The Chiclayo Thickened Soup is a type of soup traditionally prepared every Monday in the Chiclayo region, made with grated corn and beef broth or with milk whey.
Originating from the coastal city of Chiclayo. This recipe has its roots in the rich culinary culture of the region.
The thickened soup stands out for its unique flavor and creamy consistency, making it a comforting and delicious dish to enjoy on any occasion. Give it a try at home!
Chiclayo Thickened Soup
Ingredients
½ kilogram of Diced beef
½ kilogram of Shredded corn (choclos desgranados)
1 Cilantro bunch blended
2 Onions
2 tablespoons of Ground garlic
1 tablespoon of Panca chili powder
2 tablespoons of Yellow chili powder
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 : Begin by processing the corn grains together with the cilantro and one cup of beef broth.
Step 2 : Then, season the chopped meat with salt and pepper, and flavor with a tablespoon of garlic.
Step 3 : Next, heat oil in a pan and brown the meat.
Step 4 : Afterward, add one finely chopped onion and the yellow chili.
Step 5 : Let it brown and then add the remaining broth.
Step 6 : It is 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 pan, brown the other onion sliced 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.
If you enjoyed this recipe, don't miss the next one!
Subscribe to the newsletter
