Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Saice




Source of Recipe


the web


Recipe Introduction


Bolivia


List of Ingredients




lbs lean beef
I tablespoon ajì (Bolivian red chili powder - try hot paprika instead)
4 medium onions, chopped
2 tablespoons finely chopped parsley
1 clove garlic, finely chopped oregano, cumin, pepper & salt to taste
1 medium tomato, peeled and chopped
1/2 cup peas
3 cups water
vegetable oil

Recipe



Cut the beef into very small pieces. (You can cheat and use mince but the result is not so good.)
Fry the onion and garlic until tender but not brown. Add the parsley, tomato, ajì and condiments.
Cook until the fat separates from the paste, then add the peas and water.
In a separate frying pan brown the meat in the rest of the oil. Add to the ajì mixture and cook until almost all the water has evaporated.

Serve with chuno (if you can get it), boiled potatoes and salad garnish (in Bolivia this is chopped tomato, finely sliced onion, parsley and salt).