Peruvian & World Recipes

Beef Adobo over Quinotto with Huancaina

Beef Adobo over Quinotto with Huancaina
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Beef Adobo over Quinotto with Huancaina

Savor tender beef adobo marinated in bold Peruvian spices, served over creamy quinotto infused with ají amarillo, Huancaína sauce, and parmesan. A fusion of rich flavors, hearty textures, and vibrant colors, perfect for a modern twist on classic Peruvian comfort food!

Course: Main Dishes, All RecipesCuisine: Peruvian
Yield
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10

servings
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Ingredients

  • For the Quinotto with Huancaina

  • 4 tbsp Olive Oil

  • 2 cups Yellow Onion, small diced

  • 2 tbsp Garlic Cloves, minced or paste

  • 2 Cups white Quinoa, rinsed

  • 3/4 Cup Dry White Wine

  • 1/4 cup Aji Amarillo Paste

  • 4 Cups Cups Vegetable or chicken broth

  • 1/2 tsp Salt, or to taste

  • 1/4 tsp Black Pepper

  • 1 cups Huancaina sauce

  • 1 cup grated parmesan cheese

  • For the Beef Adobo
  • Adobo

  • 6 Lb. Shot ribs, boneless

  • 1 cup red wine vinegar

  • 1/4 cup Peruvian aji panca

  • 3 tbsp minced garlic

  • 2 tbsp salt

  • 1 tbsp ground black pepper

  • 1 tsp cumin powder

  • 1 tsp dried oregano

  • Cooking spray (for browning pork)

  • Marinade

  • 1 big red onion, small diced

  • 1/2 cup vegetable oil, divided

  • 5 tbsp garlic paste

  • 5 tbsp peruvian aji colorado or red pepper paste

  • 3 tbsp Peruvian aji amarillo paste

  • 8 tbsp red wine vinegar

  • 2 tbsp Peruvian aji mirasol (sun-dried chili pepper)

  • 2 tbsp dried oregano

  • 1 tbsp cumin powder

  • 3 tsp salt

  • 1 tsp ground black pepper

  • 1 1/2 cups chicha de jora (or substitute with your favorite ale)

Directions

  • For the Quinotto with Huancaina
  • Heat the olive oil in a saucepan over medium heat.
  • Add the onion and cook until soft and golden, about 5 minutes.
  • Add the garlic, aji amarillo, salt, and pepper and cook 2 minutes longer.
  • Add the quinoa and toast it for 2-3 minutes, occasionally stirring.
  • Pour in the white wine and let evaporate the alcohol for about 3 to 5 minutes.
  • Incorporate 4 cups of the warmed broth: occasionally stirring. And if the liquid has been absorbed, add in another ladle of broth. Continue until the quinoa is cooked, about 20 minutes. I like to cover the pan in between stirrings.
  • When the quinoa is cooked turn off the heat and stir in the reserved Huancaina* Sauce. Start with about ½ of it and add as much as needed.
  • Add the parmesan cheese.
  • Garnish with the peas, fava beans, or chopped parsley and serve immediately.
  • The quinotto will thicken up as it sits. If this happens simply add in a splash of broth.
  • NOTE
  • *Huancaina Sauce is one of our emblematic sauces. You can find the recipe in my book “OlenkaCooks The Cuisine of Peru”
  • For the Beef Adobo
  • In a large bowl, mix the short ribs with all the marinade ingredients and refrigerate overnight.
  • In a preheated Dutch-oven, add 1/4 cup of the oil and heat on medium-high.
  • Sear the beef in batches until just golden brown. Remove and keep warm.
  • Using the same pot, reduce the heat to medium, add the remaining 1/4 of oil, and cook the onion until soft, about 5-7 minutes.
  • Add the aji panca, aji mirasol, aji amarillo, cumin and oregano. Sauté for a couple of minutes to bloom the spices.
  • Add the garlic and cook until fragrant, about 1 minute.
  • Now add the vinegar, the browned beef and the Chicha de Jora or ale. Bring to a boil for 5 minutes.
  • Reduce to a simmer, cover tightly and cook over low to medium heat for about 3-4 hours, until the beef is fork tender.
  • NOTE
  • Suggestion: Serve over Quinoto with Huancaina

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