The Chiclayo-style thickened soup is a type of soup prepared every Monday in the Chiclayo region, made with grated corn and beef breast broth or with milk curds.
Originating from the coastal city of Chiclayo. This recipe has its roots in the rich culinary culture of the region.
The thickened soup is distinguished by its unique flavor and creamy consistency, making it a comforting and delicious dish to enjoy on any occasion. Try making it at home!
Chiclayo-style Thickened Soup
Ingredients
½ kilogram of Chopped beef
½ kilogram of Shredded corn
1 Licuado cilantro bundle
2 Onions
2 tablespoons of Ground garlic
1 tablespoon of Ground panca chili
2 tablespoons of Ground yellow chili
Beef broth
3 tablespoons of Oil
2 tablespoons of Red vinegar
1 teaspoon of Paprika
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : The preparation begins by processing the corn kernels together with the cilantro and one cup of beef broth.
Step 2 : Next, season the chopped meat with salt and pepper and flavor with a tablespoon of garlic.
Step 3 : Then, heat oil in a skillet and brown the meat.
Step 4 : Next, add finely chopped onion and yellow chili.
Step 5 : Let it brown and then add the remaining broth.
Step 6 : It's important to cover and cook for approximately 30 minutes or until the meat is tender.
Step 7 : Once ready, incorporate the blended corn and bring to a boil, stirring constantly.
Step 8 : In another skillet, brown the other onion cut into strips and previously soaked in vinegar.
Step 9 : Season with a teaspoon of garlic, panca chili, salt, pepper, and paprika.
Step 10 : Continue cooking until the onion becomes transparent.
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