Bolivian Freeze-Dried Potato Stew

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A hearty Andean stew built around tunta, the traditional white freeze-dried potatoes of the Bolivian highlands. Tender beef, rehydrated tunta, corn, peas, and carrots simmer together in a savory broth and are finished with crumbled fresh cheese and parsley.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 18 gFat
• 6 gSaturated Fat
• 52 gCarbs
• 7 gFiber
• 8 gSugar
• 28 gProtein
• 720 mgSodium
• 980 mgPotassium
• 150 mgCalcium
• 4.5 mgIron
• 34 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the stew base

• 2 tablespoons olive oil or pork lard
• 1 large white onion, finely chopped
• 4 garlic cloves, minced
• 1 tablespoon ground ají amarillo paste
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2 medium tomatoes, finely chopped
• 1 red bell pepper, diced

For the protein and potatoes

• 450 g beef chuck, cut into 2.5 cm cubes
• 450 g tunta (white freeze-dried potatoes)
• 1.5 liters beef broth or water
• 1 large carrot, sliced into rounds
• 1 cup fresh or frozen corn kernels
• 1 cup fresh or frozen peas
• 1 1/2 teaspoons salt, plus more to taste
• 1/2 teaspoon black pepper

For the garnish

• 120 g queso fresco, crumbled
• 2 tablespoons fresh parsley, chopped
• 1 small red onion, finely diced

Directions

1. Place the tunta in a large bowl, cover with cold water, and soak for at least 8 hours or overnight. Drain, rinse well, and cut any large pieces in half.
2. Heat the olive oil in a heavy pot over medium-high heat. Add the beef and brown on all sides, about 6 minutes.
3. Stir in the onion, garlic, and ají paste and cook until softened, 4 minutes. Add the cumin, oregano, tomatoes, and bell pepper and cook until the vegetables break down, 5 minutes.
4. Pour in the broth and bring to a boil. Reduce the heat, cover, and simmer for 30 minutes until the beef is nearly tender.
5. Add the rehydrated tunta, carrot, corn, peas, salt, and pepper. Simmer uncovered for 20 to 25 minutes until the tunta is tender but still holds its shape and the broth has thickened slightly.
6. Taste and adjust seasoning. Ladle into warm bowls and top each serving with crumbled queso fresco, parsley, and a sprinkle of diced red onion.
7. Serve hot with crusty bread or boiled potatoes on the side.

Cook’s Notes

• Tunta must be soaked for at least 8 hours; rinse it several times to remove any lingering bitter or earthy notes.
• If you cannot find tunta, substitute with chuño negro (black freeze-dried potatoes) or with regular waxy potatoes, though the flavor will be different.
• For a vegetarian version, omit the beef and add 2 cups of cooked white beans along with a spoonful of soy sauce for umami.
• Crumbled queso fresco can be replaced with a mild feta for a similar salty-creamy finish.
• Ají amarillo gives the stew its characteristic golden hue and gentle heat; smoked paprika is a workable substitute.

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