Ingredients:
- 1 tbsp aji bell pepper (panca)
- 1 tbsp aji yellow paste (amarillo)
- vegetable oil (or olive)
Directions:
- Cut the beef into hunks and season with salt, pepper, cumin powder, and garlic paste. Heat a little vegetable (or olive) oil in a stainless steel soup pot and pan fry the meat. When the meat is seared, add the chopped onion, ají panca, and ají amarillo. Stir until onion becomes translucent. Rinse the cilantro in water and cut off the bottom few inches from the stems. Chop by hand and transfer to blender. Add about 1/2 to 1 cup water to the blender and reduce the fresh chopped cilantro to liquid. Add liquid cilantro to soup pot, stir, lower heat and cover with lid. The meat will become tender, cooking in the liquid for at least 20 minutes. Add frozen peas, stir and cook covered another 10 minutes. Serve with white rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 390.69 Kcal (1636 kJ) | ||
| Calories from fat | 154.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.14g | 26% | |
|---|---|---|---|
| Cholesterol | 145.12mg | 48% | |
| Sodium | 113.91mg | 5% | |
| Potassium | 459.56mg | 10% | |
| Total Carbs | 5.25g | 2% | |
| Sugars | 1.32g | 5% | |
| Dietary Fiber | 1.49g | 6% | |
| Protein | 51.19g | 102% | |
| Vitamin C | 4.5mg | 7% | |
| Iron | 5mg | 28% | |
| Calcium | 19.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 198.18 Kcal (830 kJ) | ||
| Calories from fat | 78.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.69g | 26% | |
|---|---|---|---|
| Cholesterol | 73.61mg | 48% | |
| Sodium | 57.78mg | 5% | |
| Potassium | 233.12mg | 10% | |
| Total Carbs | 2.66g | 2% | |
| Sugars | 0.67g | 5% | |
| Dietary Fiber | 0.76g | 6% | |
| Protein | 25.97g | 102% | |
| Vitamin C | 2.3mg | 7% | |
| Iron | 2.5mg | 28% | |
| Calcium | 9.8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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