The corn (husks removed) and lima beans (whole casings still intact) are then placed into a second pot of boiling water separate from the potatoes. One tablespoon of sugar and one teaspoon of anise are added to the pot with the lima beans and corn. The lima beans and corn are then boiled for approximately 25 minutes as well.
Next, it’s time to prepare the llajua, which is a staple ingredient in most Bolivian kitchens. (Some people say that llajua is to Bolivians as ketchup is to Americans.) Traditionally, llajua is served on the side of the main dish like ketchup or salsa and it’s made from tomatoes, chili peppers and huacatay, a native Bolivian herb. In the past, the tomatoes, peppers and huacatay were ground with a stone, similar to a mortar and pestle. Today, however, most people just put all of the ingredients into a blender and let them blend for about 30 seconds.
After the llajua is blended and the potatoes, corn and lima beans are finished cooking, it’s time to put the meat into the oven. Although meat is optional when serving plato paceño, many Bolivians choose to enjoy the dish with a cut of beef. The beef is seasoned with salt and pepper, and placed in the oven for about 15 minutes, at approximately 350 degrees Fahrenheit.
Next comes the cheese. Slice a block of hard cheese for frying into small rectangles, about half an inch thick. The cheese slices are then dipped into flour and placed into a frying pan with very hot oil. Each side of the cheese should be fried for about four minutes.
Once the cheese is finished frying, and the meat is cooked, it’s time to put all of the ingredients on the plate.
