Traditional in Bolivia, combines 3 to 4 types of meats, vegetables, and seasonings in a hearty broth. Its detailed preparation requires time and love, resulting in a festive dish full of flavor to share with family during the holidays.
The Christmas Picana is cooked with patience, blending flavors and aromas for an unforgettable festive experience.
The beef, pork, and chicken meats (some also include lamb) are mixed with fresh vegetables and seasonings that give it a unique and delicious touch.
When serving, it's important to present it with all its accompaniments to enjoy it to the fullest.
Christmas Picana
Ingredients
1 Medium chicken
1 kilogram of Beef brisket
1 Lamb back
1 Medium fresh cheese
1 ½ pound of Soaked and peeled tunta
4 Large potatoes
¼ pound of Pumpkin
3 Carrots
1 Turnip
2 Parsley and celery sprigs
3 Bay leaves
4 Green chili peppers
1 Onion
1 cup of Wine
1 cup of Beer
½ teaspoon of Whole white pepper
2 tablespoons of Whole red pepper
½ teaspoon of Crushed oregano
1 teaspoon of Anise
1 tablespoon of Sugar
1 pinch of Salt
Preparation
Step 1 : In a pressure cooker with one and a half liters of boiling water, cook the brisket for one hour.
Step 2 : Once the meat is tender, add the previously washed lamb and chicken pieces with the veins removed.
Step 3 : Season with the roasted green chili, and add the julienned carrots, turnip, pumpkin, and onion.
Step 4 : Season with pepper, bay leaves, parsley, whole celery, red pepper, and salt to taste.
Step 5 : When the meats are half cooked, add the whole potatoes and finish cooking them.
Step 6 : In another pot with enough hot water, cook the corn on the cob with the annatto wrapped in a small closed cloth, and add the sugar.
Step 7 : Two hours before, soak the tunta in warm water to soften the pulp, then peel and wash thoroughly.
Step 8 : Cut a bit in half, stuff with a cheese slice, and steam cook by placing them on a colander over a pot with hot water.
Step 9 : Once the potatoes and meats are cooked, pour in the wine and beer, sprinkle with oregano, and bring to a boil.
Step 10 : In a deep plate, serve the pieces garnished with vegetables, two potatoes, and the broth; the tunta and the corn should be served separately on a serving platter.
Step 11 : It can be accompanied with cheese and llajhua if desired.
Step 12 : For a different-flavored Picana, first roast all the meats in hot oil without exception and cook following the same procedure as before.
Step 13 : Do not add pumpkin here; instead, at the end, add a teaspoon of pre-soaked raisins.
Preparation (simple version)
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