Chajchu (traditional stew)  Ingredients:       2 pounds beef tenderloin    2 pounds chuño       16 medium potatoes    4 medium size tomatoes       2 medium size onions    1 bunch fresh chives       20 broad beans    6 eggs       2 fetta cheese (small package)    1/2 pound red dry chilli peppers       1 garlic clove    1/4 teaspoon ground cumin       4 tablespoons cooking oil    salt       1 bunch fresh mint    1 large tomato       1 medium size onion

Preparation:

1. Soak overnight the chuño. Pound the chuno on a hard surface, and wash it several times, squeezing the water off each time. Soak chili peppers in a small bowl. 2. Chop finely the onions and tomatoes. 3. Cut the chives and cut them into 2 inches long strings. 4. Pour cold water in a medium pot (about 3/4). Place the meat (previously cut in pieces), tomatoes, onions and salt to taste. Cover and cook on low heat for 1,1/2 hours approximately. Add the chuño and mint. Peel the potatoes and broad beans, and add them to the pot. 5. When potatoes and beans are cooked, add fresh chives and turn off the heat. Drain the liquid from the pot, if there is some. 6. Hot spicy sauce preparation: blend chili peppers with cumin, garlic clove, oil, salt to taste, and one cup of water. Pour everything into a small pot and simmer for about an hour. This should be a runny sauce, so add more water if necessary. 7. Boil the eggs for 10 minutes. Peel and slice them. Also, slice the cheese. 8. Cut the tomato and onion in fine strips. Season with salt and pepper. 9. How to serve: Serve some chuño, potatoes and meat. Garnish with the cheese and egg slices. Put on top one tablespoon of the tomato and onion salad, and one of the hot spicy sauce.

Categories:  Bolivian, hot spicy

Estimated Serving:  8

Estimated preparation time:  120 min.

Language:  English

Shared by:  AnaPau    2009/02/26