CHANFAINITA DEL PERU.

CHANFAINITA

Ingredientes :  1/2 k de bofe de res o menudencia de cabrito o cordero, 04 papas peladas y picadas en cuadrados, 01 cebolla picada, 02 ramas de hierbabuena, 02 cucharadas de ají panca molido, 01 cucharada de ají amarillo molido, 02 cucharadas de ajo molido, 1/2 taza de aceite, 03 tazas de caldo de res, Sal, Pimienta, Comino.

Preparación: Cocinar el bofe en una olla con agua. Cuando esté listo, escurrirlo y picarlo en cuadraditos, En otra olla aparte, calentar el aceite y freír la cebolla, junto al ajo, el ají amarillo, el ají panca, la sal, la pimienta y el comino. Incorporar el bofe o menudencia y la hierbabuena y freír durante unos minutos más. Añadir el caldo junto con las papas; tapar y dejar que hierva hasta que cocinen las papas. El guiso debe quedar jugoso; servir con arroz blanco y mote cocido.

Chanfainita

Ingredients: 1/2 k bofe beef or lamb or goat innards 04 peeled potatoes and cut into squares 01 onion 02 branches of mint 02 tablespoons of ground red pepper sauce 01 yellow tablespoon ground pepper 02 tablespoons minced garlic, 1/2 cup oil 03 cups beef broth, salt, pepper, cumin.

Preparation: Cook the bofe in a pot with water. When ready, drain and chop into small squares, in another separate pot, heat the oil and fry the onion, along with garlic, yellow pepper, red pepper sauce, salt, pepper and cumin. Incorporate bofe or giblets and peppermint and fry for a few minutes. Add the broth with potatoes; cover and let simmer until cooked potatoes. The dish should be juicy; Serve with white rice and boiled nickname.

Chanfainita

Ingredients: 1/2 k bofe beef or goat or lamb giblets 04 peeled and cut into square chips, 01 onion 02 branches of mint 02 tablespoons ground red pepper sauce 01 tablespoon ground yellow pepper 02 tablespoons minced garlic, 1/2 cup oil 03 cups beef broth, salt, pepper, cumin.

Preparation: Cook the lights into a pot with water. When ready, drain and chop into cubes In another separate pot, heat the oil and fry the onion, along with garlic, yellow pepper, red pepper sauce, salt, pepper and cumin. Add the giblets and bofe or mint and fry for a few minutes. Add the broth along with potatoes; cover and let simmer until the potatoes cook. The stew should be juicy; Serve with white rice and cooked mote.