Chairo Paceño is a typical Bolivian dish, full of flavors and colors that conquer everyone who tries it.
The ingredients in this stew are varied and complement each other perfectly, creating an explosion of flavors in every bite.
It is an ideal recipe to enjoy with family or friends, and without a doubt, it will leave everyone wanting to repeat.
Ingredients
8 cups of water
¼ kilogram of beef (hip with bone)
¼ kilogram of Chalona (dried and salted lamb meat)
1 spoon of salt
½ cup peeled green beans
½ cup peeled green peas
½ cup peeled carrot, chopped into very fine sticks
4 cups of potatoes, peeled and chopped into thin sticks
1 cup of Chuño soaked, peeled, crushed and washed many times
1 cup cooked peeled white corn
1 cup of cooked peeled wheat
2 tablespoons of Oil
1 cup white onion, finely chopped (unwashed)
2 tablespoons of ground red chili pepper
½ teaspoon of ground cumin
½ teaspoon crumbled Oregano
¼ teaspoon ground pepper
¼ cup finely chopped green onion
1 teaspoon finely chopped parsley
½ teaspoon crumbled Oregano
1 teaspoon finely chopped mint
Preparation
Step 1 :
So that the chairo does not turn out to be sour, you must first soak the chuño one night before, peel it, mash it in a fulling mill and wash it several times.
Step 2 :
In the pot intended for cooking the chairo, place the water over high heat and, when it is barely lukewarm, add the beef and the chalone.
Step 3 :
Before it starts to boil, it must be skimmed and salt added.
Step 4 :
Let it cook for at least an hour.
Step 5:
Then, the beans, peas, carrots and potatoes are added to the broth, letting it boil for about fifteen minutes.
Step 6:
Subsequently, add the chuño and let it boil for another five minutes.
Step 7:
Finally, add the cooked peeled white corn and the cooked peeled wheat, letting it cook until the potato is ready.
Step 8:
In a separate small pot, place the butter or oil over high heat to brown the onion.
Step 9:
Then add the red chili, cumin, oregano and pepper.
Step 10:
After a few minutes of cooking, this sauce is added to the chairo and allowed to boil together for another ten minutes.
Step 11:
Remove the pot from the heat and add the green onion, parsley, oregano and mint.
Step 12:
The chairo is served accompanied by a piece of beef and another of chalona on each plate.
Step 13:
You should try to maintain the initial amount of broth; if necessary, you can add more broth or boiling water to prevent the stew from being too thick.