Olluquito Recipe

There is no more Creole dish that represents Peru like the olluquito. This can be prepared with meat, chicken or with the famous Charqui (special recipe of the country), either for lunch, dinner or for a buffet at parties and meetings.

El olluquito It is a main course made with meat and Olluco, an Andean tuber elongated, yellow, smooth and soft, cultivated in Peru since ancient times, which will be the interpreter and protagonist of the recipe that we present below.

Olluquito Recipe

Ingredients

• 1 kilo of Ollucos
• 30 gr of llama meat
• 1 cebolla great
• 1 tbsp. soup of ground garlic
• 3 tbsp. panca chili paste
• 4 tbsp. Of oil
• 2 bunches of parsley
• Salt, pepper and oregano to taste

Utensils

• potato peeler
• Knife
• Grater
• Cutting board
• Skillet
• tenedor
• Rack

Preparation

1. Rinse the Ollucos with plenty of water; later, With the help of a potato peeler, remove the skin, just like peeling the skin off a potato or carrot.
2. Wash the Ollucos again to remove any remaining skin and go now to chop them in the form of "julienne", This can be achieved by taking a knife and cutting board, securing fine cuts on the ingredient. Likewise, to give them the desired shape you can take a grater and pass each Olluco through the long opening of it. When finished, reserve in a bowl.
3. Now, get the meat ready. Pass it through water and chop it into small squares. Season each cut with salt and pepper and let stand for 5 minutes.
4. Do the same as the previous step but now with the onion. Reverse apart.
5. Heat the pan along with the tablespoons of oil. Constantly check the temperature and when you notice that it is already warm, place the pieces of meat and let them seal for 10 minutes.
6. When the meat is sealed, remove it from the pan and place it on a wire rack to cool.
7. In the same pan and with the same oil, cook onion until translucent with golden outlines. At this point add the garlic (previously ground) and cook for 2 minutes.
8. Add the ají panca paste to the frying pan and sauté over low heat for 3 minutes. Stir constantly to prevent the onion from sticking or the garlic from burning.
9. Integrate the meat and the chopped Olluco. Let cook for 15 minutes. And, in half the time, add the finely chopped parsley.
10. Add salt, cumin and pepper to the preparation and let cook for 20 minutes.
11. Check the texture and cooking of the Ollucos, these should be smooth and softOtherwise, cook for an additional 5 minutes.
12. Check the salt level and add a handful of fresh parsley to flavor.
13. Serve and accompany with white rice or three point bread.

Recommendations to prepare the Olluquito

• If you buy the Olluco already scratched try to rinse only once, so the tuber will not lose its texture and flavor.
• Do not use water to cook the Ollucos, since these bring their own water and have to release it when they come into contact with the heat.
• Preferably, cook everything in a crock pot, because the piece will give a unique and unmistakable flavor to the palate.
• You can add a bit of Yellow pepper. This must be previously roasted on a griddle or pan and crushed (without seeds and veins) inside a molcajete.
• If you add a bit of Dried oregano (rubbing with your hands so that it crumbles) when you brown the meat, its flavor will stand out more.
• Serve on individual plates accompanied by Chinese rice, white rice well grated and enough stew juice on top.

Nutritional value of each ingredient

Olluquito is a simple, rich and healthy dish, which does not need much to reach the exquisiteness and delight of those who try it.

Its ingredients are healthy, very common and nutritious, characteristics that you must take into account when choosing the best for you and for your family's consumption.

But, so that you can observe from a better angle what we are talking about, shortly the nutritional value of each ingredient and its contributions to the body:

• For every 100 gr of Olluco we find:
  • Calories: 62 calories
  • Proteins: 1.6 gr
  • Carbohydrates: 14.4 gr (less than white potatoes that have 22.3 grams of carbohydrates)
  • Football: 3 gr
  • Phosphorus and Potassium: 28 gr
  • Iron: 1.1 gr
• For every 100 grams of meat there is:
  • Cholesterol: 170 mg
  • Vitamina A: 18.66 mg
  • Vitamin B: 13.69 mg
  • Phosphorus and Potassium: 24.89 mg
  • Water: 11.69 mg
  • Potassium: 17.69 mg
• For 100 grams of panca chili concurs:
  • Calories: 0.6 calories
  • Sodium: 9 mg
  • Potassium: 4.72 mg
  • Carbohydrates: 9g
  • Dietary fibers: 1.5 gr
  • Sugar: 5 gr
• For a tablespoon of oil there is:
  • Calories: 130 calories.
  • Fats: 22% (of the total content)
  • Fibers: 12%
  • Sugar: 22%
  • Vitamina A: 24%
  • Football: 3.4%
• For 100 grams of garlic we absorb:

A high concentration of vitamin C, A and B6, Potassium, Iron, Magnesium and antioxidants 22.9-34.7 in proportions of 10 grams each. It also has:

• beta carotenes: 340 mg
  • Football: 124 mg
  • Phosphorus and Potassium: 48 mg
  • Iron: 4 mg
  • Selenium: 3 mg
• For every 100 grams of parsley we find:
  • Potassium:23.76mg
  • Carbohydrates: 54 gr
  • Fiber nutritional: 35 gr
  • Sugar: 10 gr
  • Proteins: 14 gr
  • Iron: 0.2 gr

saucer history

The Olluquito is a typical dish of the Peruvian highlands, particularly from the department of Cuzco and the city of Cerro de Pasco.

Its origin is prehispanic, because its ingredients are mainly native to Peru. However, after the conquest of the Spanish in America, the dish evolved by incorporating new ingredients such as onion and garlic, two basic components for the preparation of the dressing and the stew that accompanies the protein.

In the same way, The first record of this tasty dish dates back to the XNUMXth century and is found in the "Auto Sacramental" written in Quechua, (Amerindian people who inhabited the Andean areas of Ecuador, Peru, Bolivia and Northern Argentina or relative language spoken by the members of these places) where the gastronomic Adán Felipe Mejías relates it to Spanish as follows:  

“There you have the charqui

Nothing less than union with Olluquito

Provides a very helpful stew

Very pleasing to the palate

very peruvian

With its tip of colored chili

Good butter garlic onion and coriander bite when serving

With purpose stopped everything in a clay dish "

Interesting data and references  

• The Olluco is a tuber native to the Andes. Provides very few calories due to its high water content, almost 80%, and little starch.
• The vitamins and minerals in Olluco are based on small amounts of calcium, phosphorus and B complex vitamins, however, it stands out on other occasions a bit of vitamin C and iron.
• The Olluco can be consumed without removing the skin.
• The consumption of olluco consumption is recommended for children, pregnant women, the elderly and athletes who need re strengthen bones and maintain muscle mass.
• There are more than 70 different varieties of Ollucos, among which are the smooth Ravelo, green; Flea bite, red or speckled and Cusco, orange with pink spots.
• This tuber is extremely beneficial, since it helps protect the skin, is anti-inflammatory and antibacterial, supports weight loss, has a useful digestive effect, is a muscle relaxant, prevents cancer and also has veterinary uses.