It's an Andean Peruvian dish made from beef offal cooked in a stew seasoned with herbs and chile, typical of rural highland cooking.

Peruvian Matasca |【Recetas123】

Name: Peruvian Matasca
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: Peruvian
Ingredients: 600 g beef, in chunks; 500 g potatoes, in chunks; 1 ear of corn, kernels removed; 150 g peas; 1 onion, chopped; 2 garlic cloves; 60 g ají panca paste; 1 l beef broth (4 cups); Chopped mint, to taste; Salt to taste

Matasca is a traditional Arequipa stew made with beef, potatoes, corn, peas, and mint, seasoned with ají panca. It’s a typical dish from southern Peru, with roots dating back to colonial times.

It’s simple and comforting to make, combining browned beef with fresh vegetables in a light broth scented with mint.

Preparation

Brown the beef, heat oil in a pot and brown the beef chunks until sealed.
Make the base, add the chopped onion, ground ají panca, and garlic, and cook until fully cooked.
Add the broth, pour in the beef broth, stir in the corn and peas, and simmer for 5 minutes.
Finish and serve, add the potatoes and cook until tender; sprinkle with chopped mint and serve hot with white rice.

Chef’s Tips

Brown the beef well at the start for more flavor in the stew.
Cut the potatoes into even pieces so they cook at the same rate.
Add the mint right before serving to keep its aroma.

Traditional Variations

Some Arequipa families add green fava beans along with the peas, giving the stew more texture.

There are also versions that add a touch of ground rocoto for a mild kick of heat.

How to Serve

Serve hot, with white rice on the side, at family lunches and traditional picanterías in Arequipa.

Recommended Pairings

Plain white rice
Homemade ground chile sauce
Homemade bread

Did You Know?

Matasca is a dish with colonial roots, typical of Arequipa’s picanterías, passed down through generations as part of southern Peru’s culinary identity.