Ingredients
- 300 g beef, in pieces
- 50 g chuño (freeze-dried potato), soaked
- 50 g peeled wheat
- 2 potatoes
- 100 g fava beans
- 100 g squash
- 1 carrot
- 1 onion
- 3 garlic cloves
- 1 tablespoon ají panca paste
- 30 g oil
- 1200 g water, mint, salt and pepper
Step-by-step
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- Put the onion and garlic in the mixing bowl, chop 4 sec/speed 5 and scrape down with the spatula.
- Add the oil and ají panca. Sauté 6 min/120°C/speed 1.
- Add the meat and brown it 4 min/120°C/reverse/spoon speed.
- Add the water and wheat. Cook 35 min/100°C/reverse/spoon speed.
- Add the mashed chuño, potatoes, carrot, squash and fava beans. Cook 25 min/100°C/reverse/spoon speed.
- Adjust the salt and pepper. Serve with chopped mint.
Tips
- Chuño gives chairo its characteristic Andean flavor.
- Mash the soaked chuño so it lightly thickens the soup.
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