Patasca

patasca

Patasca is a traditional Peruvian soup that hails from the southern region of the country. It is a thick and savory soup that is made with a variety of ingredients, including corn, potatoes, beans, and meat. Its flavorful broth is spiced with cumin, garlic, and paprika, giving the dish a unique and delicious taste.

The dish’s origins can be traced back to the pre-Columbian era, when it was prepared by the Inca civilization. Today, Patasca is a popular dish in Peruvian cuisine and one that is enjoyed throughout the country.

The soup’s name comes from the Quechua language, meaning “thick soup.” It’s a dish that is often prepared for special occasions, such as festivals, weddings, or family gatherings.

One of the key ingredients in Patasca is corn, which is an essential crop in Peru. The corn used in this soup is called maiz chulpe, also known as Cuzco corn. This type of corn is different from the regular yellow corn commonly found in American markets. It is larger in size and has a more substantial texture that adds a unique flavor and texture to the soup.

Other essential ingredients in Patasca include potatoes and beans, which are also staples in Peruvian cuisine. The beans used in this soup are commonly fava beans or Lima beans, both of which add protein and fiber to the dish.

Patasca also features meat, usually beef or pork, which is typically cubed and added to the soup towards the end of the cooking process. The meat is cooked until tender and juicy, adding another layer of flavor to the soup.

To make Patasca, the corn is boiled and soaked in water overnight to soften it before adding it to the soup. Once the corn is ready, it’s added to a pot with potatoes, beans, and a variety of other vegetables. The meat is added last and cooked until tender.

The broth for Patasca is made by sautéing onions, garlic, and spices in oil before adding water to the pot. The broth is simmered for several hours to allow the flavors to meld together and create a rich and aromatic base for the soup.

Before serving, the soup is garnished with fresh herbs, such as cilantro or parsley, and served with a side of bread or crackers.

In conclusion, Patasca is a delicious and hearty soup that is loved by Peruvians throughout the country. Its combination of ingredients creates a uniquely flavorful dish that is perfect for any special occasion or dinner with family and friends. Whether you’re a fan of Peruvian cuisine or looking for a new recipe to try, Patasca is a must-try.

Ingredients:

  • 1 pound of white corn
  • 1/2 pound of dried cow’s feet
  • 1/2 pound of pork loin
  • 1/2 pound of chicken breast
  • 1/2 pound of bacon
  • 1/2 pound of chorizo sausage
  • 2 onions, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons of vegetable oil
  • 2 tablespoons of aji amarillo paste (Peruvian yellow chili paste)
  • 1 tablespoon of ground cumin
  • 6 cups of water
  • Salt and pepper to taste
  • 4 yellow potatoes, peeled and cut into chunks
  • 4 ears of corn, cut into chunks
  • 1/2 cup of peas
  • 1/4 cup of chopped cilantro
  • 4 hard-boiled eggs, sliced

Instructions:

  1. Soak the white corn overnight, then rinse and drain.

  2. In a large pot, combine the cow’s feet and enough water to cover them. Bring to a boil, then reduce heat to low and simmer for 2 hours, or until the meat is tender. Drain the water and reserve the meat.

  3. In the same pot, heat the vegetable oil over medium heat. Add the chopped onions and minced garlic and cook until soft.

  4. Add the aji amarillo paste and ground cumin and stir to combine.

  5. Add the pork loin, chicken breast, bacon, and chorizo sausage and cook until browned.

  6. Add the reserved cow’s feet, white corn, and 6 cups of water. Bring to a boil, then reduce heat to low and simmer for 2 hours.

  7. Add the yellow potatoes, corn chunks, and peas and cook until the vegetables are tender.

  8. Add salt and pepper to taste and stir in the chopped cilantro.

  9. Serve the Patasca in individual bowls, topped with sliced hard-boiled eggs. Enjoy!