Huatia —watya in Quechua— is an Andean way of cooking in an earth oven, of pre-Columbian origin; this stovetop version recreates its flavors at home with beef, potato, herbs, and chicha de jora.
It always includes potato, the defining product of Andean peoples.
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Peruvian Huatia
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course
- Cuisine: Peruvian
Description
Andean potatoes, sweet potatoes, and fava bean pods slowly cooked in a heavy covered pot.
Ingredients
- ½ kg stewing beef
- 1 beef bouillon cube
- 3 white potatoes
- Vegetable oil, as needed
- Salt and pepper, to taste
For the base
- 1 onion
- 1 tablespoon of ground garlic
- 2 tablespoons of ground cilantro
- 3 sprigs of ground mint (hierbabuena)
- 1 teaspoon of ground ají panca
- 1 teaspoon of ground ají amarillo
- ¼ cup of chicha de jora
- 2 sprigs of cilantro
- 2 cups of water
To serve
- Boiled sweet potatoes
- Salsa criolla
- White rice
Preparation
- Season and sear the beef, cut it into medium pieces and season with salt, pepper, and the bouillon cube. Heat oil in a pot, ideally clay, sear the beef on all sides, and remove it.
- Make the base, dice the onion and sauté it in the same pot with another splash of oil until it changes color; add the garlic, both chilies, ground cilantro, mint, and cilantro sprigs and cook for 3 minutes.
- Add the chicha, pour in the chicha de jora, stir, and let it reduce a little.
- Cook the huatia, add the beef, the potatoes cut into quarters, and the water; stir and cook for about 40 minutes, until everything is tender. Season and serve with boiled sweet potato.
Tips
- Use a clay pot if you have one: it gives a flavor closer to the traditional.
- Sear the beef well before making the base.
- It can also be baked at 180 °C (350 °F) for 60 minutes.
Traditional variations
- Depending on the region, fava beans or oca are added, and different meats can be used.
How to serve
Serve the huatia hot with boiled sweet potato, salsa criolla, and white rice.
Recommended pairings
- Boiled sweet potato
- Salsa criolla
- Chicha de jora
Did you know?
Traditional huatia is cooked in a dome-shaped oven of earth clods heated with firewood.
Frequently Asked Questions
An Andean earth-oven cooking technique; this stovetop version recreates its flavors with beef, potato, herbs, and chicha de jora.
Yes, at 180 °C (350 °F) for about 60 minutes.
With boiled sweet potato, salsa criolla, and white rice.
