Patasca or pataska is a typical recipe from northern Chile, specifically from the Atacama Region, especially consumed during its religious festivals.
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How to make Patasca or Pataska?
Patasca is a very popular broth in the Andean regions of Argentina, Bolivia, Chile, and Peru, generally made with beef, lamb, pork, or kid meat, which results in a very hearty, nutritious preparation with a great concentration of flavors.
Nutritional Information
Category: Main Dishes
Cuisine: Chilean
Calories: 350
Preparation: 60 minutes
Cooking: 150 minutes
Servings: 8 people
Andean Atacama Patasca recipe
Ingredients
- 1 kg of lamb meat
- 1 kg of beef (chitterlings)
- 400 g of mote (hominy)
- 250 g of jerky
- 250 g of cooked potatoes
- 250 g of cooked pumpkin
- 2 roasted yellow chili peppers
- 4 liters of water
- Garlic
- Cumin
- Pepper
- Salt
- Fresh oregano
- Parsley
- Vegetable oil
Preparation
- Soak the peeled mote (hominy) for at least 36 hours and ideally for 48 hours, drain the soaking water, and set aside.
- In a large pot, add the oil and heat over medium heat, add the peeled garlic, the dried yellow chili peppers, and cook until lightly browned, being careful not to burn them.
- Add the lamb meat and the chopped chitterlings into pieces, stir everything well with a wooden spoon and sear the meat in the hot oil.
- Add the raw mote (hominy) and mix over low heat for 1 minute, add the water and cover all the ingredients, cook for about two hours over medium heat until all the meats are tender.
- Add the pieces of cooked potatoes and pumpkins, cook for three or four minutes, turn off the heat and add the parsley, oregano, pepper, and cumin.
- Serve the patasca immediately in a deep and wide plate, very hot, optionally garnished with freshly chopped cilantro.
Chilean Atacama desert
The Atacama Desert, located in northern Chile, is known as one of the driest deserts in the world. Its vast landscapes, consisting of dunes, salt flats, and rock formations, offer an impressive and unique scenery. Additionally, it hosts a rich diversity of flora and fauna adapted to the harsh desert conditions.
Did you know?
The name patasca comes from the Quechua “phatasqa” and it is a broth that was originally consumed in the high Andean areas of Argentina, Bolivia, Chile, and Peru.
