Peru-Recipes.com

Maybe you’ve noted that the onions are a main ingredient in the peruvian cuisine: we can’t imagine a cebiche, lomo saltado or escabeche without onions. This old and traditional dish use another common ingredient in our food: the olives. If you want to move away the vampires, take some onions and prepare this exotic and delicious recipe for 4 people

Ingredients:

• 4 big white onions
• 250 g (9 oz) of pork, chopped
• 5 teaspoons of olive oil
• 1/2 cup of chopped leek (the white part)
• 3 tomatoes, peeled, chopped and without seeds
• 1 teaspoon of yellow chili/pepper sauce
• 4 chopped olives
• 1 tablespoon of chopped raisins
• 3 cups of beef stock
• Salt
• Pepper

Preparation:

Clean and peel the onions. Cut the top to use it like a lid later. Remove the inner part and chop it finely.

Take the half of the oil and fry the pork with the leek, the inner part of the onions, the tomatoes and the yellow chili/pepper. Add salt, pepper, raisins and olives, and cook on a low flame for 25 minutes.

Remove from the flame. Stuff the onions covering it with their tops. Take a pot, pour the rest of the oil and put the stuffed onions. Add the stock. Cook on a medium flame, covered, for 35 minutes. Ready!

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Technorati tags: Recipes, Peru, Peruvian Recipes, Entrees, Stuffed Onions, Cebollas Rellenas.
Blogalaxia tags: Recipes, Peru, Peruvian Recipes, Entrees, Stuffed Onions, Cebollas Rellenas.