Pataska or Patasca is a traditional dish from northern Chile, a spicy stew that reveals its highland roots with ingredients like charqui, potatoes, and peeled corn.
This delicious recipe is part of the rich culinary tradition of Chiu-Chiu, a picturesque Aymara village that prepares it carefully during their typical festivities, as a gratitude to Mother Earth for abundant harvests and the happiness of the livestock.
The word "Patasca" holds a special meaning in Chilean culture, as it is associated with family unity and generosity. We hope you enjoy it as much as we do!
Pataska or Patasca
Ingredients
400 grams of Peled corn in mote,
1 kilogram of Lamb meat in pieces
1 kilogram of Chitterlings (beef viscera) chopped
2 Roasted yellow dried chiles
Garlic
250 grams of Charqui (dried meat from the region)
1 pinch of Pepper
250 grams of Cooked potatoes in cubes
250 grams of Pumpkin in cubes
1 pinch of Salt
Cumin
Fresh oregano
Parsley
Oil
4 liters of Water
Preparation
Step 1 : Soak the corn for two days and peel it.
Step 2 : In a large pot with oil, sauté the garlic and chiles until they take color, then add the meat, viscera, and corn.
Step 3 : Cover with water and let it cook for three hours.
Step 4 : Now it is time to add the pumpkin and potatoes.
Step 5 : When ready, add the oregano and parsley.
Step 6 : Serve hot.
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