Tag: side dish
Chuyaco (Colombian Orange Salad)
Chuyaco (Colombian Orange Salad)
This orange salad is quite refreshing with a bite of heat from the habanero. This only takes 10 minutes to prepare and pairs great with meat and seafood.
Ingredients
- 6 oranges
- 1 cup orange juice
- 2 tbsp panela or brown sugar
- 1/4 cup green onions finely chopped
- 1/2 habanero finely chopped
- 1/2 tsp salt
- 1/4 tsp cracked black pepper
Instructions
- With a sharp knife, peel the oranges of the peel and all of the white membrane. Remove any seeds.
- Slice the oranges into 1/4” thick slices.
- Mix together the orange juice, panela, green onion, habanero, salt and pepper. Make sure that the panela is completely dissolved.
- Pour the dressing over the oranges.
Llapingachos
Llapingachos (Stuffed Potato Patties)
Llapingachos are an Ecuadorian cheese stuffed potato patties fried in butter until crispy. They are typically served as a side to meat; and as an appetizer if made smaller. These can be eaten for any meal of the day. Llapingachos are also great as a main course topped with a fried egg with a side of chorizo and tomato onion salsa.The process of sautéing onions, garlic, achiote, and cumin in lard is called a refrito. It is a base to a lot of soups, stews, sauces, marinades, and much more in Latin cooking. Here is is used to add flavor and color to the llapingachos.
Ingredients
- 6 medium red potatoes peeled and boiled
- 2 tbsp lard
- 1/2 medium onion finely diced
- 3 garlic cloves minced
- 1 tsp ground achiote
- 2 tsp cumin
- 2 tsp salt
- 2 tbsp parsley chopped
- 1 cup swiss cheese shredded
- 2 tbsp butter
Instructions
- Heat up lard in a sauté pan over medium high heat. Sauté the onions, garlic, achiote, and cumin for 5 minutes. Set aside.
- Mash the boiled potatoes in a large bowl.
- Add in the sautéed refrito.
- Mix in the parsley and salt. Cover and let the potatoes sit at room temperature for an hour.
- Roll the potatoes into the size of what they were when whole.
- Take one in your hand and make a well. Fill it with Swiss cheese. Fold over the edges and roll back into a potato shape.
- Form each stuffed potato ball into a patty by pressing down gently with the palm of your hand and shaping it into a 1/2” flat oval.
- Melt butter on a griddle over medium high heat. Carefully add each of the potato patties.
- Cook for 5 minutes a side.
Peruvian Beans
Peruvian Beans
Beans are a staple in Peruvian cuisine. The first known beans in the Americas were found in Peru during an archeological dig, dating back thousands of years. We now know the bean as mayocoba, canary, or Mexican yellow beans. They are kind of similar to a pinto bean, but are creamier in texture. These beans can be used in soups, stews, salads, refried, and as a side dish like in this recipe.Mayocoba beans can be found in any grocery. For this particular recipe, I used dried beans instead of canned. I personally prefer dried over canned because they absorb more of the juices. They are also half the price and don’t contain extra salt. I cooked them in my Instant Pot. They take only 30 minutes without soaking. Peruvian beans will always contain onions, garlic, carrots, some type of pepper, sugar, tomato paste, and a vinegar; sweet and savory with a touch of acidity. These beans can be garnished with cilantro, slices of avocado, a dollop of plain yogurt, or lime wedges. You can also eat these beans as a main course over rice.
Ingredients
- 2 tbsp olive oil
- 1 large onion diced
- 6 garlic cloves minced
- 1 carrot julienned
- 1 red bell pepper diced
- 2 chipotle peppers chopped
- 1 tsp cumin
- 1 tsp smoked paprika
- 3 tbsp tomato paste
- 2 cups vegie or chicken stock
- 1 tbsp red wine vinegar
- 1 tbsp honey
- 4 cups mayocoba beans
- 1 tbsp corn or tapioca starch
- 1 tbsp water
Garnish
- avocado sliced
- cilantro chopped
Instructions
- Heat up cooking oil in a large pot over medium high heat. Add in the onions and garlic. Cook for 4 minutes.
- Stir in the carrots and bell pepper. Sauté for another 4 minutes.
- Add in the cumin, smoked paprika, chipotle peppers, and tomato paste. Cook for 2 minutes.
- Pour in the stock, honey, and red wine vinegar. Bring to a boil.
- Stir in the beans. Reduce the heat to medium. Cover and let simmer for 20 minutes.
- Uncover. Make a slurry from the cornstarch and water. Add to the beans and stir. The beans will thicken in a minute or two. Turn off the heat.
