Name: Chairo with beef and lamb — Urubamba
Prep time: 25 min
Cook time: 129 min
Total time: 874 min
Cuisine: Peruvian cuisine
Ingredients: 470 g boneless beef shoulder — trimmed, 3 cm cubes; 280 g boneless lamb shoulder — trimmed, 3 cm cubes; 140 g black chuño — dried, sorted for stones and dust; 115 g peeled whole wheat grain — dry, rinsed before soaking; 330 g white potato — peeled, 2 cm pieces; 230 g pumpkin or winter squash — peeled, 2 cm cubes; 160 g fresh broad beans — shelled, tender; 130 g carrot — peeled and diced; 130 g red onion — finely chopped; 17 g garlic — finely chopped; 32 g ají amarillo paste — pure plain paste; 24 ml vegetable oil — neutral; 2 g ground cumin — dry; 12 g fresh mint — leaves, chopped; 9 g fine salt — measured; 3950 ml water — potable, divided; 1000 ml chuño soaking; 600 ml wheat soaking; 500 ml rinse; 1850 ml broth

Chairo with beef and lamb — Urubamba: classic-style preparation

Yield 6 generous portions

Prep 25 minutes

Cook 129 minutes

Passive 720 minutes, refrigerated soaking

Total 874 minutes including soaking

Ingredients ↓

Overview

Chairo with beef and lamb — Urubamba: classic-style preparation

Urubamba sits within the broader Cusco culinary region, where chairo belongs to a family of Andean soups rather than a single rigid formula. The term classic-style here refers to the well-established combination of two meats, chuño, wheat and root vegetables.

Beef contributes an unctuous stock; lamb adds a second savoury note. The soup relies on gentle simmering rather than heavy chilli, and the wheat must become tender before the last vegetables are added.

The chuño is drained and crushed only lightly. Small irregular pieces give body, but fully pulverising all of it could make a pasty soup. Keep an occasional slow bubble and stir the bottom before serving.

Practical

The defining ingredient is black chuño, not fresh potatoit has a firmer, slightly earthy character after soaking, and its small crushed pieces give the soup a gently thickened finish. Beef and lamb together echo established Andean chairo combinations without claiming a separate standardized Urubamba classic.
Whole peeled wheat needs a long soak and sufficient simmering. Do not assume that cracked bulgur or quick-cook wheat will behave identicallythe grain size changes both absorption and cooking time.

Ingredients

Meat, grain and vegetables

470 g boneless beef shoulder — trimmed, 3 cm cubes
280 g boneless lamb shoulder — trimmed, 3 cm cubes
140 g black chuño — dried, sorted for stones and dust
115 g peeled whole wheat grain — dry, rinsed before soaking
330 g white potato — peeled, 2 cm pieces
230 g pumpkin or winter squash — peeled, 2 cm cubes
160 g fresh broad beans — shelled, tender
130 g carrot — peeled and diced

Aromatics and water

130 g red onion — finely chopped
17 g garlic — finely chopped
32 g ají amarillo paste — pure plain paste
24 ml vegetable oil — neutral
2 g ground cumin — dry
12 g fresh mint — leaves, chopped
9 g fine salt — measured
3950 ml water — potable, divided; 1000 ml chuño soaking; 600 ml wheat soaking; 500 ml rinse; 1850 ml broth

Method

Soak the chuño and wheat.Place the 140 g chuño in one covered bowl with 1000 ml water and the 115 g peeled wheat in another covered bowl with 600 ml water. Refrigerate both for 12 hours, concurrently, until the grain swells and the chuño is rehydrated. The wheat grains look plumper and the chuño yields to firm finger pressure. Keep the soaking bowls at 4 °C or below.
Drain and prepare the ingredients.Drain both bowls and rinse the chuño with the reserved 500 ml water. Press it dry, break it into pea-size chunks, and leave the drained wheat ready for the pot. Chop all vegetables and cube the meat. The chuño is pliable but still in distinct small pieces; vegetables are cut to even sizes.
Cook the chilli-and-onion base.In a heavy pot heat 24 ml oil over medium heat. Stir in the 130 g onion, 17 g garlic, 32 g ají amarillo paste and 2 g cumin for 8 minutes, without letting the garlic burn. The onion becomes translucent and the chilli aroma loses its raw edge.
Simmer the meat and wheat.Add the 470 g beef and 280 g lamb, the drained 115 g wheat, 1850 ml water and 9 g salt. Bring to a boil for approximately 7 minutes, then reduce to a gentle covered simmer for 75 minutes, stirring occasionally and skimming foam. The wheat is tender at its centre and a meat cube yields when pressed with a spoon. Cook the meat through, checking the thickest cube later with a clean probe; a conservative target is 74 °C.
Add the potatoes and chuño.Add the crushed 140 g chuño, 330 g potato, 230 g pumpkin and 130 g carrot. Simmer gently for 25 minutes, stirring the bottom without breaking all the potato pieces. The potato offers little resistance to a knife and the pumpkin edges soften into the broth.
Cook the beans and check the meat.Add 160 g broad beans and simmer for 12 minutes. Probe the thickest meat cube and continue cooking if it is below 74 °C; keep the soup bubbling gently until tender. The beans are tender but retain their shape, and the thickest meat piece registers at least 74 °C. The visual colour of meat is not a reliable safety indicator.
Finish with mint.Stir in the chopped 12 g mint and cook for 2 minutes. Take the pot off the heat and ladle 6 hot portions, dividing the solids evenly. The mint smells fresh and the soup pours as a broth with suspended grain and small chuño pieces.

Practical

Serving and keeping

The 6-portion yield is meant for substantial deep bowls. If the broth has thickened while standing, fold it gently with a ladle rather than crushing the potato and squash. Cool uneaten soup promptly in shallow containers. Keep it refrigerated at 4 °C or below for no more than 3–4 days, and bring each portion back to at least 74 °C when reheating. Keep the soaked grains and chuño refrigerated, not on the counter. Pour the broth around the meat and wheat, and bring some chuño to each serving so the texture remains consistent. Do not replace chuño with fresh potato: that would remove its distinctive dried-potato character. Using just beef in place of the lamb changes the stock and is not the same two-meat version.

Troubleshooting

Wheat still firm: The grain needed more hydration or time; maintain a gentle simmer until a kernel is tender through before adding fragile vegetables next time. Soup too thick: Too many potato and chuño pieces have broken down; lift and fold the soup gently instead of stirring vigorously, and avoid reducing it uncovered for long. Beans turn soft and dull: They were added before the long meat simmer ended; add them only in the last vegetable stage and check their bite before serving.

Nutrition per serving

Serving size1 of 6 equal soup servings
Calories555 kcal
Carbohydrates55 g
Protein31 g
Fat25 g
Fibre7 g
Sodium700 mg

Allergens and food safety

Wheat is a gluten-containing grain; check packaged ingredient labels for cross-contact where necessary. Keep raw meat away from washed vegetables, wash tools after handling it and check the thickest cooked meat cube with a thermometer. This recipe uses a conservative 74 °C in-pot endpoint. Refrigerate soaking grain and chuño at 4 °C or below, and chill the finished soup promptly.

Closing

Result: Beef and lamb together echo established Andean chairo combinations without claiming a separate standardized Urubamba classic.
Decisive control: Long refrigerated soaking followed by staggered gentle simmering keeps the wheat tender and the vegetable pieces distinct.

Chairo with beef and lamb — Urubamba: classic-style preparation

Practical

Ingredients

Meat, grain and vegetables

Aromatics and water

Method

Practical

Serving and keeping

Troubleshooting

Nutrition per serving

Allergens and food safety

Closing

Peruvian National Dishes

Chairo home-pot soup — Urubamba

Chairo for a gathering — Urubamba

Chairo with Andean produce — Urubamba