The Chiclayan thickness, as the name implies, comes from the province of Chiclayo, located in northern Peru, specifically in the Lambayeque region. This saucer is of Moche origin, it is believed that this famous Chiclayan dish was consumed by the Lord of Sipán and his vassals. It consists of a kind of soup that is normally consumed every Monday. This delicious recipe has beef or stew and the green color of it is due to coriander or coriander. One of the most important and particular ingredients is the Loche pumpkin, a type of pumpkin that only grows in Lambayeque. Do you ask how to prepare a Chiclayan thickener? In recipes, we want to teach you to prepare this delicious and nutritious stew from your home. Follow these steps and enjoy a delicious Chiclayana food!
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Medium | 🤯 Diverse |
| Ingredients to make Chiclayano thickened: |
| 1 kilogram of beef chest or rib 300 grams of pumpkin loche 1 yellow pepper 6 branches of fresh coriantro 3 branches of Chinese onion or chives 1 medium caigua 1 medium purple onion 100 grams of corn or corn Desgranado 100 grams of zarandaja 2 tablespoons of the dessert of pecan pancan |
| ADDITIONAL CHARACTERISTICS: Cheap cost |
Ingredients to make Chiclayano thickened:
1. To start with the Chiclayan thick recipe, you must first cut the loche and book 3/4 parts. RALL THE REST.
2. In a median pot over medium heat, add the beef and also add a piece of Loche pumpkin. Incorporates water to cover the pieces and cook approximately 20-25 minutes.
3. In a median pot over medium heat, add a stream of vegetable oil, a tablespoon of ground panca and ground yellow pepper.
4. Incorporate 1 liter of water and previously washed rice. Cover over low heat and cook the rice. Booking.
5. With the help of a knife, cut the yellow pepper and remove the seeds and veins carefully with a spoon. Cut into small pieces and reserve.
6. With plenty of water, wash the coriander and cut the root. Remove the leaves and reserve some stems.
7. Cut the Chinese onion, only use the green part and reserve. Do you like the Peruvian ceviche? Learn to do it with this recipe.
8. Wash and cut the purple onion into fine squares.
9. Wash the cassava and pél it. Cut into small pieces and reserve.
10. In a blender adds: the corn, the corner, the yellow pepper, the Chinese onion and the Loche pumpkin. With the purpose of liquefying well, it incorporates a res jet in the back. Booking.
11. In a median pot, sweat the purple onion and incorporate a tablespoon of yellow pepper, sliced ​​chili and ground garlic.
12. Add the meat, the zarandaja and the cassava. Cover and kitchen about 10 minutes.
13. Add the smoothie and move with the help of a spoon. Add the caigua in squares and salt. The Peruvian thickness recipe is almost ready!
14. Kitchen over medium heat approximately 10 minutes and move constantly to prevent it from sticking.
15. It serves with rice and a Creole bush. Ready and enjoy! Tell us in the comments what you think of this Chiclayana food. And if you also want to know another Peruvian recipe, do not miss this choco with cheese. Keep reading!
