1. Prepare the Beef Lung

Rinse the beef lung well under cold water. Place it in a large pot with enough water to cover, add a sprig of mint and a pinch of salt. Bring to a boil and cook for about 35-40 minutes, or until tender. Once cooked, drain the lung (reserving the broth if desired) and let it cool slightly before dicing into small cubes.

2. Sauté the Aromatics

In a large pot or Dutch oven, heat the oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic, ají panca paste, ají amarillo paste (if using), cumin, and oregano. Cook for another 2-3 minutes, stirring constantly, until fragrant.

3. Combine the Stew

Add the diced beef lung to the pot and stir well to coat it with the aromatic paste. Sauté for a few minutes to let the flavors meld.

4. Simmer

Pour in the beef broth (or the reserved cooking water) and add the diced potatoes. Add the remaining sprig of mint. Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer gently until the potatoes are cooked through and tender, about 20-25 minutes. The stew should be moist and flavorful.

5. Finish and Serve

Remove the mint sprig. Taste and adjust the seasoning with salt and pepper as needed. For a final touch of freshness, stir in the chopped mint or parsley. Serve the Chanfainita hot, traditionally accompanied by a generous portion of white rice and cooked hominy (mote).

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Recipes

A Hearty Beef Lung & Potato Stew (Chanfainita)

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