Peruvian
Chanfainita
A traditional Peruvian stew of finely diced beef lung simmered in ají panca, herbs, and potatoes. It is earthy, gently spicy, and served with white rice just as in many Lima home kitchens and markets.
Ingredients
- Beef lung, cleaned400g
- Water5 cups
- Fresh mint or hierbabuena sprigs3 sprigs
- White vinegar1 tbsp
- Yellow potatoes, peeled and diced300g
- Vegetable oil2 tbsp
- Red onion, finely chopped1/2 cup
- Garlic cloves, minced2
- Ají panca paste2 tbsp
- Ají amarillo paste1 tsp
- Ground cumin1/2 tsp
- Dried oregano1/2 tsp
- Fresh mint or hierbabuena, finely chopped2 tbsp
- Saltto taste
- Black pepperto taste
- Cooked white rice1 cup
Method
- Rinse the beef lung well under cold water, then place it in a pot with the water, vinegar, mint sprigs, and a pinch of salt.
- Bring to a boil, skim off any foam, then simmer for 45 to 60 minutes until the lung is tender.
- Remove the lung, strain and reserve 1 1/2 cups of the cooking liquid, and let the lung cool slightly.
- Trim away any tough tubes or membranes, then dice the lung into very small cubes.
- Heat the oil in a heavy pot over medium heat and cook the onion until soft and translucent, about 6 minutes.
- Add the garlic, ají panca paste, ají amarillo paste, cumin, oregano, salt, and pepper, then cook the aderezo slowly for 5 minutes until the oil turns red and fragrant.
- Add the diced lung and stir well so it absorbs the aderezo, cooking for 3 minutes.
- Add the diced potatoes and the reserved cooking liquid, then bring to a simmer.
- Cover partially and cook for 18 to 22 minutes, stirring occasionally, until the potatoes are tender and the sauce is thick and reddish.
- Stir in the chopped mint, adjust the salt and pepper, and simmer uncovered for 2 more minutes.
- Serve the chanfainita hot with cooked white rice on the side.
Common questions
Can I substitute the beef lung in chanfainita if I can’t find it?
The closest substitute is beef heart, chopped very small and simmered a bit longer until tender. Beef tripe also works but needs much longer cooking and a different texture. The flavor will change, but the aderezo still carries the dish.
How long does chanfainita take from start to finish?
Plan on about 1 hour 30 minutes to 2 hours total. The lung needs 45 to 60 minutes to simmer, then the stewed finish with potatoes takes about 20 minutes, plus a little time for trimming and chopping.
What are the most common mistakes when making chanfainita?
The biggest mistakes are undercooking the lung, cutting it too large, and rushing the aderezo. Dice the lung very small, cook the onion and pastes until fragrant, and don’t add too little liquid or the potatoes may stick.
How should I store and reheat leftover chanfainita?
Cool it quickly, then refrigerate in a sealed container for up to 3 days. Reheat gently on the stove with a splash of water if needed, since the potatoes absorb sauce overnight and the stew thickens as it sits.
What should I serve with chanfainita?
Serve it hot with white rice, crusty bread, or boiled corn for a fuller meal. A simple fresh salsa criolla, extra chopped mint, and a squeeze of lime work well to brighten the rich, earthy stew.