Pique a lo Macho (Pique Macho)

Pique a lo Macho (Pique Macho)

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If you say the word Pique Macho in Bolivia everyone will tell you what is it and that the best pique macho is from Cochabamba (of course I’m being biased). And everyone might also have an amazing history related to  this dish. The first day that my husband I met we went with a couple of friends to La Casa del Gordo, a restaurant very well know for its pique macho. After trying to convincing him that one dish would be enough for the 4 of us we ordered two. While we were playing cacho waiting for our food I bet Dave that there was no way we would finish the dish. When the plates arrived I remember seeing the surprised face  of Dave admiring the mountains of food. We did our best and he won the bet because after 1 hour of digging and digging we finished. The amount of meat, potatoes and locotos with their juices make this plate incredible and also made me look at this boy that I just met differently there are not to many non-bolivians that will finish and eat and entire pique macho. Enjoy it!

Serves 4

Ingredients:

2 lb top round first cut steak (any soft lean beef will do great)

8 large potatoes

4 uncured beef hot dogs (you can use pork hot dog)

4 eggs

1 large tomato

1 small red onion

1 small green pepper  (1/2 large pepper)

1 locoto or jalapeno (optional)

1/2 cup beer (I used Corona for this recipe but any light beer will work)

1 tsp white vinegar (for meat)

1 tbsp cider vinegar (for the salad)

1 tbsp vegetable oil (for the salad)

2 tbsp vegetable oil

3 cup vegetable oil to fry potatoes

1 tsp salt

1 tsp ground black pepper

1/8 tsp cumin (optional)

1 garlic clove peeled and mashed (optional)

On the side

Llajua

4 slices of baguette

Preparation:

Put together the ingredients

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Peel the potatoes and cut in large wedges.

Peel the onion and slice in the juliana style (think strips), do the same with pepper and tomato

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Slice the hot dog in thin slices. Slice the hot dog giving it an edge, we don’t want them round.

Clean the meat and cut in cubes of 2 cm each side this is very important we don’t want the pieces too small or too big we want them bite size.

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Mix the vegetables together and set aside. Once all the ingredients are ready we start cooking.

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Start by frying the potatoes. You might end up cooking two batches, since we want them to cook slowly so they are crispy outside but slightly soft inside. This will help the potatoes to absorb the juices.

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While cooking the potatoes, hard boil the eggs and peel them and cut them in wedges or round shapes. I prefer wedges.

When the potatoes are half cooked start cooking the meat.

Heat 2 tbsp oil in a skillet and when the oil is hot add the meat. We want to seal the edges and brown them but not burn them. This takes about 5 min

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Once they are brown add half of the salt and pepper. If you want, add the cumin and garlic, I like the flavor that this adds to the meat. Reduce the heat to medium high

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By this point the potatoes should be cooked and in the hot oil we cook the hot dogs. This step is important. We need to cook the hot dogs for about about one minute so they are nicely browned on the edges and crispy. Take to a paper towel.

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Add to the meat 1 tsp white vinegar and 1/2 cup beer and the hot dogs. If you are cooking in an electric stove you can turn off. If you are cooking in gas cook for about 1 min. We don’t want to be dry, we just want the alcohol of the beer to be reduced.

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Mix the vegetables with 1 tbsp apple cider vinegar and 1 tbs vegetable oil salt and pepper.

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Serve immediately after the meat is cooked it is important to serve  hot.

Put one layer of potatoes, add the mix of meat and hot dog and add 4 tbsp of the juices from the pan. Top with the salad and decorate with the hard-boiled egg.

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I like it as simple as this you can put mayonnaise and ketchup on top, I like putting this on the table so it’s optional for people to add. The best way to eat it is with a nice llajua and pieces of marraqueta (roll) to absorb those juices and when it gets too spicey, a good beer goes so well with it.

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There are so many variations of this dish in Bolivia but I like this way for its simplicity.

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Mechado de pierna de cerdo (Bolivian Style Roast Ham)

Mechado de Pierna de Cerdo (Bolivian Style Roast Ham)

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The first time I tried this recipe was when I was in my first year of college. My friends and I got together to celebrate New Year’s Eve. I had seen my mom do this recipe and I thought it would be easy to replicate. Our first mistake was to buy a 20lb ham with the skin and everything for just four people. We started cooking around 9 pm thinking we would have it ready in a couple hours but we did not realize that it would take 4 hours to cook and that we would run out of natural gas in the process. We opened champagne and we had our grapes at midnight but we did not eat until 1:30 am but by that time we were all tired and went to bed. The good thing is that we had amazing left overs for a while. This dish really doesn’t take that long to cook and is so delicious that you can use the left over pork to make the amazing Sandwich De Chola (Cochabamba style).

Serves 6

Ingredients:

4 lb ham rump half (with the skin)

1 tbsp salt

1 large onion

1 large tomato

2 large carrots

1 small green pepper

2 tsp salt

1/2 tsp ground pepper

1/2 tsp cumin

1 tsp oregano

3 garlic cloves

1/2 cup of spicy red pepper (paste)

1 tbsp vegetable oil

1/4 tsp sugar

1 tbsp vinegar

1 cup corona beer (any beer)

For the side?

3 sweet potatoes

12 small potatoes

1 head of lettuce

1/2 red onion

2 tomatoes

1 tbsp cilantro

salt and pepper

1 tsp olive oil

1 tsp vinegar

Preparation:

Put together the first ingredients

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Make cuts in the ham all around big enough to put some of the cut vegetables in the holes. Rub the ham with the tbsp of salt and set aside.

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Peel the onions and carrots.

Cut the carrots, tomato, and pepper in a large thick size, about 1/2 inch thick. Put them in a large bowl and mix. Set aside.

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Put together all the spices.

Peel the garlic and mash with a garlic press.

Cook the red spice paste in 1 tbs oil add the garlic. Let it cool.

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Add the spices, the cooked red spice pepper and the beer to the vegetables. Mix.

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Insert the mix of vegetables in the cuts made in the ham. Cover it and refrigerate for 1/2 hour.

Preheat oven to 350F

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Place the ham in a container and bake cover for 2.5 hours covered. Uncover the last half hour. Broil the last 4 min to crisp the skin. Remove from the oven and let cool for 15 min.

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One hour before the ham is ready, roast the potatoes with their skin on and cut them in half at 375F. Prepare the salad.

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Cut the ham in slices and place it in the plate. This goes so well with everything and there is usually plantain in this recipe. My husband and I had leftovers the next day with mashed potatoes and it was delicious. Enjoy with a nice cold beer.

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Empanadas Tucumanas

Empanadas Tucumanas (Fried Bolivian Empanadas)

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When I was in college I discovered these amazing empanadas. I attended the University Mayor de San Simon (UMSS) and on the corner of Sucre and Oquendo every morning between 9 and 10 am, you would see 20 to 30 students constantly piling around this street cart food that sold tucumanas calientes with unless 6 different sauces to go with them. As a students I was hungry all the time and having this lunch-sized meal early in the morning gave me the energy to continue with my long day of classes. They were delicious and they were so cheap, costing only 2Bs ($.35 cents). The first time I tried them, I was surprised by the size the empanada, the combination of flavors, and the big piece of chicken inside. I couldn’t imagine how they could fit so many delicious things in a hand-sized empanada. You eat tucumanas by biting open the top and adding any sauces that you want so each bite has a different taste with a different sauce. I miss my college time and I miss this amazing street food. Enjoy!

Serves 16

Ingredients:

Filling

2 large russet potatoes

1 large carrot

1/4 tsp salt

1/2 cup frozen peas

1 big red onion cut it in small squares

1/2 lb short cut steak chopped into small squares

1/2 red pepper cut in thin small slices

2 tbsp parsley

1 tbsp dried oregano

1/4 tsp salt

1/2 tsp sugar

1/4 tsp cumin

1/4 tsp cayenne pepper (optional)

2 tbsp canola oil

4 hard boiled eggs

Kalamata olives without seed (optional)

2 cups canola oil

Dough:

3 cups all purpose flour

1 tbsp baking powder

1/2 tsp salt

1/2 cup canola oil

1 cup hot water (not boiling)

Preparation:

Filling

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Peel and cut the potatoes into small squares.

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Peel and cut the carrots in small squares the same size as the potatoes. The carrots, peas and potatoes should all be the same size. Put them in a pot with water and salt. After it boils for 2 min take them out and drain them. We don’t want to overcook the carrots or potatoes, they need to be firm. Set aside.

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Peel and dice the onion in small squares. Clean the  extra fat or nerve cells from the meat and cut it in small square pieces. It is very important to cut the meat by hand (cannot use ground beef), it keep the juices better when cooked.

Cut 1/2 of the red pepper in small thin strips.

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Cook the onion in 2 tbsp of oil for about 3 min or until onions are clear add the meat and pepper and cook for 3 min, add the parsley, cumin and oregano. Mix. Add the salt, sugar and cayenne pepper and cook until meat is tender for about 5 min, we don’t want it to be dried. Let it cool and set aside.

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Mix the potatoes, carrots, peas and meat mix in a large bowl. Cover and reserve while we do the dough.

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Hard boil the eggs. Peel and cut them in four pieces.

Dough

In a large bowl mix the flour, baking powder and salt.

Add the hot water and mix with a spoon.  Add the oil and mix with your hands until you have a easily manageable dough. The dough doesn’t have to be sticky, don’t over-kneed the dough. Cover with seran wrap and let it sit for 15 min.

Cut the dough in half and keep the other half covered. Cut the half in 8 pieces.

Roll each piece one at the time until they are slightly larger the  size of your hand, not too thin.

Heat 2 cups of canola oil

Prepare one empanada at the time.

Put the dough in your hand add one slice of egg and 3 tbsp of the meat mix. Carefully close the two endings of the dough with your hand, making sure the filling doensn’t come out.

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Cook in the hot oil until brown or golden color. Put it to on top of paper towel.

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Repeat with the rest of the dough and filling. These tucumanas should ideally be eaten the same day, but they can be refrigerated and reheated at 160 for 10 mins.

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Papas a la huancaina

Papas a la Huancaina (Rommy’s Bolivian way)

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I grew all my life thinking this dish was Bolivian and not knowing our neighbor’s geography (Huancayo is in Peru). When I traveled in Peru with my husband, I was surprised to see papas a la huancaina on the menu and I ordered it. We were amazed by the delicious sauce, but I noticed it didn’t have peanuts and we could not figure out what the ingredients were. I asked the waitress and she told me that the sauce was made with soda cracker and cheese with aji amarillo and I asked why they modified the Bolivian recipe. She said, “Bolivian recipe?  You know Huancayo is en Peru.” So this is how I learned geography and a new recipe. Here is the Bolivian way. Enjoy!

Serves 8

Ingredients

4 dried spicy yellow peppers

2 garlic cloves

1 cup raw peanuts  (you can substitute for unsalted roasted peanuts)

2 cups water (1/2 cup more if you want it less thick)

1 tbs olive oil

1/2 tsp salt

Optional ( 1/2 cup grated queso fresco or monterrey jack)

1 head of lettuce

8 large potato boiled and peeled or 16 small potatoes

8 hard boiled eggs

black olives

Get the ingredients ready:

Llajwa de Mani (Bolivian peanut sauce)

Preheat the oven to 350F. Select 4 large yellow peppers. Bake them in the oven for 5 min, the pepper will start burning in some areas and the pepper will turn a dark red color. Don’t over roast.

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Let the pepper cool. Meanwhile, put the peanuts on a baking sheet and roast the peanuts at 350F for 7 min. Remove from the oven, the peanuts will continue cooking after they are out of the oven so you don’t want to keep them inside the oven too long.

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(The above photo with two piles shows the unroasted and roasted peanuts). Take the seeds out of the yellow peppers and put them in a food processor or blender, add the peanuts, garlic, salt and water. You are looking for a smooth sauce.

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Heat the oil in a pan and add the peanut sauce. Cook for 15 min, if is too thick add more warm water or milk. Add the cheese after you take the sauce out of the stove.

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Serve warm with potatoes or pasta or any barbecue chicken or meat.

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Heat the oil in a pan and addd the peanut sauce cooked for 15 min if is to thick add more warm water or milk. Add the cheese after you take the sauce out the stove.

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At this point you can add the fresh cheese make sure that the fresh cheese is well shreded since it doenst melt with heat. You dont want big chunks in you peanut sauce. Ad warm milk or water if needed to keep it more liquid that (espeso)

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Peel the potatoes and eggs and slice them. You can arrange this on the plate this in different ways, I like it this way. Usually there is a layer of lettuce, a layer of potatoes, and a layer of eggs covered with peanut sauce. Top with olives. You can get very creative, my husband and I love it this way.

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Torta tres leches o cuatro?

Tres leches Cake or four?

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I made this recipe for our house warming party, and my friend Jane loved it. I promised I would put the recipe on my blog. Even though is not Bolivian, it is very Latin American and you can use your favorite fruit to go with it. I love blueberries in Maine, but in Bolivia I love topping it with grilled mango and grilled pineapples. To Jane and Maura for sharing hours in the kitchen baking. Enjoy!

Ingredients:

1/2 cup butter (softened)

1 1/2 Cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon coarse salt

3/4 cup sugar

1 teaspoon vanilla extract

5 eggs yolk

5 eggs white

1 cup milk or cream

1 can (14oz) condensed milk

1 can (12 oz) evaporated milk

1 cup whipped cream

Fresh fruit like berries, mangoes, roasted pineapples, peaches

Preparation:

If you don’t have time to bake the cake you can use Betty Crocker  yellow cake mix and follow the box instructions.

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Preheat oven at 350F. If you are making one cake use a 9 by 13 inch baking dish. If you are making two cakes use two 8″ baking dishes. Lightly butter the baking dish.

In a bowl mix together flour, baking powder and salt. Set aside.

Beat egg whites to until stiff and you see small peaks in their shape. Set aside

In a bowl, using an electric mixer, beat the butter and 3/4 cups of sugar until pale and thick. Add the eggs yolk and vanilla, beat to combine. Gradually add  the flour and mix to combine. With an spatula add the whipped eggs whites and mix into the batter until well mixed. Pour into the baking pans. Bake for 30-35 min.

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In a bowl mix together milk or cream, evaporated milk and condensed milk and set aside.

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Remove the cake from the oven and poke the cake  all over with a toothpick, and add the mix of milk. Is very important to make enough small holes around the cake so the mix will go through the cake and to pour it slowly so the milk will soak the cake. Let it cool for an hour. I like making this one day ahead so the cake really is well moisturized by the mix of milks.

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Whip cream to peaks. Spread the cream evenly over cooled cake and top it with a layer of your favorite fruit. Enjoy!

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Llajwa de Mani (Bolivian peanut sauce)

Llajwa de Mani (Bolivian peanut sauce)

IMG_4858I love llajwas in Bolivia and this peanut sauce is one of my favorites, it goes really well with potatoes, yuca and anticuchos (grilled cow heart-meat on skewers). I tried two different recipes and I love both of them; one has fresh cheese and the other one doesn’t. The first recipe I made was for dish call papas a la huancaina.  The second recipe without the cheese we tried on pasta with fresh tomatoes and came out delicious!

Ingredients

4 dry spicy yellow peppers

2 garlic cloves

1 cup raw peanuts  (you can substitute for unsalted roasted peanuts)

2 cups water (1/2 cup more if you want it less thick)

1 tbs olive oil

1/2 tsp salt

Optional ( 1/2 cup grated queso fresco or monterrey jack)

Preheat the oven to 350F. Select 4 large yellow peppers. Bake them in the oven for 5 min, the pepper will start burning in some areas and the pepper will turn a dark red color. Don’t over roast.

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Let the pepper cool. Meanwhile, put the peanuts on a baking sheet and roast the peanuts at 350F for 7 min. Remove from the oven, the peanuts will continue cooking after they are out of the oven so you don’t want to keep them inside the oven too long.

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(The above photo with two piles shows the unroasted and roasted peanuts). Take the seeds out of the yellow peppers and put them in a food processor or blender, add the peanuts, garlic, salt and water. You are looking for a smooth sauce.

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Heat the oil in a pan and add the peanut sauce. Cook for 15 min, if is too thick add more warm water or milk. Add the cheese after you take the sauce out of the stove.

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Serve warm with potatoes or pasta or any barbecue chicken or meat.

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Nogada de cordero

Nogada de Cordero

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I love peanuts and this dish calls for raw peanuts that, combined with the other ingredients, make a delicious sauce. This is my mom’s version that she used to cook occasionally and probably is the Cochabamba style. The original dish came from another city, Sucre, and they use walnuts instead of peanuts and add some raisins.  The traditional dish calls for lamb, but you must be prepared because lamb has a strong earthy aroma when cooked. So if you want to try this delicious peanut sauce you can substitute the lamb for chicken if you are not a lamb fan. Enjoy, you will be surprised with the flavors and how a 1/4 tsp of sugar enhances the flavor!

Like any Bolivian main dish we will do this one step by step.

Serves 8

Precooking the lamb

Ingredients

8 pieces of Lamb

1 onion

1 carrots

6 cups water

4 stem parsley

1 tsp salt

Put together the ingredients and clean the lamb of extra fat or nerves. Put the six cups of water in a large pot and let it get warm. Before it starts boiling add the pieces of lamb, onion, carrot and parsley. Let it simmer for an hour.

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Remove the foam that forms on the top and discard.

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Seasoning the cooked lamb.

Ingredients:

1/2 cup ground red pepper

3 garlic cloves

1/4 tsp ground pepper

1/4 tsp cumin

2 tbs oil plus 2 more (to fry the meat)

Heat oil in a saucepan and add the minced garlic, cumin, and pepper. Cook for a minute and add the red pepper sauce. Cook for 5 min and reserve. We are going to use this sauce to rub onto the pieces of lamb and then sear them in the frying pan with oil.

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Peanut sauce

1/2 cup peanuts

1 cups hot water

1 cup water

1 large onion diced in small cubes

1 large tomato peeled and dice in small cubes

1 tsp salt

2 tbs chopped parsley

1/4 tsp ground pepper

1/4 tsp sugar

2 -3 cups of broth (you can use the lamb broth)

4 large potatoes

cooked rice (arroz graneado)

While the lamb is being cooked, prepare the peanut sauce, potatoes and rice.

Soak the peanuts in a cup of hot water and let it soak for 15 min.

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Dice the onion, peel the tomatoes and leave out the seeds if you can. Chop the parsley. Set aside

In a blender (or batan) grind the peanuts finely with a cup of water.

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After the lamb is cooked remove from the broth, save the broth. Cover each piece of lamb with the rubbing sauce. Heat the vegetable oil in a large sauce pan and fry the lamb slightly and set aside.

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In the same saucepan that the lamb was fried in, cook the onion, tomatoes, parsley, pepper, salt and sugar for 10 min. Add the peanuts and mix. Cook for 5 min.

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Add the 2 cups of lamb broth or any broth and add the pieces of lamb. Let it cook for 30 min, don’t let it dry too much. Add warm water or more broth if necessary. Optiona: add the potatoes to this mix 10 min before it’s cooked.

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Rice (Arroz Graneado)

Ingredients:

2 cups rice

4 cups water

2 tbs vegetable oil

2 garlic cloves

1/4 tsp salt

In Bolivia we prepare our rice this way: sometimes we use also some slices of onion and even black sweet pepper.

Heat the oil in a frying pan. Add the sliced garlic, cook the garlic for 30 sec, add the rice and fry until the rice changes color from clear white to dark opaque white.

Boil the four cups of water. Add salt and the fried rice, let it cook for 20 min until dry.

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In Bolivia the way they present this dish is with the potatoes on one side topped with the meat, sauce and parsley sprinkled on top and the rice next to it.

Enjoy it!

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Biscocho de Semana Santa

Biscocho de Semana Santa

IMG_1934I have so many memories of Semana Santa. My mom and aunts would get together for Sunday and cook 12 dishes all day and they would fast until noon. We used to try to cheat because we were very hungry kids and running around takes a lot of energy :-). So one of us would go with our big eyes and convince one of our moms to give us some biscocho. Because there were so many of us, we would send the little ones first to beg our moms for a  piece of sweet biscocho. But the first try never worked and we kept trying until they would get tired and send a big biscocho for all of us. These biscochos were so big that they were the size of your head. I miss my family and these big gatherings. You can make this bread in small sizes too. My Mom’s friend shared this recipe with me, thank you Doña Alieta. Enjoy!

Serves 10 large portions or 20 small portions.

You can cut this recipe in half.

Ingredients:

2 1/2 cup sugar
12 eggs
2 tsp salt
4 cups margarine or crisco
3/4 cups water
5 tbsp yeast
1/4 tsp orange zest
1/4 tsp lemon peeled
4 tbsp oil + 1 tbs to brush
16 cups flour
1 cups raisins soaked in water
3 tbsp cinnamon
1/2 cup walnuts

1/4 cup evaporated milk

Preparation:

Melt the margarine or Crisco. Set aside.

Dissolve the yeast in the water. Set aside.

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With an electric mixer, beat the eggs with the sugar.

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Add the melted margarine and the yeast mix.

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Add the cinnamon, lemon zest, orange zest, and salt. Mix.

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Add the flour slowly and mix with your hands until all the flour is well blended. Add the 4 tbs oil at the last minute and blend well.

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Pass the dough trough a kneader (sobadora) machine 3 times.  Add the raisins and walnuts. Let it rise, about 1/2 hour.

If you don’t have a kneader let the dough rise three times and push it down after each time that it rises. In the last rise add raisins and walnuts. About 2 hours.

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Divide the dough in balls the size of your hand or bigger. Make balls and let it sit to rise. Brush with the oil so the surface doesn’t dry.

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They are ready when you poke them with your finger and they pop back.

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Flatten each ball to about 10 mm thick. And make 2 narrow cuts along the top surface of the bread. Brush them with the evaporated  milk and place them on a baking tray let it rise for a last time.

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Bake for 30 min at 275F. It takes time to cook and let it rise slowly in the oven once the bottoms are cooked. Turn the broiler on and toast the tops of the bread for 1 min until golden.

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To have those nice bright shiny bread, brush the surface of the hot bread with the milk and if you like coconut you can sprinkled with shredded coconut.

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Pollo a la Chorrellana

Pollo a la Chorrellana

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March 19 is Father’s Day in Bolivia. My dad  is an excellent cook but he did not have to much chance to cook since my mom loves her kitchen and it’s her space. The only times my dad would cook for us was when my mom was away. He had great recipes like this Chorrellana but sometimes he would try something new and we would end up eating engrudo de macarron (he was trying to make a macaroni soup). I loved watching him cook this dish because of the colors and the flavor and how easy is to make it. Para mi papa!

Serves 5

Ingredients:

5 chicken legs

2 tbs dijon mustard

2 tbs ketchup

2 tomatoes

1 red onion

1 green pepper

1 red jalapeno pepper (with the seeds if you want it spicy)( In Bolivia we use Locoto)

1 lb elbow macaroni

1/2 white onion diced in small pieces

1 peeled small tomato without the seeds.

3 eggs

salt

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2 tbs vegetable oil

Chicken preparation:

Rub the ketchup and the mustard into the chicken. Cover and let it sit for 30 min.

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Meanwhile, heat the oven to 375 F. When the oven is ready, put the chicken in a baking dish without covering for 25 to 30 min and bake until meat is tender and is slightly golden on the outside (doradito!).

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Pasta Preparation:

While the chicken is cooking, put pasta on a baking sheet spread evenly and bake on the top shelf of the oven until it’s golden (about 5 min). (My mom does this process by dry frying the pasta in oil before boiling, but I prefer this method using the oven and no oil).

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Remove from oven. Boil water and add the pasta and a little bit of salt. Cook as a regular pasta.  Drain and set aside.

Dice the half onion and half tomato. Cook with 2 tbs of oil and add the 3 eggs and a little bit of salt.  Mix and cook until eggs are ready. You can skip this part if you only want to pasta, we Quechua people call this type of mix ‘puti de macaron.

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Add the egg mix to the pasta and it’s ready to serve.

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Chorrellana Preparation:

Put the next ingredients together: 2 tomatoes, red onion, green pepper and hot pepper. Peel the onion and slice into thin round slices. Peel the tomato and slice it into round shapes. Take the seeds out of the pepper and slice them into thin round pieces too.

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Heat around 2 tbs of oil in a frying pan and add the onion and green peppers. Let it cooked for 3 min and then add the tomatoes and hot pepper. Cook for 5 more min, add salt and fresh ground pepper. Cook for another 5 min until tomatoes are cooked.

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I love this Chorrellana dish because you can serve with chicken, steak, fish or eggs and combines will with french fries, macaroni or rice.

Enjoy !

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Pukacapas

Pukacapas

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The name of this empanada is Spanish-Quechua. Puka in Quechua means red and Capa in Spanish has two meanings: layer, cape. I think the name evolved because you have a nice round red layer that is the shape of a cape that covers the empanada, so it makes sense to called them Pukacapas.

We love our mid afternoon snacks and I love this pukacapa recipe because of the filling.  I used to eat it with an helado de canela (cinnamon gelato) or a good juice made of dry peaches called Mokhochinchi.

 

 

Makes 15 units of Pukacapas

I will describe the process step by step on give the ingredients for each step
Filling
1 medium red onion shredded ( ⅓ cup shredded red onion)
8 oz Fresh cheese or Monterrey Jack

2 tbsp shredded hot pepper
1 tbsp chopped quilquiña or cilantro
1 egg
Mix all ingredients in a mixing bowl and put aside.

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Red dough wash
2 Tbsp paprika
1 egg yolk
2 Tbsp canola oil
2 Tbsp water
Mix all ingredients and set aside.  It has to be well mixed.

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Dough
2 Cups flower
5 Tbsp Crisco
2 eggs yolks
3 Tbsp white sugar
2 Tsp salt
1 1/2 Tsp dry yeast
¼ Cups water

Sift the flower in a mixing bowl. Shape the flower in volcano shape. Heat the crisco close to boil. Add this hot oil to the flour, you will see how the flower effervesces. Mix with a wooden spoon.

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Disolve the yeast in the water.

Add this mix to the flour  along with the eggs yolks , salt and sugar. Mix until all the ingredients are well mixed in the dough. It’s very important to knead the dough forcefully on the table the dough for at least 5 min. (My Mom slams the dough down on the table, throwing it from up high for about 3 minutes). Make a nice ball and divide in 30 pieces.

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Shape each piece in small balls and with a roller pin, flatten each piece until it’s the size of the cup,. If the dough is a little bit too sticky, add some flour to your surface working area.

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After all of them are flat, add 1 tbs of the filling mix in the center of the 15 discs, making sure ther is a nice pile with no filling on the edges of the disc. Use another disc to cover and press well to seal the edges. After sealed, do a nice braid twist around the edges of the dough. If you don’t know out to braid the dough, you can use a fork to press the edges down.

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Preheat the oven to 350F

Put the pukacapas on a baking sheet and using a brush, cover with the paprika and yolk mix.

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Bake them for 15 min the bottoms look golden.

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