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Tijtincha and kalapurca are two traditional foods from northern Argentina . These recipes are usually made during the month of August in honor of the day of the Pachamama and their preparation is part of the ritual that venerates and thanks the earth for what you have. In this note we tell you what they consist of and how to cook these ancestral dishes from our country.
Tijtincha is native to Andean culture and typical of the province of Jujuy. It is mainly served in two important events, in August to venerate Mother Earth and at the Festivities in honor of John the Baptist and St. James. It is a food based on meat and corn, which are allowed to dry in the sun and then cooked on low heat in clay pots.
In addition, it is considered to be the ancestral legacy of the Aboriginal community of Sausalito, which in August celebrates the Folk Festival and the “La Tijtincha” competition with the sole aim of disseminating and revaluing this incredible regional food. One of the most important considerations when cooking is that the best products are used. I mean, the best meat, the best cobs, and so on. In this note we tell you how to prepare this exquisite dish.
Because they are mostly dry products that require a lot of cooking time, it is recommended that they boil overnight for about 12 hours or more. Locals often use clay pots and wood fire, giving it an unmistakable taste. This way of cooking corn is known as “rounding the tijtinchas”.
The same cooking time is that you should have meat. Once all the ingredients were boiled are served unseasoned. You can also accompany the dish with Andean potatoes, goat cheese and llajhua if desired.
It is also a food that is prepared especially in August and aims to honor the Pachamama. It is a food typical of pre-Columbian culture and is a gastronomic tradition of the first inhabitants of these lands. It is a kind of soup that is usually served very hot.
The first thing is to soak the corn for the whole night. Similarly, you should proceed with meat. The next day once well cooked meat crumbles. Place it in a frying pan to which an onion is added letting both integredientes cook.
Once all the foods are integrated, proceed to incorporate the corn and leave on low heat. In another saucepan, green onions are placed next to the tomatoes cut into a cube. It is seasoned with salt and pepper. In case it is necessary a broth is added to it leading to maximum heat to get the flavors mixed.
Ten minutes before turning off the preparation, pre-boiled potatoes are laid out. Finally all our dish should continue on the fuel at least 10 minutes more. Enjoy these delicious dishes full of history, culture and taste.
Publication Date: 23/11/2020
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