Parrilla Peruana: A Delicious Grilling Experience
Peruvian cuisine is known for its diverse flavors and unique blend of cultures. One of the most popular dishes in Peru is the parrilla, a grilled meat platter that is perfect for sharing with friends and family. In this article, we will go over the ingredients and instructions to make a delicious parrilla peruana, and we will also explore the nutritional benefits of this mouth-watering dish.
Ingredients
The ingredients for a parrilla peruana may vary depending on personal preference, but some of the most common ones include:
Meat
Peruvians love their meat, and a parrilla is all about the variety. You will need:
- Beef short ribs
- Flank steak
- Beef heart
- Chorizo sausage
- Chicken thighs
Marinade
The marinade is what sets the parrilla peruana apart from other grilled meat platters. Here are the ingredients for the marinade:
- Garlic
- Cumin
- Paprika
- Oregano
- Salt and pepper
- Vinegar
- Aji panca (Peruvian red pepper paste)
Sides
A parrilla peruana is usually served with some sides to balance out the meaty flavors. Here are some popular options:
- Grilled potatoes
- Grilled corn on the cob
- Salad
- Chimichurri sauce
- Salsa criolla (Peruvian onion and lime salsa)
Instructions
Now that you have all your ingredients, it's time to get grilling! Here are the steps to make a delicious parrilla peruana:
Step 1: Prep the Meat
Cut the beef short ribs and flank steak into small pieces, and cut the chicken thighs in half. Season with salt and pepper, and set aside.
Cut the beef heart into thin slices, and season with salt and pepper. Soak the chorizo sausage in water for 10 minutes to remove excess salt.
Step 2: Make the Marinade
Mince the garlic, and mix it with the cumin, paprika, oregano, salt, pepper, vinegar, and aji panca to make the marinade.
Step 3: Marinate the Meat
Place the meat in a large bowl, and pour the marinade over it. Mix well, making sure the meat is evenly coated. Cover the bowl with plastic wrap, and refrigerate for at least 2 hours, or overnight.
Step 4: Grill the Meat
Preheat the grill to medium-high heat. Take the meat out of the marinade, and shake off any excess. Grill the meat, turning occasionally, until it is cooked to your liking. The beef heart and chorizo sausage will cook faster than the other meats, so keep an eye on them.
Step 5: Make the Sides
While the meat is grilling, prepare the sides. Wash and dry the potatoes, and cut them into wedges. Brush them with oil, and season with salt and pepper. Grill them until they are crispy and golden brown.
Grill the corn on the cob until it is charred on all sides. Mix the chopped onion, tomato, and cilantro to make the salsa criolla. Mix the chopped parsley, garlic, oil, vinegar, and red pepper flakes to make the chimichurri sauce.
Step 6: Serve and Enjoy
Arrange the meat on a large platter, and serve with the sides and sauces. Dig in and enjoy the delicious flavors of a parrilla peruana!
Nutrition
A parrilla peruana is a meat-heavy dish, so it is important to balance it out with some healthy sides. Here are the nutritional values for some of the ingredients:
- Beef short ribs: 309 calories, 23g protein, 24g fat
- Flank steak: 225 calories, 23g protein, 15g fat
- Beef heart: 140 calories, 23g protein, 4g fat
- Chorizo sausage: 175 calories, 9g protein, 15g fat
- Chicken thighs: 140 calories, 20g protein, 6g fat
- Grilled potatoes: 140 calories, 3g protein, 4g fat
- Grilled corn on the cob: 100 calories, 2g protein, 1g fat
- Salsa criolla: 20 calories, 1g protein, 0g fat
- Chimichurri sauce: 90 calories, 1g protein, 10g fat
As you can see, a parrilla peruana can be high in calories and fat, but it can also be a good source of protein. To make it a healthier meal, you can opt for leaner cuts of meat, and add more veggies to the sides. Overall, a parrilla peruana is a delicious and satisfying dish that is perfect for a summer barbecue or any occasion.