5 pasilla chiles, seeded, de-veined, halved
4 Tbsp olive oil
6-1/2 cups water
5 medium tomatillos, husked
1 clove garlic
1/2 small white onion, chopped
1 lb uncooked medium shrimp, peeled, shells reserved
1 corn tortilla
8 lime wedges
Cut 4 chile halves into fine strips. Heat 1 tablespoon oil in small skillet
over high heat. Add chile strips and fry until crisp, about 10 seconds. Drain;
reserve for garnish.
Toast remaining chile halves in medium skillet over medium-high heat 1
minute. Transfer to bowl of cold water; soak 30 minutes. Drain; rinse with cold
Bring 1-1/2 cups water to boil in small saucepan. Add tomatillos and boil
until soft, about 15 minutes. Drain.
Puree tomatillos, soaked chiles, and garlic in blender. Heat 3 tablespoons
oil in large saucepan over medium-high heat. Add onion and sauté until
translucent, about 2 minutes. Add chile puree and stir over medium heat until
puree thickens slightly, about 5 minutes.
Bring 5 cups water to boil in large pot. Add shrimp shells and boil 10
minutes. Strain shrimp broth into chile puree. Toast tortilla directly atop
burner until crisp and blackened in spots, about 4 minutes.
Add tortilla to chile puree, then epazote leaves. Simmer over medium heat
until tortilla is soft, about 15 minutes. Working in batches, puree soup in
blender until smooth. Return soup to saucepan; season with salt.
Bring to boil. Add shrimp and simmer until just cooked through, about 3
minutes. Ladle soup into bowls; garnish with fried chile strips and serve with
2-1/2 kg (5 lb 8 oz) large shrimp
3/4 cup vegetable oil
2 large onions, chopped
5 tomatoes, peeled, seeded and
2 Tbsp ketchup
6 Tbsp ají panca / sundried red aji
1 kg (2.2 lb) fava beans
1 kg (2.2 lb) peas
14 small potatoes (yellow flesh if
3 ears of corn, cut in 2-inch slices
1-1/2 cups rice
1 cup evaporated milk
3/4 cup (200 g) fresh feta cheese,
2 tsp crushed garlic
1/2 tsp cumin
1 Tbsp oregano
salt, to taste
pepper, to taste
Peel and de-vein shrimp. Reserve corals, skins and heads. Separate 12 whole
shrimp for decoration.
Pour 26 cups of water with salt in a large pan and bring to a boil. Add heads
and skins from shrimps and cook covered, at medium heat, for 45 minutes. Cool.
Blend or process and strain. Save the stock.
Sauté onion, tomato, and garlic in a large pan. Add ketchup, red pepper
paste, salt, pepper, cumin and the shrimp corals. Cook, stirring frequently, for
approximately 10 minutes.
Add stock from shrimps and boil for 15 minutes. Set aside.
In a medium-size pan, cook peeled potatoes with salt in a double boiler or in a
small amount of water.
45 minutes before serving, add rice, fava beans, peas, and corn to boiling
Pour 2 cups of soup into a medium-size skillet and simmer. Poach eggs in the
soup. Several eggs can be cooked at the same time, depending on the size of the
skillet. Set aside.
Add shrimp tails, whole shrimps, milk and oregano, when rice and all ingredients
are cooked. Wait until shrimps turn pink to serve immediately.
To serve: place cheese and potato in an individual soup bowl. Pour soup and
place poached egg and a whole shrimp on top.
Serve with Red Pepper Sauce in a
4 rocoto or other hot red peppers of
1/2 cup oil
1 medium size onion, coarsely chopped
1/2 cup (100 g) fresh farmers cheese
(ricotta or feta)
Cut rocotos in halves. Seed and devein. Using gloves, wash rocotos by rubbing
one against the other. Soak in water for 8 hours, changing water every hour.
Place in pan and boil 3 times changing water each time. Blend or process
peppers with oil, onion, cheese and salt.
2 Tbsp olive oil
2 onions, chopped
2 cloves garlic
3 Tbsp canned tomato sauce
6 C boiling water
1/2 cup green peas
1/2 cup corn kernels
5 potatoes, peeled and cubed
2 tsp salt
1/4 tsp dried ground chli peppers
1/4 tsp marjoram
1/4 lb cream cheese
2 cups milk
24 shrimp, shelled and cleaned
Heat the olive oil in a deep saucepan and add the onions and garlic; sauté
until brown. Remove the garlic cloves. Add the tomato sauce, water, peas,
corn, potatoes, salt, chili peppers and marjoram.
Cook for 20 minutes. Mash the cream cheese to a smooth consistency and add
to the soup. Add the shrimp and cook for 10 min.
Beat the eggs in a bowl. Gradually add 2 cups of the hot soup to the eggs -
be careful not to curdle by stirring constantly. Turn the eggs into the soup
continuing to stir constantly.
Do not allow soup to boil.
Serve hot and with
Empanaditas de Quesco
1 cup sifted flour
1 tsp baking powder
2 Tbsp butter
2 egg yolks, beaten
2 Tbsp water
4 Tbsp cottage cheese
4 Tbsp cream cheese
1/2 tsp salt
1 tsp chili powder
1 egg white
Oil for deep frying
Sift together flour and baking powder, cut in the butter with a pastry
blender. Add the egg yolks and water and toss to coat the mixture to make a
Combine the cottage and cream cheeses, salt and chili powder, mixing until
smooth. Beat the egg white until stiff and fold into the cheese mixture.
Roll the dough out as thinly as possible. Cut into rounds with cookie cutter
or edge of glass. Place a teaspoon of the cheese mixture on each round and fold
over the dough sealing the edges. Press the edges with tines of a fork.
Heat oil to 375 degrees Fahrenheit and fry each empanadita until browned;
drain on paper towels.