INGREDIENTS
- – 6 shelled corn.
- – 1 and ½ L of vegetable broth inventory.
- – ½ kg of lead pumpkin.
- – ½ kg of quince
- – ½ kg of beans or peas.
- – 1 medium onion.
- – Inexperienced onion.
- – Oil.
- – ½ kg of potatoes
- – 300 g of Creole cheese
- – ½ tbsp of coarse salt.
- – 1/2 tsp freshly floor cumin.
- – 2 tsp of floor chili.
- – 2 tsp of paprika.
Discover ways to put together Huaschalocro or Guaschalocro, the traditional northern locro fabricated from corn lighter and extra economical, particular to fight the chilly
PROCEDURE:
1. In a saucepan, seal the keperi after which add the chopped onion, add salt and seasonings, stir to keep away from burning.
2. Pour the inventory and the shelled corn.
3. Cook dinner for forty-five minutes, add the potatoes, beans or peas (if they’re contemporary) and the pumpkin in small cubes.
4. Earlier than serving, flakes of Creole cheese might be included within the preparation.
5. Serve by inserting a frying pan in every soup plate or in a clay pot.
Frying: Confit inexperienced onion (white and inexperienced) and season with paprika, chili and salt (deal with the temperature of the oil in order to not burn the paprika).
