a. Wash the pork ribs under cold water and pat them dry with a paper towel.

b. Cut the pork ribs into individual pieces for easier cooking.

c. Season the pork ribs with Carne Asada seasoning, making sure to coat them evenly.

d. Set aside and let the pork ribs marinate for at least 30 minutes.

a. In a large pot, bring water to a boil.

b. Add the white corn (Mote) to the boiling water and cook for about 30 minutes or until tender.

c. Drain the cooked white corn and set aside.

a. Heat a tablespoon of cooking oil in a large skillet or frying pan over medium heat.

b. Add the minced garlic and cook for about 1 minute until fragrant.

c. Add the white onion, sliced, and the green onion, chopped, to the skillet.

d. Sauté the onions until they become translucent and slightly caramelized.

a. In a small bowl, combine the Aji Amarillo paste, Aji Amarillo spice, ancho powder, cumin, paprika, and black pepper.

b. Mix well until all the spices are evenly incorporated.

a. In the same skillet with the sautéed onions, increase the heat to medium-high.

b. Place the marinated pork ribs in the skillet and sear them on each side until they develop a brown crust.

c. Reduce the heat to medium-low and add the prepared spice mixture to the skillet.

d. Stir the pork ribs and spice mixture together until the ribs are coated.

a. Gently add the cooked white corn (Mote) to the skillet with the pork ribs.

b. Stir well to combine all the ingredients.

a. Reduce the heat to low and cover the skillet.

b. Allow the fricasé to simmer for about 1 to 1.5 hours, stirring occasionally.

c. The pork ribs should become tender and the flavors will meld together.

a. Once the fricasé is cooked to perfection, remove it from the heat.

b. Serve the Bolivian Fricasé hot, accompanied by a side of Chuño, the freeze-dried potato from Bolivia.

c. Enjoy this traditional Bolivian dish with friends and family.