This meal is made with very thin, breaded fillets of beef. I gets its name from its resemblance to cooked rabbit. This also uses aji amarillo – or yellow chile pepper (sometimes called Peruvian yellow chile pepper). This chile is more and more available at Latin American grocery stores. Some stores sell it in dried form and others in a paste. Either will do. You can substitute aji amarillo with serrano peppers. This is what dry aji amarillo looks like:
You will have to rehydrate it if you decide to use it in this form. Here is what you are going to need for this recipe:
4 slices of beef – cut 1/4 inch thick by 2 inches wide
1 cup bread crumbs
1/2 cup peas
4 aji amarillo chiles or serrano chiles
1/2 tsp cumin
1/2 tsp black pepper
1 large yellow onion – thinly chopped
2 garlic cloves – minced
1 tsp oregano
2 cups water
1 medium red onion – thinly sliced
1 large tomato – diced
1 TBS chopped parsley
Salt & Pepper
Place the dried aji into a bowl. Cover with boiling water and weigh down the chiles with a plate. Soak for about 20 minutes. Remove the stem and seeds and place chiles into a blender. Use as much of the soaking liquid as you need to make it into an even paste. Season with salt. Set aside.
Pound the beef until about 1/8th inch thick. Season it with salt and pepper.
Using a meat mortar pound in the bread crumbs until both sides are evenly coated.
Heat a skillet with some oil and fry the beef. Flip after 3 to 4 minutes – after bottom is browned. Cook for an extra 3 minutes and set aside. Be careful not to burn the bread coating.
Wipe down the skillet and ad some more oil. Heat and add the onion. Cook until onion is tender and translucent – for about 5 minutes. Add the aji amarillo, garlic, cumin, oregano and black pepper. Cook, stirring often, for 2 to 3 minutes until fragrant. Add the peas and the water. Cook for 10 minutes or until peas are tender – if using fresh peas. Season with salt.
Add the beef to the sauce and cook for about 5 minutes.
In a bowl, combine the sliced red onion and tomatoes. Season with oil and salt. Garnish with chopped parsley. Set salad aside.
Serve with boiled potatoes and sliced onion and tomato salad. Enjoy!