The northern chirimpico is a saucer originally from the Lambayeque region, it is served with pools sanctioned and chili pepper. It is a famous stew that was originally made with kids cut into small pieces, but it is currently a bit complicated to find these viscera, although they can be replaced by mondonguito and ground meat. This preparation has a typical Peruvian dressing of yellow pepper paste, onion and garlic, also carries the delicious and ancestral chicha of Jora, a typical alcohol. Do you ask you how to make northern custard apple? In recipes, we want to show you to prepare this delicious dish from your home. Follow these steps and perform a typical northern custard apple to share with friends or family!
| 🚻 5 Diners | 🕘 1H 30m | 🍵 Diping Very Low | 🤯 |
| Ingredients to make northern custard apple: |
| 1 kilogram of mondongo 200 grams of ground beef 1 cup of chicha de jora 1 medium purple onion 1 tablespoon of ground garlic 2 tablespoons of yellow pepper paste 1 tablespoon dessert of pepper 200 grams of squash ½ kilogram of cassava 3 medium white potatoes 100 grams of peas or arverjas 1 choclo broken 1 branch of peppermint 1 kilogram of cassava |
| ADDITIONAL CHARACTERISTICS: Cheap cost |
Ingredients to make northern custard apple:
1. To start with the elaboration of the northern chirimpico you must first cut the purple onion into fine squares and reserve.
2. With the help of a grater, RALLA El Sally Loche and reserve too.
3. With a knife he cuts the Mondongo in medium squares, remember that when cooking will reduce its size. Booking.
4. With the help of a peel remove the skin from the potatoes and cut them in medium squares, reserve.
5. In a median pot over medium heat, add a stream of oil and incorporate the onion and let it sweat for approximately 4 minutes. Add the yellow and garlic chili paste. Let cook for 4 more minutes, you must have a pasty consistency.
Trick: Add a pinch of salt.
6. Past time, includes the grated loche and Joras chicha.
Trick: Move constantly with the help of a spoon.
7. Add ground meat and mondonguito. If the stew is dry add a water jet. Do not forget to add a branch of peppermint. Cook for 10 to 15 minutes over medium heat and move to separate ground meat. The easy lambayeque chirmpico recipe is almost ready!
Trick: The stiffean helps eliminate the smell of the mondonguito.
8. When the mondonguito and the meat are cooked, incorporates the vegetables: the peas, the corn and the potato.
9. When the vegetables are also cooked, serve the stew with a bootd yucca or with rice. Accompany it with Rocoto. Ready to eat the northern chirimpico!
