PATASCA MOQUEGUANA

La Patasca is a dish with history, of pre-Hispanic origin, in those times it was prepared with alpaca meat, poultry, guinea pig and local herbs. On winter days it is served very hot to combat the cold of the Andean region.

Ingredients

½ kilo of lamb

½ kilo of pork belly

½ kilo of beef brisket

1 kilo of mote corn

beef bone broth

1 kilo of potatoes

3 tablespoons of ground chili pepper

½ kilo of white chuño

6 minced garlic cloves

1 teaspoon of achiote (annato)

Oil

Salt

preparation

1. The mote corn must be boiled and wait for it to burst before crushing it.
2. Meanwhile, make a sauce with the achiote, oil, garlic and panca pepper
3. Add the meat in pieces and the crushed mote
4. Pour in a little broth so you can cook the pork and beef over moderate heat
5. Once the meats are soft, the broth is added to form the soup, as well as the potatoes, the chuño and the whole mote.
6. finally add a bit of chili pepper.