Preparation

Grab a nice piece of huachalomo, season it with real enthusiasm, and then grill it. already roasted, cut into small slices. meanwhile, make a mashed potatoes.
In a pot, fry the onion cut into a feather in olive oil. Add the puree to the pot and stir everything, so that the puree is well infused with the flavors. Now add enough meat stock to the pot to thin the puree until it has the consistency of a not too thick cream.
all this is boiled until the onion is perfectly cooked, seasoned with salt, pepper or colored chili, a little oregano, another little cumin (very little), and the meat is added with its juices.
This soup is given another boil, and then served in a tureen, garnished on top with slices of hard-boiled egg.

Ingredients

  • 1 piece of huachalomo (piece of meat)
  • potato
  • olive oil
  • onion
  • milk
  • salt
  • pepper
  • colorful bell pepper