Ají Cuencano Recipes

COLOMBIAN AJI

Steps:

• In a blender, combine jalapenos, water, vinegar, lemon juice, green onions, cilantro and salt. Blend until smooth; refrigerate until ready to serve.

AJí CUENCANO (AJí DE TOMATE DE áRBOL)

Steps:

• Pelar los tomates de árbol y cortar en dos. Descartar las puntas del ají y cortar en rodajas gruesas.
• Poner todos los ingredientes en la licuadora y licuar hasta formar una crema.
• Cernir y guardar en un frasco de vidrio.

AJI (COLOMBIAN SALSA)

Steps:

• Combine all ingredients, cover, and let sit in refrigerator for at least an hour so all the flavors develop before serving.

AJí CUENCANO

Steps:

• In a blender or food processor, blend the tamarillo, jalapeno, lime and sugar, then blend in the oil until smooth. Stir in the onion and cilantro, and salt to taste.

CORVICHES

Steps:

• In a blender or food processor, pulse the peanuts until they are crushed and just starting to clump together.
• Cut off the ends of the plantains, and slit open the skins with a sharp knife. Peel and cut plantains into 1 1⁄2-inch pieces. Place 2⁄3 of the cut plantains in a pot with enough water to cover by 1 inch, and bring to a boil over high heat. Salt the water until it tastes pleasant. Boil the plantains until they are cooked through, pierceable with a fork but not soft, about 30 minutes. Drain, and let cool to warm.
• Using the large-holed grating blade of a food processor (or box grater), grate the raw plantain, and then grate the cooked. Transfer the plantains to a mixing bowl, and stir in the peanuts, 1 1⁄2 teaspoons achiote, cilantro and 2 teaspoons kosher salt, or to taste.
• In a food processor, mince the garlic, onion and green pepper, then add the tomatoes and process until puréed. Chill a mixing bowl in the freezer.
• Heat 2 tablespoons of oil in a large sauté pan over medium high heat with remaining 1 teaspoon achiote, and when the oil is hot, add the tomato mixture and 1 teaspoon kosher salt. Stir occasionally, making sure the bottom of the pan doesn't scorch. Cook at a boil until there is no juice left in the pan, but the mixture is still very moist, about 12 minutes.
• Season fish with salt. Lower heat to low, add the fish to the sauce and cook, stirring occasionally, until it just flakes when you press it, about 3 minutes. Chop the mixture up in the pan with a spoon or spatula, and salt to taste. Remove the filling to the cold bowl, and let cool.
• Lightly dampen your hands. Take about 1⁄4 cup of the plantain mixture, and flatten it in your hand to 1⁄2-inch thick. Press a long divot in the center of the plantain. Add 2 teaspoons of the filling to the center, and gently fold the plantain around the filling to encase it in a little football shape. Repeat until you've used all the plantain; extra filling is delicious for snacking.
• Pour a scant 1⁄2-inch depth of oil into a large, wide sauté pan, and heat over medium-high heat until the oil is shimmering (350 degrees). Carefully place about half the corviches into the oil, making sure to leave a little room between each one. Fry for about 2 minutes per side, until deep golden brown. Turn them twice to fry on 3 sides. Remove them to a paper-towel-lined platter. Repeat with remaining corviches. Serve hot or at room temperature with the ají Cuencano (recipe here).

PAN BLANCO CUENCANO {CUENCA'S WHITE SANDWICH ROLLS}

Steps:

• Add the milk and anise seeds to a small saucepan and bring to a simmer. Cook for one minute. Cool the mixture to 110 degrees F and strain out the anise seeds. Add the yeast and stir. Set aside.
• Sift together the flour, sugar, and salt.
• Add the milk and yeast mixture to the bowl of a stand mixture and add the lard or butter. Add the flour mixture and stir with a dough whisk or large wooden spoon.
• With the dough hook, mix the dough on medium low for 10 minutes.
• Place the dough into an oiled bowl or dough rising bucket and cover with plastic wrap. Let rise until doubled, about 2 hours.
• Line two baking sheets with parchment paper. Turn the dough out onto your counter and divide it into 12 equal pieces. Form each piece into a ball by cupping it in the palm of your hand and rolling it quickly over the surface of your counter. Cover the balls with oiled plastic wrap while working with the rest of the dough.
• Place the rolls on the baking sheets, and flatten the balls into 3-inch rounds. Let rise for one hour, loosely covered with oiled plastic wrap.
• Preheat the oven to 400 degrees F. and set up a steam pan on the lowest rack of the oven and position the 2 other oven racks in the lower and upper third of the oven. Bring 2 cups of water to a boil.
• Brush the rolls with milk. Pour the boiling water into the steam pan, and slide the two pans of rolls into the oven onto the racks above the steam pan. Quickly close the oven door, and bake for 25 to 30 minutes, rotating the pans halfway through. The rolls should be lightly golden. Cool the rolls on a wire rack before serving.

PERUVIAN AJI DE GALLINA

Steps:

• Fill a pot with water and add chicken breasts. Bring to a boil. Dissolve chicken bouillon in 1 cup hot water; add to the chicken when water is boiling. Continue to boil until chicken is no longer pink in the center and juices run clear, about 20 minutes. Place chicken on a plate to cool; shred with 2 forks. Reserve 2 cups cooking liquid and then empty the pot.
• Place the same pot over medium-high heat and add enough oil to coat the bottom. Saute onion in the hot oil until translucent, 5 to 7 minutes. Add garlic and cook, 1 to 2 minutes. Add aji paste, turmeric, cumin, salt, and pepper; saute for 2 minutes. Turn off heat.
• Combine bread, evaporated milk, walnuts, and Parmesan cheese in an electric blender. Blend until smooth; add the seasoned mixture from the pot to the blender and blend until smooth once more. Mixture should be bright yellow.
• Place the pot over medium-low heat and add yellow mixture. Cook, stirring frequently, 3 to 4 minutes; this will thicken quickly. Add reserved chicken liquid in small increments until mixture loosens some. Add shredded chicken and more liquid as needed until you get a thick, soup-like texture. Garnish with cilantro and serve.