Muisca Spicy Stew

Ingredients

While the Muisca Spicy Stew draws inspiration from the Sichuan Hot Pot, it incorporates unique Muisca ingredients and spices to create a distinct flavor profile. The original Sichuan peppercorns are replaced with locally sourced Andean peppers, adding a fiery kick to the stew. Traditional Muisca herbs and vegetables are used to enhance the flavors, giving the dish a regional touch. The cooking techniques are also adapted to suit the Muisca culinary traditions, resulting in a truly authentic and delicious stew. We alse have the original recipe for Sichuan Hot Pot, so you can check it out.

• 500g (1.1 lb) beef, thinly sliced 500g (1.1 lb) beef, thinly sliced
• 200g (7 oz) pork, thinly sliced 200g (7 oz) pork, thinly sliced
• 200g (7 oz) chicken, thinly sliced 200g (7 oz) chicken, thinly sliced
• 200g (7 oz) potatoes, peeled and cubed 200g (7 oz) potatoes, peeled and cubed
• 200g (7 oz) carrots, sliced 200g (7 oz) carrots, sliced
• 200g (7 oz) bell peppers, sliced 200g (7 oz) bell peppers, sliced
• 200g (7 oz) tomatoes, diced 200g (7 oz) tomatoes, diced
• 200g (7 oz) onions, thinly sliced 200g (7 oz) onions, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons Muisca chili powder 2 tablespoons Muisca chili powder
• 1 tablespoon cumin powder 1 tablespoon cumin powder
• 1 tablespoon paprika 1 tablespoon paprika
• 1 tablespoon oregano 1 tablespoon oregano
• 1 tablespoon salt 1 tablespoon salt
• 1 tablespoon black pepper 1 tablespoon black pepper
• 2 liters (8 cups) beef or vegetable broth 2 liters (8 cups) beef or vegetable broth
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 60g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the minced garlic and sliced onions to the pot and sauté until golden brown.
3. 3.
   Add the beef, pork, and chicken to the pot and cook until browned.
4. 4.
   Stir in the Muisca chili powder, cumin powder, paprika, oregano, salt, and black pepper. Cook for 2 minutes to release the flavors.
5. 5.
   Add the potatoes, carrots, bell peppers, and tomatoes to the pot. Stir well to coat the vegetables with the spices.
6. 6.
   Pour the beef or vegetable broth into the pot and bring to a boil.
7. 7.
   Reduce the heat to low and simmer for 30 minutes, or until the meat is tender and the vegetables are cooked through.
8. 8.
   Serve the Muisca Spicy Stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Muisca chili powder — Adjust the amount according to your spice preference. Increase or decrease the quantity to achieve the desired level of heat.
• Andean peppers — If Andean peppers are not available, you can substitute with any other spicy pepper variety.
• Fresh cilantro — For an extra burst of flavor, add a squeeze of lime juice to the stew before garnishing with cilantro.

Tips & Tricks

• For a milder version, reduce the amount of Muisca chili powder.
• Customize the stew by adding your favorite vegetables such as corn, zucchini, or mushrooms.
• Serve the stew with traditional Muisca flatbread or corn tortillas.
• Adjust the cooking time based on the desired tenderness of the meat.
• Make a larger batch of the stew and freeze the leftovers for future meals.

Serving advice

Serve the Muisca Spicy Stew in individual bowls, allowing each person to customize their own toppings and garnishes. Offer a variety of condiments such as lime wedges, chopped onions, and extra Muisca chili powder for those who prefer an extra kick of spice.

Presentation advice

Present the Muisca Spicy Stew in a traditional Muisca clay pot or a rustic earthenware bowl. Garnish with a sprig of fresh cilantro and serve with warm Muisca flatbread on the side.