Peruvian Breakfast Sandwich Recipes
PERUVIAN QUINOA STEW
This recipe for Peruvian quinoa stew is one version of the hearty soups that are served throughout the Andes. It is a filling and easy-to-make stew that's full of fiber, protein, and colorful vegetable goodness.
Provided by Cook for Your Life Staff
Categories Mains
Number Of Ingredients 1
Steps:
- Rinse the quinoa well with cold water. Place the rinsed quinoa and water a in small pot, bring to a boil, then cover and cook medium-low heat for about 15 minutes until soft.
- While the quinoa is cooking, place the onions, garlic and vegetable oil in a soup pot and saute on medium heat for 5 to 8 minutes, or until slightly caramelized.
- Add celery and carrots to the soup pot and cook for an additional 5 minutes, stirring often.
- Add the bell pepper, zucchini, tomatoes, and one cup water or vegetable stock to soup pot. Stir in cumin, chili powder, coriander, cayenne, and oregano to the soup pot. Simmer covered for 10 to 15 minutes or until vegetables are tender.
- Stir in cooked quinoa and salt to taste. Top with cilantro and grated cheese, if desired, and serve immediately.
Nutrition Facts : Calories 776
PERUVIAN BREAKFAST SANDWICH
This is a sandwich inspired by "Pan con Chicharron", a famous Sunday breakfast dish composed by spareribs or pancetta part of the pork, sweet potatoes, "salsa criolla" and ciabatta bread.
Provided by Alonso C.
Categories Peruvian
Time 1h15m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Brine pork with salt pepper and a bit of cumin at least an hour or two ahead of time.
- Wash pork with cold water.
- Add pork in a large pot and cover with cold water and 3 garlic cloves.
- Let it cook in high heat until the water is fully consumed and pork starts searing with its own fat.
- Add a olive oil and keep searing pork until golden.
37 BEST EVER VEGETARIAN SANDWICH RECIPES
Breakfast, lunch, dinner or midnight snack, our best vegetarian sandwich recipes and ideas are all here and waiting to be made by you!
Provided by Hurry The Food Up
Time 8m
Number Of Ingredients 5
Steps:
- Are you really looking for directions? Or just being lazy? It's a sandwich dude.
- But fine:
- Smear the peanut butter on both slices of bread.
- Cut the banana into about 8mm thick slices and layer them over just ONE slice of bread.
- Sprinkle cinnamon over them.
- Place both slices on top of each other.
- Add oil to the pan and fry both sides for 2-3 minutes until nice and brown and yummy and tasty and boom! Back to bed.
Nutrition Facts : ServingSize 207 g, Calories 442 kcal, Carbohydrate 57 g, Protein 15 g, Fat 20 g, SaturatedFat 4 g, TransFat 0.5 g, Sodium 376 mg, Fiber 9.5 g, Sugar 19.9 g
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- Prepare the brine in a recipient, by placing 2 liters of water and 2 heaped tablespoons of salt, stir until completely dissolved. Then place the pork belly in the brine, and leave to marinade in the fridge for a minimum of 4 hours in order for the salt to penetrate the center of the meat. The brine will also help remove the excess of any potential impurities from the meat.
- Cut the meat into two and place it in the pot of boiling water, adding the mint and the bay leaf. Boil on medium heat for 1 hour of until the water has evaporated.
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- Butifarra. This is a traditional cold sandwich that many eat in Peru. Butifarra’s main ingredient is “jamon del pais,” or seasoned ham. This Peruvian ham sandwich is also topped with onion relish, which is also referred to as “salsa criolla.”
- Humitas. This is a very simple breakfast. It’s a traditional dish that the cook makes from corn and lard. It’s very flavorful. On the outside, it looks a lot like a tamale, but the corn husk is filled with ground corn rather than meat.
- Tamales. Tamales might be more familiar to you than humitas. A tamale includes corn dough that is wrapped in a banana leaf, or a corn husk, that contains rich and hearty fillings.
- Ceviche. Ceviche is raw fish that is served in a spicy citrus marinade. Even though the Peruvian fish dish isn’t cooked using heat, it is chemically cooked by the citrus within the three to six hours that it is soaked in the marinade.
- Salchicha Huachana. If you are used to eating meat at breakfast, you might want to try this. It is a type of sausage that is composed of pork fat and ground beef.
- Chicharrón de Chancho. Chicharrón is meat that the chef has boiled until the liquid has evaporated and most of the fat has come out. At this point, the meat is frying in its own fat.
- Pan Con Queso. Literally, “pan con queso” is “bread with cheese.” This is another popular Peruvian breakfast item; it is a roll of fresh bread that is baked in a local area with a slice of fresh cheese.
- Picarones. Picarones are very good for a quick morning meal, especially if you have a sweet tooth. These are thin, ring-shaped pieces of sweet potato and squash.
- Sangrecita. This one isn’t for the faint of heart, and you should be open-minded if you want to try it. Basically, sangrecita is composed primarily of chicken blood.
- Triple Sandwich. This is a traditional Peruvian sandwich that includes three or four slices of plain white bread with layers of fillings. Typically, you will put a little bit of mayonnaise on each slice of bread, and fill them with layers of flavorful foods, such as tomatoes, fresh avocados, and slices of hard-boiled egg.
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