Bolivian Chop Suey

Bolivian Chop Suey Recipe | Vegetarian Food from Bolivia

Region / culture: Bolivia | Preparation time: 10 minutes | Cooking time: 40 minutes | Servings: 6 |

Vegetarian diet

Introduction

Bolivian Chop Suey, despite its name, is a unique and hearty dish that combines the simplicity of pasta with the rich flavors of a well-seasoned beef mixture. This dish, which is not actually of Bolivian origin nor related to the traditional Chinese Chop Suey, offers a comforting and satisfying meal that is perfect for family dinners or gatherings. Its simplicity in preparation and the commonality of its ingredients make it an accessible recipe for cooks of all levels.

History

The recipe for Bolivian Chop Suey is a testament to the fusion of cultures and the adaptability of recipes over time. While it shares no direct lineage with the culinary traditions of Bolivia or China, it represents a type of American comfort food that has evolved in home kitchens. The dish has likely taken its name from the concept of "chop suey" meaning a mixture of various ingredients, which aptly describes this dish's combination of pasta, beef, and tomatoes.

Ingredients

1 (1 lb (454 g)) box of elbow macaroni, cooked according to package instructions
1 lb (454 g) of hamburger
1 small onion, chopped
2 cloves of garlic, minced
1-2 tsp of dried oregano
0.5 tsp of salt
1 (28 oz (794 g)) can of diced tomatoes

How to prepare

Cook the Elbows according to the package instructions.
Drain the Elbows and set them aside.
In a large skillet, brown the ground beef, onion, and garlic together until the beef is cooked.
Drain off the fat, return the mixture to the skillet, and add the can of tomatoes.
Add the oregano and salt, bring the mixture to a boil, then reduce the heat to a simmer.
Let the mixture simmer for 30 minutes to allow the flavors to blend.
After 30 minutes, add the cooked Elbows to the beef mixture and stir to coat them.

Variations

For a vegetarian version, replace the ground beef with a plant-based meat substitute or a mixture of mushrooms and lentils. Adding bell peppers, corn, or zucchini can introduce more vegetables into the dish, enhancing its nutritional value and color.

Cooking Tips & Tricks

To elevate your Bolivian Chop Suey, consider browning the beef over medium-high heat to develop a deep flavor. Adding a splash of red wine to the beef and onion mixture before incorporating the tomatoes can introduce an additional layer of complexity. For a smoother sauce, you can blend the diced tomatoes before adding them to the skillet. Remember to taste and adjust the seasoning as needed after the mixture has simmered.

Serving Suggestions

Serve Bolivian Chop Suey hot, garnished with fresh parsley or grated Parmesan cheese for added flavor. A side of crusty bread or a simple green salad complements the dish well, making for a more rounded meal.

Cooking Techniques

The key to a flavorful Bolivian Chop Suey lies in properly browning the beef and simmering the mixture to allow the flavors to meld. Cooking the pasta al dente ensures it maintains its texture when mixed with the beef and tomato sauce.

Ingredient Substitutions

For a healthier version, whole wheat pasta can replace regular elbow macaroni. Ground turkey or chicken can be used as a leaner alternative to beef. For a different flavor profile, crushed tomatoes or tomato sauce can substitute for diced tomatoes.

Make Ahead Tips

Bolivian Chop Suey can be prepared in advance and stored in the refrigerator for up to 3 days. The flavors often improve overnight, making it an excellent option for meal prep. Reheat gently on the stove or in the microwave before serving.

Presentation Ideas

Serve the dish in a large, shallow bowl to showcase its hearty ingredients. A sprinkle of fresh herbs or a drizzle of olive oil can add color and enhance the visual appeal. Offering grated cheese on the side allows guests to customize their serving.

Pairing Recommendations

A light, crisp white wine such as Sauvignon Blanc pairs well with the tomato-based sauce of Bolivian Chop Suey. For non-alcoholic options, a sparkling water with a squeeze of lime complements the dish's flavors without overpowering them.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator. To reheat, add a splash of water or broth to prevent the pasta from drying out, and warm over medium heat on the stove or in the microwave.

Nutrition Information

Calories per serving

A typical serving of Bolivian Chop Suey contains approximately 350-450 calories, making it a hearty meal option. The calorie count can vary based on the leaness of the beef used and any additional ingredients or substitutions.

Carbohydrates

A serving of Bolivian Chop Suey is relatively high in carbohydrates, primarily due to the elbow macaroni. One serving can contain approximately 45-60 grams of carbohydrates, making it a substantial source of energy. Opting for whole wheat pasta can increase the dietary fiber content, contributing to a more balanced meal.

Fats

The fat content in Bolivian Chop Suey primarily comes from the ground beef. Using lean ground beef (90% lean) can significantly reduce the fat content, with a serving containing about 10-15 grams of fat. Draining the fat after browning the beef is also a crucial step in minimizing the dish's overall fat content.

Proteins

This dish is a good source of protein, thanks to the inclusion of ground beef. A single serving can provide approximately 20-25 grams of protein, which is essential for muscle repair and growth. For an even higher protein content, consider adding beans or lentils to the mixture.

Vitamins and minerals

Bolivian Chop Suey offers a variety of vitamins and minerals, particularly from the diced tomatoes and onions. Tomatoes are a good source of vitamin C, potassium, and lycopene, an antioxidant. Onions provide vitamin C, vitamin B6, and manganese. Including a variety of vegetables can enhance the dish's nutritional profile.

Alergens

The primary allergen present in this recipe is gluten, found in the elbow macaroni. For those with gluten sensitivities or celiac disease, using gluten-free pasta is an excellent alternative. Additionally, this recipe is free from nuts, eggs, and dairy, making it suitable for individuals with these common allergies.

Summary

Bolivian Chop Suey is a balanced meal offering carbohydrates, proteins, and fats, along with essential vitamins and minerals. It is relatively high in calories and carbohydrates but can be adjusted to fit various dietary needs through ingredient substitutions.

Summary

Bolivian Chop Suey is a versatile and comforting dish that combines simple ingredients into a flavorful meal. With options for customization and adjustments for dietary needs, it's a recipe that can easily become a staple in any home kitchen. Its rich history and ease of preparation make it a beloved choice for cooks looking to serve a satisfying and nutritious meal.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was many years ago, when I was just a young girl living in the bustling city of La Paz, Bolivia. My grandmother, Mama Rosa, was a wonderful cook and she always made the most delicious meals for our family. One day, she told me that she had learned a new recipe from a friend and she wanted to teach me how to make it.

I still remember the excitement I felt as Mama Rosa gathered all the ingredients we would need to make the Bolivian Chop Suey. We started by preparing the vegetables – slicing the carrots, peppers, and onions into thin strips. Mama Rosa told me that the key to a good Chop Suey was to cut the vegetables into uniform sizes so they would cook evenly.

Next, we marinated thin strips of beef in a mixture of soy sauce, garlic, and ginger. Mama Rosa explained that marinating the meat would help to tenderize it and infuse it with flavor. While the meat marinated, we cooked the vegetables in a hot wok with a splash of oil. The sizzle of the vegetables as they hit the pan filled the kitchen with a mouth-watering aroma.

Once the vegetables were tender-crisp, Mama Rosa added the marinated beef to the wok. She tossed everything together, allowing the flavors to meld and the meat to cook through. Finally, she poured in a savory sauce made from a blend of soy sauce, oyster sauce, and a touch of sugar. The sauce bubbled and thickened, coating the beef and vegetables in a glossy glaze.

As we sat down to eat our Bolivian Chop Suey, I took my first bite and was immediately transported to a world of flavors and textures. The tender beef, the crunchy vegetables, and the umami-rich sauce all came together in perfect harmony. Mama Rosa smiled as she watched me savor each bite, knowing that she had passed down a cherished family recipe to me.

Over the years, I have made Mama Rosa's Bolivian Chop Suey countless times for my own family and friends. Each time I cook it, I am reminded of her and the love and care she put into teaching me how to make this dish. I have added my own touches to the recipe over the years, tweaking the seasonings and experimenting with different vegetables. But at its core, Mama Rosa's Bolivian Chop Suey remains a cherished part of my culinary repertoire.

I have shared the recipe with friends and colleagues, each time passing on a piece of my family's culinary history. I take pride in knowing that I am carrying on Mama Rosa's legacy, preserving a tradition that has been handed down through generations.

As I sit here now, writing down the story of how I learned to make Bolivian Chop Suey, I can't help but feel a sense of gratitude for the women who came before me. Mama Rosa, with her skillful hands and generous heart, instilled in me a love of cooking and a passion for sharing food with others. And for that, I am forever grateful.