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Shila’s Grandmother’s Picante De Carne

by Rie McClenny


for 4 servings

  • 1 lb
    sirloin steak, cut into cubes (455 g)
  • salt, to taste
  • pepper, to taste
  • 1 teaspoon
    cumin seeds
  • 1 tablespoon
    canola oil, divided
  • 2 cups
    yellow onion (300 g)
  • 2 teaspoons
    pureed garlic
  • 1 tablespoon
    aji amarillo paste
  • 2 cups
    golden potato, diced (450 g)
  • 1 cup
    carrot, diced (120 g)
  • 2 cups
    water (480 mL)
  • 1 teaspoon
    chicken bouillon powder
  • 1 cup
    green peas (150 g)
  • 1 cup
    peruvian corn, choclo, fresh or frozen (175 g)

For Serving

  • peruvian-style rice, or other cooked white rice
  • egg, cooked sunny-side up
  • fresh parsley, chopped
    Calories 450
    Fat 19g
    Carbs 43g
    Fiber 6g
    Sugar 10g
    Protein 28g

Estimated values based on one serving size.



  1. Season the steak with salt, pepper, and cumin.
  2. Heat 1 tablespoon of canola oil in a medium pot over medium-high heat. Add the steak and cook until browned, about 5-6 minutes. Remove the steak from the pot and set aside.
  3. Add the remaining tablespoon of oil to the pot, then add the onion and sauté until translucent, about 5-6 minutes. Add the garlic and ají amarillo, and sauté for 3 minutes, until fragrant.
  4. Return the steak to the pot, then add the water and bouillon. Mix to dissolve the bouillon powder.
  5. Add the potatoes and carrots. Bring the stew to a simmer, cover, and cook for 10 minutes, or until the potato and carrot are cooked through.
  6. Add the peas and Peruvian corn. Cook for another 5 minutes, or until the peas and corn are cooked through.
  7. Serve the picante de carne with rice and sunny-side up eggs. Sprinkle chopped parsley on top.
  8. Enjoy!




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