Chanfainita

chanfainita

Peruvian cuisine is a vibrant and diverse combination of indigenous, Spanish, African, and Asian influences. From the coast to the Andes, the country offers a variety of flavors, textures, and spices that keep food lovers coming back for more.

One of the most popular dishes in Peru is chanfainita, a hearty stew made with beef or llama meat, potatoes, peanuts, and a variety of aromatic spices. Chanfainita has its roots in the Andean region, where it is often served at outdoor gatherings and celebrations.

The word “chanfainita” comes from “chanfaina,” a Spanish delicacy of Moorish origin that is made with organ meats, such as heart, liver, and lungs. However, the Peruvian version has evolved to include more familiar cuts of beef or llama, as well as a variety of flavorful spices and herbs.

To make this dish, you will need several key ingredients, including meat, aji amarillo (a type of Peruvian chili pepper), cumin, garlic, onion, potatoes, and peanuts. Depending on personal preference, you may also choose to add other vegetables or seasonings, such as paprika, oregano, or bay leaves.

The cooking process begins by boiling the meat in water or broth until tender. Once the meat is cooked, it is removed from the pot and diced into small pieces. The broth is then set aside for later use.

Next, the aji amarillo, cumin, garlic, and onion are sautéed in a pan until the onions are translucent and the mixture is fragrant. The diced meat is then added to the pan, along with the potatoes, peanuts, and any additional seasonings or vegetables.

The reserved broth is then poured into the pan until all of the ingredients are submerged. The stew is simmered for several minutes, allowing the flavors to meld together and the potatoes to cook through.

Once the chanfainita is fully cooked, it is typically served hot, garnished with chopped cilantro and a squeeze of lime juice. Some variations of the dish include adding sliced hard-boiled eggs or a side of rice to create a more filling meal.

Chanfainita is a comforting and satisfying dish that is popular throughout Peru, and for good reason. It is a flavorful and nutritious meal that is easy to prepare and perfect for sharing with family and friends.

Whether you are an experienced chef or a beginner cook, chanfainita is a great recipe to try out in your kitchen. So gather your ingredients, turn on some tunes, and get ready to savor the delicious flavors of this traditional Peruvian dish.

Ingredients:

  • 1 lb. beef tripe, cleaned and chopped
  • 1/2 lb. beef heart, cleaned and chopped
  • 2 tbsp. vegetable oil
  • 1 red onion, chopped
  • 2 garlic cloves, minced
  • 2 tbsp. aji panca paste
  • 1 tsp. ground cumin
  • 1 tsp. oregano
  • 1/2 cup white wine
  • 1 cup beef broth
  • 2 large potatoes, peeled and chopped
  • Salt and pepper, to taste
  • 2 hard-boiled eggs, chopped
  • Chopped cilantro, for garnish

Instructions:

  1. Heat oil in a large pot over medium-high heat. Add the chopped tripe and heart and cook until browned, about 10 minutes.

  2. Add the chopped onions and minced garlic to the pot and cook until softened, about 5 minutes.

  3. Stir in the aji panca paste, cumin, and oregano and cook for an additional 2 minutes.

  4. Pour in the white wine and beef broth and bring the mixture to a boil.

  5. Reduce heat to low and add the chopped potatoes. Cover and simmer for 40 minutes, or until the potatoes are tender.

  6. Season to taste with salt and pepper.

  7. Serve hot, garnished with chopped hard-boiled eggs and cilantro. Enjoy!