📝 About This Recipe
Hailing from the high altitudes of Cusco and Puno, Sopa de Chochoca is a robust, comforting masterpiece centered around 'chochoca'—corn that has been parboiled and sun-dried before being ground into a coarse flour. This ancient technique imparts a unique, smoky sweetness and a hearty texture that distinguishes it from any other corn soup. Enriched with tender beef, creamy Andean potatoes, and aromatic herbs, it is the ultimate soul-warming meal that captures the rustic essence of the Sierra.
🥗 Ingredients
The Meat and Base
- 500 grams Beef brisket or chuck (cut into 1-inch cubes)
- 300 grams Beef bones (knuckle or marrow) (for a rich, deep broth)
- 2 tablespoons Vegetable oil
- 2.5 liters Water (or beef stock for extra richness)
The 'Aderezo' (Flavor Base)
- 1 large Red onion (finely minced)
- 4 pieces Garlic cloves (mashed into a paste)
- 2 tablespoons Ají Panca paste (Peruvian sun-dried red chili paste)
- 1 teaspoon Dried oregano (crushed between palms)
- Salt and Black Pepper (to taste)
The Heart of the Soup
- 1.5 cups Chochoca flour (parboiled and dried ground corn)
- 500 grams Yellow potatoes (Papa Amarilla) (peeled and halved)
- 2 large Starchy potatoes (Papa Blanca) (peeled and cubed)
- 1 cup Fresh fava beans (peeled)
- 1 piece Stalk of celery (whole, to be removed later)
Finishing Touches
- 2 tablespoons Fresh parsley (finely chopped)
- 1 teaspoon Muña or Peppermint (dried or fresh, for authentic Andean aroma)
👨🍳 Instructions
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1
In a large, heavy-bottomed pot, heat the vegetable oil over medium-high heat. Sear the beef cubes and bones until deeply browned on all sides; this creates the foundation of flavor.
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2
Remove the meat and bones temporarily. In the same pot, add the minced onion and sauté for 5-7 minutes until translucent and slightly caramelized.
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3
Stir in the garlic paste and ají panca. Cook for another 3-4 minutes, stirring constantly to prevent burning, until the oil starts to separate from the paste.
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4
Return the beef and bones to the pot. Pour in the 2.5 liters of water (or stock) and add the celery stalk. Bring to a rolling boil.
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5
Once boiling, reduce the heat to low, cover, and simmer for about 45-50 minutes, or until the beef is tender.
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6
While the broth simmers, place the chochoca flour in a bowl and mix with 1 cup of cold water to create a slurry. This prevents clumps from forming when added to the hot soup.
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7
Remove the celery stalk and the large beef bones from the pot. Discard the celery and set the bones aside if you wish to serve them.
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8
Slowly pour the chochoca slurry into the simmering broth, stirring constantly with a wooden spoon.
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9
Add the cubed white potatoes and the yellow potatoes. The yellow potatoes are meant to partially dissolve, thickening the soup beautifully.
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10
Simmer for another 15-20 minutes. Stir occasionally, as the corn flour tends to settle at the bottom and can stick.
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11
Add the fresh fava beans during the last 8 minutes of cooking so they remain bright green and tender.
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12
Season with salt, pepper, and the dried oregano. Stir in the muña or peppermint for that signature highland fragrance.
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13
Check the consistency; it should be thick and velvety. If it's too thick, add a splash of hot water. Taste and adjust seasoning one last time.
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14
Turn off the heat and let the soup rest for 5 minutes before serving to allow the flavors to harmonize.
💡 Chef's Tips
Always hydrate the chochoca flour in cold water before adding it to the pot to ensure a smooth, lump-free texture. If you cannot find Chochoca flour, you can pulse parboiled dried corn in a high-speed blender until it reaches a coarse, gritty consistency. Don't rush the 'aderezo' (onion and chili base); the longer you cook it without burning, the deeper the flavor of the soup. Yellow Andean potatoes (Papa Amarilla) are key because they disintegrate and act as a natural thickener. For a vegetarian version, swap the beef for a variety of Andean tubers like oca or olluco and use a rich vegetable bouillon.
🍽️ Serving Suggestions
Serve steaming hot in deep earthenware bowls to maintain the temperature. Accompany with a side of 'Cancha Serrana' (toasted corn nuts) for a delightful crunch. A slice of fresh Andean cheese (Queso Fresco) on top adds a lovely creamy contrast. Provide a small bowl of Rocoto hot sauce or 'llajua' for those who enjoy an extra kick of spice. Pair with a warm glass of Chicha Morada or a light herbal tea like Hierba Luisa.