I am looking for interesting South American recipes with fresh ingredients. Anyone have any they will share?

Question

Thank you!

Answer 1

Empanadas

Crust:
• 1 2/3 cups all-purpose flour
• 1/8 teaspoon salt
• 4-ounce stick butter
• 1/3 cup milk

Filling:
• 1 pound ground beef
• 2 tablespoons vegetable oil, olive preferred
• 1 large onion, finely chopped
• 1 red bell pepper, seeds and stem removed, finely chopped
• 2 fresh ají chiles, seeds and stems removed, minced, or substitute yellow wax hot or jalapeño
• 10 to 12 green olives, finely chopped
• 2 tablespoons raisins
• 1 tablespoon ground mild paprika
• 1 tablespoon chopped fresh parsley or substitute dried
• 1 medium potato, peeled, boiled, finely chopped
• 2 hard-boiled eggs, finely chopped
• Salt and freshly ground black pepper to taste

Glaze:
• 1 egg, beaten
• 1 tablespoon milk



To make the crust, sift the dry ingredients into a bowl. Work the butter into the flour using your fingers or two forks. Add the milk and mix just until the dough comes together and can be formed easily into a ball. Refrigerate for at least an hour.

Saute the beef in a skillet until well done, stirring frequently with a fork to keep the meat broken-up. In a separate skillet, heat the oil, saute the onion, bell pepper, and chiles until the onions are a golden brown. Combine all of the filling ingredients in a large bowl and mix well.

Preheat the oven to 400 degrees F.

Divide the dough in two and roll out to a thickness of 1/8-inch and cut into circles 7 inches in diameter. Spoon the filling onto one half of each leaving room to fold in half and seal. Press the edges with the tip of a fork and cut a 1-inch slice in the top. Place on an ungreased baking pan.

Combine the ingredients for the glaze in a bowl.

Bake for 10 minutes. Reduce the heat to 350 degrees F and continue baking until the crust turns light brown. Brush the tops with glaze and bake for an additional 5 minutes.

Yield: 10 empanadas

Heat Scale: Medium



Porco Moda Amazonas

Note: This recipe requires advance preparation.

Marinade:
• 1 cup dry white wine
• 1/2 cup fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup olive oil
• 1 teaspoon chopped fresh rosemary
• 1 bay leaf
• 1 teaspoon crushed, dried malagueta chile or substitute piquin or cayenne
• 2 1/2 pounds boneless, lean pork, cut into 1/2-inch cubes

Breading:
• 3/4 cup ground Brazil nuts
• 2 cups breadcrumbs
• 2 teaspoons lemon zest

The Pork:
• 1 cup vegetable oil
• 2 tablespoons olive oil
• 1 onion, sliced
• 3 tablespoons cream
• 3 tablespoons coconut milk
• 1/2 teaspoon dried, crushed tarragon
• 3/4 teaspoon dill weed
• 1/2 teaspoon crushed, dried malagueta chile, or substitute piquin or cayenne



Combine all of the ingredients for the marinade in a large ceramic bowl or pan. Add the cubed pork and toss the cubes to coat them with the marinade. Cover and refrigerate the pork to marinate for 4 to 6 hours.

Drain the pork in a colander, and reserve the marinade.

Toss the pork cubes in the Brazil nuts, breadcrumbs, and lemon zest.

Heat the vegetable oil in a large, heavy skillet, and when it is hot, add the pork cubes, a few at a time, tossing them in the pan to brown, taking care not to burn them. As the pork cubes brown, remove them to paper towels to drain and arrange them on a platter and keep them warm.

Heat the olive oil in a medium skillet and add the onion, and saute until the onion is soft. Pour in the reserved marinade and bring the mixture to a boil, lower the heat to a simmer, and simmer the mixture for 12 minutes. Add the remaining ingredients and heat through, but do not boil.

Pour the warmed sauce over the heated pork cubes and serve immediately.

Yield: 6 to 7 servings

Heat Scale: Hot



Carne en Jocon

3 to 4 tablespoons vegetable oil
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1 bell pepper, seeded and chopped
• 2 fresh serrano chiles, seeds and stems removed, chopped, or substitute jalapeños
• 3 pounds boneless beef, cut into 1-inch cubes
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 10 ounces fresh tomatillos, husks removed, and diced; or substitute a 10-ounce can of tomatillos
• 3 tomatoes, peeled and chopped
• 1 bay leaf
• 1/4 teaspoon ground cloves
• 1 teaspoon oregano
• 3/4 cup beef stock
• 2 tortillas
• Water for soaking



Heat the oil in a heavy casserole and saute the onion, garlic, and the peppers. Push the mixture to one side of the casserole, and add the beef and brown it lightly. Mix the meat and the onion saute, and add the remaining ingredients, except the tortillas.

Bring the mixture to a boil, reduce the heat to a simmer, cover, and gently simmer for 2 hours.

Soak the tortillas in cold water for a few minutes. Squeeze the water out and finely crumble the tortillas into the beef. Stir the crumbled tortillas into the beef and simmer for a few minutes until the meat mixture thickens.

Yield: 6 to 7 servings

Heat Scale: Medium



Matambre

3 to 4 tablespoons vegetable oil
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1 bell pepper, seeded and chopped
• 2 fresh serrano chiles, seeds and stems removed, chopped, or substitute jalapeños
• 3 pounds boneless beef, cut into 1-inch cubes
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 10 ounces fresh tomatillos, husks removed, and diced; or substitute a 10-ounce can of tomatillos
• 3 tomatoes, peeled and chopped
• 1 bay leaf
• 1/4 teaspoon ground cloves
• 1 teaspoon oregano
• 3/4 cup beef stock
• 2 tortillas
• Water for soaking



Heat the oil in a heavy casserole and saute the onion, garlic, and the peppers. Push the mixture to one side of the casserole, and add the beef and brown it lightly. Mix the meat and the onion saute, and add the remaining ingredients, except the tortillas.

Bring the mixture to a boil, reduce the heat to a simmer, cover, and gently simmer for 2 hours.

Soak the tortillas in cold water for a few minutes. Squeeze the water out and finely crumble the tortillas into the beef. Stir the crumbled tortillas into the beef and simmer for a few minutes until the meat mixture thickens.

Yield: 6 to 7 servings

Heat Scale: Medium



Cerdo con Limón

• 2 pounds boneless lean pork, cut into 1-inch cubes
• 2 to 4 tablespoons flour
• 1/4 cup vegetable oil
• 1 tablespoon grated fresh ginger
• 2 onions, sliced
• 1/2 cup tomatoes, peeled and chopped
• 2 tablespoons chopped parsley
• 1/2 cup fresh lime juice
• 2 cups chicken stock
• 2 teaspoons habanero-based hot sauce
• 2 tablespoons mayonnaise (optional)
• Garnishes: Lemon wedges, chopped parsley



In a large bowl, sprinkle the cubes of meat with the flour and toss well. Heat the oil in a large, heavy casserole and add the pork and the ginger. Cook over a medium heat for 3 minutes, turning the cubes to brown them slightly.

Add the onion, tomatoes, and the parsley and cook for a few minutes until the onions start to soften. Then add the lemon juice, stock, and the hot sauce. Bring this mixture to a boil and then reduce the heat and simmer slowly, uncovered, for about and hour, until the pork is tender and the stock is reduced to a gravy, stirring several times to avoid burning. Just before serving, stir in the mayonnaise (if using). Garnish with the lemon wedges and the parsley.

Yield: 4 to 5 servings

Heat Scale: Medium



Gallina en Salsa de Nueces

• 1 large chicken, cut up, fat removed
• 4 cups water
• 1 teaspoon salt
• 2 tablespoons butter
• 1/2 cup chopped onions
• 1 tablespoons cornstarch
• 2 tablespoons water
• 1 cup ground peanuts
• 2 malagueta chiles, crushed, or substitute piquin or Japanese
• 2 pimientos, seeds and stems removed, cut julienne, or substitute red bell peppers
• 2 tablespoons minced parsley



Combine the chicken and water in a saucepan and bring to a boil; add the salt, cover, reduce the heat and simmer for 30 minutes. Remove the chicken, drain on paper towels, and keep warm. Continue cooking the broth until it is reduced to 2 cups. Strain and reserve.

Melt the butter in a skillet. Add the onions and saute until browned, about 10 minutes. Add the reserved broth and heat. Mix the cornstarch with 2 tablespoons cold water and stir it into the broth until thickened. Mix in the peanuts, chile, pimientos, and parsley. Cook, uncovered, over low heat for 5 minutes. Taste for seasoning. Arrange the chicken on a platter and pour the sauce over it.

Yield: 6 to 8 servings

Heat Scale: Medium



Bobó de Camarao

• 6 dried malagueta chiles, seeds and stems removed, or substitute piquins
• 3 tablespoons olive oil
• 1/2 cup chopped onions
• 1/4 cup finely chopped celery
• 6 cloves garlic, chopped
• 1 cup chopped pimiento, seeds and stems removed, or substitute red bell pepper
• 4 cups shrimp, peeled and deveined
• 2 cups chopped tomatoes
• 1 cup coconut milk
• 1 tablespoon palm oil or substitute vegetable oil with 1 teaspoon ground paprika
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 3 tablespoons lemon juice
• Salt and pepper to taste
• 1/4 cup finely chopped fresh cilantro
• 6 cups cooked rice



In a bowl, cover the chiles with hot water for 15 minutes or until soft. Remove and chop.

Heat the oil in a pan and saute the onions until soft. Add the celery, garlic, chiles, and pimiento and continue to saute for an additional 5 minutes. Stir in the shrimp, and saute until they turn pink, then remove and reserve.

Add the tomatoes, coconut milk, palm oil, and spices. Bring to a boil, reduce the heat and simmer until the mixture thickens, about 10 minutes.

Return the shrimp, stir in the lemon juice and season with salt and pepper. Garnish with the cilantro and immediately serve on top of the rice.

Yield: 6 to 8 servings

Heat Scale: Medium

Answer 2

look for them at www.cooks.com

Best Wishes!