Experiencia Llama Lips Recipe

Prepare the Ingredients

Slice the sirloin steak into strips, chop the red onion and tomato into wedges, and chop the cilantro.

Cook the Steak

In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the sirloin strips and season with salt and pepper. Cook until browned, about 3-4 minutes.

Add Vegetables

Add the red onion and tomato to the skillet and cook for another 2-3 minutes until the vegetables are slightly softened.

Add Seasoning

Stir in the soy sauce and vinegar. Add the cilantro and mix well. Cook for another minute.

Serve

Serve the lomo saltado over a bed of French fries.

Prepare the Ingredients

Cut the fish fillets into pieces and season the shrimp with salt and pepper.

Coat the Seafood

Dredge the fish pieces and shrimp in cornstarch, shaking off excess.

Fry the Seafood

In a large pot, heat the vegetable oil over medium-high heat. Fry the seafood in batches until golden and crispy, about 3-4 minutes per batch.

Drizzle Lemon Juice

Once fried, remove the seafood and drizzle with lemon juice before serving.

Cook the Potatoes

Boil the yellow potatoes in salted water until tender, about 20 minutes. Drain and let cool.

Mash the Potatoes

Peel the potatoes and mash them in a bowl. Mix in lime juice, salt, and pepper.

Prepare the Filling

In another bowl, mix the canned tuna with mayonnaise and diced avocado.

Assemble the Causa

In a serving dish, layer half of the mashed potato mixture, followed by the tuna filling, and then top with the remaining mashed potatoes.

Chill and Serve

Chill in the refrigerator for at least 30 minutes before serving.

Cook the Chicken

Boil chicken breast in water until cooked through, about 20 minutes. Let cool and shred.

Prepare the Sauce

In a blender, combine the shredded chicken, aji amarillo paste, soaked bread, milk, walnuts, and season with salt and pepper. Blend until smooth.

Heat the Sauce

In a skillet, heat olive oil over medium heat. Pour the blended sauce into the skillet and cook for 5-7 minutes until heated through.

Plate the Dish

Serve the aji de gallina over rice and garnish with hard-boiled eggs.