11 Quick South American Dinner Recipes That Save Time and Still Impress

When I think of South American cuisine, I think of vibrant flavors and colorful presentations that brighten any dinner table. But let’s be real, who has hours to spend in the kitchen every night? That’s why I’ve gathered 11 quick recipes that not only save time but also deliver on deliciousness. From zesty ceviche to hearty lomo saltado, these dishes are perfect for a weeknight meal or a gathering with friends. Let’s explore how you can whip up these mouthwatering meals without the fuss.

Quick Ceviche With Mango and Avocado

Ceviche is a beloved dish in many South American countries, renowned for its fresh, vibrant flavors and invigorating qualities that make it perfect for warm weather. This Quick Ceviche With Mango and Avocado elevates the traditional recipe by adding sweet, juicy mango and creamy avocado, creating a delightful contrast in textures and flavors.

The combination of citrus, seafood, and tropical fruits results in a dish that’s both satisfying and light, making it an ideal starter or a main dish for a summer gathering. This recipe isn’t only quick to prepare but also allows for customization according to your taste. You can adjust the level of spice by adding more or less jalapeño, or even substitute the white fish for shrimp or scallops depending on your preference.

Serve this ceviche chilled with tortilla chips or on a bed of greens for a revitalizing and colorful meal that embodies the spirit of South American cuisine.

Ingredients (Serves 4-6)

• 1 pound fresh white fish fillets (such as tilapia or cod), diced
• 1 cup freshly squeezed lime juice
• 1 medium ripe mango, diced
• 1 medium ripe avocado, diced
• 1 small red onion, finely chopped
• 1 jalapeño, seeded and finely chopped
• 1/2 cup fresh cilantro, chopped
• Salt and pepper to taste
• Tortilla chips (for serving)

Cooking Instructions

1. Prepare the Fish: Start by dicing the fresh white fish fillets into small, even pieces. This allows for uniform marinating and guarantees that each bite is flavorful. Place the diced fish in a large mixing bowl.
2. Marinate in Lime Juice: Pour the freshly squeezed lime juice over the diced fish. The acidity of the lime juice will “cook” the fish, giving it a firm texture and a bright flavor. Confirm that all pieces are fully submerged in the lime juice and let it marinate for about 15-20 minutes in the refrigerator. This is a vital step, so be patient for the transformation.
3. Add Vegetables and Fruits: After the fish has marinated and turned opaque, remove it from the refrigerator. Gently fold in the diced mango, avocado, finely chopped red onion, and jalapeño. The sweetness of the mango and creaminess of the avocado will complement the zesty fish beautifully.
4. Mix in Cilantro and Season: Add the chopped cilantro to the bowl and season the mixture with salt and pepper to taste. Carefully toss everything together until well combined, taking care not to mash the avocado. This will help maintain the texture of the ceviche and keep it visually appealing.
5. Serve: Transfer the ceviche to a serving platter or individual bowls. Garnish with additional cilantro if desired and serve immediately with tortilla chips on the side for dipping.

Extra Tips

When preparing ceviche, the freshness of the seafood is paramount, so always opt for high-quality fish from a reputable source.

Additionally, if you want to add a bit more kick, consider including a splash of hot sauce or additional spices to the mix. This dish is best served fresh, but if you have leftovers, store them in an airtight container in the refrigerator and enjoy them within a day to confirm the ingredients remain fresh and vibrant.

Spicy Shrimp Tacos With Cilantro Lime Sauce

Spicy Shrimp Tacos with Cilantro Lime Sauce is a vibrant and flavorful dish that brings the essence of South American cuisine right to your dining table. These tacos are perfect for gatherings or a relaxed dinner at home, featuring succulent shrimp marinated in a zesty blend of spices, served in soft tortillas, and topped with a revitalizing cilantro lime sauce.

The combination of heat from the shrimp and the cooling effect of the sauce makes for a delightful culinary experience that’s sure to satisfy your taste buds. This recipe isn’t only easy to prepare but also allows for customization based on your preference. Whether you like it spicier or milder, you can adjust the seasonings accordingly.

Serve these tacos with a side of lime wedges and your favorite toppings like avocado, shredded cabbage, or diced tomatoes for a complete meal. Let’s immerse ourselves in making these delicious Spicy Shrimp Tacos!

Ingredients (Serves 4-6):

• 1 lb (450g) large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 8 small corn or flour tortillas
• 1 cup shredded cabbage (for topping)
• Lime wedges (for serving)

Cilantro Lime Sauce:

• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt to taste

Cooking Instructions:

1. Prepare the Shrimp Marinade: In a large bowl, combine the olive oil, chili powder, paprika, cayenne pepper, garlic powder, cumin, salt, and pepper. Mix well to create a marinade. Add the shrimp to the bowl and toss until they’re evenly coated with the marinade. Let the shrimp marinate for at least 15-20 minutes to absorb the flavors.
2. Make the Cilantro Lime Sauce: In a separate bowl, combine sour cream, mayonnaise, chopped cilantro, lime juice, and a pinch of salt. Mix until smooth and creamy. Adjust seasoning as needed and set aside in the refrigerator to chill while you cook the shrimp.
3. Cook the Shrimp: Heat a large skillet over medium-high heat. Once hot, add the marinated shrimp in a single layer. Cook for about 2-3 minutes on each side or until the shrimp turn pink and opaque. Be careful not to overcook them, as they can become rubbery.
4. Warm the Tortillas: While the shrimp are cooking, warm the tortillas. You can do this by placing them in a dry skillet over medium heat for about 30 seconds on each side, or you can wrap them in foil and place them in a preheated oven at 350°F (175°C) for about 10 minutes.
5. Assemble the Tacos: To assemble the tacos, place a few shrimp in the center of each tortilla. Top with shredded cabbage and drizzle with the cilantro lime sauce. Squeeze fresh lime juice over the top for added brightness.
6. Serve and Enjoy: Serve the tacos warm, garnished with additional cilantro and lime wedges on the side. Enjoy your delicious Spicy Shrimp Tacos with Cilantro Lime Sauce!

Extra Tips:

For an extra layer of flavor, consider grilling the shrimp instead of sautéing them; this adds a nice char and smokiness to the dish. You can also experiment with different toppings such as diced avocado, fresh salsa, or pickled onions to enhance the taco experience further.

If you want to make it a complete meal, serve with a side of rice or beans. And remember, the freshness of the ingredients plays a vital role in elevating the flavors, so use fresh herbs and lime juice for the best results!

One-Pan Quinoa and Black Bean Bowl

This One-Pan Quinoa and Black Bean Bowl is a vibrant and nutritious dish that brings the flavors of South America right to your kitchen. Combining protein-packed quinoa with hearty black beans, colorful bell peppers, and a zesty lime dressing, this dish not only satisfies your hunger but also tantalizes your taste buds.

It’s perfect for a weeknight dinner or meal prep, as it can be made in one pan, minimizing cleanup while maximizing flavor.

The beauty of this recipe lies in its adaptability. You can easily customize the ingredients based on what you have on hand or your personal preferences. Whether you want to add extra veggies, swap out the black beans for chickpeas, or spice it up with jalapeños, this dish is versatile enough to accommodate your culinary creativity.

Get ready to enjoy a wholesome meal that’s both delicious and colorful!

Ingredients (serving size: 4-6 people):

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 can (15 oz) black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon chili powder (optional)
• 1 tablespoon olive oil
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Avocado slices (for serving)

Cooking Instructions:

1. Prepare the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for another 5 minutes.
2. Sauté the Vegetables: While the quinoa is cooking, heat the olive oil in a large skillet over medium heat. Add the diced red onion and garlic, sautéing for about 2-3 minutes until the onion becomes translucent and the garlic is fragrant.
3. Add Bell Peppers and Spices: Next, add the diced red and yellow bell peppers to the skillet. Cook for an additional 5 minutes, stirring occasionally, until the peppers soften. Sprinkle in the cumin, paprika, and chili powder (if using), stirring well to coat the vegetables with the spices.
4. Combine Ingredients: Once the quinoa is ready, fluff it with a fork and then add it to the skillet along with the black beans. Stir everything together until well combined, and cook for another 2-3 minutes to heat through. Season with salt and pepper to taste.
5. Finish with Lime Juice: Remove the skillet from the heat and drizzle the lime juice over the quinoa and bean mixture, tossing to combine. This will enhance the flavors and give the dish a revitalizing zest.
6. Serve: Spoon the One-Pan Quinoa and Black Bean Bowl into serving dishes. Garnish with fresh cilantro and serve with avocado slices on the side for an extra creamy texture.

Extra Tips: For added flavor, consider roasting the bell peppers before adding them to the dish. You can also include other vegetables like corn or zucchini for extra nutrition.

If you want a bit of heat, feel free to add diced jalapeños or a splash of hot sauce. Leftovers can be stored in an airtight container in the fridge for up to 3 days and make for a great lunch option!

Fast Beef Empanadas With Chimichurri

Empanadas are a beloved staple in South American cuisine, offering a delightful combination of flaky pastry and savory fillings. These fast beef empanadas are perfect for a quick weeknight dinner or a party appetizer, featuring seasoned ground beef enveloped in a crispy crust. Paired with a vibrant chimichurri sauce, these empanadas deliver layers of flavor that will transport you straight to the streets of Buenos Aires with every bite.

Making empanadas at home can be simple and fun, especially when you use pre-made dough. Whether you’re cooking for a family gathering or simply treating yourself, this recipe for Fast Beef Empanadas With Chimichurri serves 4-6 people and is sure to please. Get ready to impress your loved ones with this easy yet delicious dish!

Ingredients:

• 1 pound ground beef
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 package (12 oz) store-bought empanada dough
• 1 egg, beaten (for egg wash)
• Fresh parsley, for garnish (optional)

For the Chimichurri Sauce:

• 1 cup fresh parsley, finely chopped
• 3-4 garlic cloves, minced
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon red pepper flakes
• Salt and pepper, to taste

Cooking Instructions:

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

Add the ground beef to the skillet, breaking it up with a wooden spoon. Season with cumin, smoked paprika, salt, and pepper. Cook until the beef is browned and fully cooked through, approximately 7-10 minutes. Remove from heat and let cool slightly.

2. Make the Chimichurri Sauce: In a bowl, combine the finely chopped parsley, minced garlic, olive oil, red wine vinegar, red pepper flakes, salt, and pepper. Mix well and adjust seasoning to taste. Set aside to let the flavors meld.

3. Assemble the Empanadas: Preheat your oven to 400°F (200°C). On a clean surface, lay out the empanada dough circles. Place a heaping tablespoon of the cooled beef filling in the center of each circle.

Brush the edges with the beaten egg to help seal the dough. Fold the dough over the filling to create a half-moon shape and press the edges to seal. Use a fork to crimp the edges for a decorative touch.

4. Bake the Empanadas: Arrange the filled empanadas on a baking sheet lined with parchment paper. Brush the tops with the remaining beaten egg for a golden finish. Bake in the preheated oven for 20-25 minutes or until the empanadas are golden brown and crispy.

5. Serve: Remove the empanadas from the oven and let them cool slightly. Serve warm with the chimichurri sauce drizzled on top or on the side for dipping.

Extra Tips:

To guarantee the best results, consider using high-quality ground beef for a richer flavor. You can also customize the filling by adding ingredients such as chopped olives or hard-boiled eggs for variation.

If you have extra chimichurri sauce, it makes a great condiment for grilled meats and vegetables as well. Finally, feel free to experiment with different spices and herbs in your filling to suit your taste preferences!

Quick Chicken Piccata With Capers

Quick Chicken Piccata With Capers is a delightful dish that brings together the bright flavors of lemon and the briny punch of capers, making it a perfect choice for a quick weeknight dinner with a South American twist.

This recipe isn’t only quick to prepare, but it also features tender chicken breasts sautéed to golden perfection, guaranteeing that each bite is filled with flavor. The simplicity of the ingredients and the ease of preparation make it an ideal meal for both novice cooks and seasoned chefs looking for a faster option in their culinary repertoire.

Pair this dish with a side of fragrant rice or a crisp salad to balance the richness of the chicken. The zestiness of the lemon juice and the saltiness of the capers create a harmonious combination that will have your taste buds dancing.

Whether you’re cooking for a family dinner or entertaining friends, Quick Chicken Piccata With Capers is sure to impress and satisfy your guests.

Ingredients (Serves 4-6):

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1/2 cup all-purpose flour
• 4 tablespoons olive oil
• 4 tablespoons unsalted butter
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/4 cup capers, rinsed and drained
• 2 tablespoons fresh parsley, chopped (for garnish)
• Lemon slices (for garnish)

Cooking Instructions:

1. Prepare the Chicken: Start by placing the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound them to about 1/2 inch thickness. This guarantees even cooking and tenderness. Season both sides with salt and pepper.
2. Dredge in Flour: Spread the flour on a plate and coat each chicken breast lightly in the flour, shaking off any excess. This step will help create a nice crust when the chicken is sautéed and will also thicken the sauce later.
3. Sauté the Chicken: In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. Once hot, add the chicken breasts in a single layer. Cook for about 3-4 minutes on each side, or until golden brown and cooked through. You may need to do this in batches if your skillet isn’t large enough. Remove the chicken from the skillet and set aside.
4. Make the Sauce: In the same skillet, add the chicken broth, lemon juice, and capers. Scrape up any brown bits from the bottom of the pan with a wooden spoon, as these add flavor to the sauce. Bring the mixture to a simmer and let it cook for about 2-3 minutes, allowing the flavors to meld.
5. Finish the Dish: Return the chicken to the skillet and cook for an additional 1-2 minutes, spooning the sauce over the chicken to coat it. Add the remaining 2 tablespoons of butter to the sauce and stir until melted, creating a glossy finish.
6. Serve: Transfer the chicken to a serving platter, spoon the sauce over the top, and garnish with chopped parsley and lemon slices. Serve immediately with your choice of side.

Extra Tips:

For added flavor, consider marinating the chicken in lemon juice, garlic, and herbs for an hour before cooking. This enhances the dish’s overall taste and tenderness.

Additionally, you can substitute white wine for half of the chicken broth for a richer sauce. If you prefer a thicker sauce, let it simmer longer until it reaches your desired consistency. Always taste and adjust seasoning as needed before serving.

Enjoy your Quick Chicken Piccata With Capers with a revitalizing glass of white wine for a true South American dining experience!

15-Minute Peruvian Stir-Fried Beef

Minute Peruvian Stir-Fried Beef, known as “Lomo Saltado,” is a vibrant and flavorful dish that beautifully combines the influences of Peruvian and Chinese cuisine. This dish is a perfect representation of the culinary melting pot that defines Peruvian food, featuring tender strips of beef stir-fried with onions, tomatoes, and a blend of traditional spices, all served over a bed of fluffy rice and crispy French fries.

It’s a quick and satisfying meal that can be prepared in under 30 minutes, making it an excellent choice for weeknight dinners or gatherings with friends and family.

The key to a successful Lomo Saltado lies in the quality of the ingredients and the cooking technique. Using high-quality beef, like sirloin or flank steak, guarantees tenderness and flavor, while the combination of fresh vegetables adds brightness and texture.

The dish is typically seasoned with soy sauce, vinegar, and spices, creating a deliciously savory and tangy profile. Whether you’re familiar with Peruvian cuisine or trying it for the first time, Minute Peruvian Stir-Fried Beef is sure to impress.

Ingredients (serving size: 4-6 people)

• 1.5 lbs sirloin or flank steak, sliced into thin strips
• 2 tablespoons vegetable oil
• 1 medium red onion, sliced
• 2 medium tomatoes, chopped
• 2 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tablespoons red wine vinegar
• 1 teaspoon ground cumin
• 1 teaspoon black pepper
• 1/2 teaspoon salt (or to taste)
• 1/4 cup fresh cilantro, chopped (for garnish)
• 4 cups cooked white rice
• 2 cups French fries (store-bought or homemade)

Cooking Instructions

1. Prepare the Ingredients: Begin by slicing the beef into thin strips against the grain. This will help ascertain that the meat remains tender during cooking. Chop the onions and tomatoes, and mince the garlic. Having all ingredients ready will streamline the cooking process.
2. Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat. Make sure the oil is hot but not smoking, as this will help to sear the beef and lock in its juices.
3. Cook the Beef: Add the sliced beef to the hot skillet in a single layer. Let it sear without stirring for about 2-3 minutes until browned, then stir-fry for an additional 2-3 minutes until just cooked through. Remove the beef from the skillet and set aside.
4. Sauté the Vegetables: In the same skillet, add the sliced onions and minced garlic. Stir-fry for about 2 minutes until the onions are soft and translucent. Then, add the chopped tomatoes and cook for another minute until they start to soften.
5. Combine Ingredients: Return the cooked beef to the skillet with the sautéed vegetables. Stir in the soy sauce, red wine vinegar, cumin, black pepper, and salt. Mix everything well and cook for an additional 2-3 minutes to combine the flavors.
6. Serve: Plate the cooked white rice and top it with the beef and vegetable mixture. Serve with a side of crispy French fries and garnish with fresh cilantro for a pop of color and flavor.

Extra Tips

For an authentic touch, consider adding aji amarillo (yellow chili pepper) or other Peruvian spices to enhance the dish’s flavor further.

You can also experiment with different vegetables such as bell peppers or corn to suit your taste preferences. If you want to make it healthier, swap out the French fries for baked potatoes or sweet potatoes.

Finally, for an extra kick, serve with a side of lime wedges to squeeze over the dish just before eating! Enjoy your culinary journey to Peru with this delightful recipe!

Easy Chicken and Rice With Aji Verde

Easy Chicken and Rice With Aji Verde is a flavorful and comforting dish that brings the vibrant tastes of South America right to your kitchen. This dish combines tender chicken, seasoned rice, and a zesty green sauce known as Aji Verde, which adds a delightful kick to the meal. Aji Verde is typically made with fresh herbs, jalapeños, and lime juice, making it the perfect accompaniment to the savory chicken and fluffy rice.

This recipe isn’t only straightforward but also a crowd-pleaser, perfect for family dinners or gatherings. To prepare this meal, you’ll need chicken, rice, and a handful of fresh ingredients to create the Aji Verde sauce. The dish is a complete meal on its own, but feel free to serve it with a side salad or some crusty bread to soak up all the delicious flavors. With its vibrant colors and rich flavors, Easy Chicken and Rice With Aji Verde is sure to become a favorite in your household.

Ingredients (Serves 4-6):

• 1.5 lbs chicken thighs or breasts, boneless and skinless
• 2 cups long-grain rice
• 4 cups chicken broth
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro, for garnish

For Aji Verde Sauce:

• 1 cup fresh cilantro
• 1 jalapeño, seeded and chopped
• 2 tablespoons lime juice
• 1 clove garlic
• 1/4 cup mayonnaise
• Salt to taste

Cooking Instructions:

1. Prepare the Aji Verde Sauce: In a blender or food processor, combine the cilantro, jalapeño, lime juice, garlic, mayonnaise, and a pinch of salt. Blend until smooth and creamy. Taste and adjust seasoning if necessary, then set aside.
2. Cook the Chicken: In a large skillet or pot, heat the olive oil over medium-high heat. Season the chicken with salt, pepper, cumin, and paprika. Add the chicken to the skillet and cook for about 5-7 minutes on each side, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Sauté the Aromatics: In the same skillet, add the diced onion and minced garlic. Sauté for about 3-4 minutes, or until the onion is translucent and fragrant. Be sure to scrape up any browned bits from the bottom of the skillet for extra flavor.
4. Cook the Rice: Add the rice to the skillet with the onions and garlic, stirring to coat the rice in the oil and flavors. Pour in the chicken broth, bring to a boil, then reduce the heat to low. Place the chicken back into the skillet, cover, and simmer for 15-20 minutes, or until the rice is tender and has absorbed the broth.
5. Serve: Once the rice is cooked, fluff it with a fork and verify the chicken is heated through. Serve the chicken and rice on a platter drizzled with Aji Verde sauce. Garnish with fresh cilantro.

Extra Tips:

For an extra layer of flavor, marinate the chicken in spices and lime juice for a few hours before cooking. You can also adjust the heat level of the Aji Verde by using more or less jalapeño, or even substituting it with a milder pepper if desired.

Additionally, feel free to experiment by adding vegetables such as peas or bell peppers to the rice for added nutrition and color. Enjoy your culinary journey through South America!

Simple Chorizo and Potato Hash

Simple Chorizo and Potato Hash is a hearty and flavorful dish that perfectly embodies the spirit of South American cuisine. The combination of spicy chorizo, tender potatoes, and a medley of vibrant vegetables creates a satisfying meal that’s ideal for breakfast, brunch, or a comforting dinner. This dish not only offers a delightful taste but also provides a wonderful way to use up leftover ingredients, making it a versatile option for any home cook.

Cooking Simple Chorizo and Potato Hash requires minimal effort and time, making it a great choice for busy weeknights or leisurely weekends. The rich flavors of the chorizo meld beautifully with the crispy potatoes and colorful bell peppers, creating a dish that’s both filling and visually appealing. Serve it with a fried egg on top for an extra touch of indulgence, or enjoy it on its own for a delicious and satisfying meal.

Ingredients (Serves 4-6):

• 1 pound chorizo sausage, casings removed
• 4 medium potatoes, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish (optional)
• 4-6 eggs (optional, for serving)

Cooking Instructions:

1. Prepare the Potatoes: Start by peeling and dicing the potatoes into small cubes (about ½ inch). Rinse them under cold water to remove excess starch, which helps them crisp up during cooking. Drain and set aside.
2. Cook the Chorizo: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chorizo to the hot skillet, breaking it up with a wooden spoon. Cook for about 5-7 minutes, or until the chorizo is browned and cooked through. Remove the chorizo from the skillet and set aside, leaving the drippings in the pan.
3. Sauté the Vegetables: In the same skillet, add another tablespoon of olive oil if needed, then add the chopped onion and bell peppers. Sauté for about 3-4 minutes until the vegetables start to soften. Add the minced garlic and cook for an additional minute until fragrant.
4. Cook the Potatoes: Add the diced potatoes to the skillet with the sautéed vegetables, stirring well to combine. Season with salt and pepper to taste. Cover the skillet with a lid and let the potatoes cook for about 10-15 minutes, stirring occasionally, until they’re tender and starting to crisp on the edges.
5. Combine Everything: Once the potatoes are cooked, return the chorizo to the skillet, mixing it in with the potatoes and vegetables. Cook for an additional 5 minutes, allowing the flavors to meld together. Taste and adjust seasoning if necessary.
6. Serve: If desired, fry eggs in a separate pan to serve on top of the hash. Spoon the chorizo and potato hash onto plates, topping each serving with a fried egg and garnishing with fresh cilantro or parsley.

Extra Tips:

For an added depth of flavor, try incorporating some smoked paprika or cayenne pepper into the hash while cooking. You can also customize the dish by adding other vegetables like zucchini or spinach, or even tossing in some cheese for a richer taste.

This dish is great for meal prep and can be stored in the refrigerator for up to three days. Reheat in a skillet over medium heat before serving, and fry fresh eggs to top it off for an easy and delicious meal any time.

Quick Brazilian Moqueca (Fish Stew)

Moqueca is a traditional Brazilian fish stew that beautifully combines flavors from the sea with the vibrant ingredients of the tropics. This dish is particularly popular in Bahia, where it’s known for its use of coconut milk, fresh herbs, and spices. Quick Brazilian Moqueca is a simplified version that allows you to enjoy this delicious meal in a fraction of the time, making it perfect for a weeknight dinner or casual gathering with friends.

The star of the dish is the fish, which is typically marinated to absorb the flavorful spices before being simmered in a luscious coconut milk broth. The result is a hearty and aromatic stew that can be served over rice or with crusty bread to soak up the savory sauce. With just a few key ingredients and simple steps, you can bring the vibrant taste of Brazil to your table.

Ingredients (Serves 4-6):

• 2 lbs white fish fillets (such as cod or snapper)
• 1 lime (juiced)
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 large onion (sliced)
• 1 red bell pepper (sliced)
• 1 green bell pepper (sliced)
• 4 cloves garlic (minced)
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 tablespoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon cayenne pepper (optional)
• 1 cup fresh cilantro (chopped)
• Cooked rice (for serving)

Cooking Instructions:

1. Marinate the Fish: Start by rinsing the fish fillets under cold water and patting them dry with paper towels. In a bowl, combine the fish with lime juice and salt, ensuring that the fish is well-coated. Allow it to marinate for about 15-20 minutes while you prepare the other ingredients. This step enhances the flavor and tenderizes the fish.
2. Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced onions and bell peppers, sautéing them for about 5-7 minutes until they become soft and translucent. This will create a flavorful base for your stew.
3. Add Garlic and Spices: Once the vegetables are softened, stir in the minced garlic, paprika, ground cumin, and cayenne pepper (if using). Cook for an additional 1-2 minutes until the garlic is fragrant but not browned. The spices will enhance the depth of flavor in the dish.
4. Combine Coconut Milk and Broth: Pour in the coconut milk and vegetable broth, stirring to combine. Increase the heat slightly and bring the mixture to a gentle simmer. Allow it to cook for about 5 minutes, so the flavors meld together.
5. Cook the Fish: Gently add the marinated fish fillets to the pot, spooning some of the broth over the top. Cover the pot and let it simmer for about 10-12 minutes, or until the fish is cooked through and flakes easily with a fork. Be careful not to overcook the fish, as it can become tough.
6. Finish with Fresh Herbs: Once the fish is cooked, stir in the chopped cilantro for a burst of freshness. Taste the stew and adjust seasoning with more salt or lime juice, if desired.
7. Serve: Ladle the moqueca into bowls over a scoop of cooked rice, ensuring each serving has a generous amount of the rich broth and vegetables. Enjoy your delicious Brazilian fish stew!

Extra Tips:

For the best flavor, try to use fresh, high-quality fish and adjust the level of spices according to your preference. You can also customize the vegetables based on what you have on hand—zucchini and tomatoes work well too.

If you like a bit of heat, add some sliced fresh chili peppers during the sautéing step. Finally, serving with lime wedges on the side allows each guest to add a splash of tangy freshness to their bowl!

Speedy Vegetable Arepas With Cheese

Arepas are a beloved staple in South American cuisine, particularly in Venezuela and Colombia. These versatile cornmeal patties can be filled or topped with a variety of ingredients, making them a perfect canvas for creativity in the kitchen. This version, Speedy Vegetable Arepas With Cheese, isn’t only quick to prepare but also packed with flavors and nutrients. The combination of vegetables and cheese makes for a delightful meal that can be enjoyed at any time of the day.

In this recipe, the arepas are made with a simple cornmeal dough and stuffed with a colorful mix of sautéed vegetables and gooey cheese. They’re crispy on the outside and soft on the inside, providing a satisfying texture that will leave everyone asking for seconds. Ideal for a weeknight dinner or a casual gathering, these arepas are sure to impress your family and friends.

Ingredients (Serves 4-6):

• 2 cups pre-cooked cornmeal (masa harina)
• 2 ½ cups warm water
• 1 teaspoon salt
• 1 tablespoon vegetable oil (for cooking)
• 1 cup mixed vegetables (bell peppers, zucchini, and corn)
• 1 small onion, finely chopped
• 1 cup shredded cheese (mozzarella or queso blanco)
• 1 teaspoon cumin (optional)
• Fresh cilantro or parsley for garnish (optional)

Cooking Instructions:

1. Prepare the Dough:

In a large bowl, combine the pre-cooked cornmeal and salt. Slowly add the warm water, mixing with your hands or a spatula until the dough is smooth and pliable. If you find the dough too dry, add a little more water, one tablespoon at a time.

Let the dough rest for about 5-10 minutes to allow it to hydrate properly.

2. Sauté the Vegetables:

In a skillet over medium heat, add a tablespoon of vegetable oil. Once hot, add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.

Then, add the mixed vegetables and cumin (if using), cooking for an additional 5-7 minutes until they’re tender. Remove from heat and let it cool slightly before mixing in the shredded cheese.

3. Form the Arepas:

Divide the dough into 8 equal portions and roll each portion into a ball. Flatten each ball into a patty about ½ inch thick. Make sure they’re uniform in size for even cooking.

4. Fill the Arepas:

Take one patty and make a small indentation in the center with your thumb. Spoon a portion of the vegetable and cheese mixture into the indentation, then carefully fold the patty over to enclose the filling.

Pinch the edges to seal the arepa tightly. Repeat with the remaining patties and filling.

5. Cook the Arepas:

In the same skillet used for the vegetables, heat a little more oil over medium heat. Once hot, carefully place the filled arepas in the skillet, cooking for 4-5 minutes on each side until golden brown and crispy.

You may need to do this in batches depending on the size of your skillet.

6. Serve:

Once cooked, remove the arepas from the skillet and place them on a paper towel to absorb any excess oil. Serve warm, garnished with fresh cilantro or parsley if desired.

Extra Tips:

For added flavor, consider incorporating spices such as paprika or chili powder into the filling mix. You can also experiment with different types of cheese or add proteins like black beans or shredded chicken for a heartier meal.

Arepas can be enjoyed plain or topped with avocado, salsa, or a dollop of sour cream for an extra layer of taste. Enjoy your culinary adventure with these delicious Speedy Vegetable Arepas With Cheese!

Instant Pot South American Lentil Soup

Experience the vibrant flavors of South America with this Instant Pot South American Lentil Soup. This hearty and nutritious dish is packed with lentils, vegetables, and spices, making it a perfect meal for family gatherings or a cozy weeknight dinner.

The Instant Pot guarantees that the lentils cook to perfection, allowing the flavors to meld beautifully in a fraction of the time compared to traditional cooking methods.

This soup not only offers a delightful combination of textures and tastes but is also a great source of protein and fiber. It’s a versatile recipe that can be adjusted to suit your taste—feel free to add your favorite vegetables or spices. Serve it alongside crusty bread or a fresh salad for a complete and satisfying meal.

Ingredients (Serves 4-6):

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• 1 cup dried green or brown lentils, rinsed
• 6 cups vegetable broth (or chicken broth)
• 1 (14.5-ounce) can diced tomatoes, with juice
• 1 bay leaf
• Salt and pepper, to taste
• 2 cups fresh spinach, chopped (optional)
• Juice of 1 lime

Cooking Instructions:

1. Sauté the Aromatics: Set your Instant Pot to the ‘Sauté’ function. Add the olive oil, and once it’s hot, add the diced onion. Cook for about 3-4 minutes until the onion is translucent. Stir in the minced garlic and cook for another minute until fragrant.
2. Add Vegetables and Spices: Incorporate the diced carrots, celery, and red bell pepper into the pot. Sauté for about 5 minutes until the vegetables begin to soften. Sprinkle in the cumin, smoked paprika, and cayenne pepper (if using), stirring well to combine and toast the spices for a minute.
3. Combine Lentils and Broth: Add the rinsed lentils to the pot, followed by the vegetable broth and the can of diced tomatoes (including the juice). Toss in the bay leaf, and season with salt and pepper to taste. Stir everything together to confirm the lentils are submerged in the liquid.
4. Pressure Cook: Secure the lid on the Instant Pot and set it to ‘Manual’ or ‘Pressure Cook’ on high pressure for 15 minutes. Make sure the pressure valve is set to ‘Sealing’. Once the cooking time is complete, allow for a natural pressure release for about 10 minutes before carefully switching the valve to ‘Venting’ to release any remaining pressure.
5. Finish the Soup: Once the pressure is released, open the lid and remove the bay leaf. If desired, stir in the chopped spinach and let it wilt in the warm soup. Squeeze the juice of one lime into the soup, mixing well, and adjust seasoning with additional salt and pepper if needed.

Extra Tips:

For an even richer flavor, consider adding a splash of coconut milk or a spoonful of tomato paste along with the broth.

You can customize the soup further by adding your favorite toppings such as avocado slices, fresh cilantro, or a dollop of sour cream. Additionally, if you prefer a thicker soup, simply blend a portion of it with an immersion blender before serving.

Enjoy this nourishing dish that captures the essence of South American cuisine!