Ingredients
- 600 g beef lung (bofe), in cubes
- 3 potatoes, diced
- 1 red onion
- 4 garlic cloves
- 2 tablespoons ají panca paste
- 1 tablespoon yellow chili (ají amarillo) paste
- 1 teaspoon spearmint
- 1 cup broth
- Oil, cumin, salt and pepper
Step-by-step
Using a different robot? Switch it here:
- Boil the lung in a separate pot until tender and cut into cubes.
- Chop the onion and garlic 4 sec/speed 5 and sauté with oil 5 min/120°C/speed 1.
- Add the ají panca, yellow chili and cumin and sauté 3 min/120°C/speed 1.
- Add the lung and broth. Cook 15 min/100°C/reverse/spoon speed.
- Add the diced potato. Cook 20 min/100°C/reverse/spoon speed.
- Add spearmint, adjust the salt and serve with white rice and toasted corn (cancha).
Tips
- Boiling the lung well removes any strong flavor.
- A budget-friendly, very tasty dish from Lima's markets.
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