Bolivian Saice Recipe
553kcal
Ingredients
For the Soup
- 2 pound beef cut into small piece
- 2 beef bullion cubes
- 3 potatoes already boiled and cubed
- 1 1/2 onions medium
- 1 tomato medium tomato chopped
- 3 cloves garlic chopped
- 12 carrots cooked baby carrots
- 1 can tomatoes diced
- 1 chipotle pepper in adobo sauce chopped very finely without seeds
- ½ cup vegetable oil
- 1 cup green peas peeled
- ½ teaspoon cumin ground
- ½ teaspoon black pepper ground
- 1 salt
- 3 cups cold water
For the Sarza:
- 1 cup onion white finely chopped or grated
- 1 cup tomato peeled and finely chopped
- ½ teaspoon red pepper ground spicy
- 1 chipotle pepper
- 3-5 tablespoons water
Equipment
- Large Pot
- Cutting board
- knife
- Mixing bowl
- Serving plates or bowls
- Spoon for stirring
- Measuring Spoons
- Measuring cup
Method
Start by preparing the ingredients.
- a. Cut the beef into small pieces.
- b. Peel and chop the medium onion into small pieces.
- c. Chop the medium tomato and garlic cloves.
- d. Boil and cube the potatoes.
- e. Cook the baby carrots until tender.
- f. Finely chop the chipotle pepper in adobo sauce (without seeds).
- g. Peel and chop the white onion for the Sarza.
- h. Peel and finely chop the tomato for the Sarza.
In a large pot, heat the oil over medium heat.
- a. Add the chopped onions and sauté until they become translucent.
- b. Add the chopped garlic and sauté for another minute.
Increase the heat to medium-high and add the beef to the pot.
- a. Stir the beef occasionally, allowing it to brown on all sides.
- Dissolve the beef bullion cubes in the broth or cold water.
- a. Pour the broth or water into the pot with the beef.
- b. Add the diced tomatoes and chipotle pepper.
- c. Stir well to combine all the ingredients.
Reduce the heat to low and cover the pot.
- a. Let the mixture simmer for about 1 to 1.5 hours, or until the beef becomes tender.
- b. Stir occasionally to prevent sticking.
Add the boiled and cubed potatoes, cooked baby carrots, and green peas to the pot.
- a. Sprinkle ground cumin, ground black pepper, and salt over the ingredients.
- b. Mix well to distribute the spices evenly.
Cover the pot again and continue to simmer for an additional 15-20 minutes.
- a. This allows the flavors to meld together.
While the Saice is simmering, prepare the Sarza.
- a. In a separate bowl, combine the finely chopped white onion and peeled, finely chopped tomato.
- b. Add the ground spicy red pepper and mix well.
- c. If desired, finely chop a chipotle pepper in adobo sauce and add it to the Sarza.
- d. Add 3-5 tablespoons of water to achieve the desired consistency.
- e. Stir the Sarza until well combined.
Once the Saice is fully cooked, serve it hot with rice or bread.
- a. Spoon a generous amount of Saice onto a plate or bowl.
- b. Top it with a dollop of the prepared Sarza.
Nutrition
Calories553kcalCarbohydrates32gProtein24gFat37gSaturated Fat11gPolyunsaturated Fat9gMonounsaturated Fat13gTrans Fat1gCholesterol81mgSodium150mgPotassium1129mgFiber7gSugar9gVitamin A15723IUVitamin C37mgCalcium81mgIron4mg
Notes
Brown the beef in batches to ensure even cooking.
Use a non-stick pot or add a little extra oil to prevent sticking.
Adjust the level of spiciness by adding more or less chipotle pepper.
Add a squeeze of fresh lime juice to enhance the flavors.
Garnish with fresh cilantro for a vibrant and aromatic touch.
Make extra Sarza to serve on the side for additional flavor options.