Quesumacha
Quesumacha Recipe from Peru | Ingredients: Tortillas, Queso Fresco, Onion, Tomatoes, Cilantro, Serrano Chile, Cumin, Sour Cream
Introduction
Quesumacha is a traditional Peruvian dish that combines the flavors of cheese, tomatoes, and aji Amarillo sauce. This dish is hearty and comforting, perfect for a cozy night in.
History
Quesumacha has been a staple in Peruvian cuisine for generations. It is a dish that is often made in households across the country, with each family adding their own twist to the recipe.
Ingredients
How to prepare
- If using java beans, peel off the case of each bean and par-boil them until tender. Set aside.
- Start by dicing one medium yellow onion and grating one cup of tomatoes (discard the peel). Also, peel the java beans and remove them from their case.
- In a pan, cook the onions with 2 spoons of vegetable oil until they become translucent. Then, add the grated tomato and the prepared aji Amarillo sauce.
- Next, add the peeled java beans and let the mixture simmer until it thickens. Fold in the cheese and add one cup of half and half to achieve the desired consistency. Finally, add the potatoes and serve.
Variations
- Add cooked chicken or beef for a meatier version.
- Use different types of cheese for a unique flavor profile.
- Add corn or bell peppers for extra vegetables.
Notes
- Aji Amarillo is a chile with a unique flavor that gives this dish its renown quality. One can find it in a Peruvian market or other Latin American shops. If purchased in a dry pod form, it needs to be cleaned of seeds and soaked in warm water until reconstituted, then blended into a catshup consistency.
Cooking Tips & Tricks
Make sure to cook the onions until they are translucent to bring out their sweetness.
- Use fresh tomatoes for the best flavor.
- Be careful not to overcook the java beans, as they can become mushy.
- Adjust the amount of aji Amarillo sauce to suit your spice preference.
Serving Suggestions
Serve Quesumacha with a side of rice or quinoa for a complete meal.
Cooking Techniques
Simmer the mixture slowly to allow the flavors to meld together.
- Stir frequently to prevent sticking.
Ingredient Substitutions
Use frozen peas instead of java beans.
- Substitute a different type of hot pepper for the aji Amarillo sauce.
Make Ahead Tips
Quesumacha can be made ahead of time and reheated before serving. Store in an airtight container in the refrigerator.
Presentation Ideas
Serve Quesumacha in individual bowls garnished with fresh cilantro or parsley.
Pairing Recommendations
Pair Quesumacha with a crisp green salad or a side of roasted vegetables.
Storage and Reheating Instructions
Store any leftovers in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.
Nutrition Information
Calories per serving
Calories: 200 per serving
Carbohydrates
Carbohydrates: 15g per serving
Fats
Fats: 12g per serving
Proteins
Proteins: 10g per serving
Vitamins and minerals
Quesumacha is rich in vitamin C, vitamin A, and calcium.
Alergens
Contains dairy (cheese)
Summary
Quesumacha is a balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals.
Summary
Quesumacha is a delicious and comforting Peruvian dish that is easy to make at home. With its rich flavors and hearty ingredients, it is sure to become a favorite in your household.
How did I get this recipe?
The moment I found this recipe is one that will always stay with me. It was a warm summer day, and I was visiting my dear friend Maria in her cozy little kitchen. Maria was known for her delicious cooking, and she always had a new recipe up her sleeve to share with me.
On this particular day, Maria had a gleam in her eye as she pulled out a tattered old cookbook from her shelf. She flipped through the pages with excitement, telling me about a special dish she had recently learned to make called Quesumacha. I had never heard of it before, but Maria described it as a mouthwatering combination of melted cheese, tomatoes, and spices.
As she read through the ingredients and instructions, I could feel my mouth watering in anticipation. I begged Maria to teach me how to make it, and she happily agreed. We spent the afternoon in her kitchen, chopping vegetables, grating cheese, and simmering the sauce until it was just right.
The aroma that filled the kitchen was intoxicating, and I couldn't wait to taste the finished dish. When it was finally ready, Maria served up steaming bowls of Quesumacha with a side of crusty bread. The first bite was a revelation – the creamy cheese, the tangy tomatoes, the hint of spice – it was pure heaven.
From that day on, Quesumacha became a staple in my own kitchen. I made it for family gatherings, potlucks, and quiet nights at home. Each time I cooked it, I thought of Maria and the wonderful day we had spent together, sharing recipes and laughter.
But my quest for the perfect Quesumacha didn't end with Maria. Over the years, I collected recipes from friends, family, and even strangers I met along the way. Each version was unique, with its own special twist on the classic dish.
One recipe, in particular, stood out to me. It was from an elderly woman I met at a farmers market, who claimed to have learned it from her grandmother in Mexico. Her version of Quesumacha included a secret ingredient – a pinch of cinnamon – that added a depth of flavor I had never experienced before.
I was intrigued by this new twist on an old favorite, and I couldn't wait to try it out in my own kitchen. As I gathered the ingredients and followed the instructions, I felt a sense of connection to the generations of women who had passed down this recipe through the years.
When I finally tasted the finished dish, I knew I had found the perfect Quesumacha recipe. The combination of cheese, tomatoes, spices, and a hint of cinnamon was nothing short of magical. It was a dish that spoke to my soul, reminding me of the power of food to bring people together and create lasting memories.
As I sit here now, reflecting on all the recipes I have collected over the years, I am grateful for the lessons they have taught me. Cooking is not just about following instructions – it's about creativity, experimentation, and the joy of sharing a delicious meal with loved ones.
And so, I will continue to cook and create, adding my own twist to old favorites and passing on the recipes that have brought me so much joy. The recipe for Quesumacha will always hold a special place in my heart, a reminder of the day I discovered a new culinary masterpiece and the friends who shared it with me.