1 cup peruvian corn (175 g), choclo, fresh or frozen
For Serving
peruvian-style rice, or other cooked white rice
egg, cooked sunny-side up
fresh parsley, chopped
Nutrition Info
Calories 459
Fat 19g
Carbs 44g
Fiber 6g
Sugar 10g
Protein 29g
How to Make It
1. Step
Season the steak with salt, pepper, and cumin.
2. Step
Heat 1 tablespoon of canola oil in a medium pot over medium-high heat. Add the steak and cook until browned, about 5-6 minutes. Remove the steak from the pot and set aside.
3. Step
Add the remaining tablespoon of oil to the pot, then add the onion and sauté until translucent, about 5-6 minutes. Add the garlic and ají amarillo, and sauté for 3 minutes, until fragrant.
4. Step
Return the steak to the pot, then add the water and bouillon. Mix to dissolve the bouillon powder.
5. Step
Add the potatoes and carrots. Bring the stew to a simmer, cover, and cook for 10 minutes, or until the potato and carrot are cooked through.
6. Step
Add the peas and Peruvian corn. Cook for another 5 minutes, or until the peas and corn are cooked through.
7. Step
Serve the picante de carne with rice and sunny-side up eggs. Sprinkle chopped parsley on top.
