Puca Picante with Quinoa and Roasted Vegetables

Ingredients

• 1 lb (450g) beef or pork, cut into cubes 1 lb (450g) beef or pork, cut into cubes
• 1 cup (200g) quinoa, rinsed 1 cup (200g) quinoa, rinsed
• 2 bell peppers, sliced 2 bell peppers, sliced
• 2 sweet potatoes, peeled and cubed 2 sweet potatoes, peeled and cubed
• 1 zucchini, sliced 1 zucchini, sliced
• 1 onion, chopped 1 onion, chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons aji amarillo paste 2 tablespoons aji amarillo paste
• 1 tablespoon cumin powder 1 tablespoon cumin powder
• 1 tablespoon paprika 1 tablespoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 50g, 8g
• Protein: 35g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the onions and garlic, and sauté until they become translucent.
3. 3.
   Add the beef or pork cubes to the pot and cook until browned on all sides.
4. 4.
   Stir in the aji amarillo paste, cumin powder, paprika, and dried oregano. Cook for another minute to allow the spices to release their flavors.
5. 5.
   Add the diced tomatoes and cook for a few minutes until they start to soften.
6. 6.
   Pour in the beef or vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 1 hour or until the meat becomes tender.
7. 7.
   Meanwhile, spread the sliced bell peppers, sweet potatoes, and zucchini on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and roast in the preheated oven for 20-25 minutes or until the vegetables are golden and slightly charred.
8. 8.
   Once the meat is tender, add the rinsed quinoa to the pot and simmer for an additional 15-20 minutes until the quinoa is cooked and has absorbed the flavors of the stew.
9. 9.
   Finally, stir in the roasted vegetables and season with salt and pepper to taste. Simmer for a few more minutes to allow the flavors to meld together.
10. 10.
    Serve the Puca Picante hot, garnished with fresh cilantro or parsley.

Treat your ingredients with care...

• Quinoa — Rinse the quinoa thoroughly before cooking to remove any bitterness.
• Aji amarillo paste — Adjust the amount of aji amarillo paste according to your spice preference. Add more for extra heat or reduce for a milder flavor.
• Beef or pork — Choose a tender cut of meat and trim off any excess fat before cubing.

Tips & Tricks

• For a vegetarian version, replace the meat with tofu or tempeh.
• Add a squeeze of lime juice before serving to enhance the flavors.
• Adjust the spiciness by adding more or less aji amarillo paste.
• Serve with a side of crusty bread to soak up the delicious broth.
• Make a larger batch and freeze the leftovers for a quick and satisfying meal later.

Serving advice

Serve the Puca Picante in deep bowls, allowing the vibrant colors of the stew and roasted vegetables to shine. Garnish with fresh cilantro or parsley for a pop of freshness.

Presentation advice

Arrange the roasted vegetables on top of the stew, creating an enticing visual contrast. Drizzle a swirl of aji amarillo sauce on the surface for an extra touch of elegance.