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Celiac.com 11/09/2024 - Lomo Saltado is a beloved Peruvian dish that beautifully fuses traditional Peruvian ingredients with Chinese cooking techniques, reflecting the country's rich history of cultural blending. The dish was born from the influence of Chinese immigrants who arrived in Peru in the late 19th century, bringing with them the stir-fry technique and ingredients like soy sauce. Lomo Saltado features tender beef strips, onions, tomatoes, and crispy potatoes, all stir-fried together and served with rice—a perfect example of Peru's "Chifa" cuisine, which marries Asian flavors with Andean ingredients. This gluten-free version of Lomo Saltado stays true to its origins while using gluten-free soy sauce to ensure it's safe for those with celiac disease or gluten intolerance. The combination of savory, tangy, and slightly sweet flavors, along with the textural contrast between tender beef, juicy tomatoes, and crispy potatoes, makes this dish a satisfying and hearty meal that anyone can enjoy. Gluten-Free Lomo Saltado Recipe: Ingredients: 1 lb beef sirloin, sliced into strips 2 medium tomatoes, quartered 1 large red onion, thickly sliced 2 cloves garlic, minced 2 tablespoons gluten-free soy sauce 1 tablespoon red wine vinegar 1 tablespoon gluten-free Worcestershire sauce 1 teaspoon cumin 1 teaspoon smoked paprika 4 medium potatoes, peeled and cut into fries 1 tablespoon fresh cilantro, chopped (optional) Salt and pepper to taste 2 tablespoons vegetable oil (for frying and sautéing) Cooked white rice (for serving) Instructions: Prepare the Potatoes: Heat oil in a large pan and fry the cut potatoes until golden and crispy. Drain on paper towels and season with salt. Alternatively, you can bake the fries in the oven at 425°F (220°C) for 25–30 minutes, turning halfway through. Cook the Beef: In a large wok or skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Once hot, add the beef strips in batches and stir-fry until browned and cooked through. Set the beef aside. Sauté the Vegetables: In the same pan, add a little more oil if needed and sauté the onions and garlic for about 2–3 minutes until softened but still slightly crisp. Add the tomatoes and cook for another 1–2 minutes. Combine and Season: Return the beef to the pan with the vegetables. Add the gluten-free soy sauce, Worcestershire sauce, red wine vinegar, cumin, and smoked paprika. Toss everything together and cook for 1–2 minutes to allow the flavors to meld. Adjust salt and pepper to taste. Serve: Serve the beef and vegetable mixture over cooked white rice, topped with the crispy fries. Garnish with fresh cilantro, if desired. Tips: For extra flavor, marinate the beef for 30 minutes in a mix of soy sauce, vinegar, cumin, and garlic before cooking. Add chili peppers for some heat, or drizzle with lime juice before serving for a zesty finish.

Celiac.com 11/06/2024 - Aji de Gallina is a traditional Peruvian dish known for its rich, creamy, and mildly spicy sauce made with aji Amarillo peppers. This recipe has been adapted to be gluten-free, ensuring that everyone can enjoy its delightful flavors. The dish features tender, shredded chicken bathed in a velvety sauce made from aji Amarillo, dairy, and gluten-free bread, or can be prepared without bread for a naturally thickened sauce. Serve this comforting dish over rice or boiled potatoes, topped with olives and hard-boiled eggs for a perfect Peruvian meal. Gluten-Free Aji de Gallina Recipe Ingredients: 2 large chicken breasts (boneless, skinless) 2 cups gluten-free chicken broth 2 tablespoons olive oil 1 medium onion, finely chopped 3 cloves garlic, minced 3-4 aji Amarillo peppers (or 2 tablespoons aji Amarillo paste) 1 cup evaporated milk 1-2 slices gluten-free bread (optional) ¼ cup gluten-free walnuts (optional for added thickness) ½ cup grated Parmesan cheese ¼ teaspoon ground cumin Salt and pepper, to taste Cooked white rice, for serving Boiled potatoes, for serving Black olives, halved, for garnish Hard-boiled eggs, sliced, for garnish Fresh parsley, chopped, for garnish Instructions: Cook the Chicken: In a medium pot, bring the gluten-free chicken broth to a simmer. Add the chicken breasts and cook until fully cooked through, about 15-20 minutes. Remove the chicken from the broth, shred it using two forks, and set aside. Reserve the broth. Prepare the Sauce: If using whole aji Amarillo peppers, remove the seeds and veins, then blend them with a little of the reserved chicken broth until smooth. Alternatively, if using aji Amarillo paste, you can skip this step. Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onions and garlic, and sauté until soft and translucent, about 5 minutes. Add the blended aji Amarillo or paste and cook for another 2 minutes, allowing the flavors to meld. Thicken the Sauce: Soak the gluten-free bread in a small amount of evaporated milk until softened. Blend the soaked bread with walnuts (if using) until smooth. Add this mixture to the skillet, stirring to combine. Gradually pour in the evaporated milk and about 1 cup of the reserved chicken broth, stirring to create a creamy sauce. Season and Combine: Stir in the grated Parmesan cheese, ground cumin, salt, and pepper to taste. Cook for an additional 5 minutes, allowing the sauce to thicken. If the sauce becomes too thick, add more chicken broth. Add Chicken: Add the shredded chicken to the sauce, stirring well to coat the chicken evenly. Cook for a few more minutes until everything is heated through and the flavors have fully developed. Serve: Serve the Aji de Gallina over cooked white rice or boiled potatoes. Garnish with black olives, hard-boiled egg slices, and fresh parsley. Enjoy this gluten-free version of Aji de Gallina, bursting with authentic Peruvian flavors!

Celiac.com 11/02/2024 - Tacu Tacu is a classic dish with Afro-Peruvian roots, originally created as a way to use up leftover rice and beans. Over time, it has evolved into a popular and versatile dish that pairs well with meat or seafood. The heart of Tacu Tacu lies in its simplicity and rich flavors, made from fried rice and beans, which form a crispy crust on the outside while remaining tender inside. Traditionally, it’s gluten-free, but to ensure a celiac-safe version, make sure no wheat-based sauces or breading are used. Gluten-Free Tacu Tacu Recipe Ingredients: 2 cups cooked white rice 1 ½ cups cooked beans (can be black, pinto, or red beans) 1 small red onion, finely chopped 2 garlic cloves, minced 1 tbsp olive oil (for frying) 1 tsp ground cumin Salt and pepper to taste Optional: 1 fried egg per serving (for garnish) Optional protein: grilled meat, chicken, or seafood (ensure gluten-free preparation) Instructions: Prepare the Mixture: In a large bowl, combine the cooked rice and beans. Mash them slightly to help them stick together but still keep a few whole beans for texture. Cook the Aromatics: In a large frying pan, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until soft and fragrant, about 3-4 minutes. Season with cumin, salt, and pepper. Form the Tacu Tacu: Add the rice and bean mixture to the frying pan with the onions and garlic. Stir to combine everything evenly. Press the mixture into a large flat patty or multiple smaller patties. Fry the Tacu Tacu: Allow the patty to fry undisturbed for 5-7 minutes on one side until a crispy golden crust forms. Flip and repeat on the other side until the entire mixture is crispy. Serve: Serve Tacu Tacu hot, optionally topped with a fried egg and paired with grilled meat, chicken, or seafood. Enjoy a gluten-free version of this Peruvian comfort food that’s both satisfying and rich in history!

Celiac.com 10/22/2024 - Papas a la Huancaína is a beloved Peruvian appetizer that hails from the Huancayo region. Its creamy, spicy sauce made from aji amarillo peppers, fresh cheese, and milk is typically served over boiled potatoes and accompanied by hard-boiled eggs and olives. Traditionally thickened with crackers or bread, this recipe has been adapted to be gluten-free without sacrificing the rich, smooth texture that makes it so special. This dish showcases the perfect blend of Peruvian heat from the aji amarillo and the mild creaminess of cheese, making it a comforting and satisfying dish. Gluten-Free Papas a la Huancaína Recipe Ingredients: 4-5 medium yellow potatoes, boiled and sliced 3-4 aji amarillo peppers (or 2 tablespoons aji amarillo paste) 1 cup queso fresco or gluten-free feta cheese ½ cup evaporated milk 2 tablespoons gluten-free crackers or gluten-free bread (optional, for thickening) 2 tablespoons vegetable oil Salt, to taste Cooked white rice, for serving (optional) Black olives, for garnish Hard-boiled eggs, sliced, for garnish Lettuce leaves, for serving Instructions: Prepare the Aji Amarillo: If using fresh aji amarillo peppers, remove the seeds and veins to reduce heat. Boil the peppers for 5 minutes to soften them, then blend them into a paste with a little water. If using aji amarillo paste, you can skip this step. Blend the Sauce: In a blender, combine the aji amarillo paste, queso fresco (or gluten-free feta), evaporated milk, gluten-free crackers or bread (optional for thickening), vegetable oil, and salt to taste. Blend until smooth and creamy. If the sauce is too thick, you can add a little more evaporated milk until it reaches your desired consistency. Assemble the Dish: Arrange the boiled potato slices on a serving platter. Pour the Huancaína sauce generously over the potatoes, ensuring they are fully covered. Garnish and Serve: Garnish the dish with black olives, sliced hard-boiled eggs, and lettuce leaves. Serve immediately, either on its own or alongside cooked white rice for a more filling meal. This gluten-free version of Papas a la Huancaína preserves the authentic flavors of the dish while making it accessible for those with gluten sensitivities. The rich and spicy sauce combined with tender potatoes offers a taste of Peru's culinary heritage in a simple yet delicious recipe!