Ingredients
( 4 servings)
- 1/2 kilo of beef
- 1/2 kilo of lamb
- 100 g of chalona (dried salted mutton)
- 1/2 cup of hulled, boiled wheat
- 1 1/2 cups of hulled corn boiled until it bursts (mote)
- 1/4 kilo of beef tripe
- 4 pieces of cabbage
- 1/2 cup of squash in cubes
- 2 carrots cut into small pieces
- 4 black chuños, soaked the day before, peeled, crumbled and boiled
- 3 white potatoes cut into pieces
- 5 white chuños.
- Cilantro, oregano and huacatay
- 1 tbsp of oats
- 1/2 cup of fava beans
- Salt
Preparation:
Chairo: In a pot of water, boil the beef, lamb and chalona with a tablespoon of oats and salt.
When tender, remove and set aside. Add the potatoes, wheat, white chuño and the cleaned, boiled tripe to the broth.
Boil until everything is cooked.
Then add the squash, fava beans and crumbled black chuños.
When everything is cooked, add the meats and serve.
Chairo is a word of Quechua and Aymara origin meaning food.
Chairo is also made in Arequipa and Puno.
