Puca Picante (Potatoes with beet, chili and peanut sauce)
Author: 
Recipe type: Entree, Appetizer, Side dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 tablespoons oil
  • 500 grams cubed panceta, beef, or chicken (optional)
  • 3 beets, peeled and cut in 4
  • ¼ cup toasted peanuts
  • 4 medium medium potatoes, peeled and cut in 4
  • 1 chopped red onion
  • 2 minced garlic cloves
  • 2 tablespoons aji panca paste
  • 1 teaspoon cumin
  • 1 cup vegetable or other stock (depending on the meat you use)
  • Salt and pepper to taste
Instructions
  1. Heat half the oil and if using, cook the meat at medium heat. Reserve.
  2. Heat the rest of the oil and sautee the onion, garlic, chili paste, cumin, salt and pepper at medium/high heat for 5 minutes, stirring constantly. Add the potatoes and the stock, bring to a boil, lower the heat to medium, and cook with the lid on until the potatoes are cooked (the should be soft when you pinch them with a fork). Add more stock or red wine if it dries out.
  3. In the meantime, juice the beets if you have a juicer, and then blend the peanuts with the beet juice. Otherwise, blend the peanuts and beets with some water, until smooth.
  4. When the potatoes are ready, add the beet and peanut juice to the pan, and the cooked meat, if using. Heat through, and season if needed.
  5. Serve with rice, steamed vegetables, or a salad.
Recipe by PERU DELIGHTS at https://perudelights.com/meatlessmondays-puca-picante-spicy-red/