For the marinade


  • STEP 1

    Make the marinade by mixing all the ingredients together in a large bowl. Add the meat to the bowl and mix so that it is well covered. Cover with cling film and leave in the fridge for at least 2 hrs, overnight if you have time.

  • STEP 2

    Drain the meat, reserving the marinade. Heat the oil in a wok over a high heat until just smoking, then add the meat – be careful, the oil might splutter. Cook as quickly as possible, tossing it until the meat is browned on all sides. Add the red onion and cook for 1 min. Add the tomato and chilli, then immediately spoon in the Pisco. Pour over the reserved marinade and chilli paste, stir well, turn off the heat and leave the meat to rest in the sauce for a couple of mins. Garnish with coriander and serve with chunky chips, if you like.

Ají amarillo chilli paste is made from Peruvian Ají amarillo chillies. They have an orangey-yellow colour, and are spicy and perfumed. Buy them online at and follow the Basic chilli paste (see next tip) or buy the paste from
Pour 1 tbsp oil into a large heavy-based saucepan. Add 100g deseeded and finely chopped chilli and 1/2 finely chopped onion, and cook over a low heat for 10 mins, stirring regularly. Add 2 finely chopped garlic cloves and fry for 5 mins more until everything is very soft, being careful to make sure it doesn’t take on any colour. Tip the contents of the saucepan into a food processor or blender and blitz until smooth. 

Recipe from Good Food magazine, July 2015

Goes well with


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