Makes a hearty stew that will feed 6 hungry people
Traditionally this dish was made with llama, vension, or other game, but it is now most commonly made with lamb, goat, or beef.
¼ cup rendered animal fat
3 pounds stew meat, cut into pieces with the bone
½ pound ripe tomatoes, chopped
¼ pound dried aji panca, toasted and ground
2 cups chicha amarilla
2 cups meat stock
3 culantro leaves
1 pound green beans, cut into pieces
In a large braising pan over high heat, add animal fat. Reduce the heat to medium-high, and add the stew meat. Cook, browning the meat on all sides. Once the meat is browned, deglaze the pan with the chopped tomatoes, making sure to scrap up any meat from the bottom of the pan. Add the ground aji, and continue to cook until the tomatoes have lost most of their liquid. Deglaze the pan again with the chicha, and lower the flame. Let everything simmer down until the stew is almost dry again. Add the stock, the culantro leaves, and a little salt, and continue to simmer.
Once the sauce has reduced and thickened to the consistency of tomato paste, add the green beans, and adjust the seasoning with a little bit more salt. Cook until the green beans are tender, and serve with boiled chuÃ±os and quinoa.
©Recipe Property of Jacques Gautier, Palo Santo