Muisca Beef Stew with Andean Flavors

Ingredients

In this adaptation of the Greek Sofigado, we have incorporated traditional Muisca ingredients and spices to create a unique flavor profile. The original dish uses Mediterranean herbs and spices, while our Muisca version features native Andean herbs and spices, such as huacatay, aji amarillo, and cumin. Additionally, we have replaced some of the original vegetables with Andean varieties, such as potatoes, corn, and quinoa, to further enhance the dish's authenticity. We alse have the original recipe for Sofigado, so you can check it out.

• 1 kg (2.2 lbs) beef, cut into cubes 1 kg (2.2 lbs) beef, cut into cubes
• 2 tablespoons huacatay leaves, chopped 2 tablespoons huacatay leaves, chopped
• 2 tablespoons aji amarillo paste 2 tablespoons aji amarillo paste
• 1 tablespoon cumin powder 1 tablespoon cumin powder
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 onion, chopped 1 onion, chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 cups (470ml) water 2 cups (470ml) water
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 cup corn kernels 1 cup corn kernels
• 1 cup quinoa 1 cup quinoa
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 45g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the beef, huacatay leaves, aji amarillo paste, cumin powder, minced garlic, and chopped onion. Mix well to ensure the beef is coated with the marinade. Let it marinate for at least 1 hour, or overnight for maximum flavor.
2. 2.
   Heat a large pot over medium heat and add the marinated beef. Cook until browned on all sides.
3. 3.
   Add the diced tomatoes and cook for a few minutes until they start to soften.
4. 4.
   Pour in the beef broth and water, and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 1 hour, or until the beef is tender.
5. 5.
   Add the diced potatoes, corn kernels, and quinoa to the pot. Season with salt and pepper to taste. Cook for an additional 20 minutes, or until the potatoes and quinoa are cooked through.
6. 6.
   Serve the Muisca Beef Stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Huacatay leaves — Huacatay leaves have a strong flavor, so adjust the quantity according to your taste preference.
• Aji amarillo paste — Aji amarillo paste adds a mild heat and vibrant color to the stew. If you prefer a spicier dish, you can increase the amount of paste.

Tips & Tricks

• For a richer flavor, marinate the beef overnight.
• If you can't find aji amarillo paste, you can substitute it with a combination of yellow bell pepper and a small amount of chili powder.
• Adjust the cooking time according to the desired tenderness of the beef.
• Serve the stew with a side of traditional Muisca flatbread for a complete meal.
• Leftovers can be refrigerated and reheated the next day for an even more flavorful stew.

Serving advice

Serve the Muisca Beef Stew in deep bowls, accompanied by warm Muisca flatbread. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

Present the Muisca Beef Stew in a rustic clay pot or a colorful ceramic bowl to showcase the vibrant colors of the stew. Sprinkle some chopped cilantro on top for an appealing visual contrast.