Caleñas Recipe

Make the marinade

In a blender or food processor, combine aji amarillo paste (or blended fresh peppers), garlic cloves, lime juice, apple cider vinegar, olive oil, ground cumin, dried oregano, salt, black pepper and honey. Blend until smooth and emulsified, scraping down sides as needed (about 30–45 seconds). Taste and adjust salt, acidity or sweetness to balance.

Reserve 1/4 cup of the finished marinade in a small bowl for serving. This allows you to have a fresh sauce to drizzle after roasting.

Marinate the protein

Place chicken thighs or pork slices in a large bowl or resealable bag. Pour 1/2 cup of the marinade over the protein, coating thoroughly. Cover and refrigerate at least 30 minutes, preferably 2 hours. If short on time, marinate 30 minutes at room temperature.

Prepare onions and preheat

Preheat oven to 425°F (220°C). Halve the small red onions through the root, leaving root intact so layers stay together. Toss onion halves with 1 tablespoon of olive oil and a pinch of salt; set aside on a baking sheet.

Roast the protein

Arrange marinated protein on the prepared baking sheet among the onion halves. Spoon some of the marinade over pieces (not the reserved 1/4 cup). Roast in the preheated oven 18–25 minutes for chicken (internal temp 165°F / 74°C) or 25–30 minutes for pork until caramelized and cooked through, flipping once halfway to get even browning. If pieces are small, check earlier to avoid drying.

Once cooked, remove protein from oven and let rest 5 minutes. Slice or shred to serve as desired. Toss roasted onion halves with the protein in the pan juices to pick up flavor.

Prepare potatoes

While protein marinates (or concurrently), wash the papa criolla thoroughly. If potatoes are larger than bite-size, halve them; otherwise leave whole. Pat dry.

Parboil (optional for very firm potatoes)

Place potatoes in a saucepan, cover with cold water, add 1 tsp salt and bring to a boil. Cook 6–8 minutes until just tender but not falling apart. Drain and let steam dry for 2 minutes.

Roast potatoes

Toss potatoes with 2 tablespoons vegetable oil, 1 tsp sea salt and 1/2 tsp pepper. Spread on a separate rimmed baking sheet in a single layer. Roast in the 425°F (220°C) oven for 20–25 minutes, turning once, until golden brown and crisp on the outside and tender inside. If roasting with the protein, place on a separate sheet so potatoes get space to crisp; they can go in the oven at the same time as the protein.

When potatoes are done, remove from oven and immediately toss with 2 tablespoons of the reserved marinade (or a tablespoon if you prefer milder heat) to coat and glaze. Taste and adjust salt.

Assemble the caleñas

Arrange roasted papa criolla on a serving platter. Top with sliced or shredded roasted gulso (protein) and roasted onion halves. Drizzle the reserved 1/4 cup marinade over everything or serve it on the side for dipping.

Scatter chopped fresh cilantro and optional crumbled queso fresco over the dish. Serve immediately with lime wedges on the side for squeezing.

Leftovers: store protein and potatoes separately with remaining marinade in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven until warmed through.