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1
Rinse the Chuno and Brown the Beef
20 Mins
Medium-high heat, about 190°C (375°F)
Heat the oil in a large heavy pot over medium-high heat. Season the beef with half the salt and brown it in batches, about 3 minutes a side, until deeply golden — do not crowd the pot or the meat will steam. Lift the beef out, then soften the onion in the same pot for 4 minutes, add the garlic, cumin and aji, and cook 1 minute more until fragrant.
Brown in batches: a crowded pot never browns, and browned beef is where the flavour comes from.
Done when: Beef well browned on the outside; onion soft and sweet.
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2
Simmer Beef, Chuno and Wheat
60 Mins
Simmer at 85–95°C (185–203°F)
Return the beef to the pot with the rinsed chuno and the cooked wheat. Pour in the water, bring it to a gentle boil, then turn the heat down so it barely bubbles. Skim off any foam, cover loosely and simmer for 60 minutes, until the beef is starting to soften and the chuno has gone tender.
Keep it at a lazy simmer, not a rolling boil — a hard boil toughens the beef and clouds the broth.
Done when: Beef yielding when pressed; chuno soft right through; broth lightly golden.
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3
Add Potatoes, Corn, Fava Beans and Peas
30 Mins
Simmer at 85–95°C (185–203°F)
Stir in the potato sticks, the cooked white corn, the fava beans and the peas. Simmer for 30 minutes more, stirring gently now and then so the potatoes do not stick. The soup should thicken as the potato sticks soften and release starch.
Stir gently and from the bottom: the potato sticks break easily once they soften.
Done when: Potatoes tender but still in sticks; corn and beans soft; broth thickened.
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4
Add Carrots and Season
25 Mins
Simmer at 85–95°C (185–203°F)
Add the carrot rounds and the remaining salt. Simmer 25 minutes, until the carrots are tender and the beef is completely soft — a piece should shred easily with a spoon. Taste and adjust the salt; a thermometer in the thickest piece of beef should read above 74°C (165°F).
Taste before adding more salt: the broth concentrates as it simmers.
Done when: Carrots tender; beef shreds with a spoon; broth well seasoned.
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5
Rest, Garnish and Serve
15 Mins
Serve hot, about 70°C (158°F)
Take the pot off the heat and rest it 10 minutes so the flavours settle. Ladle the soup into deep bowls, scatter the chopped mint and parsley over the top, and finish each bowl with a few pieces of chicharron if you like the traditional crunch. Serve at once, with crusty bread and llajwa on the side.
Resting matters: the soup thickens slightly and the herbs stay bright instead of wilting into the broth.
Done when: Thick, golden soup; beef tender; herbs bright green on top.
auto_awesome Finishing Touches & Plating
Ladle the chairo into deep bowls while it is still steaming, scatter the mint and parsley over each serving, and let everyone add llajwa to taste — the cool herbs against the hot, earthy soup are the whole point.
Bolivia
2h 25m
