(On set of Delicioso)

Ingrid Hoffmann cooks up Peruvian beef skewers, pineapple chipotle lime popsicles

Watch Ingrid Hoffmann, host of “Deliciouso” on Univision Network, create Peruvian beef skewers and potato salad on a stick — with pineapple chipotle popsicles for dessert. Check out her “Today Show” appearance here and check out her recipes below.

Peruvian beef skewers

Servings 4 – 6

2 ½ lbs sirloin steak, cut into 2 “X 1” cubes

¼ cup aji panca paste (Peruvian chile)

12 garlic cloves, finely minced

¼ cup white vinegar

1 tsp cumin

1 tsp oregano

Salt and pepper to taste

Olive Oil spray

12” Wooden skewers

To make marinade:

In a medium bowl, combine aji panca paste, garlic, cumin, oregano and salt and pepper to taste.  Add sirloin steak cubes and toss to combine.  Let marinate at room temperature for an hour or overnight in the fridge.

Soak wooden skewers in water one hour before cooking.  Preheat grill at medium high heat. Thread 4 -5 sirloin steak cubes on each skewer and spray them with olive oil spray.  Grill skewers for 4 – 5 minutes on each side, or until desired doneness is reached.

Potato Salad on a Stick

4 -6 servings

For the potatoes

1- 24 oz bag Honey Gold potatoes

3 Tbsp olive oil

Salt and pepper to taste

6” Wooden skewers

For the sauce

¼ cup mayonnaise

¼ cup celery, finely chopped

¼ cup onion, finely chopped

¼ cup sweet relish

1 tbsp yellow mustard

¼ tsp Tabasco sauce

¼ tsp Worcestershire sauce

1 Hard boiled egg, peeled and chopped

Salt and pepper to taste

Soak wooden skewers in water 1 hour before cooking the potatoes.

Bring a large pot filled with water to a boil.  Add salt to taste, and the potatoes. Let cook for 8 minutes until they are tender.  Drain potatoes and let them cool for a few minutes while you prepare the sauce.  To make the sauce combine all ingredients in a blender, blend and set aside.  Preheat a grill at medium high heat.

Thread three potatoes on each skewer. In a small bowl add 3 Tbsp olive oil, and salt and pepper to taste.  Brush potatoes with oil mixture. Grill potatoes for 2-3 minutes on each side until grill marks appear. Serve immediately; serve with sauce for dipping.

Pineapple Chipotle lime Popsicles


(Yields 2 cups)

2 cups fresh pineapple, cut in chunks

¼ C water

1/8 tsp chipotle powder

¾ cups coconut milk

2 stevia packets

In a food processor, add the pineapple, water, chipotle powder, coconut milk and stevia and puree until completely smooth.  Spoon the pineapple mixture into 8 (4 oz.) plastic ice pop molds or wax-coated paper cups. If using paper cups, insert wooden craft stick into the center of each cup. Freeze until firm, about 4 hours.

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