5 tablespoon of aji amarillo paste (yellow Peruvian chili paste or replace it with aji panca if unable to get the yellow one)
- 1 tablespoon of salt
- 1 tablespoon of garlic paste
- 1 teaspoon of ground black pepper
- 1 teaspoon of ground cumin
- 3 tablespoons of vinegar
- 2 tablespoons of vegetable oil
Preparation: Cut the gizzards into bite-sized pieces and put them in a bowl. Add the aji, salt, garlic, black pepper, cumin and vinegar, mix and let it marinate for one or two hours. In a big frying heat the oil on medium-high temperature. Add the gizzards and cook until they are golden brown. You can grill them instead for better results. Served them hot with boiled or baked potatoes and/or boiled corn, and your favorite hot sauce.
Ingredients:
- 2 cups of dried chulpe corn
- 2 tablespoons of vegetable oil (it could be replaced with lard)
- 2 teaspoons of salt (it could be increased or decreased according to your preference)
Preparation:
In medium size pot, heat the oil on high heat. Add the dried corn and stir constantly until the corn is golden brown. Transfer the corn to a bowl or dish and add the salt.
Cancha salada or tostado can be used as an appetizer or as a side dish to several Peruvian dishes.