7 Savory Peruvian Inspired Recipes

In the mid 1960’s my mother and grandmother immigrated to the United States from Peru. Both prepared many delicious Peruvian meals and desserts throughout the years. Here are the top seven recipes that my mother and grandmother graciously prepared and shared. Please enjoy!

Table of Contents

Tamales (dish)

Causa (cold dish)

Papas a la Huacaina (dish)

Chupas de camerones (soup)

Biscotrello (dessert)

Guatemala (dessert)

Sospidos (dessert)

Tamales (dish)

Ingredients:

1 Pound Corn meal

2 Pounds pork loin or 1 chicken

3 packages banana tree leaves (international section of grocery store or aluminum foil)

4 garlic cloves

1 onions

1 Tablespoon cumino

1 Tablespoon paprika

1 green pepper diced

1 Pound unshelled peanuts

String

Directions:

Chop and fry the onions and garlic.

It’s best to use pork grease or cooking oil.

Use Low heat to fry onions, garlic, cumino, and paprika.

Chop meat into small pieces.

Boil a whole chicken.

Mix chicken stock and corn meal.

Spread cornmeal onto banana tree leaves or aluminum foil.

Place meat and onions onto corn meal

Mix peanuts in a blender

Boil 6 eggs.

Cut eggs into 4 long slices and place on tamale.

Add black olives (one olive per tamale).

Fold 4 ways to a tight seal.

Cover banana leaves with aluminum foil to prevent water seepage.

Tie with string.

Boil 18 tamales for one hour in a big pot.

Dump out water after one hour.

Let tamales dry and eat immediately.

Can store in freezer for a max of 2 weeks

Boil to eat again, don’t reheat in microwave, will dry out

Serves approximately 8

Causa (cold dish)

Ingredients:

10 potatoes

8 eggs

1 yellow onion

2 cans of tuna in water

1 Teaspoon paprika

1 Teaspoon salt

1 Tablespoon vegetable oil

½ head of lettuce

Directions:

Boil potatoes.

Boil eggs.

Peel, then mash the potatoes.

Chop 1 yellow onion

Mix tuna, paprika, salt, lemon juice, and vegetable oil in a large bowl.

Display on a small plate with 3 leaves of lettuce on the bottom.

Serves approximately 8

Papas a la huacaina (dish)

Ingredients:

8 large potatoes

½ Pound of Colby cheese

1 Teaspoon of vegetable oil

Pinch of salt and pepper

½ cup of whole milk

½ head of lettuce

16 large black olives

Directions:

Boil 8 large potatoes with the skin on it.

After boiling peel the skin of the potatoes.

Boil 8 eggs.

(cheese sauce) Shred ½ pound of Colby cheese

Place shredded cheese, salt, pepper, and a ½ Cup of whole milk in a blender and mix.

Cut potatoes into 4 quarters.

Display on small plate.

Cover the plate with 3 pieces of lettuce.

Place 4 pieces of potatoes on top of the lettuce.

Cover the potatoes with cheese sauce.

Place two black olives on top.

Place 1 boiled egg cut it half on top of cheese sauce.

Place 1 slice of green pepper on top,

Serves approximately 8

Chupas de camerones (soup)

Ingredients:

4 Cups of water

1 Pound of cooked peeled medium shrimp without tails

1 Cup of Angel Hair pasta

1 Pound of peas

4 Half ears of corn

1 large can of evaporated milk

4 eggs

1 Teaspoon of salt

1 chopped tomato

1 pinch of oregano

Directions:

Boil shrimp, eggs, angel hair pasta, tomato, peas, corn, and evaporated milk in 4 cups of water.

While boiling add salt and oregano (adjust to taste)

Boil for 45 minutes

Serves approximately 6

Biscotrello (dessert)

Ingredients:

1 Dozen eggs

2 Cups of flour

2 Cups of sugar

Directions:

Mix eggs, flour, and sugar in a large bowl.

Place mix on bread pan.

Bake at 400 degrees for 35 minutes

Cut into squares

Great for breakfast with coffee

Serves approximately 10

Guatemala (dessert)

Ingredients:

2 Cups of water

1 Cup of sugar

½ Cup of flour

2 sticks of butter

1 Tablespoon of vanilla

1 packet of yeast

1 pinch of salt

Directions:

Mix water, eggs, flour, sugar, 2 sticks of melted butter, vanilla, yeast, and salt.

Place mix in bread pan.

Bake at 400 degrees for 35 to 45 minutes.

Serves approximately 8

Sospdidos (dessert)

Ingredients:

6 eggs

1 Cup of sugar

1 lemon skin (zest)

Cake sprinkles

Directions:

Separate yolk from eggs.

Mix only egg whites in a blender until it becomes foam like.

Mix sugar in and lemon zest into blender.

Use a tablespoon at a time to scoop mix onto a baking sheet pan.

Bake at 150 degrees (low heat) for 1 hour and a half.

After baking place one pinch of sprinkles on top of each serving.

Serves approximately 8