Bolivian Beef Potato Picante Traditional Recipe

Bolivian Beef and Potato Picante

Welcome to a culinary journey into the heart of South American cuisine with a delectable Bolivian Beef and Potato Picante, a dish that brilliantly merges the heartiness of beef with the comforting flavors of spices and potatoes. Bolivian cuisine, renowned for its diversity, draws from the country’s rich indigenous and Hispanic influences. This dish, a celebration of the land’s flavors, combines the rich texture of beef with the earthiness of potatoes, creating an experience that is both comforting and exhilarating. Perfect for an intimate dinner for two, the Picante is a culinary tapestry of flavors, both vibrant and profound.

Serves: 2, Difficulty: Expert

Preparation Time: 30 minutes, Cooking Time: 1 hour

Ingredients

• 300 grams of ground beef
• 4 medium potatoes, peeled and cubed, approximately 400 grams
• 100 grams of peas
• 1 medium onion, finely chopped, approximately 100 grams
• 3 cloves of garlic, minced, approximately 9 grams
• 1 tablespoon of ground cumin
• 1 tablespoon of paprika
• 2 teaspoons of dried oregano
• 2 tablespoons of plain flour
• 1 egg
• 30 grams of butter
• 1 tablespoon of white vinegar
• 1 tablespoon of tomato paste
• Salt and pepper to taste
• 2 tablespoons of olive oil

Method

• In a large skillet, heat olive oil over medium heat. Add the ground beef, cooking and stirring until browned. Remove from skillet and set aside.
• In the same skillet, melt the butter and add the onion. Sauté until translucent, then add the garlic and continue to cook until fragrant.
• Return the beef to the skillet, add flour, and cook for a few minutes to remove the flour’s raw taste.
• Stir in the cumin, paprika, and oregano, ensuring the beef is well coated with the spices.
• Add the tomato paste, vinegar, and 200 ml of water, stirring to combine. Bring the mixture to a gentle boil, then add cubed potatoes and peas.
• Reduce the heat to a simmer, cover, and cook until potatoes are tender, approximately 30 minutes. Stir occasionally and add water if the mixture becomes too thick.
• In a separate bowl, beat the egg and gradually temper it with a little of the beef mixture. Stir the egg into the skillet to thicken the sauce slightly, ensuring it doesn’t scramble.
• Season the dish with salt and pepper to taste. Serve hot, garnished with fresh parsley if desired.

Tips

For a richer flavor, allow the Picante to simmer for an additional 10 minutes to let the spices fully develop. Serve with a side of Bolivian-style rice for an authentic experience.

Nutritional Information