Traditional Peruvian Dishes
The Best Peruvian-Style Chuño Recipe
Prepare a comforting Peruvian-style chuño: an Andean creamy recipe with evaporated milk, fresh cheese, egg, and the traditional aroma of huacatay.
This Peruvian chuño combines the slightly firm texture of rehydrated black chuño with a dressing of onion and garlic, a creamy sauce, and bits of fresh cheese. It's a homemade, nutritious, and traditional Andean dish.
01
Ingredients
Have everything ready before you begin.
- ✓400 g of dry black chuño
- ✓1.5 liters of water for soaking and washing
- ✓500 ml of vegetable broth
- ✓1 medium red onion, finely chopped
- ✓2 cloves of garlic, chopped
- ✓1 tablespoon of vegetable oil
- ✓250 ml of evaporated milk
- ✓200 g of fresh cheese, crumbled
- ✓2 eggs
- ✓1 tablespoon of fresh huacatay chopped
- ✓1/2 teaspoon of black pepper
- ✓Salt to taste
02
Step-by-step method
- 01
Place the dry chuño in a large container, cover it with plenty of w...
Place the dry chuño in a large container, cover it with plenty of water, and let it soak overnight or for at least eight hours. If it retains a strong flavor, change the water one or two times during soaking.
- 02
The next day, drain the chuño and rinse it several times under run...
The next day, drain the chuño and rinse it several times under running water. Gently squeeze each piece to check if it's hydrated. Cut in half the parts that are still very hard.
- 03
Put the clean chuño in a pot and add the vegetable broth
Put the clean chuño in a pot and add the vegetable broth. Cook over medium heat for 20 to 25 minutes, until it's tender but still slightly firm. Drain, reserve some of the cooking broth, and cut the large pieces in half or quarters.
- 04
Heat a large skillet or a thick-bottomed pot
Heat a large skillet or a thick-bottomed pot. Add the vegetable oil, and when it's hot, add the red onion with a pinch of salt. Cook for 5 or 6 minutes, stirring occasionally, until it's translucent and slightly golden.
- 05
Add the chopped garlic and cook for another minute, avoiding burn...
Add the chopped garlic and cook for another minute, avoiding burning.
- 06
Add the cooked chuño to the dressing and mix carefully so it absor...
Add the cooked chuño to the dressing and mix carefully so it absorbs the flavor without breaking.
- 07
Add the evaporated milk and, if the preparation is too thick, grad...
Add the evaporated milk and, if the preparation is too thick, gradually add a little of the reserved broth. Cook over low heat for 5 minutes, stirring gently.
- 08
Add the pepper and taste before adding more salt
Add the pepper and taste before adding more salt. Add the chopped huacatay and mix.
- 09
Crumble the fresh cheese with your hands and add it to the pot
Crumble the fresh cheese with your hands and add it to the pot. Stir until it's heated and partially integrated with the milk, keeping the heat low.
- 10
Beat the two eggs in a small bowl
Beat the two eggs in a small bowl. Remove the pot from the heat momentarily and add the eggs in a thin stream while stirring constantly.
- 11
Return the pot to very low heat and cook for 2 or 3 minutes, until...
Return the pot to very low heat and cook for 2 or 3 minutes, until the egg thickens slightly and integrates into the sauce. Avoid boiling vigorously.
- 12
Taste and adjust the salt if necessary
Taste and adjust the salt if necessary. If you prefer a looser texture, add one or two tablespoons of the reserved broth. If it's too light, cook for a couple of minutes more over low heat.
- 13
Turn off the heat and let the chuño rest for 5 minutes to absor...
Turn off the heat and let the chuño rest for 5 minutes to absorb some of the sauce and settle the flavors.
- 14
Serve the chuño hot in deep plates, distributing the cheese and c...
Serve the chuño hot in deep plates, distributing the cheese and creamy sauce evenly. You can accompany it with a simple salad.
- Soak the chuño overnight and change the water if it retains a strong flavor.
- Cook the chuño until it's tender but not mushy, to preserve its characteristic texture.
- Taste the preparation before adding more salt, as the fresh cheese can be slightly salty.
- Add the egg over very low heat and avoid vigorous boiling to maintain a creamy sauce.
- If you can't find fresh huacatay, you can use a small amount of huacatay paste and reduce the salt.
- Don't substitute black chuño with potato starch, as the final texture would be completely different.
- Serve the dish freshly made, when the aroma of huacatay and the creamy texture are at their best.