Patachi is a thick, nourishing soup from Ayacucho, made with peeled wheat, legumes (beans, fava beans, and peas), freeze-dried potato, and beef or pork, seasoned with muña and mint. Its name comes from Quechua and refers to the mix of ingredients that make up this dish.
It requires soaking the grains the night before, which lets them cook evenly and in less time the next day.
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Peruvian Patachi
- Prep Time: 8 hours (includes soaking)
- Cook Time: 1 hour 40 minutes
- Total Time: 9 hours 40 minutes
- Yield: 6 servings
- Category: Soup
- Cuisine: Peruvian
Description
Peruvian preparation featuring trigo pelado, menestras y carne, adapted for a home kitchen with clear measurements.
Ingredients
- 200 g peeled wheat
- 100 g dried beans
- 100 g dried fava beans
- 100 g dried peas
- 100 g freeze-dried potato (chuño)
- 500 g beef, in chunks
- 100 g bacon
- 3 garlic cloves
- 1 onion, chopped
- 1 tsp cumin
- 300 g potatoes, in chunks
- 100 g ground toasted corn (chochoca)
- Chopped mint and muña, to taste
- Salt to taste
Preparation
- Soak the grains, leave the peeled wheat, beans, fava beans, peas, and freeze-dried potato in water overnight.
- Cook the meat, in 2 liters of water, boil the chopped meat with garlic, onion, chile, and cumin.
- Add the grains, stir in the soaked wheat, legumes, and freeze-dried potato, and cook over medium heat.
- Add the potatoes, add the potatoes in pieces and cook until everything is very tender.
- Thicken, adjust the salt and stir in the ground toasted corn (chochoca), stirring constantly, until the soup thickens.
- Finish and serve, stir in the finely chopped mint and muña, and serve piping hot.
Chef’s Tips
- Don’t skip soaking the grains beforehand; it significantly reduces cooking time.
- Stir constantly when adding the chochoca to prevent lumps.
- Add the herbs at the end to keep their fresh aroma.
Traditional Variations
Some families combine beef, pork, and bacon in the same pot for a more intense flavor.
There are also vegetarian versions that skip the meat and increase the proportion of legumes.
How to Serve
Serve hot, as a stand-alone meal, especially on cold mornings in the Ayacucho highlands, with ground chile sauce on the side.
Recommended Pairings
- Homemade ground chile sauce
- Homemade bread
- Herbal tea
Did You Know?
Patachi is considered an “endurance dish” in the Ayacucho highlands, since its combination of grains, legumes, and meat provides the energy needed for long days of fieldwork.
Frequently Asked Questions
It's a thick Andean soup made with peeled wheat, meat, and vegetables, simmered for several hours until creamy, typical of the southern Peruvian highlands.
The peeled wheat is usually soaked the night before, for several hours, to soften it and reduce the later cooking time.
Beef or lamb is typically used, along with some offal, slow-cooked together with the wheat until all the flavors come together.
