Preparation

In the pot in which the chairo is to be cooked, put the water over high heat and when it is just warm, add the beef and the chalona. before it starts to boil, froth and add the salt; cook for at least an hour.
to this broth add: beans, peas, carrots and potatoes, boil for about fifteen minutes, put the chuño, boil another fifteen minutes and then add the cooked peeled white corn, letting cook the necessary time, until the potato is cooked.
In a small frying pan, put the oil over high heat and fry the onion; add: red pepper, cumin, oregano and pepper; let it cook for a few minutes and then add this sauce to the chairo so that everything boils for another ten minutes.
remove the pot from the heat and add the green onion, parsley, oregano and mint. serve with a piece of beef and another of chalona on each plate.

Ingredients

  • (for 8 people)
  • 8 cups of water
  • 1/4 kilo of beef hip with bone) cut into 8 pieces
  • 1/4 kilo of chalona (salted dried lamb meat) cut into 8 pieces
  • 1 tablespoon of salt or to taste
  • 1/2 cup green beans, peeled
  • 1/2 cup green peas, peeled
  • 1/2 cup carrot, peeled, finely diced
  • 4 cups of rune potato, peeled and finely chopped
  • 1 cup chuño, soaked, peeled, crushed, and washed several times
  • 1/2 cup of mote (peeled white corn) and cooked.
  • 2 tablespoons sunflower oil
  • 1/2 white onion, finely chopped (unwashed)
  • 2 tablespoons of red and ground chili pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon oregano crumbled
  • 1/4 teaspoon ground pepper
  • 1/2 cup finely chopped green onion.
  • 1 teaspoon oregano crumbled (to serve)
  • 1 teaspoon finely chopped parsley (to serve)
  • 1/2 teaspoon minced spearmint (to serve)
  • Salt