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Peruvian Alfajores Recipe

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Ingredients to make Peruvian Alfajores:  100 gr butter  100 gr sugar  1 egg  100 gr cornstarch  50 gr wheat flour  1 teaspoon of baking powder  5 large tablespoons of Arequipe or dulce de leche  1 lemon  grated coconut How to make Peruvian Alfajores: For this recipe for Peruvian alfajores, the first thing you should do is list all the ingredients, remember that these are for 8 alfajores. Beat the butter, lemon zest and sugar with an electric mixer until very smooth. Add the egg and continue beating until integrated. Now add all the dry elements with the help of a strainer to avoid lumps in the mixture, beat until all the ingredients are integrated. With your hands and with a little flour, knead the mixture until it does not stick to your hands, form a bun and let it rest for half an hour. Roll out the dough on a floury surface and cut circles with a round pasta cutter, remember that you have to cut pairs. Place the alfajores on a baking tray, bake them at 160 degrees for 15 minutes, do
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Lomo saltado recipe

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The lomo saltado is a typical dish of Peruvian gastronomy but it is characterized by its oriental flavors. It is an easy, fast and very Creole preparation so it is ideal for home-made lunches and with the family, learn how to prepare this lomo saltado like an expert with RecetasGratis.net. Ingredients to make Lomo saltado:  200 grams of Beef (loin)  1 unit of White Onion  1 unit of red tomato  1 pinch of salt pepper  1 dessert spoon of garlic paste  1 jet of soy sauce  1 handful of coriander  1 dash of olive oil How to make Lomo saltado: To prepare the lomo saltado, the first thing you should do is get all the ingredients ready. Wash and peel the potato, cut it into not very thick sticks to make French fries. Cut the meat into strips in one bite, do not forget to remove some impurities and unwanted fats from the meat. In abundant boiling oil, fry the potatoes until they are crisp and golden, remove them, place them on a napkin and reserve. In a medina skillet, with a splash of olive oi
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