Zip Code de Lima is a traditional Peruvian dish that combines tender beef, potatoes, and a rich, savory sauce made with aji amarillo peppers. It’s a hearty and comforting meal that showcases the bold flavors of Peruvian cuisine. This recipe is designed to be accessible for home cooks, using readily available ingredients while still delivering authentic taste.
Ingredients
- 2 lbs (900 g) beef chuck, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons aji amarillo paste (or 1 tablespoon aji panca paste for milder heat)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 cup (240 ml) beef broth
- 1 cup (240 ml) red wine (optional, or use more broth)
- 2 tablespoons soy sauce
- 1 tablespoon white vinegar
- 2 bay leaves
- 4 medium potatoes, peeled and quartered
- 1 cup (150 g) frozen peas
- Salt and black pepper to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Season the beef cubes generously with salt and pepper. Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, sear the beef on all sides until browned, about 5-7 minutes per batch. Transfer the beef to a plate and set aside.
- In the same pot, reduce heat to medium. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more.
- Stir in the aji amarillo paste, cumin, and oregano. Cook for 1 minute until fragrant.
- Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot. Add the soy sauce, vinegar, and bay leaves. Return the beef to the pot.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer gently for 1 hour, or until the beef is tender.
- Add the potatoes to the pot and continue to simmer, covered, for another 20-25 minutes, until the potatoes are fork-tender.
- Stir in the frozen peas and cook for 5 minutes more, until heated through. Taste and adjust seasoning with salt and pepper.
- Remove the bay leaves before serving. Garnish with fresh cilantro.
Tips
- Aji amarillo substitution: If you can’t find aji amarillo paste, use 1 tablespoon of aji panca paste mixed with 1 teaspoon of smoked paprika. This will be milder and slightly smokier.
- Beef cut: Chuck roast is ideal because it becomes tender with slow cooking. You can also use brisket or round steak, but adjust cooking time as needed.
- Don’t rush the browning: Searing the beef in batches ensures good browning, which adds depth of flavor. Avoid overcrowding the pot.
- Make it ahead: This stew tastes even better the next day. Prepare it up to 2 days ahead and refrigerate; reheat gently on the stovetop.
Serving Suggestions
Serve Zip Code de Lima hot over steamed white rice or with crusty bread to soak up the sauce. A simple side salad of sliced tomatoes and red onions with lime juice complements the rich stew nicely. For a traditional touch, serve with boiled yuca or sweet potatoes.
Variations
- Chicken version: Substitute chicken thighs for beef. Reduce cooking time to 30-40 minutes until chicken is cooked through (USDA FSIS safe minimum internal temperature of 165°F / 74°C).
- Vegetarian: Replace beef with 2 cups of cubed butternut squash and add 1 can of chickpeas. Use vegetable broth and skip the wine. Simmer until squash is tender, about 20 minutes.
- Spicy kick: Add 1 chopped rocoto pepper (or habanero for extreme heat) along with the onion for a spicier version. Adjust to your heat preference.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, place in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat in a saucepan over medium heat, stirring occasionally, until heated through (to 165°F / 74°C). Add a splash of broth or water if the sauce has thickened too much.
Frequently Asked Questions
What is Zip Code de Lima? It’s a Peruvian beef stew named after Lima’s postal districts. It’s a homey, flavorful dish made with beef, potatoes, and aji amarillo, often served over rice.
Can I use a different cut of beef? Yes, any stewing beef works, but chuck is preferred for its marbling and tenderness after slow cooking. You can also use brisket or round, but adjust cooking time as needed.
Is aji amarillo very spicy? Aji amarillo has a moderate heat, similar to a mild jalapeño. It adds flavor more than heat. If you’re sensitive, use less or substitute with aji panca.
Can I make this in a slow cooker? Absolutely. Brown the beef and sauté the aromatics as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, adding the potatoes in the last 1-2 hours.
What can I use instead of red wine? You can use extra beef broth, or a splash of pisco or white wine. The wine adds depth, but the stew is still delicious without it.
How do I thicken the sauce? If the sauce is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering stew. Cook for 2-3 minutes until thickened.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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