Delicious dish served with a sauce of onions, peas, and potatoes, combined with cooked beef leg to create a delight full of textures and aromas. It is served with fluffy rice or chuno, completing a unique culinary experience.
Traditional Bolivian dish that blends intense flavors in every bite. It is a delicious option to share with family and enjoy a comforting meal.
The careful preparation of each ingredient guarantees a dish full of unique flavors and aromas.
Aji de Pata
Ingredients
¾ kilogram of Cooked beef leg
1 cup of Rice
3 Potatoes
3 Large onions
¼ cup of Peas
1 teaspoon of Crumbled oregano
1 teaspoon of Finely chopped parsley
1 Garlic clove
1 pinch of Salt
Oil
4 Washed and seeded yellow chili pods for grinding
1 teaspoon of Ground pepper
½ teaspoon of Cumin
3 Freshly ground garlic cloves
Preparation
Step 1 : The recipe begins by thoroughly washing the beef leg and cutting it into small cubes, then setting it aside.
Step 2 : For the sauce, finely dice the three onions and sauté them in a pan with hot oil until transparent.
Step 3 : Then add the peas, ground seasonings, two ladles of broth or boiling water, the potatoes cut into cubes, and salt to taste, cooking until the potatoes and peas are halfway done.
Step 4 : At this point, add the cooked beef leg so it absorbs the flavor, and once all ingredients are cooked, remove from heat.
Step 5 : Meanwhile, wash the rice and toast it in a hot dry skillet, stirring constantly until dry.
Step 6 : Next, add a finely chopped garlic clove and half of the onion, continuing to stir until the rice is almost golden.
Step 7 : Then, transfer the rice to a pot with two cups of hot water, salt to taste, and bring to a boil over high heat.
Step 8 : As the water is absorbed, reduce the heat and add cold water gradually if needed to finish steaming the rice.
Step 9 : To serve, present the Aji de Pata accompanied by fluffy rice or chuno.
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