Peruvian Picante a la Tacneña |【Recetas123】

Name: Peruvian Picante a la Tacneña
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Cuisine: Peruvian
Ingredients: 1 kg of boiled beef tripe; ½ boiled cow’s foot, with its broth reserved; 2 kg of potatoes; 50 g of charqui, toasted and soaked; 50 g of chalona (dried mutton); 100 g of chilies (panca, mirasol, and limeño); 1 small onion; 2 tablespoons of garlic; 3 tablespoons of oil; Salt, pepper, cumin, and oregano, to taste

Picante a la tacneña is Tacna’s signature dish: a stew of panca, mirasol, and limeño chilies with tripe, cow’s foot, charqui, chalona, and potato.

The chilies are cooked slowly into an intense red base that coats the meats and potatoes.

Preparation

Cook the chilies, put the chilies, onion, and chalona in a pot and cook for about an hour, until they release their juices.
Make the base, once dry, add the oil, garlic, charqui, pepper, cumin, and oregano and fry; save a little of the oil to drizzle over the dish when serving.
Add the meats, add the boiled cow’s foot and cook 5 minutes, turning it; add the tripe, a little of the cow’s foot broth, and the potatoes in pieces, adjust the seasoning, and cook 20 minutes, until the potato takes on the chili flavor.
Rest and serve, let it rest in the pot uncovered for a few minutes and serve drizzled with the reserved oil.