PICANTE A LA TACNEÑA

The gastronomic diversity of Peru is wonderful and exquisite. There are an infinity of
dishes that delight the palate of Peruvians, but this time we will talk about a typical food
from the south of the country: spicy tacneña .
The Regional Government of Tacna declared this dish as traditional of the department,
in order to spread its consumption both nationally and internationally.
This stew has as main ingredients; the leg, beef intestines), the charqui (dried meat),
the red and yellow panca chili pepper, the oregano and the potato, which when combined
combine an unparalleled flavor. Next, we share the succulent recipe :
INGREDIENTS
 1/2 kg. Tripe
 100 g lamb shack
 1/2 kg. beef leg
 12 panca peppers without seeds
 4 yellow peppers without seeds or veins
 1 tsp cumin
 1 tsp minced garlic
 2 tzs. oil
 100 g shredded charqui
 1 kg. Potatoe
 1 tsp. orégano
PREPARATION MODE
 1.-Parboil and crush the potato. Reserve.
 2.- Boil the tripe cut into canes.
 3.- Put the mondongo, the chalona and the leg of beef in a pot. Cover with water and cook
over medium heat for two hours.
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 4.- Remove from heat, drain the tripe and reserve separately. Place all the peppers in a pot,
cover them with water and cook for 30 minutes, until they soften.
 5.- Remove from the heat and liquefy the peppers with a little cooking water.
 6.- Return the chili cream to the pot, season with the cumin, garlic and a teaspoon of salt.
 7.- Cook on low heat for two hours, stirring occasionally, until you get a paste of thick
consistency. Remove from the burner.
 8.- Heat the oil in a pan over medium heat and brown the chili cream for a few minutes.
 9.-Remove and remove half a cup of red oil.
 10- Add the charqui and cook stirring for five minutes. Add the tripe and two cups of the broth
and, after five minutes, add the crushed potatoes.
 11.- Pour two cups of broth, stir and let cook for 15 minutes. Rectify the seasoning and remove
from heat.
 12.- Pour the oregano, stir, cover the pot and let stand for 30 minutes at room
temperature. Stir and serve the spicy with the red oil you reserved.