The chochoca soup, a delicious and nutritious traditional dish from Arequipa, harmoniously combines beef, tender potatoes, and smooth corn flour. It is a comforting dish perfect for cold days.
This is an ancestral stew from the Peruvian highlands, specifically from the central sierra.
The chochoca is a type of dough made from corn, which is cooked and dried for storage. In ancient times, this dough was used to prepare bread and other typical local dishes.
To prepare this exquisite soup, it is necessary to follow some simple steps that will allow us to enjoy its unique flavor. Below, we will explain in detail how to prepare it.
Chochoca Soup
Ingredients
500 grams of Cubed beef
200 grams of Cecina
1 tablespoon of Ground red pepper (ají colorado)
2 liters of Beef broth
1 cup of Chochoca flour
4 Potatoes cut into pieces
2 Finely chopped rocoto chili
1 Sprig of mint
Oil
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : In a pot over heat, put oil and sauté the garlic, then add the ground red pepper.
Step 2 : Next, add the broth and wait for it to start boiling before adding the beef and cecina, cooking over low heat until the meat is properly tender.
Step 3 : Prepare a mixture of chochoca flour and water, then add it to the soup.
Step 4 : Include the potatoes and season with salt and pepper.
Step 5 : After the potatoes are soft, add the mint and rocoto, cooking for 5 minutes before removing from heat.
Step 6 : Finally, serve hot.
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