Spicy Meat: 6 Tips to Master It

Hello friends of Paulina Cocina! In this installment we are going to talk about a typically family recipe from Peru: Spicy meat. It is a meat stew with intense flavors and spicy notes, as its name suggests.

We invite you to learn everything about this very comforting and traditional dish, its characteristics, the ingredients it contains, its history and tips for its preparation. At the end of this note, as usual, we leave you a spicy meat recipe to make at home and savor this very Peruvian dish.

About Spicy Meat

He spicy meat In Peru it is a traditional and tasty dish that is part of the rich and varied gastronomy of the country. This dish is characterized by combination of meat, chili peppers and other ingredients which give it its distinctive flavor, but it can also be made spicy with chicken, fish or shellfish.

This stew stands out for its simplicity and balance between the softness of the meat and the intensity of the chili. The result is a dish with complex flavors but easy to prepare. It is also accessible and very traditional at family tables.

He spicy beef It is commonly served with boiled potatoes and rice, providing a base that perfectly complements the intensity of the flavor of this stew. The presentation may vary, but the mix of colors and aromas on the plate is always attractive.

Characteristics of spicy Peruvian meat

1. Explosion of flavors: Peruvian spicy beef is known for its perfect balance between juicy meat and the intensity of chili, creating a true explosion of flavors in every bite.
2. Variety of chili peppers: The diversity of chili peppers used in the preparation gives the dish a unique complexity, from rocoto to panca, each one contributing its distinctive character.
3. Comforting texture: The meat, cooked over low heat, acquires a soft and tender texture, masterfully complementing the intensity of flavors of the rest of the ingredients.
4. Intoxicating aromas: The aroma that this stew gives off while it cooks is an irresistible invitation.
5. Traditional accompaniments: Spicy beef is commonly served with potatoes or rice, providing a complete dish that guarantees satiety for the entire family.

Origin and history of Spicy Beef

He spicy meat It has deep roots in Peruvian food, and is a reflection of the country’s cultural richness. This simple stew, but rich in colors and flavorshas evolved over generations, passed down from family to family and becoming an essential part of popular cuisine.

Although there is no exact story about its origin, it is known that this dish has roots in the Arequipa regiona city in the south of Peruknown for its rich culinary tradition and for the influence of various cultures in its gastronomy.

The spicy meat recipe It is another example of the diversity of Peruvian cuisine, which has been influenced by indigenous, African, European and Asian traditions along the centuries. The fusion of these influences has given rise to a variety of unique and delicious dishes, such as ají de gallina, arroz chaufa or Peruvian causa.

Ingredients for the Spicy Meat recipe

• Beef: Generally, meat cut into tender and juicy pieces is used. The choice of cut of meat can vary depending on the cook’s preference, but is usually lean meat that is cooked slowly to achieve a tender texture.
• Chili peppers: The basis of the spicy beef flavor is the mixture of Peruvian chili peppers, which provide the characteristic spicy touch to the dish. Among the most used chili peppers are the panca chili and the rocoto, which can be cut or in paste, each with its own level of spiciness and particular flavor.
• Aromatics and spices: Ingredients such as onion, garlic, cumin and other spices are added to enrich the flavor of the Peruvian meat stew.
• Papas: Potatoes are a common accompaniment to spicy meat, providing additional texture that completes the dish.
• Choclo (Tender Corn): The addition of corn adds sweetness and texture to the spicy beef recipe. The tender corn provides an interesting contrast with the intensity of the chili and the softness of the meat, creating a combination of flavors that is very special.
• Carrot: It adds a slightly sweet touch and a crunchy, hearty texture to the dish.
• Peas (peas): Peas can add an extra dimension to the flavor mix and enhance the visual experience and presentation of the dish.

5 Tips for preparing a Peruvian meat stew

1. Meat choice is crucial: Choose juicy cuts. tender and lean, to enhance the quality of the dish.
2. Control the amount of chili depending on the diners’ tolerance to spiciness.
3. Let the flavors mix over low heatallowing the meat to absorb all the aromas and spices.
4. Chickpeas: If peas are included, add them at the end of cooking so that they retain their texture and color.
5. Presentation: Serve the spicy meat over rice and decorate with fresh herbs, such as parsley or cilantro, to give it a final touch of freshness and color.

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Spicy Beef Recipe

Portions: 4 personas

Preparation time: 1 hour

Ingredients

• 500 g beef, cut into small pieces
• 2 fresh hot peppers, finely chopped
• 2 tablespoons panca chili paste
• 1 teaspoon ground cumin
• 3 cloves garlic, finely chopped
• 1 red onion, cut into julienne strips
• 2 medium tomatoes, peeled and chopped
• 2 potatoes, peeled and cut into cubes
• 1 carrot, peeled and sliced
• 1 cup fresh or frozen peas
• 1 bay leaf
• Salt and pepper to taste
• Vegetable oil
• Meat broth or water
• Parsley to decorate

How to make spicy beef step by step

1. In a bowl, marinate the meat with the ají rocoto, ají panca paste, a pinch of cumin, garlic powder, salt and pepper. Let rest for 30 minutes.
2. In a large pot, heat a little oil over medium heat. Add the marinated meat and cook until browned on all sides. Add the onion and garlic cloves, cook until lightly browned.
3. Add the tomatoes and cook until they break down and mix well with the meat.
4. Add the potatoes, carrots, bay leaf, 1 tbsp. of cumin, salt and pepper. Cook for a few minutes and then add the meat broth to cover the ingredients. Bring to a boil and then reduce heat.
5. Cook over low heat until the potatoes and meat are tender, approximately 30-40 minutes.
6. 10 minutes before the end of cooking add the peas. Turn off the heat and let it sit for a few minutes for the flavors to settle.
7. Serve the spicy meat decorated with a few sprigs of parsley. It can be accompanied with white rice optionally.