This is a variation of the sarza de cabeza, a traditional dish from Arequipa, in the South of Peru. The traditional dish is prepared with boiled pork head meat which is cut in small pieces.
Ingredients:
- 750 g. of meat ends in small slices or cubes (approximately 1 1/2 lbs of meat ends)
- 3 medium size onions in thin slices
- 3 medium size tomatoes in slices
- 2 slices of fresh rocoto chopped in small pieces (you could replace it with ground cayenne pepper)
- 1/2 cup of your favourite vinegar (red wine vinegar, apple cider vinegar, etc.)
- 4 tablespoons of olive oil
- 2 teaspoons of ground black pepper
- 1 teaspoon of dried oregano
- 1 tablespoon of salt
- 8 small to medium size boiled potatoes
- 150 g. of cheese (mozzarella or feta cheese) in small cubes – optional
- 200 g. of black olives – optional
Preparation:
Cut the meat ends in small slices or cubes (about 1.5 cm cubes or 1/2 inch), put them in a bowl and add the vinegar, and pepper. For best results, let the mix marinate for 4 to 5 hours, or overnight, in the fridge.
Cut the onions and wash them thoroughly. Add them to the meat. Add the rest of the ingredients and mix. Add more salt and rocoto or cayenne pepper if needed.
Serve it with the boiled potatoes.
Paid links: