14 Tasty Peruvian Ground Beef Recipes That Stretch Weekly Meals

Looking to spice up your weekly meal rotation?

Peruvian cuisine is a treasure trove of flavors and textures that will delight your taste buds.

With dishes like the hearty Lomo Saltado and the comforting Aji De Gallina, there’s something to please everyone.

These recipes are perfect for adding a touch of excitement to your dinner table.

Let’s explore some delicious options that are sure to impress.

Lomo Saltado

Lomo Saltado is a classic Peruvian dish that beautifully marries the flavors of Chinese and Peruvian cuisine. Originating from the influence of Chinese immigrants in Peru, this stir-fry dish incorporates marinated strips of beef, fresh vegetables, and a hint of soy sauce, creating a savory and satisfying meal.

Traditionally served with rice and sometimes accompanied by French fries, Lomo Saltado is a perfect representation of Peru’s diverse culinary heritage.

This dish isn’t only delicious but also quick to prepare, making it ideal for weeknight dinners or special occasions. The combination of tender beef, vibrant vegetables, and aromatic spices creates a colorful and flavorful dish that will surely impress your family and friends.

Whether you’re a seasoned cook or trying your hand at Peruvian cuisine for the first time, Lomo Saltado is an excellent choice that brings a taste of Peru right to your table.

Ingredients (Serves 4-6)

• 1.5 pounds of beef sirloin, cut into strips
• 3 tablespoons soy sauce
• 2 tablespoons white vinegar
• 2 tablespoons vegetable oil
• 1 large red onion, sliced
• 2 medium tomatoes, sliced
• 1 yellow chili pepper (aji amarillo), sliced (or substitute with jalapeño)
• 3 cloves garlic, minced
• 1 teaspoon cumin
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Cooked white rice (for serving)
• French fries (for serving, optional)

Cooking Instructions

1. Marinate the Beef: In a mixing bowl, combine the beef strips with soy sauce, white vinegar, cumin, salt, and pepper. Let the mixture marinate for at least 20 minutes. This helps tenderize the meat and infuse it with flavor.
2. Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat. Confirm the oil is hot before adding the beef, as this will help achieve a good sear.
3. Cook the Beef: Add the marinated beef strips to the skillet in a single layer, making sure not to overcrowd the pan. Sear the beef for about 3-4 minutes until browned. Stir occasionally to confirm even cooking. Once cooked, remove the beef from the pan and set it aside.
4. Sauté the Vegetables: In the same skillet, add the sliced onions and garlic. Sauté for about 2-3 minutes until the onions are soft and translucent. Then add the sliced tomatoes and yellow chili pepper, cooking for another 2 minutes until the tomatoes begin to soften.
5. Combine Ingredients: Return the cooked beef to the skillet with the sautéed vegetables. Toss everything together and cook for an additional 1-2 minutes, allowing the flavors to meld. Adjust seasoning with additional salt and pepper if needed.
6. Serve: Plate the Lomo Saltado with a generous scoop of white rice on the side. If desired, serve with French fries for an authentic touch. Garnish with freshly chopped cilantro for a burst of flavor.

Extra Tips

When preparing Lomo Saltado, be sure to use high-quality beef sirloin for the best results, as it’s tender and flavorful.

Additionally, don’t skip the marinating step, as it greatly enhances the taste of the dish. If you want to add a bit of extra flavor, consider incorporating some bell peppers or other vegetables to the stir-fry.

Finally, serve the dish immediately for the best texture and flavor, as it’s best enjoyed fresh and hot!

Peruvian Beef Empanadas

Peruvian Beef Empanadas are a delicious and savory treat that reflects the rich culinary traditions of Peru. These hand-held pastries are filled with a well-seasoned ground beef mixture, which can be enjoyed as a snack, appetizer, or even a main course. The empanada dough is perfectly flaky, making it the ideal vessel for the flavorful filling, which often includes spices, olives, and hard-boiled eggs.

Whether you’re sharing them at a family gathering or enjoying them as a cozy meal at home, these empanadas are sure to astonish. Creating Peruvian Beef Empanadas isn’t only a rewarding culinary experience but also a fantastic way to introduce your family and friends to the vibrant flavors of Peruvian cuisine.

The combination of spices and the addition of ingredients like olives and eggs to the filling elevates the dish to a new level. Once you master the art of making these empanadas, you may find yourself making them a regular feature on your dinner table!

Ingredients (Serving Size: 4-6 People)

• 1 lb ground beef
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp black pepper
• 1 tsp salt
• 1/2 cup green olives, sliced
• 2 hard-boiled eggs, chopped
• 1 tbsp vegetable oil
• 1 package of empanada dough (about 12-14 rounds)
• 1 egg, beaten (for egg wash)

Cooking Instructions

1. Prepare the Filling: In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Add the ground beef to the skillet and cook until browned, breaking it apart with a spatula, about 8-10 minutes.

2. Season the Meat: Once the beef is fully cooked, drain any excess fat if necessary. Stir in the cumin, paprika, black pepper, and salt. Mix to guarantee the spices evenly coat the beef.

Remove the skillet from heat and allow the mixture to cool slightly.

3. Add Other Ingredients: Stir in the sliced olives and chopped hard-boiled eggs into the beef mixture. Confirm everything is well combined, and set the filling aside to cool completely.

4. Assemble the Empanadas: Preheat your oven to 400°F (200°C). Take one empanada dough round and place about 1-2 tablespoons of the beef filling in the center. Moisten the edges of the dough with a little water, then fold it over to create a half-moon shape.

Press the edges together to seal, and use a fork to crimp the edges for added decoration and to verify they stay closed during baking.

5. Egg Wash and Bake: Place the assembled empanadas on a baking sheet lined with parchment paper. Brush the tops of the empanadas with the beaten egg to give them a beautiful golden color when baked.

Bake in the preheated oven for about 25-30 minutes or until the empanadas are golden brown.

6. Serve: Once baked, remove the empanadas from the oven and let them cool for a few minutes. Serve warm with your favorite dipping sauce or a side of salsa.

Extra Tips

When making Peruvian Beef Empanadas, consider making a larger batch and freezing the uncooked empanadas for later use. You can freeze them on a baking sheet, then transfer them to a freezer-safe bag once frozen.

When you’re ready to enjoy them, simply bake from frozen, adding a few extra minutes to the cooking time. Additionally, feel free to get creative with the filling by adding other ingredients such as sautéed peppers or cheese to customize the flavor to your liking.

Aji De Gallina With Ground Beef

Aji De Gallina is a classic Peruvian dish traditionally made with shredded chicken, but in this variation, we’re using ground beef to give it a hearty twist. This creamy, flavorful dish is characterized by its rich sauce made from aji amarillo peppers, which impart a distinct flavor and vibrant color. The ground beef is cooked with a medley of ingredients, creating a comforting meal that pairs beautifully with rice and boiled potatoes, making it perfect for family gatherings or cozy dinners.

The sauce of Aji De Gallina is what truly sets it apart. The combination of aji amarillo, walnuts, and cheese creates a luscious, creamy texture that coats the ground beef, enveloping it in a blend of savory and spicy notes. To enhance the dish, we typically serve it garnished with hard-boiled eggs and black olives, adding both visual appeal and a touch of flavor. This adaptation not only makes the dish more accessible but also offers a delightful twist that’s sure to please both traditionalists and newcomers alike.

Ingredients (Serves 4-6):

• 1 lb ground beef
• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 2 medium aji amarillo peppers, deseeded and chopped (or 2 tablespoons aji amarillo paste)
• 1 cup chicken broth
• 1 cup evaporated milk
• ½ cup walnuts, toasted and ground
• ½ cup grated Parmesan cheese
• 4 slices of bread, crusts removed and soaked in milk
• Salt and pepper to taste
• 4 hard-boiled eggs, halved (for garnish)
• Black olives (for garnish)
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Bread Mixture: Begin by soaking the slices of bread in milk until they’re soft. Once soaked, blend the bread with the evaporated milk to create a smooth paste. Set aside. This will help thicken the sauce and add creaminess to the dish.
2. Cook the Ground Beef: In a large skillet, heat the vegetable oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes. Next, add the minced garlic and continue to sauté for another minute until fragrant. Incorporate the ground beef into the skillet, breaking it apart with a spoon. Cook until browned and fully cooked through, about 8-10 minutes.
3. Add Peppers and Seasonings: Stir in the chopped aji amarillo peppers (or paste) and continue cooking for about 3-4 minutes, allowing the flavors to meld. Season with salt and pepper to taste. The aji amarillo will give the beef a vibrant color and a mild heat that’s characteristic of this dish.
4. Combine the Sauce Ingredients: Pour in the chicken broth and bring the mixture to a simmer. Once simmering, add the ground walnuts, bread mixture, and grated Parmesan cheese. Stir well to combine and allow the sauce to thicken, cooking for an additional 5-7 minutes. Adjust the seasoning if necessary.
5. Serve the Dish: Once the sauce has reached a desired consistency, remove from heat and serve the Aji De Gallina over a bed of rice or alongside boiled potatoes. Garnish with halved hard-boiled eggs, black olives, and a sprinkle of fresh parsley for added color and flavor.

Extra Tips:

When making Aji De Gallina with ground beef, feel free to adjust the level of spiciness to your preference by adding more or less aji amarillo. Additionally, to save time, you can prepare the sauce in advance and reheat it before serving. This dish is even better the next day, as the flavors continue to develop.

Don’t forget to serve it with a side of rice to soak up the delicious sauce, and enjoy with a revitalizing salad for a complete meal!

Ground Beef Stir-Fry With Vegetables

Ground Beef Stir-Fry With Vegetables is a vibrant and flavorful dish that brings together the richness of beef with a colorful medley of fresh vegetables. This recipe is inspired by Peruvian cuisine, where the use of fresh ingredients and bold flavors is essential. The combination of spices and the quick cooking method makes this dish not only delicious but also a fantastic option for a weeknight dinner.

This stir-fry isn’t only packed with nutrients but also allows for versatility. You can customize the vegetables based on what you have on hand or what you prefer. This dish is perfect for serving 4-6 people and can be enjoyed on its own or served with rice, quinoa, or tortillas for a more filling meal.

Ingredients:

• 1 lb ground beef
• 1 tablespoon vegetable oil
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 bell pepper (any color), sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Cooked rice or quinoa for serving (optional)

Cooking Instructions:

1. Prepare the Ingredients: Begin by washing and slicing all the vegetables — onion, bell pepper, zucchini, broccoli, and carrot. Mince the garlic and set everything aside. Having your ingredients prepped will make the cooking process smoother and quicker.
2. Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat. Once the oil is hot, it should shimmer slightly. This will guarantee that the ground beef browns nicely when added.
3. Cook the Ground Beef: Add the ground beef to the skillet and break it up with a spatula. Cook until browned and no longer pink, about 5-7 minutes. Drain any excess fat if necessary. This step is vital as it forms the base flavor of the stir-fry.
4. Sauté the Aromatics: Stir in the sliced onions and minced garlic into the skillet with the beef. Sauté for about 2-3 minutes until the onions are translucent and fragrant. This will enhance the flavor profile of the dish.
5. Add the Vegetables: Now, add the sliced bell pepper, zucchini, broccoli florets, and julienned carrot to the skillet. Stir-fry the vegetables with the beef for about 5-7 minutes until they’re tender-crisp. It’s important not to overcook the vegetables to retain their color and nutrients.
6. Season the Stir-Fry: Pour in the soy sauce and oyster sauce (if using), and sprinkle the ground cumin and paprika over the mixture. Toss everything together until evenly coated in the sauces. Allow it to cook for an additional 2-3 minutes. Adjust seasoning with salt and pepper to taste.
7. Serve: Once everything is well combined and cooked to your liking, remove the skillet from the heat. Serve the Ground Beef Stir-Fry With Vegetables hot over cooked rice or quinoa, if desired.

Extra Tips:

For added flavor, consider marinating the ground beef with soy sauce, garlic, and cumin for about 15-30 minutes before cooking. This allows the meat to absorb more flavor.

You can also incorporate other vegetables such as snap peas or mushrooms based on your preference. To enhance the dish further, serve it with a sprinkle of chopped cilantro or green onions for a fresh finish. Enjoy your meal!

Arroz Con Carne

Arroz Con Carne, or rice with meat, is a beloved dish in Peruvian cuisine that combines tender ground beef with aromatic spices, vibrant vegetables, and fluffy rice. This dish isn’t only hearty and satisfying but also a wonderful representation of the flavors and textures that define Peruvian cooking.

The combination of savory beef, sweet peas, and the comforting base of rice makes it a perfect meal for family gatherings or a cozy dinner at home. This one-pot meal is easy to prepare and can be customized to suit your taste.

Whether you want to add more vegetables, spices, or even a touch of heat, Arroz Con Carne is versatile enough to accommodate your preferences. With its rich flavors and inviting aroma, this dish is sure to become a favorite at your dining table.

Ingredients (serves 4-6)

• 1 lb ground beef
• 2 cups long-grain white rice
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium bell pepper, chopped
• 1 cup diced tomatoes (fresh or canned)
• 1 cup frozen peas
• 2 cups beef broth
• 2 tablespoons vegetable oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Cooking Instructions

1. Sauté Vegetables: Heat the vegetable oil in a large skillet or pot over medium heat. Add the chopped onion and bell pepper, and sauté until the onion becomes translucent and the bell pepper softens, about 5-7 minutes.

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

2. Brown the Beef: Add the ground beef to the skillet, breaking it apart with a spoon. Cook until the beef is browned and fully cooked, about 8-10 minutes.

Drain any excess fat if needed.

3. Add Tomatoes and Spices: Stir in the diced tomatoes, cumin, and paprika. Season with salt and pepper to taste.

Let the mixture simmer for about 5 minutes, allowing the flavors to meld together.

4. Incorporate Rice and Broth: Add the rice to the skillet, stirring well to combine it with the beef and vegetable mixture.

Pour in the beef broth, ensuring that the rice is fully submerged. Bring the mixture to a boil.

5. Simmer the Dish: Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the rice is cooked and has absorbed the liquid.

Avoid lifting the lid too often to maintain steam.

6. Add Peas: After the rice is cooked, gently fold in the frozen peas, cover again, and let it sit for an additional 5 minutes to warm the peas through.

7. Garnish and Serve: Fluff the rice with a fork, and garnish with freshly chopped cilantro before serving.

Enjoy your Arroz Con Carne hot.

Extra Tips

For an even richer flavor, consider adding a splash of soy sauce or a touch of hot sauce to the beef mixture while it simmers.

You can also experiment with different vegetables, such as carrots or corn, to add more color and nutrition to the dish. If you prefer a spicier kick, adding diced jalapeños or a pinch of cayenne pepper can enhance the dish considerably.

Additionally, letting the Arroz Con Carne rest for a few minutes after cooking before serving can help the flavors meld together even more.

Peruvian Beef Tacos

Peruvian beef tacos combine the rich flavors of traditional Peruvian cuisine with the fun and convenience of tacos. This dish features seasoned ground beef, spiced with a delightful mix of herbs and spices, and is served in soft corn tortillas. Topped with fresh ingredients like avocado, salsa, and cilantro, these tacos not only provide a burst of flavor but also a unique twist on a classic favorite.

The versatility of Peruvian beef tacos makes them suitable for any occasion, whether it’s a casual family dinner or a festive gathering with friends. The preparation is straightforward, and the result is a delicious, hearty meal that everyone will love. Pair these tacos with a side of Peruvian corn salad or fried plantains for a complete experience that captures the essence of Peru.

Ingredients (Serves 4-6):

• 1 lb ground beef
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp chili powder
• Salt and pepper, to taste
• 1 tbsp olive oil
• 8 small corn tortillas
• 1 avocado, sliced
• 1 cup chopped fresh cilantro
• 1 cup salsa (store-bought or homemade)
• Lime wedges, for serving

Cooking Instructions:

1. Prepare the Seasoning: In a small mixing bowl, combine cumin, paprika, chili powder, salt, and pepper. This spice mix will give your ground beef the signature Peruvian flavor.
2. Cook the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Then, add the minced garlic and cook for an additional 1-2 minutes, stirring constantly to prevent burning.
3. Brown the Beef: Increase the heat to medium-high and add the ground beef to the skillet. Use a wooden spoon to break it apart as it cooks. Stir in the seasoning mix and cook until the beef is browned and cooked through, about 5-7 minutes. Make sure to stir occasionally to guarantee even cooking.
4. Warm the Tortillas: While the beef is cooking, you can warm the corn tortillas. Heat a separate skillet over medium heat and place the tortillas one at a time, cooking for about 30 seconds on each side, or until they’re pliable and slightly charred. Keep them warm by stacking them in a clean kitchen towel.
5. Assemble the Tacos: Once the beef is ready and the tortillas are warm, it’s time to assemble the tacos. Place a generous spoonful of the beef mixture onto each tortilla. Top with slices of avocado, a sprinkle of fresh cilantro, and your choice of salsa.
6. Serve and Enjoy: Serve the tacos immediately with lime wedges on the side for an extra burst of flavor. Enjoy the combination of textures and flavors that make these tacos truly special.

Extra Tips:

For an even more authentic flavor, you can add aji amarillo paste to the beef mixture for a hint of heat and tanginess.

Also, feel free to customize your toppings based on your preferences—try adding diced tomatoes, shredded cheese, or pickled onions for an extra layer of flavor.

If you want to prepare ahead, the beef mixture can be made a day in advance and reheated before serving, making it a great option for meal prep or entertaining.

Beef and Quinoa Stuffed Peppers

One of the most delightful ways to enjoy Peruvian flavors is through the vibrant and nutritious dish of Beef and Quinoa Stuffed Peppers. This recipe combines the robust taste of seasoned ground beef with the wholesome goodness of quinoa, all enveloped in colorful bell peppers. It not only makes for a visually appealing meal but packs a nutritious punch, ensuring that you and your loved ones are satisfied with every bite.

This dish is ideal for either a family dinner or a gathering with friends, providing a perfect balance of protein, vegetables, and grains. The spices and ingredients used in the stuffing reflect the rich culinary heritage of Peru, making it a fantastic choice for those looking to explore Peruvian cuisine in a simple yet delicious way. Let’s plunge into this flavorful recipe!

Ingredients (Serves 4-6):

• 4 large bell peppers (any color)
• 1 pound ground beef
• 1 cup cooked quinoa
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes, drained
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ cup shredded cheese (cheddar or mozzarella)
• 2 tablespoons olive oil
• Fresh cilantro, for garnish (optional)

Cooking Instructions:

1. Prepare the Peppers: Preheat your oven to 375°F (190°C). While the oven is heating, wash the bell peppers, slice the tops off, and remove the seeds and membranes. A paring knife can be helpful for this step. Place the prepared peppers upright in a baking dish.
2. Cook the Beef Mixture: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes. Next, add the ground beef to the skillet, breaking it up with a spoon. Cook until browned, approximately 5-7 minutes, ensuring that the beef is fully cooked through.
3. Combine Ingredients: Once the beef is cooked, stir in the cooked quinoa, diced tomatoes, cumin, paprika, salt, and black pepper. Mix everything thoroughly and let it cook for an additional 2-3 minutes to allow the flavors to meld together.
4. Stuff the Peppers: Spoon the beef and quinoa mixture into each bell pepper, packing it in gently. Fill each pepper to the top, then sprinkle shredded cheese over each stuffed pepper.
5. Bake the Peppers: Pour a small amount of water into the bottom of the baking dish (about ¼ inch) to help steam the peppers while they cook. Cover the dish with aluminum foil and place it in the preheated oven. Bake for 25-30 minutes, then remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is bubbly and golden.
6. Serve and Garnish: Once baked, remove the stuffed peppers from the oven and let them cool for a few minutes. Garnish with freshly chopped cilantro before serving.

Extra Tips:

When preparing Beef and Quinoa Stuffed Peppers, feel free to customize the filling based on your preferences. You can add black beans, corn, or even spices like chili powder for an extra kick.

If you want a vegetarian version, substitute the ground beef with lentils or a mix of beans. Additionally, make sure to adjust the cooking time if you choose larger or smaller peppers. Enjoy your culinary journey into Peruvian flavors!

Papa Rellena (Stuffed Potatoes)

Papa Rellena is a beloved Peruvian dish that combines the comforting flavors of mashed potatoes with a savory ground beef filling. This delicious and hearty meal is often enjoyed as a snack or appetizer, but it can also serve as a main course. The blend of spices and the crispy exterior make Papa Rellena an unforgettable treat that showcases the rich culinary heritage of Peru.

Making Papa Rellena is a labor of love, but the end result is worth the effort. You’ll start by preparing a flavorful ground beef mixture infused with onions, garlic, and spices. Then, you’ll create a creamy mashed potato base that envelops the filling. Finally, these stuffed potatoes are lightly fried until golden brown, resulting in a crispy exterior that contrasts beautifully with the soft interior. Serve them with a side of salsa criolla or your favorite dipping sauce for an authentic Peruvian experience.

Ingredients (Serves 4-6)

• 2 lbs of potatoes (preferably yellow potatoes)
• 1 lb of ground beef
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 1 teaspoon of cumin
• 1 teaspoon of paprika
• Salt and pepper, to taste
• 2 tablespoons of vegetable oil (for cooking the beef)
• 2 eggs, beaten (for binding)
• 1 cup of breadcrumbs (for coating)
• Vegetable oil (for frying)
• Fresh parsley, chopped (for garnish)

Cooking Instructions

1. Prepare the Potatoes: Begin by peeling the potatoes and cutting them into quarters. Place them in a large pot of salted water and bring to a boil. Cook until the potatoes are tender, about 15-20 minutes. Once cooked, drain and mash the potatoes until smooth. Allow them to cool slightly before mixing in the beaten eggs and seasoning with salt and pepper.
2. Cook the Ground Beef Filling: In a large skillet over medium heat, add the vegetable oil. Once hot, add the chopped onions and sauté until they’re translucent, approximately 5 minutes. Stir in the minced garlic, cumin, and paprika, cooking for another minute until fragrant. Add the ground beef, breaking it up with a wooden spoon. Cook until browned and fully cooked, seasoning with salt and pepper to taste. Remove from heat and let it cool slightly.
3. Assemble the Papa Rellena: Take a portion of the mashed potato mixture (about the size of a golf ball) and flatten it in the palm of your hand. Place a spoonful of the ground beef filling in the center and carefully fold the potato around it to form an oval shape. Make certain that the filling is fully enclosed. Repeat this process until all the ingredients are used.
4. Coat the Papa Rellena: Place the breadcrumbs in a shallow dish. Roll each stuffed potato in the breadcrumbs until fully coated. This will give them a crispy texture once fried.
5. Fry the Papa Rellena: In a heavy skillet, heat vegetable oil over medium heat. Once the oil is hot, carefully add the stuffed potatoes in batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side until they’re golden brown and crispy. Remove them from the oil and drain on paper towels.
6. Serve: Arrange the Papa Rellena on a serving platter and garnish with fresh parsley. Serve hot with salsa criolla or your favorite dipping sauce.

Extra Tips

When making Papa Rellena, it’s important to confirm that the mashed potatoes aren’t too wet, as this can make it difficult to hold the shape of the stuffed potatoes. If necessary, allow the mashed potatoes to cool completely and dry out before mixing in the eggs.

Additionally, for an extra flavor boost, consider adding chopped olives or hard-boiled eggs to the ground beef filling. Enjoy experimenting with different spices or fillings to make this classic dish your own!

Ground Beef Causa Rellena

Ground Beef Causa Rellena is a delightful and satisfying dish that embodies the essence of Peruvian cuisine. This layered dish combines mashed yellow potatoes with a flavorful ground beef filling, seasoned to perfection. The vibrant yellow hue of the causa comes from the use of a specific variety of Peruvian yellow potatoes and a touch of aji amarillo (yellow chili pepper), resulting in a visually stunning and delicious meal that’s perfect for any occasion.

It’s often served cold or at room temperature, making it an ideal choice for summer gatherings or potlucks. The dish offers a perfect balance of textures and flavors, with the creamy potato layer contrasting beautifully with the savory ground beef filling. Topped with fresh avocado slices and a drizzle of lime juice, Ground Beef Causa Rellena isn’t only an eye-catching centerpiece but also a hearty and fulfilling option that will please both meat lovers and vegetarians alike (if you make an alternative filling).

Whether you’re hosting a dinner party or looking for a comforting family meal, this recipe is sure to impress.

Ingredients (serves 4-6 people):

• 1.5 lbs yellow potatoes
• 1 lb ground beef
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons aji amarillo paste (or to taste)
• 1 teaspoon cumin
• 1 tablespoon olive oil
• 1/2 cup chicken broth
• Salt and pepper to taste
• 2 avocados, sliced
• Fresh cilantro, for garnish
• Juice of 1 lime
• Additional aji amarillo paste for serving (optional)

Instructions:

1. Prepare the Potatoes: Begin by boiling the yellow potatoes in a large pot of salted water. Cook them until they’re fork-tender, which usually takes about 20-25 minutes. Once cooked, drain the potatoes and let them cool slightly before peeling and mashing them in a large bowl until smooth.
2. Make the Ground Beef Filling: While the potatoes are cooling, heat the olive oil in a large skillet over medium heat. Add the chopped onions and sauté until they’re translucent, about 5 minutes. Then, add the minced garlic and cook for an additional minute until fragrant.
3. Cook the Ground Beef: Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned, about 7-10 minutes. Stir in the aji amarillo paste, cumin, and chicken broth. Season with salt and pepper to taste. Let the mixture simmer for about 5 minutes, allowing the flavors to meld together. Remove from heat and let it cool slightly.
4. Combine Causa Layers: In a separate bowl, combine the mashed potatoes with salt, pepper, and a bit of lime juice to taste. Take half of the potato mixture and press it into the bottom of a serving dish to form an even layer. Next, spread the ground beef filling over the potato layer. Finally, top with the remaining mashed potatoes, smoothing it out to cover the beef completely.
5. Chill and Serve: Cover the dish with plastic wrap and refrigerate for at least 1 hour to allow the flavors to develop and the dish to set. When ready to serve, slice into portions and garnish with fresh avocado slices, cilantro, and an extra drizzle of lime juice. Serve cold or at room temperature.

Extra Tips:

For an added layer of flavor, consider incorporating diced hard-boiled eggs or olives into the ground beef filling, as these are traditional additions in many variations of causa.

Additionally, if you can’t find Peruvian yellow potatoes, feel free to substitute with Yukon gold potatoes for a similar taste and texture. Always taste and adjust seasoning as you go, especially with aji amarillo paste, as it can vary in heat levels. Enjoy experimenting with different toppings and sides to make this dish your own!

Sopa a La Minuta (Beef Soup)

Sopa a La Minuta is a traditional Peruvian beef soup that offers a delightful combination of flavors and textures. This comforting dish features tender ground beef, vegetables, and a savory broth, making it perfect for a family meal or a cozy gathering. Originating from the rich culinary traditions of Peru, this soup not only satisfies hunger but also warms the soul with its homey taste.

This beef soup is often enjoyed with a side of rice or accompanied by slices of avocado, adding extra depth to the dish. The combination of spices and fresh ingredients creates a comforting aroma that fills your kitchen, inviting everyone to the table. Whether you’re familiar with Peruvian cuisine or trying it for the first time, Sopa a La Minuta is a recipe worth exploring.

Ingredients (Serves 4-6):

• 1 lb (450g) ground beef
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium potatoes, diced
• 2 medium carrots, diced
• 1 cup green peas (fresh or frozen)
• 1 large tomato, diced
• 6 cups beef broth or water
• 1 tsp cumin
• 1 tsp paprika
• 2 tbsp vegetable oil
• Salt and pepper to taste
• Chopped cilantro for garnish
• Lime wedges for serving

Cooking Instructions:

1. Prepare the Vegetables: Begin by washing and chopping all your vegetables. Dice the potatoes and carrots into small cubes, finely chop the onion, and mince the garlic. This will guarantee even cooking and enhance the flavors of your soup.
2. Sauté the Onions and Garlic: In a large pot, heat the vegetable oil over medium heat. Add the finely chopped onions and sauté until they’re translucent, about 3-4 minutes. Then, add the minced garlic and continue to sauté for an additional minute until fragrant. This step helps to build a flavorful base for your soup.
3. Brown the Ground Beef: Add the ground beef to the pot, breaking it apart with a spatula. Cook until the beef is browned and no longer pink, about 5-7 minutes. Season with salt, pepper, cumin, and paprika during this process to allow the spices to infuse into the meat.
4. Add the Vegetables: Once the beef is browned, add the diced potatoes, carrots, and diced tomatoes to the pot. Stir everything together and let it cook for about 3-4 minutes, allowing the vegetables to soften slightly.
5. Pour in the Broth: Add the beef broth (or water) to the pot, guaranteeing all ingredients are submerged. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the vegetables are tender and the flavors meld together.
6. Add the Green Peas: In the last 5 minutes of cooking, add the green peas to the pot. This will add a pop of color and sweetness to your soup. Taste and adjust seasoning if necessary.
7. Serve: Once the soup is ready, ladle it into bowls and garnish with chopped cilantro. Serve with lime wedges on the side for guests to squeeze over their soup for an added burst of flavor.

Extra Tips: To enhance the flavor of your Sopa a La Minuta, consider using homemade beef broth instead of store-bought. The longer you let the soup simmer, the richer the flavor will become. If you prefer a thicker soup, you can mash some of the potatoes before serving to create a creamier texture.

Additionally, feel free to customize the soup by adding other vegetables such as corn or zucchini, depending on your preferences. Enjoy your culinary journey through Peru with this hearty dish!

Peruvian Beef Casserole

Peruvian Beef Casserole, known locally as “Tacu Tacu,” is a hearty and flavorful dish that combines ground beef with rice and beans, creating a deliciously satisfying meal. This dish isn’t only a comfort food staple but also a great way to utilize leftover rice and beans.

The key to a successful Tacu Tacu is in the seasoning and the technique of frying the mixture to achieve a crispy exterior while keeping the inside soft and flavorful. This casserole is often topped with a fried egg, which adds richness and makes it even more satisfying.

It’s perfect for family dinners or gatherings, and it can easily be made ahead of time and reheated. With its vibrant flavors and appealing presentation, Peruvian Beef Casserole is sure to impress your guests and become a beloved dish in your home.

Ingredients (Serving Size: 4-6 people)

• 1 pound ground beef
• 1 cup cooked white rice
• 1 cup cooked black beans (or any beans of choice)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons vegetable oil
• 4 eggs (for frying on top)
• ¼ cup fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions

1. Prepare the Base Mixture: In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onions and sauté for about 3-4 minutes until they become translucent.

Then, add the minced garlic and cook for an additional minute until fragrant.

2. Cook the Ground Beef: Add the ground beef to the skillet, breaking it apart with a spatula. Season with cumin, paprika, salt, and black pepper. Cook the mixture until the beef is browned and cooked through, about 5-7 minutes, stirring occasionally.

3. Combine Rice and Beans: Once the beef is fully cooked, add the cooked rice and black beans to the skillet. Stir everything together until well combined and heat through, about 3-4 minutes, making sure the mixture is evenly mixed and heated.

4. Form the Casserole: Using a spatula, flatten the mixture evenly in the skillet. Allow it to cook for another 5-6 minutes without stirring, so the bottom can form a crispy crust.

5. Fry the Eggs: In a separate pan, fry the eggs sunny-side up or to your preferred doneness. This step adds a delicious richness to the dish.

6. Serve and Garnish: Once the casserole is cooked and has a crispy base, carefully slide it onto a serving platter. Top each serving with a fried egg and garnish with fresh cilantro. Serve with lime wedges on the side for an extra burst of flavor.

Extra Tips

When preparing Peruvian Beef Casserole, it’s important to adjust the seasoning according to your taste preferences. Feel free to add spices like chili powder for some heat or experiment with different types of beans.

If you have leftover beans or rice from a previous meal, this recipe is an excellent way to use them up, making it both economical and delicious. Additionally, for a vegetarian version, substitute the ground beef with a plant-based protein or an additional variety of beans.

Tallarines Verdes Con Carne

Tallarines Verdes Con Carne is a delightful Peruvian dish that beautifully combines the comforting flavors of pasta with a vibrant green sauce made from fresh basil, cheese, and nuts. The dish is typically served with ground beef, making it a hearty and satisfying meal that the whole family will enjoy.

The combination of the creamy green sauce with the savory meat creates a delicious harmony on your plate, making this dish a favorite in many Peruvian households. This dish isn’t only delicious but also quite simple to prepare, making it a great option for both weeknight dinners and special occasions.

The green sauce, or “salsa verde,” is quick to whip up and can be made while the pasta is cooking. The addition of ground beef adds protein and richness, elevating the dish to a complete meal. With a few fresh ingredients and some basic cooking techniques, you can bring a taste of Peru to your table.

Ingredients (Serves 4-6):

• 400g spaghetti or linguine
• 400g ground beef
• 2 cups fresh basil leaves
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup walnuts or pecans
• 2 cloves garlic
• 1/2 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon paprika
• 1 small onion, finely chopped
• 1 tablespoon vegetable oil
• Water (for boiling pasta)

Cooking Instructions:

1. Cook the Pasta: In a large pot, bring water to a boil and add a generous pinch of salt. Add the spaghetti or linguine and cook according to the package instructions until al dente. Once cooked, drain the pasta and set aside, reserving a cup of pasta water.
2. Prepare the Green Sauce: In a blender or food processor, combine the fresh basil leaves, ricotta cheese, grated Parmesan cheese, walnuts or pecans, garlic, olive oil, salt, black pepper, and paprika. Blend until you achieve a smooth consistency, adding a little reserved pasta water if necessary to reach your desired sauce thickness.
3. Cook the Ground Beef: In a large skillet, heat the vegetable oil over medium heat. Add the finely chopped onion and sauté until translucent. Then, add the ground beef, breaking it apart with a spatula. Cook until browned and fully cooked through, about 5-7 minutes. Season with a pinch of salt and pepper.
4. Combine Everything: Once the beef is cooked, reduce the heat to low and add the cooked pasta to the skillet with the ground beef. Pour in the green sauce and gently toss everything together until the pasta is evenly coated. If the sauce is too thick, add more reserved pasta water until you reach your desired consistency.
5. Serve: Once everything is well combined and heated through, serve the Tallarines Verdes Con Carne hot, garnished with additional Parmesan cheese or fresh basil if desired.

Extra Tips:

For an extra layer of flavor, consider toasting the walnuts or pecans before blending them into the green sauce. This will enhance their nuttiness and add depth to the sauce.

Additionally, feel free to customize the dish by adding vegetables such as spinach or zucchini to the ground beef for added nutrition. Finally, if you enjoy a bit of heat, a sprinkle of red pepper flakes can add a delightful kick to the dish.

Anticuchos (Beef Skewers)

Anticuchos are a beloved traditional Peruvian dish that showcases marinated beef skewers, often served as street food. These flavorful skewers are typically made with beef heart, but for home cooking, ground beef is an excellent substitute that captures the essence of this delicacy.

Marinated in a blend of spices, vinegar, and garlic, the beef is then grilled to perfection and usually served with a side of potatoes or corn. The combination of the smoky grilled flavor and tangy marinade makes these skewers irresistible.

The beauty of anticuchos lies in their versatility; you can adjust the marinade to suit your taste and even add vegetables to the skewers for a colorful presentation. Perfect for barbecues or casual gatherings, these skewers are sure to impress your family and friends.

Serve them with aji sauce or a dipping sauce of your choice for an authentic Peruvian experience.

Ingredients (Serves 4-6)

• 1 pound ground beef
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 3 tablespoons red wine vinegar
• 2 tablespoons soy sauce
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon black pepper
• 1 teaspoon salt (adjust to taste)
• 1 tablespoon vegetable oil (for grilling)
• 6-8 wooden skewers (soaked in water for 30 minutes)
• Optional: bell peppers, cherry tomatoes, or mushrooms (for skewering)

Cooking Instructions

1. Prepare the Marinade: In a large mixing bowl, combine the finely chopped onion, minced garlic, red wine vinegar, soy sauce, cumin, paprika, oregano, black pepper, and salt. Mix well until all ingredients are fully incorporated.
2. Mix the Ground Beef: Add the ground beef to the marinade mixture. Use your hands or a spatula to mix until the beef is well coated with the marinade. Allow it to marinate for at least 30 minutes at room temperature, or refrigerate for up to 2 hours for deeper flavor.
3. Preheat the Grill: While the beef is marinating, preheat your grill to medium-high heat. If using a stovetop grill pan, heat it over medium-high heat and brush lightly with vegetable oil.
4. Shape the Skewers: Once marinated, take a handful of the beef mixture and mold it around each soaked skewer, forming a long, flat shape. If desired, you can alternate pieces of bell peppers, cherry tomatoes, or mushrooms on the skewers for added flavor and color.
5. Grill the Anticuchos: Place the skewers on the grill and cook for about 4-5 minutes on each side, or until the beef is browned and cooked through. Be cautious not to overcook, as ground beef can dry out quickly.
6. Serve and Enjoy: Once cooked, remove the skewers from the grill and allow them to rest for a few minutes. Serve the anticuchos hot, alongside boiled potatoes, corn, or your favorite dipping sauces.

Extra Tips

For an extra layer of flavor, consider adding a splash of lime juice to the marinade or brushing the skewers with a mixture of melted butter and spices while grilling.

If you’re looking for a more authentic touch, serve the anticuchos with a side of aji sauce, which adds a spicy kick. Always make sure to soak the wooden skewers beforehand to prevent them from burning on the grill.

Enjoy your delicious homemade anticuchos!

Seco De Carne (Beef Stew)

Seco De Carne is a traditional Peruvian beef stew that boasts rich flavors and a vibrant green color, thanks to the use of cilantro and spices. This dish is a staple in Peruvian cuisine, often served with rice and beans, making it a satisfying meal for family gatherings or special occasions. Each bite of tender, succulent beef, combined with the aromatic herbs and spices, transports you straight to the heart of Peru.

The heart of this dish lies in its slow cooking process, allowing the beef to absorb all the wonderful flavors from the marinade and the fresh ingredients. The incorporation of beer adds a unique depth to the sauce, while the combination of onions, garlic, and ají amarillo (yellow chili pepper) contributes to the stew’s signature taste. Whether you’re an experienced cook or just beginning your culinary journey, Seco De Carne is a delightful recipe that will impress your guests and satisfy your taste buds.

Ingredients (serves 4-6):

• 2 pounds of beef chuck, cut into 1-inch cubes
• 1 cup of cilantro, tightly packed
• 1 large onion, chopped
• 4 cloves of garlic, minced
• 1 yellow chili pepper (ají amarillo), seeds removed and chopped
• 1 cup of beer (preferably a light lager)
• 1 cup of beef broth
• 2 tablespoons of vegetable oil
• 1 teaspoon of cumin
• 1 teaspoon of black pepper
• Salt to taste
• 2 medium potatoes, peeled and cut into chunks
• 2 carrots, sliced
• 1 cup of green peas (fresh or frozen)

Cooking Instructions:

1. Marinate the Beef: In a bowl, combine the beef cubes with chopped cilantro, garlic, cumin, black pepper, and salt. Mix well to guarantee the beef is evenly coated. Cover the bowl and let it marinate in the refrigerator for at least 1 hour, preferably overnight for better flavor.
2. Sauté the Onions and Chili: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they become translucent, about 5-7 minutes. Then, add the chopped yellow chili pepper and continue to cook for another 2 minutes, allowing the flavors to meld.
3. Brown the Beef: Remove the marinated beef from the refrigerator and add it to the pot. Increase the heat to medium-high and brown the beef on all sides for about 8-10 minutes. This step is essential as it adds depth to the overall flavor of the stew.
4. Deglaze with Beer: Pour in the beer, scraping the bottom of the pot to release any browned bits. This adds a rich flavor to the stew. Allow the beer to simmer for 2-3 minutes, reducing slightly.
5. Add Broth and Vegetables: Stir in the beef broth, potatoes, carrots, and green peas. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours, or until the beef is tender and the flavors have developed.
6. Final Seasoning and Serve: Taste the stew and adjust the seasoning with more salt and pepper if necessary. Once ready, serve the Seco De Carne hot, accompanied by fluffy white rice or crusty bread to soak up the delicious sauce.

Extra Tips: When preparing Seco De Carne, using a good cut of beef is important for achieving tenderness. If you prefer a thicker stew, you can remove the lid during the final 30 minutes of cooking to let some of the liquid evaporate.

Additionally, feel free to customize the vegetables based on your preferences; adding bell peppers or zucchini can enhance the dish even further. Finally, make sure to reserve some fresh cilantro for garnishing before serving, as it brightens the dish with a burst of color and flavor.