Chanfainita

Name: Chanfainita
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Peruvian
Ingredients: 500 g beef lung or heart; 2 tbsp aji panca; 2 potatoes; 1 onion; 1 handful mint; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Chanfainita is a staple of Peruvian home cooking, an everyday dish that brings the essence of Lima's bustling markets into the family kitchen. It's a recipe passed down through generations, where offal is celebrated, and every cook adds their touch of salt and fat, crafting a meal that embodies the warmth of shared tables. This version captures the spirit of a typical Peruvian household, where tradition meets the comfort of familiar flavors.

The dish is a robust blend of tender beef lung or heart, simmered with the smoky depth of aji panca and the earthiness of potatoes. The freshness of mint lifts each bite, creating a balance between hearty and refreshing. Enjoy Chanfainita as it is intended—spread across a table, inviting everyone to partake in its rich, comforting embrace.

Ingredients

500 gbeef lung or heart
2 tbspaji panca
2potatoes
1onion
1 handfulmint
to tastefine sea salt

Method

Begin by cutting the 500 g of beef lung or heart into bite-sized pieces. Season the meat generously with fine sea salt and 2 tablespoons of aji panca. Ensure each piece is well-coated with the seasoning, which will infuse the meat with a rich, smoky flavor characteristic of Chanfainita.
In a large, heavy-bottomed pot, heat a couple of tablespoons of oil over medium-high heat. Once the oil is shimmering, add the seasoned meat in a single layer, being careful not to overcrowd the pot. Brown the meat on all sides, allowing each piece to develop a deep, caramelized color. This step is crucial for building flavor, so take your time to ensure a good sear.
While the meat is browning, peel and dice the 2 potatoes into small cubes. Also, finely chop 1 onion. Once the meat is browned, remove it from the pot and set aside. In the same pot, add the chopped onion, stirring occasionally until it becomes translucent and starts to caramelize, picking up the flavorful bits left behind by the meat.
Return the browned meat to the pot with the onions. Add the diced potatoes, stirring to combine everything well. Pour in enough water to just cover the contents of the pot. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and allow it to braise slowly until the meat is tender and the potatoes are cooked through, absorbing the flavors of the dish.
As the Chanfainita cooks, finely chop a handful of mint. Once the meat is tender and the potatoes are soft, stir in the chopped mint. This will add a fresh, aromatic note to the dish, balancing the richness of the meat.
Taste the Chanfainita and adjust the seasoning with more fine sea salt if necessary. The dish should have a harmonious balance of savory, smoky, and fresh flavors. Serve the Chanfainita hot, accompanied by rice, bread, or a simple salad, inviting everyone to gather around and share in this comforting, traditional meal.