More Great Recipes: Beef | Dinner | Main Dish | South American


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Serves | Prep Time 30 minutes | Cook Time 45 minutes

Why I Love This Recipe

My wife's grandmother used to make this dish, she taught my wife to make it that way, this dish is made with dry potatoes but instead of that she put noodles.

--Marcelo F. I.

--Cochabamba, Bolivia

Ingredients You'll Need

2 kilos (~4.25 lbs)of beef brisket
necessary quantity Water
1 onion, a carrot, garlic, for the broth
5 pods of dried red chili pepper, if not spicy, if removed
3 finely chopped onions
5 crushed garlic cloves
to taste Salt and pepper
12 potatoes or sweet potatoes peeled and cooked whole
1 package of spaghetti noodles
6 boiled eggs
Slices of cheese or fresh quesillo
Onions, tomatoes, for raw sauce, for topping


Place a pot (better if it is a pressure cooker), water, the ingredients for the broth and the meat, cook until the meat is tender and can be shredded.

Remove the seeds from the peppers, soak them in boiling water for a few minutes, and then blend them with a little of the broth from cooking the meat.

Then place in a frying pan a little oil, the 4 onions, the garlic cloves, cook for a few minutes and then add the liquefied peppers, cook for about 40 minutes, adding broth so that it does not dry out.

Once all the ingredients are ready, place the noodles on each plate, the shredded meat on top of the noodles, the chili on top of the meat, the raw sauce on top of the chili, and the sides, egg, and fresh cheese.

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