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Calories
488 (kcal)
Preparation
1 Hour
Author
Author: InacapIngredients
- ½ cup (120 cc) oil
- 500 g of beef cut in cubes
- 1 tablespoon chili color
- 2 onions, finely chopped
- Salt to taste
- Ground pepper to taste
- ½ teaspoon ground cumin
- Oil
- 8 slices of white sliced bread without edge or slices of marraqueta
- 3 hard boiled eggs (boiled) in slices
- 12 pitted black olives
- ½ cup blond raisins
- Chili sauce
- 1 liter of hot beef broth.
Instructions
- Step 1 - For the beef: Heat the oil in a pot over medium heat, add the beef and sear until lightly browned. Add the aji color and the onions. Cook stirring until the onions are transparent. Season with salt, pepper and cumin. Remove from heat and set aside.
- Step 2 - Heat oil in a frying pan and fry the bread slices until golden brown on both sides; remove excess fat on absorbent paper and set aside.
- Step 3 - Preheat the oven to medium temperature (180°C).
- Step 4 - For the soup: In a deep clay bowl cover the bottom with a layer of the reserved fried bread, place a thin layer of the pine, then slices of boiled egg, olives and raisins. Season with a little chili sauce and cover the ingredients with another layer of fried bread. Spread the remaining pine, egg slices, olives and raisins over the bread and cover with the rest of the fried bread.
- Step 5 - In the bowl or dish, pour the beef broth to completely cover the first layer of bread. Cook the soup in the oven for 20 minutes or until boiling. Serve immediately.
