Tag Archive for: Ecuador

Latin American Seco de Carne

 

Latin American Seco de Carne

Missionary Nathan Schulte – Latin America mission team
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Course Main Course
Cuisine Ecuadorian, Latin American
Servings 4

Ingredients
  

  • 1 1/2 lbs stew meat cut into 1-inch cubes
  • Salt
  • Oil
  • 1 onion diced
  • 3 garlic cloves minced
  • 2 tsp ground cumin
  • 1 1/2 tsp ground pepper
  • 1 tsp ground paprika
  • 1 bunch cilantro
  • 3 serrano peppers deseeded and chopped
  • 1 1/2 cups beef or chicken stock
  • 4 potatoes cubed

Instructions
 

  • Preheat oven to 325F. Season meat with lots of salt.
  • Add 2 tablespoons of olive oil to large pot over medium heat. Add the meat in one layer once oil is hot. Sear on both sides. Remove from heat and set aside.
  • Combine cilantro leaves, your serrano peppers that have been deseeded and chopped, and 1/4 cup of stock. Blend until smooth.
  • Cook your onions and then add garlic and cook until fragrant. Stir in cumin, pepper, paprika and pinch of salt.
  • Add back in the meat and its juice along with the cilantro mixture and remaining 1 1/4 cup of stock.
  • Cover the pot with lid and transfer to the oven. Simmer for 1 ½ - 2 hours or until tender, adding stock as needed. Stir in potatoes and cook for an additional 30 minutes, until potatoes are tender.
  • Salt and pepper to taste. Serve over rice and garnish with cilantro.

Notes

We really like seco de carne for lunch!
Keyword Ecuador, Latin America

 

Ecuadorian Grilled Corn with Cheese Salsa

 

Ecuadorian Grilled Corn with Cheese Salsa

Missionary Elise Gross – Latin America mission team
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Course Side Dish
Cuisine Ecuadorian

Ingredients
  

  • 1 egg
  • 1-2 cloves garlic
  • 3/4 cup oil
  • 6 oz shredded cheese
  • 1 lemon, juiced
  • 1/4 cup finely chopped cilantro about 1 medium bunch
  • Salt to taste
  • 1-2 ears of corn per person

Instructions
 

  • Blend the egg, crushed garlic, cilantro, pinch of salt, and 1/4 cup of oil in a blender.
  • Continue to blend and slowly add the rest of the oil until the sauce begins to thicken.
  • Add the shredded cheese and lemon juice and blend until you get a creamy sauce.
  • Taste and add salt as desired.
  • Spoon over roasted corn on the cob and enjoy!

Notes

This is a very popular way to eat corn in Ecuador.
Keyword Ecuador, Latin America

 

Ecuadorian Llapingachos

 

Ecuadorian Llapingachos (Fried potato Pancakes)

Carla Vivar - Missionary Wife
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Course Side Dish
Cuisine Ecuadorian

Ingredients
  

  • 2 lbs potatoes peeled
  • 1 tbsp salt
  • 1 green onion chopped finely
  • 2 tbsps parsley minced
  • 1 cup queso fresco cheese crumbled
  • oil for light frying
  • 1/2 head lettuce washed and drained

Instructions
 

  • Quarter potatoes and boil in salted water until the outsides begin to crumble, about 25 minutes.  
  • Drain and mash until smooth.
  • Mix onion and parsley with crumbled cheese.
  • Grab a handful of mashed potato and form into a bowl in your palm.
  • Place a tablespoon of cheese mixture into a bowl. Seal the potato around the cheese forming a pancake about 1 inch thick and 3 inches wide. Repeat with remaining potatoes.
  • Fry each side until brown and crispy in a lightly oiled skillet.
  • Shred lettuce. Serve two llapaingachos on shredded lettuce with peanut sauce.

Notes

Typically accompanied by a fried egg and rice.

 

Ecuadorian Humitas

 

Ecuadorian Humitas (Ew-me-tas)

Carla Vivar - Missionary Wife
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Course Appetizer
Cuisine Ecuadorian
Servings 10 humitas

Ingredients
  

  • 10-30 fresh corn husks if husks are not very wide, put two together
  • 4 cups fresh corn kernels if using sweet corn, add milk sparingly
  • 2 eggs
  • 1-2 cups milk
  • 1 tsp salt
  • 1/2 tsp sugar
  • 2 tbsp butter melted
  • 1/2 lb queso fresco cheese well crumbled

Instructions
 

  • Cut each husk from the base of the corn. Carefully peel off. Trim off the top edge. Fold by tucking one side into the other. Tear long pieces of extra husks to tie around "cups". Stick your finger in to open the "cup" for filling. Blend half the corn, 1 egg, and 1/2 cup milk until very smooth. Pour into a bowl. Blend the remaining corn, egg, and another 1/2 cup of milk. Mix with batter in the bowl. Stir in more milk to make a batter that is pourable, similar to pancake batter. Stir in salt and sugar. Mix in butter and cheese. Heat the Humita cooker.*
    *lay the corn cobs in the bottom of a large lidded pot to form a shelf. Just cover the cobs with water and set to boil. Place the filled husks directly on top of the cobs. This works well and smells great.
  • Transfer the batter into a pitcher. Pour batter into folded husks. Place each humita upright in a flat-bottomed container ignoring any liquid that seeps out. Repeat using all the batter. Place humitas upright into the cooker.* Cover and steam for 30 to 45 minutes. Periodically Check the water level so you don't burn the pan. The humitas are done when they are solidified. These taste best served hot.
    *a vegetable steamer also works well as a humita cooker

Notes

Commonly served as an appetizer throughout the country of Ecuador.