Chuño cola – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Peru Region / Locale: Puno region Servings: Serves 4-6
Peru Region / Locale: Puno region Servings: Serves 4-6Chuño Cola is a traditional, heartwarming stew rooted in the Andes of Peru, where it has been cherished for generations. This savory dish showcases chuño, a naturally freeze-dried potato, paired with a succulent mixture of meats and regional spices. The dish encapsulates the rich cultural heritage and innovation of Peruvian cuisine, born out of ancient methods of food preservation. Chuño’s distinct texture and earthy flavor, coupled with the tender meat and spices, create a complex and fulfilling gastronomic experience that resonates with the warmth of community and familial bonds.
Ingredients
- Chuño (freeze-dried potato) – 200 g
- Beef brisket, cubed – 500 g
- Onion, finely chopped – 1 large / 150 g
- Garlic, minced – 4 cloves
- Tomato paste – 3 tbsp / 45 g
- Ground cumin – 2 tsp
- Yellow chili paste – 2 tbsp / 30 g
- Carrots, sliced – 2 medium / 150 g
- Peas – 100 g
- Beef broth – 1 liter
- Olive oil – 2 tbsp
- Salt – to taste
- Black pepper – to taste
Instructions
- Soak the chuño overnight in cold water to soften. Drain well before use.
- In a large pot, heat olive oil over medium heat and add the beef brisket cubes. Cook until browned on all sides. Remove and set aside.
- In the same pot, add the onions and garlic. Sauté until the onions are translucent.
- Add tomato paste, yellow chili paste, and cumin. Stir well to combine and cook for an additional 2 minutes.
- Return the beef to the pot, add sliced carrots, chuño, and beef broth. Stir to combine.
- Bring the mixture to a boil, then reduce heat and simmer for 1 hour, or until the beef is tender and the flavors have melded together.
- Add peas and cook for another 10 minutes. Season with salt and black pepper to taste.
- Serve hot, garnished with freshly chopped parsley if desired.
Substitutions
- Beef brisket -> Lamb or pork shoulder
- Yellow chili paste -> Aji amarillo or red chili paste
- Beef broth -> Vegetable or chicken broth
Enhancements in the Next Evolution
- Marinate the beef with cumin and garlic for an hour before cooking for deeper flavor.
- Add fresh herbs like cilantro or parsley towards the end of cooking to enhance freshness.
- Incorporate diced potatoes for added texture alongside chuño.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
