Chanfainite is one of the flag dishes of Peruvian gastronomy. It is a very popular stew made of Bofe, the lung of the beef, and the Peruvian variety of potatoes, the Yungay. There are countless versions and ways to accompany this symbolic dish of Peru, although the most traditional comes with a driver based on red onion, garlic, pepper, cumin and chili panca. The peppermint is one of the ingredients for Chanfainita that cannot be missing, since it is the grandmothers secret that will enhance the taste of preparation. As we do not want you to miss the opportunity to prepare this delicious dish, in recipes we have prepared For you the more traditional and delicious chanfainite recipe. Gather all the ingredients and follow the step by easy step to discover how to prepare Chanfainita. Lets cook!
| 🚻 3 Diners | 🕘 30m | 🍵 Media | 🤯 |
| Ingredients to make chanfainite: |
| ½ kilogram of bofe (beef lung) 4 potatoes yungay 1 red onion 1 tablespoon of ground garlic 1 tablespoon of chili pepter panca 4 branches of pepper Sal to taste pepper to taste 1 pinch of cumin 1 pinch of oregano |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make chanfainite:
1. Prepare and clean the bofe. Then, boil 25 minutes in a pot with water along with 2 springs of peppermint and a salt pice.
2. While it is sanctioning or boiling the bofe, pela and itch the vegetables for the stew. Cut approximately 1cm small cubes potatoes and place them in a water container so that they do not oxidize. It also chop the red onion very fine and the rest of the ingredients.
Trick: If you do not have meat broth you can take advantage of the water cooking water, which will also have a lot of flavor.
3. Once the bofe is cooked, withdraw and wait for it to cool a little. Then cut it into small cubes, almost the size of the potato.
4. Prepare the pot for the Guiso de Chaninita. Heat a jet of oil over medium heat and add the onion and ground garlic.
5. When the onion is slightly transparent, it incorporates the chili pepper to the dressing.
6. Then add the meat broth, the potatoes in cubes, the bofe and the peppermint. Season with salt, pepper, cumin and oregano to taste. Remove well so that all ingredients are integrated correctly and boil about 10 minutes, until the potato is cooked.
7. It is possible that you need some more cooking, this will depend on the intensity of your fire. When the chanfainite stew of Bofe has thickened slightly, keeping the juice, it is ready to serve. Advantage!
