Meat with Peruvian Olluco

The majestic Andes Mountains are home to almost half of Peru’s population and is full of beautiful valleys, ruins and treasures. The diet of the Andean community typically consists of meat, potatoes, veggies and corn in the high altitudes. Olluco con carne (olluco with meat) is an ancient Peruvian dish made with the root vegetable, olluco, which dates back over 10,000 years ago. Typically this dish is made with llama or alpaca meat but sirloin is a great substitute. The Incas ate all of their meals on the ground so this dish is best served outside in nature.

Meat with Peruvian Olluco (OLLUCO CON CARNE): Serves 4

• 1 pound of sirloin steak (cut in strips)

• 2 pounds of olluco (thinly sliced, fresh or frozen)

• 1 small red onion (diced)

• 3 garlic cloves (minced)

• 1 Aji Amarillo (peeled without seeds, minced)

• 1 tbsp of aji panca

• 1/2 tsp of cumin

• 1 tsp of oregano

• Olive oil and salt and pepper

• Minced cilantro for garnish and cooked white rice

  Sautée the onion, garlic, and Aji Amarillo for a few minutes in a large pan with oil until the onions are translucent, then add the aji panca, cumin and oregano and mix well. Next add the sirloin and let it cook for a few minutes, then add the olluco and cook low and slow for about 20 minutes and add salt to taste. Serve with white rice and freshly chopped cilantro.