La Paz's emblematic soup: thick, piping hot, and unmistakably Andean. Beef and dried lamb build a deep broth enriched with tunta, potato, hominy, wheat, fava beans, and peas, finished with red ají, cumin, oregano, and mint.
Turn what you find into an experience you can actually bring to your kitchen.
Cover the tunta with about one fifth of the water and soak for 8 hours. Gently squeeze or break it into irregular pieces, then rinse several times until the water runs nearly clear; this washing prevents a sour-tasting chairo. During the final 15 minutes, rinse and soak the chalona separately to remove excess salt.
Place the beef, drained chalona, and remaining water in the pressure cooker. Add three quarters of the salt, close, and cook for 25 minutes once full pressure is reached. Turn off the heat and allow pressure to drop naturally for 10 minutes before releasing the remainder according to the cooker's instructions. The meat should be tender and the broth noticeably rich.
While the meat cooks, heat the vegetable oil in a skillet and cook the red onion for 5 minutes, until softened. Add the red ají, cumin, and dried oregano and cook for another 2 minutes, stirring, until fragrant and no longer raw-tasting.
Once the cooker is fully depressurized, add the seasoning mixture, baton-cut potatoes, carrot, fresh fava beans, and fresh peas. Simmer uncovered for 10 minutes, until the potato is nearly tender but still holds its shape.
Add the washed tunta, cooked hominy, and cooked wheat mote. Simmer gently for 8 to 10 minutes, until the tunta is tender and the broth develops body without becoming a mash. Adjust with the remaining salt, turn off the heat, and add the chopped mint. Serve piping hot, making sure each bowl gets beef, chalona, tunta, potato, and grains. 🍲
