Trigo Atamalado Recipes
PERUVIAN LOMO SALTADO
This is a traditional, very easy dish to make. I might add that it's very popular with finicky kids and adults as well.
Provided by Perricholi
Categories World Cuisine Recipes Latin American South American Peruvian
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Prepare the bag of French fries according to package directions.
- While the French fries are cooking, heat the oil in a frying pan over medium-high heat. Season the sliced meat with salt and pepper to taste. Fry the meat until just cooked, and the juices begin to release. Remove the meat from the frying pan, then cook the onions, with additional oil if needed, until they are transparent. Stir in the tomato and aji amarillo; cook until the tomato softens. Pour in the vinegar and soy sauce, add the French fries, cover, and cook until the beef is done, about 3 minutes. Season to taste with salt and pepper, and sprinkle with chopped parsley to serve.
Nutrition Facts : Calories 498 calories, Carbohydrate 37.8 g, Cholesterol 73.7 mg, Fat 27.3 g, Fiber 4.6 g, Protein 26.3 g, SaturatedFat 8.2 g, Sodium 606.1 mg, Sugar 6 g
TRIGO ATAMALADO
Make and share this Trigo Atamalado recipe from Food.com.
Provided by WicklewoodWench
Categories Grains
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Soak wheat in water for approximately 3 hours. Aside, heat oil in a pan, sautee onion, garlic, hot yellow pepper paste, stir and season with salt and pepper.
- Add wheat. Pour enough water or stock to cover wheat. Cook in low heat until done. Add more water or stock as needed while cooking.
- Add cheese, scallions stir well. Check and rectify seasoning if needed.
Nutrition Facts : Calories 345.1, Fat 16.5, SaturatedFat 3.1, Cholesterol 4.5, Sodium 70.7, Carbohydrate 45.3, Fiber 7.6, Sugar 0.9, Protein 7.8
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- Before starting the recipe. Soak the wheat for a couple of hours, the water should completely cover the wheat. Rinse under running water, and let drain.
- Place the wheat in a medium saucepan, add two cups chicken stock, and a pinch of salt. Cook covered over medium-low heat for about half an hour. Every ten minutes check the preparation. If you notice that it is very dry or lacking liquid, you can add one more cup of water. Stir with a spoon to avoid the wheat sticking to the bottom. When you notice that the wheat is soft, turn off the stove. Reserve a cup of broth for the end of the stew.
- Put the olive oil in a sauté pan. Turn on the stove over medium heat. And place the chopped onion with the garlic, and brown them for about three minutes.
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