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By American standards, this traditional Bolivian stew can be considered a challenge to our sensibilities, but in many countries, nothing of the animal is wasted. This head stew is bursting with flavor, easy to make, and comes in many variations. You can make this recipe with any type of meat including chicken, duck, turkey, tatú (armadillo), rabbit, alligator, fish, etc. But for truly authentic Patasca, see below.
Cook the head in a very large pot with sufficient water to fully cover it. Once the head has fully cooked (about 1-2 hours) and the meat has softened, you can remove it from the water, cool it, and remove the bones. Return the meaty portions to the stew (Bolivian cooks often cut the brain and tongue into small pieces before returning them to the soup).
In a separate small pot, place about 2 tablespoons of shortening, the spices, diced onions, tomatoes, crushed chile, spearmint and wacataya, and sautée until it is all very soft. This mixture is what gives the stew its flavor and in Spanish is called the "ahogado." Add this to the stew and cook until fully incorporated, about 1/2 an hour longer. Serve your patasca very hot.