A fiery, brick-red La Paz stew of tender beef simmered in a thick sauce of yellow aji peppers, cumin, and hominy corn, served steaming hot at dawn.
Ingredients
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1kg beef shank, cut into chunks
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2 cups dried hominy corn (mote), soaked overnight
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8 dried yellow aji peppers, rehydrated
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1 onion, quartered
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4 cloves garlic
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2 tsp cumin
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1 tsp oregano
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6 cups water
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Salt
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Chuño (freeze-dried potatoes) or fresh potatoes
Instructions
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1
Boil beef in water with onion and garlic for 1 hour until tender. Reserve broth.
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2
Blend rehydrated aji peppers with cumin, oregano, and 1 cup broth into a smooth paste.
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3
Strain aji paste into the pot with the beef. Stir to combine.
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4
Add soaked hominy and chuño or potato chunks. Simmer 30 min until corn is tender.
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5
Season with salt. The broth should be thick and intensely golden-red.
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6
Serve very hot in deep bowls, traditionally at 5 AM from market stalls.
Did You Know?
Fricasé is Bolivia's legendary hangover cure — market stalls in La Paz start serving it at 4 AM for revelers stumbling home.