Causa Limea

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1 kg potatoes
1/2 cup oil
1 can tuna
1/2 chopped onion
chili
lemon juice
Salt
FILLING 1 avocado
1/2 cup mayonnaise
2 cups corn and mix with mayonnaise
lemon juice
GARNISH Shrimps

Lettuce Boil the potatoes until tender, set aside to cool. Peel and mash, Add lemon, chili, salt. Mix tuna, onion and mayonnaise well.

Peel and cut the avocado, put a little lemon.

Mix corn with mayonnaise, set aside. In a square container put 1 layer of the mashed potatoes.

Add over the layer little mayonnaise and then the mix of corn with mayonnaise, spread. Add another layer of potatoes mix, spread. Add the avocado.

Add again an other layer of potatoes mix.

Add the tuna mix, spread. Add an other layer of potatoes mix.

Finally, garnish with shrimps and lettuce.


Aguadito de pollo

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Chicken pieces
1/2 cup vegetal oil
1 chopped onion
2 garlic cloves
chili cilantro (2 bunches)
1 beer can
1 1/1 cup of rice
1 red pepper
1/2 cup of peas
1 cup of corn square shape
carrot
Salt
Pepper
pinch Grated orange and juice

In a big pot cook oil, onion, garlic and chili. Add chicken, mix well.

Add salt & pepper.

Turn the heat low, cover and cook for around 10'. Mix cilantro and can of beer in a blender.

Add to the chicken. Stir. Add orange juice.

When start boil, add rice, and carrot. Boil until tender. Add peas, corn and red pepper.

Suspiro de limea

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1 can of evaporated milk
1 can of condensed milk
8 yolk eggs
1 cup oporto
1 1/2 cup granulated sugar
4 eggs (the white)
cinnamon powder (garnish)

In a pan mix the two milks in low heat.

Stir.

Continue cooking 'till soften, almost 1 hour.

Turn off heat.

Mix well yolk eggs and add to milk.

Stir. Set aside to cool.

Put the mix into cups.

Heat sugar and oporto in a small pan.

Heat and stir until mixture is smooth.

Set aside. Mix the white eggs until smooth, continue mix. Add the oporto mix slowly.

Add this mix into cups. Add cinnamon powder.
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