Cuchuco de Maíz Añejo (Aged Corn Stew)
Preparation time
20 minutes
Cooking time
90 minutes
Number of servings
8
Difficulty
Medium
Ingredients
12
cup(s) water
250
gr hulled corn, soaked for 4 days
500
gr beef bones
500
gr beef ribs, chopped
1
piece(s) scallion stalk
1
piece(s) cilantro sprig
500
gr year-old potatoes, peeled and chopped
2
piece(s) carrots, peeled and chopped
1
cup(s) green peas
cilantro and scallions, finely chopped
salt and pepper to taste
Directions
- Coarsely grind corn, strain several times to remove bran. Save water.
- Cook bones and ribs in water with scallions, cilantro, salt and pepper for 30 minutes.
- Add cuchuco or ground corn, and let boil for 30 more minutes.
- Add potatoes, peas and carrots, and finally add sediment formed in water where cuchuco was strained, to thicken.
- Cook for 25 minutes.
- Serve with rib pieces in soup, with cilantro and scallions sprinkled on top.