Bolivian
Saice Tarijeño
Tarija-style minced beef, potatoes, and peas in a deeply seasoned ají colorado sauce, served with fluffy rice and a vivid onion-tomato salad.
6 servings · 35 minutes prep · 80 minutes cook
Ingredients
Ají colorado paste
- 1¼ oz, about 6–8 medium pods, Remove the stems and seeds.
- 2 cups, For soaking the chiles; retain 1 cup of the soaking water for blending.
Saice
- 3 tbsp, Divided.
- 1½ lb, Use 85%-lean, coarsely ground beef.
- 2 medium onions (about 2½ cups), Finely diced.
- 5 large cloves (about 1½ tbsp), Finely grated or minced.
- 2 tsp
- 1 tsp, Rub between the fingers before adding.
- 4¼ tsp, Diamond Crystal kosher salt, divided.
- 2½ cups
- 1½ lb, Peeled and cut into ½-inch (1.25 cm) cubes.
- 1 cup, Use shelled fresh peas, or substitute frozen peas directly from frozen.
Rice
- 1½ cups
- 2¼ cups, For cooking the rice.
- 1 tbsp
- 1½ tsp, Diamond Crystal kosher salt.
Onion-tomato salad
- 1 small onion (about 1 cup), Very thinly sliced.
- 4 medium tomatoes (about 1¼ lb), Cut into thin wedges.
- 2 tbsp
- 1 tbsp
- 1 tsp, Diamond Crystal kosher salt.
Directions
Make the ají colorado paste
- Pull the stems from aji colorado on a {{tool:cutting-board}} using a {{tool:chef-knife}}. Split the pods, shake out the seeds, retain the red flesh, and discard the stems and seeds. Rinse the pods briefly to remove dust.
- Place the pods in a {{tool:heatproof-bowl}}, cover with boiling water, and weight them with a small {{tool:heatproof-plate}}. Soak for 30 minutes, until pliable.
- Transfer the softened pods to a {{tool:blender}} with 1 cup (240 ml) of their soaking water. Blend for 1–2 minutes, scraping down the jar as needed, until completely smooth. Press the paste through a {{tool:fine-mesh-strainer}}; discard the remaining soaking water and strained skins. The yield should be about 1 cup (240 ml).
Build the saice
- Heat a heavy 5- to 6-quart (4.7- to 5.7-liter) {{tool:heavy-pot}} over medium-high heat. Add 1 tbsp (15 ml) of neutral oil, followed by ground beef and 1 tsp (3 g) of kosher salt. Cook for 7–9 minutes, breaking the meat into fine, loose crumbles with a {{tool:wooden-spoon}}, until no pink remains and the released moisture has evaporated. Confirm with an {{tool:instant-read-thermometer}} that the beef reaches at least 160°F (71°C), then transfer it to a bowl, leaving the rendered fat in the pot.
- Reduce the heat to medium and add the remaining 2 tbsp (30 ml) neutral oil and yellow onion. Cook for 9–12 minutes, stirring frequently, until soft, translucent, and beginning to turn golden at the edges. Add garlic cloves and cook for 1 minute.
- Stir in ground cumin and dried oregano for 20 seconds. Add the strained ají paste and cook for 8–10 minutes, stirring and scraping the bottom frequently, until it darkens to brick red, loses its raw chile aroma, and briefly exposes the bottom of the pot when stirred.
- Return the beef and its juices to the pot. Add the remaining 3¼ tsp (9 g) kosher salt and water. Bring to a boil, reduce to a steady simmer, partially cover, and cook for 20 minutes, stirring occasionally.
- Add yukon gold potatoes. Return to a simmer and cook partially covered for 18–25 minutes, stirring gently every few minutes, until tender throughout while most cubes retain their shape. Crush 6–8 potato cubes against the pot and stir them into the sauce.
- Stir in peas and simmer uncovered for 4–6 minutes, until tender and bright green. The saice should mound on a spoon while remaining visibly saucy. If it becomes too tight, add hot water 2 tbsp (30 ml) at a time. Remove from the heat, cover, and rest for 10 minutes.
Cook the rice
- While the saice simmers, rinse long grain white rice under cool running water in a {{tool:colander}} until the water is mostly clear, then drain thoroughly. Combine the rice with 2¼ cups (540 ml) water, 1 tbsp (15 ml) neutral oil, and 1½ tsp (4 g) kosher salt in a medium {{tool:saucepan}}.
- Bring to a boil over medium-high heat. Stir once, cover tightly, and reduce the heat to its lowest setting. Cook for 16–18 minutes, until the water is absorbed and the grains are tender. Remove from the heat, leave covered for 10 minutes, and fluff with a {{tool:fork}}.
Make the salad and serve
- Rinse red onion under cold water for 20 seconds and drain thoroughly in the {{tool:colander}}. Combine it in a {{tool:salad-bowl}} with ripe tomatoes, red wine vinegar, 1 tbsp (15 ml) neutral oil, and 1 tsp (3 g) kosher salt. Toss gently and stand for 10 minutes, just until the tomatoes begin releasing their juices.
- Spoon the rice onto warm plates and use a {{tool:ladle}} to portion the saice beside or partly over it. Add a generous portion of onion-tomato salad, including a little of its dressing.
