Peruvian Breast with Yogurt and Grapes Sauce

Name: Peruvian Breast with Yogurt and Grapes Sauce
Yield: 12
Ingredients: For the Peruvian breast; 2 tablespoons of olive oil; 2 medium onions (200g), chopped; 5 cloves of garlic, minced; 5 medium tomatoes (600g), peeled and seeded, chopped; 1 tablespoon of salt; 1/2 teaspoon of black pepper; 4 sprigs of fresh parsley, intact; 1 Peruvian breast without bones (2.5kg); 4 cups of water (approximately 1 liter); For the sauce; One-third cup of finely chopped onion (50g); 1 tablespoon of dried oregano; 1 tablespoon of dried thyme; 2 tablespoons of fresh mint, chopped; 4 tablespoons of lemon juice; One-half cup of water (120ml); 1 tablespoon of sugar; 1/2 teaspoon of red pepper flakes; One-half cup of chopped green onions (40g); One-half cup of capers (80g); 1 tablespoon of sweet paprika; One-quarter cup of low-fat milk (60ml); 2 cups of plain yogurt (400g); Two tablespoons of olive oil (30ml)

1
For the Peruvian breast
2
2 tablespoons of olive oil
3
2 medium onions (200g), chopped
4
5 cloves of garlic, minced
5
5 medium tomatoes (600g), peeled and seeded, chopped
6
1 tablespoon of salt
7
1/2 teaspoon of black pepper
8
4 sprigs of fresh parsley, intact
9
1 Peruvian breast without bones (2.5kg)
10
4 cups of water (approximately 1 liter)
11
For the sauce
12
One-third cup of finely chopped onion (50g)
13
1 tablespoon of dried oregano
14
1 tablespoon of dried thyme
15
2 tablespoons of fresh mint, chopped
16
4 tablespoons of lemon juice
17
One-half cup of water (120ml)
18
1 tablespoon of sugar
19
1/2 teaspoon of red pepper flakes
20
One-half cup of chopped green onions (40g)
21
One-half cup of capers (80g)
22
1 tablespoon of sweet paprika
23
One-quarter cup of low-fat milk (60ml)
24
2 cups of plain yogurt (400g)
25
Two tablespoons of olive oil (30ml)

Ingredients

1
For the Peruvian breast
2
2 tablespoons of olive oil
3
2 medium onions (200g), chopped
4
5 cloves of garlic, minced
5
5 medium tomatoes (600g), peeled and seeded, chopped
6
1 tablespoon of salt
7
1/2 teaspoon of black pepper
8
4 sprigs of fresh parsley, intact
9
1 Peruvian breast without bones (2.5kg)
10
4 cups of water (approximately 1 liter)
11
For the sauce
12
One-third cup of finely chopped onion (50g)
13
1 tablespoon of dried oregano
14
1 tablespoon of dried thyme
15
2 tablespoons of fresh mint, chopped
16
4 tablespoons of lemon juice
17
One-half cup of water (120ml)
18
1 tablespoon of sugar
19
1/2 teaspoon of red pepper flakes
20
One-half cup of chopped green onions (40g)
21
One-half cup of capers (80g)
22
1 tablespoon of sweet paprika
23
One-quarter cup of low-fat milk (60ml)
24
2 cups of plain yogurt (400g)
25
Two tablespoons of olive oil (30ml)

Directions

1
Prepare the Peruvian breast: in a large pot, over high heat, heat the olive oil and sauté the onion, garlic, tomato, salt, black pepper, and parsley, stirring occasionally, until the vegetables are tender (approximately 5 minutes)
2
Add the Peruvian breast and turn it several times to mix well with the sautéed ingredients
3
Pour in the water and let it simmer
4
Reduce the heat, cover the pot, and cook until the meat is tender (approximately 40 minutes)
5
Remove the pot from the heat, drain the Peruvian breast, and discard the cooking liquid
6
Let it cool, wrap it in aluminum foil, and refrigerate for approximately 3 hours
7
Slice into thin strips and reserve
8
Prepare the sauce: in a medium bowl, mix all the ingredients until a smooth sauce forms
9
In a serving dish, arrange the sliced Peruvian breast, drizzle with the sauce, and serve chilled.