Olluquitos con carne, an underground rockstar
Recipe type: Main
Cuisine: Peruvian
Prep time: 
Cook time: 
Total time: 
Serves: 6
I love the bright colors of ollucos,and their shiny, smooth (and completely edible) skins. These funny-looking root crops are originally from the highest plateaus of the Andes, and Peruvians enjoy them mostly in soups and stews (although I also like adding them to salads). For a long time I only knew one variety, and thought it was the only one, but I was wrong.
  • • 3 tablespoons vegetable oil
  • • 1 onion, diced
  • • 2 garlic cloves, chopped
  • • 2 tablespoons aji panca paste (or 1 tablespoons paprika)
  • • 1 lb sirloin steak, cut in slices
  • • 2 lbs ollucos, julienned (cut in sticks)
  • • 1 cup meat stock
  • • ½ teaspoon dried oregano
  • • 5 tablespoons parsley, chopped
  • • Salt and pepper
  1. Wash the ollucos in plenty of cold water. Drain and reserve.
  2. Heat the vegetable oil in a saucepan over high heat, and stir fry the meat until nicely golden but not dry. You should do this little by little because the meat don´t have to sweat. Transfer the meat to a plate, cover and reserve.
  3. In the same pan cook onion, garlic and aji panca paste or paprika. Stir constantly.
  4. Add the chopped ollucos, stir and cook for a few minutes. Put the sirloin back to the saucepan, add the stock, dried oregano, salt, pepper, and cook over medium – low heat, covered, for 40 minutes. Taste again and season with salt and pepper.
  5. Add parsley and serve at once with fluffy white rice.
Nutrition Information
Serve size: 1 cup Calories: 256 Fat: 12 g Saturated fat: 0 Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 27 g Sugar: 0 g SodiumSodium: 0 mg Fiber: 0 g Protein: 10 g Cholesterol: 0 mg
Recipe by PERU DELIGHTS at http://perudelights.com/olluquitos-con-carne-an-underground-rockstar/