Home cooking attempt — Fricasé from scratch

I spent an afternoon making Fricasé from scratch following a traditional recipe. Getting llajua chilli salsa right was the main challenge — it's not as straightforward as it looks. The simple and honest result was rewarding once I got it right.

salteñas are distinct from Argentinian empanadas with a juicy broth filling. I served it with api maize drink warm as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Fricasé yourself gives you a new appreciation for what goes into it at a restaurant.