Ingredients

 
6 people

Chicha Morada (drink)

  • 3 dried purple corn cobs
  • 3 liters water
  • 1 star anise
  • 2 cinnamon sticks
  • 3 cloves
  • 1 lemon juiced
  • 2 peels of pineapple (if you have them)
  • 1 cup sugar

Veal

  • 1 whole veal breast trimmed of fat and cut in half (roughly 4-5 lbs)
  • 1 jar of aji panca paste
  • 3 tbsp coriander seed
  • 3 tbsp cumin seed
  • 2 tbsp paprika
  • 2 bay leaves
  • 8 cup water
  • 32 oz whole tomatoes
  • 1 carrot chopped
  • 1 jalapeño
  • 1 onion
  • 6 garlic cloves
  • 3 tbsp oil

Potato Dumplings

  • 1 large potato boiled, skin removed
  • 1/2 cup water
  • 1/2 stick of butter
  • 1/2 cup flour
  • 2 eggs
  • 1 tsp salt
  • 2 tbsp butter

Salsa Verde (huacatay)

  • 1 bunch cilantro
  • 1 bunch epazote (huacatay if you have it)
  • 2 jalapeños
  • 2 garlic cloves
  • 1 oz parmesan
  • 1/2 lime juiced
  • 1 cup olive oil
  • salt to taste

Quinoa

  • 1/4 cup red quinoa rinsed and dried
  • 1 tbsp olive oil optional
  • salt to taste

Fried Hominy

  • 1 cup hominy
  • 2 cup oil

Nutritional information

Calories: 1051kcalCarbohydrates: 74gProtein: 10gFat: 83gSaturated Fat: 8gPolyunsaturated Fat: 22gMonounsaturated Fat: 52gTrans Fat: 1gCholesterol: 59mgSodium: 1026mgPotassium: 911mgFiber: 9gSugar: 41gVitamin A: 3570IUVitamin C: 63mgCalcium: 221mgIron: 5mg

Certified Reconditioned Standard

Prep Time 1 hr 30 mins
Cook Time 2 hrs 25 mins
Total Time 3 hrs 55 mins
Servings 6 people

For the Chicha Morada (drink- no picture shown)

  • Take purple corn cobs,3 liters of water, star anise, cinnamon, cloves, lemon juice and pineapple peel and place in a pot.  Bring to a boil and simmer for an hour and a half.  Then add the sugar and cook for another 10 minutes.  Strain out the chicha and serve hot, cold, or room temp.

For the Lamb breast

  • Toast cumin and coriander together and then grind in a spice grinder.  Add red palm oil to a pressure cook on medium heat. Season breast with salt and fresh ground spices including the paprika.  Sear each breast for 1 minute on each side and then add all of your ingredients.  Secure the lid on the pressure cooker and bring to high pressure.  Cook for 1 hour and then release the steam.  Carefully remove the breast without it falling apart and place on a sheet tray to cool.  Then place the rest of the ingredients into a blender and puree until smooth.  Set aside until ready to use. 

For the salsa verde

  • Place all of the ingredients into a food processor except the olive oil.  Puree until smooth and then while the food processor is still running drizzle in olive oil in a steady smooth stream.  Season with salt and set aside.
  • Bring 2 cups of oil up to 350 degrees

For the fried hominy

  • Simply drain, wash, and dry hominy.  Then add a handful of hominy to the pot and cover so the oil doesn't splatter and burn you.  Leave just a little opening on top so the pot isn't covered 100% which allows the heat to escape and not steam your hominy.  Cook for 2 minutes until crunchy and golden brown.  Drain onto a paper towel and season with salt.  Set aside

For the popped Quinoa

  • Take a non stick pan and turn the heat to medium high.  Once the pan is hot you can add the oil if you wish if not just add a few quinoa grains to the pan they should pop with in a few seconds.  If they do then discard and you are ready to add the rest of the grain to the pan.  You can use a partial lid if you wish but it is not necessary.  Be careful not to burn the quinoa.  Cook for a few seconds until most of the quinoa has popped and then pour out onto a parchment paper lined sheet pan. Season with salt and set aside.   

For the potato dumplings

  • Take water, butter, and place in a pot over medium high heat.  Once the butter has melted, turn down to low and add in your flour with a wood spoon.  Stir for two minutes and then place into a stand mixer with a paddle attachment.  Then take your boiled potato and push through a ricer or food mill and add it to the dough.  Turn the mixer on low and mix well.  Add 2 tsp of salt and then add one egg at a time until it completely get incorporated.  Then add the second egg.  Once fully incorporated, transfer the dough to a pastry bag.   
    Get a large pot of salted water and bring to a boil. Once the water has come to a boil, take a paring knife in your left hand and your pastry bag filled with the dumpling dough in your right hand and squeeze in a steady, firm, consistent flow.  Using your left hand with the knife to cut 1/2 inch pieces over the boiling water.  The pieces should drop into the water and cook for 2 to 3 minutes.  Continue until all the dough is finished.  Then strain out the dumpling into a pan with 2 tbsp. of butter, reserving 1 cup of the boiling water (you may not use it all).  Add 1/3 cup of the boiling water to the dumplings and butter, along with 1/4 cup of the salsa verde.   Toss everything together on low heat and season with salt and pepper.  Keep warm and set aside.

To finish

  • Cut 3oz portions of the veal belly into blocks.  Then in non stick pan on medium high heat sear the veal breast to get a nice crust on the fat side.  Turn over and cook until warm all the way through.  Then add a couple spoonfuls of potato dumplings on to the plate.  Add a spoonful of the Aji Panca sauce onto the plate next to it.  Place the veal breast on top of the sauce and finish with fleur de sel.  I served this with a side of guacamole that had a little of the salsa verde  in it ( not shown) and a glass of the chicha morada. ( not shown)
    veal breast with aji panca

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