Peruvian Malaya

Peruvian malaya, also known as malaya dorada or malaya frita, is a main course widely eaten in Peru. It is made with beef malaya or flank (falda), first cooked slowly in a broth with onion, celery, carrot, and allspice until tender.

The meat is then cut into portions, seasoned with ají colorado, garlic, cumin, salt, and pepper, and fried in plenty of oil. The result is meat that is tender inside and golden outside, served with potatoes or fried yuca and salad.

Peruvian Malaya

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• Author: Recetas123
• Prep Time: 15 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours
• Yield: 4 servings
• Category: Main Course
• Cuisine: Peruvian

Print Recipe

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Description

Tender boiled beef flank pressed and pan-seared until crisp and golden.

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Ingredients

For cooking

• 1 kg beef malaya or flank (falda)
• ½ onion, cut into chunks
• 1 celery stalk, cut into chunks
• 1 carrot, peeled and cut into chunks
• 6 allspice berries (pimienta de chapa)
• 1.5 liters water
• A little oil for sautéing

For the seasoning paste

• 2 tablespoons ground ají colorado (Peruvian dried red chili)
• 2 garlic cloves, crushed
• 1 pinch of cumin
• Salt and pepper, to taste

For frying and serving

• Oil for sautéing and frying
• Boiled and browned potatoes or fried yuca, to taste
• Salad, to taste

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Preparation

1. Make the broth, in a pot, sauté the onion, celery, carrot, and allspice berries in a little oil for a few minutes. Add the water and wait for it to come to a boil.
2. Cook the malaya, add the meat and cook it over low heat until tender and a fork goes in without resistance, about 1 hour 15 minutes to 1 hour 30 minutes.
3. Cut and season, remove the meat from the broth, drain it, and cut it into four medium-sized portions. Season them with the ají colorado, crushed garlic, cumin, salt, and pepper, and let them rest for a few minutes so the flavors come together.
4. Fry and serve, heat plenty of oil in a skillet and fry the portions until golden on both sides. Serve hot with boiled and browned potatoes or fried yuca and a salad of your choice.

Chef’s Tips

• Cook the meat over low heat so it becomes tender without falling apart.
• Drain the malaya well before seasoning it so the paste sticks.
• Let the seasoned portions rest for a few minutes before frying.
• Don’t discard the cooking broth: strain it and use it as a base for soups.

How to Serve

Serve it as a main course, freshly fried and hot, with boiled and browned potatoes or fried yuca and a salad.

Recommended Pairings

• Boiled and browned potatoes
• Fried yuca
• Salad of your choice

Did You Know?

Malaya is a cut from the beef flank that is also used in soups, stews, and braises. In malaya dorada, slow cooking followed by frying gives it its signature contrast between tender meat and a golden surface.