Gryffon Ridge Spice Merchants


Sopa a la Criolla (Creole Soup)

Serves 6-8

1 lb. Beef cut into bite-sized pieces
3 Tbsp. Olive Oil
2 Tbsp. Garlic ~ Minced
2 Large Onions ~ Finely chopped
2 Tomatoes ~ Peeled and diced (or 1 14 oz. Can)
2 Tbsp. Ají Panca Chile Powder
2 Bay Leaves
2 1/2 Tbsp. Dried Oregano
1 Tsp. Rocoto Paste or Hot Chili Sauce
10 Cups Beef, Chicken, or Vegetable Stock (or water)
8 Oz. Angel Hair or Spaghetti ~ broken into 3-inch pieces
2 Cans Evaporated milk
3 Eggs ~ Beaten
Sea Salt
Freshly Ground Black Pepper

Season the beef with salt, pepper and garlic.  Heat the oil in a large soup pot over high heat and pan-fry the beef. Add the Ají Panca, onion, tomato, chili sauce, oregano, and bay leaves.  Reduce heat to medium and cook until the onion is transparent.  Add the stock, bring to a boil and add the angel hair pasta.  Cook until almost al-dente.  Add the evaporated milk and then the beaten eggs after tempering. Stir to incorporate, correct the seasoning and remove from heat.  Serve and enjoy.

Papa a la Huancaina (Potatoes with Cheese Sauce)

Serves 6

2 Lbs. Potatoes – Peeled
1 Cup of Corn Kernels ~ Barely Cooked
1/2 lb. Queso Blanco, Queso Fresco or Feta cheese ~ Cubed
6 oz. Evaporated Milk (More may be needed)
2 Tsp. Aji Amarillo Pepper Powder
1 Tbsp. Olive Oil
3 Tbsp. Fresh Lemon Juice
1/2 Tsp. White Pepper ~ Freshly Ground
3 Hard-boiled Eggs ~ Sliced
1/4 Cup Red Bell Pepper ~ Diced
1 Tbsp. Flat Leaf Parsley ~ Minced

Bring 3 quarts of water to boil in a large pot, and boil the potatoes until almost tender.  Drain potatoes, and set aside to cool while you make the sauce.  In a blender or food processor, combine the Cheese, Evaporated Milk, Aji Amarillo, Olive Oil, Lemon juice, and White Pepper, and blend until you have a smooth sauce.  If necessary, add additional Evaporated Milk. Peel and slice the Potatoes, and arrange on a large platter. Top with the sauce.  Garnish with the Corn, Egg Slices, Bell pepper and Parsley. Papa a la Huancaina is normally served with the potatoes completely cool.

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