Aji de Papalisa

Discover the flavors of Bolivia with this traditional dish, Aji de Papalisa. Featuring papalisa, a unique Andean potato, combined with beef and a medley of colorful vegetables, this stew is comfort food at its finest. Serve it with rice and boiled potatoes for a hearty meal that will warm your soul.

Ingredients

🥔 500-700g Papalisa, cleaned and boiled
🥔 3 medium Potatoes, peeled and halved
🥩 300-400g Beef, cut into small cubes
🧅 4 medium Onions, finely diced
🌶️ 1/2 Green Bell Pepper, finely diced
🌱 150-200g Green Beans, finely sliced
🥕 1 medium Carrot, sliced into thin rounds
🧄 3 cloves Garlic, minced or mashed into a paste
🌿 100-150g Peas, fresh or frozen
🌶️ 1 sachet 10g Aji Amarillo Mirasol Picante El Chasqui brand
🍚 1 cup Uncooked Rice
🧂 Salt
🌿 1/2 teaspoon Cumin
🌶️ 1/2 teaspoon Sweet Paprika
🌶️ Pinch of Black Pepper
🌶️ 1/2 teaspoon Red Paprika
🫒 2-3 tablespoons Cooking Oil
💧 Enough Water for boiling and cooking
🌿 Fresh Parsley, finely chopped for garnish

Instructions

1- Boil Papalisa:

• Start by washing the papalisa thoroughly.
• In a small saucepan, cover the papalisa with water and boil for 20-30 minutes until soft.
• Drain and let them cool.

2- Vegetable Preparation:

• Finely dice the onions and green bell pepper.
• Slice the green beans and carrot.

3- Meat Preparation:

• Cut the beef into small, uniform cubes.

4- Sauté Aromatics:

• In a medium pot, heat cooking oil.
• Add onions, bell pepper, green beans, and garlic.
• Sauté until translucent.

5- Add Meat and Spices:

• Add beef and carrot slices to the pot.
• Season with salt, cumin, sweet paprika, black pepper, red paprika, and the El Chasqui Aji Amarillo Mirasol Picante sachet.
• Mix well.

6- Simmer Meat:

• Add water to cover the mixture.
• Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.

7- Boil Potatoes as a Side:

• In another saucepan, boil the peeled and halved potatoes until fork-tender with a pinch of salt.

8- Add Peas:

• After 15 minutes of meat simmering, add peas to the stew.
• Cook for 10 more minutes.

9- Mash Papalisa:

• Once cooled, coarsely mash the papalisa, leaving some texture.

10- Combine Papalisa with Stew:
- Stir the mashed papalisa into the stew.
- Simmer for 20 minutes to meld flavors and thicken the sauce.

11- Cook Rice:
- Toast the rice in a dry pan until slightly colored.
- Boil in a pot with 2 cups water, a splash of oil, and a pinch of salt.
- Simmer on low heat until water is absorbed.

12- Serve:
- Plate the Aji de Papalisa with white rice and boiled potatoes.
- Garnish with fresh parsley.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Servings: 4-6 people
Equipment: Small saucepan, Medium pot, Frying pan, Wooden cutting board, Tramontina chef's knife, Wooden spoon, Light blue plastic potato masher, Green plastic ladle, Various bowls and containers, Stovetop (gas)

Cooking Tips:

• For less spiciness, remove seeds if using dried red chilies.
• Mash papalisa to a coarse texture for better stew consistency.
• Toasting rice enhances its flavor and fluffiness.

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Aji de Papalisa

Posted by Waivio guest: @waivio_hivecooking