Hello friends of Paulina Cocina! In this installment, we're going to talk about a typical Peruvian family recipe: Picante de carne ). It's a meat stew with intense flavors and spicy notes, as its name suggests.
We invite you to learn all about this comforting and traditional dish, including its characteristics, ingredients, history , and preparation tips. At the end of this post, as usual, we'll provide a spicy beef recipe you can make at home and savor this truly Peruvian dish.
Content table
About Spicy Meat
Spicy meat in Peru is a traditional and flavorful dish that is part of the country's rich and varied cuisine. This dish is characterized by the combination of meat, chili peppers, and other ingredients that give it its distinctive flavor, but it can also be made spicy with chicken, fish, or seafood.
This stew stands out for its simplicity and balance between the tenderness of the meat and the intensity of the chili. The result is a dish with complex flavors yet easy to prepare. It's also affordable and very traditional on the family table.
Spicy beef is commonly served with boiled potatoes and rice, providing a base that perfectly complements the intense flavor of this stew. Presentation may vary, but the blend of colors and aromas on the plate is always appealing.
Characteristics of Peruvian spicy meat
- Explosion of flavors: Peruvian beef spice is known for its perfect balance between juicy meat and the intensity of chili, creating a true explosion of flavors in every bite.
- Variety of chili peppers: The diversity of chili peppers used in the preparation gives the dish a unique complexity, from rocoto to panca, each contributing its own distinctive character.
- Comforting texture: The slow-cooked meat acquires a soft and tender texture, masterfully complementing the intense flavors of the rest of the ingredients.
- Intoxicating aromas: The aroma that this stew gives off while cooking is an irresistible invitation.
- Traditional Side Dishes: Spicy beef is commonly served with potatoes or rice, providing a complete meal that is guaranteed to satisfy the whole family.
Origin and history of Picante de Res
Spicy meat has deep roots in Peruvian cuisine and is a reflection of the country's cultural richness. This simple, yet colorful and flavorful stew has 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 region , a city in southern Peru , known for its rich culinary tradition and the influence of various cultures on its gastronomy.
The spicy meat recipe is another example of the diversity of Peruvian cuisine, which has been influenced by indigenous, African, European, and Asian traditions over the centuries. The fusion of these influences has resulted in a variety of unique and delicious dishes, such as ají de gallina , arroz chaufa , and causa peruana .
Ingredients of the Picante de Carne recipe
- Beef: Tender, juicy pieces of beef are generally used. The choice of cut can vary according to the cook's preference, but it's usually lean meat that's cooked slowly to achieve a tender texture.
- Chili Peppers: The basis of the spicy beef flavor is the blend of Peruvian chilies, which provide the dish's characteristic spiciness. Among the most commonly used chilies are the panca chili and the rocoto chili, which can be chopped or in paste form, each with its own unique spiciness and flavor.
- Aromatics and spices: Ingredients such as onion, garlic, cumin, and other spices are added to enrich the flavor of the Peruvian meat stew.
- Potatoes: Potatoes are a common accompaniment to spicy meat, providing an additional texture that completes the dish.
- Choclo (Baby Corn): The addition of corn adds sweetness and texture to this spicy beef recipe. The baby corn provides an interesting contrast to the intensity of the chili and the tenderness of the meat, creating a unique combination of flavors.
- Carrot: Adds a slightly sweet touch and a crunchy, hearty texture to the dish.
- 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
- The choice of meat is crucial : Choose juicy, tender, and lean cuts to enhance the quality of the dish.
- Control the amount of chili according to the diners' tolerance to spicy food.
- Let the flavors blend over low heat , allowing the meat to absorb all the aromas and spices.
- Peas: If peas are included, add them at the end of cooking to retain their texture and color.
- Presentation : Serve the spicy beef over rice and garnish with fresh herbs, such as parsley or cilantro, for a final touch of freshness and color.
Follow on Instagram ( here )
and on YouTube that I upload new videos every week ( click here )
And if you're here because you love Peruvian flavors like I do, then here's a compilation of recipes I made while eating Peruvian food 24 hours a day .
Spicy Beef Recipe
Servings: 4 people
Preparation Time: 1 hour
Ingredients
- 500g beef, cut into small pieces
- 2 fresh rocoto peppers, finely chopped
- 2 tablespoons of panca chili paste
- 1 teaspoon of ground cumin
- 3 garlic cloves, finely chopped
- 1 red onion, julienned
- 2 medium, peeled and chopped tomatoes
- 2 potatoes, peeled and cut into cubes
- 1 carrot, peeled and sliced
- 1 cup of 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
- In a bowl, marinate the meat with the rocoto pepper, panca pepper paste, a pinch of cumin, garlic powder, salt, and pepper. Let it rest for 30 minutes.
- 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 and cook until lightly browned.
- Add the tomatoes and cook until they break down and mix well with the meat.
- Add the potatoes, carrots, bay leaf, 1 tablespoon of cumin, salt, and pepper. Cook for a few minutes, then stir in the beef broth to cover the ingredients. Bring to a boil and then reduce heat.
- Simmer until potatoes and meat are tender, about 30-40 minutes.
- 10 minutes before the end of cooking, add the peas. Turn off the heat and let it sit for a few minutes to allow the flavors to blend.
- Serve the spicy meat garnished with a few sprigs of parsley. Optionally, serve with white rice.
