Spicy meat

El Spicy meat It is such a popular dish that today it is prepared and consumed by all existing families within the borders of Peru, since its flavor and simplicity generate great dependence on continuing to eat it.

Therefore, if you are looking to cook something easy, fast and delicious you should consider making a delicious Spicy meat, because it is one of the simplest delicacies to make, being just as delicious as any complicated recipe.

Definitely, it is because of these characteristics: flavor, ease and richness that in this writing we present you the fabulous spicy meat recipe, so you can vary your menu and fall in love with this new seasoning that you will soon discover. 

Spicy Meat Recipe

Ingredients

• 300 gr of beef
• 1 red onion
• 3 peeled garlic cloves
• 3 tbsp. panca chili paste
• 1 tbsp. mirasol chili paste
• ½ kg of white potato
• ½ cup of peas
• 2 cups of beef broth
• 1 cup of chopped parsley
• 1 Carrot
• 1 hoja de laurel
• 3 tablespoons of oil
• Cumin, salt and pepper to taste

Utensils

• Cutting board
• Knife
• Spoon
• Bowl
• Film paper
• Skillet
• Plate or tray
• Mortar or molcajete
• Deep, ceramic or clay dishes

Preparation

1. Firstly, take the cutting board and cut the meat into cubes. She add salt and pepper. She reserves it in a bowl, cover it with plastic wrap and put it in the fridge for 10 minutes.
2. In a pan, heat the oil and add the meat to seal. Let brown on both sides. When each cube is ready, remove and reserve on a tray or plate.
3. Wash and peel the onion, carrot and potatoes, chop them into small cubes. Also, finely chop the garlic or crush them with the help of a mortar or molcajete.
4. In the same oil, add the onion and fry for 5 minutes. Add the garlic and let it sauté for 2 more minutes. Finally, integrate the chili pastes.
5. Slowly stir the preparation and reincorporate the meat together with the dried bay leaf.
6. Add the beef broth, stir a couple of times and let everything cook for 20 minutes or until interior of meat is tender and juicy.
7. Take the carrot, the potatoes and the peas and take them to the pan where the recipe is being cooked. Let the flavors meld for 8 minutes. or until potato is soft.  
8. If you notice that the preparation is drying out, add an additional ½ cup beef broth. Keep in mind that the amount of fire used for cooking will vary the level of juices in the dish.
9. Add chopped parsley and a little dried oregano to give it a different flavor. Stir vigorously and let stand.
10. Put out the fire and serve lukewarm in deep plates or clay pots. Garnish with a mint leaf and serve with white rice, bread, tortillas or plain tamales.

Tips and recommendations

• Get fresh, tender and clean meat, because it is because of this ingredient that It will depend on the cooking time of all the preparation. Likewise, depending on the cut to be used, the flavor and even the texture of the meat cubes will vary.
• You can accompany this dish with fried plantains or with beans, because the taste of these combinations is simply delicious.
• If you want to enhance the flavors a little more, you can add a glass of red wine or white wine to preparation.
• Although many people prefer to eat the dish completely on its own, others prefer to add granulated rice or arabic rice. Also, the company of a Refreshing drink It will not be a bad idea when sitting down to taste this wonder.
• You can add more vegetables, like other tubers, courgettes and different species of onions. The only thing that should be equal and incomparable will be the cut type cubes that they should wear.
• If you do not want to eat meat you can place soybean. Likewise, you can use meat from another animal, either pork, chicken, turkey or fish and shellfish, clarifying that the cooking time may vary.

Dish nutrients and their benefits  

El Spicy meat fully finished and served, as a general portion, weighs between 180 and 200 gr, contributing to each organism for the consumption of this fraction the amount of 744 kcal, which 23% are protein, 13% are carbohydrates, and 64% are fat.

In the same way, Spicy meat contains panca chili, which provides various vitamins that contain beta-carotene, who help to combat cardiovascular diseases. It also contains Capsaicin which lowers blood sugar levels.

History of a town and its meals

It is considered to Spicy meat as a typical dish of the city Tacna, south of Peru. East originated among the poor class of the locality, when the bosses did not leave meat for those who worked, instead they offered them the viscera. With the latter, women used the wadding, guts and booklet, as well as the potatoes excluded to start recreating this dish.

Also, his story reveals that began to be prepared in the towns of Sama and Locumba and, little by little, it began to spread throughout Tacna, through streets like "El canto" today Calle Arias Aragüés. Subsequently, It was made in Andean areas such as Tarata and Candarave, where it was accompanied with parboiled chuño and various varieties of nickname from the region.

Currently, part of its evolution reveals how finer ingredients were incorporated, such as meat, fish and shrimp pulp. As well as clean and fresh potatoes and vegetables, becoming what it is today, a delight to eat with the family, for meetings or simply to make as a daily menu.

Interesting data

• In Peru, during the month of August Contests where you compete to prepare the best Spicy meat are popular, both in modern kitchens and in native stoves and fathoms of the nation.
• This dish is usually accompanied with semi-dry farmhouse wine and crispy marraqueta bread.
• According to the Regional Council, every third Sunday of August the Day of the Picante de carne is celebrated.
• There is another story of the origin of the dish, it says that Spicy meat originated during the Chilean occupation and it was when the inhabitants did not have many economic resources and began to feed themselves with visors and waste from animals such as cattle.