The best Ecuadorian Yapingacho

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  • čas přidán 29. 04. 2024
  • Today I will be teaching you how to make the best Ecuadorian Yapingacho, Don't forget to follow me on my social media where I will be uploading Ecuadorian recipes and from around the world with a lot of love, From my kitchen to your table!
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    INGREDIENTS:
    3lb potato
    1 stalk green onion
    2 red onions
    1 tomato
    2 limes
    1 bunch cilantro
    3 garlic cloves
    1lb Longaniza (or chorizo)
    1/2lb cheese
    2 eggs
    1/2lb peanut paste
    1 cup of milk
    1 teaspoon of butter
    ½ teaspoon annatto
    A dash of oil
    Salt to taste
    Sides:
    Avocado
    Onion salad
    Lettuce
    RECIPE:
    Peel and cook the potato until soft.
    In a pan with oil and annatto add the green onion, garlic and cilantro finely chopped, to make a refrito.
    Strain all the water from the potatoes, we want as little liquid as possible, so the potatoes are firm.
    In the pot where we cooked them, we will mash them with half of the refrito, a teaspoon of butter, a pinch of salt and we mix it well.
    We shape the mashed potatoes like a thick pancake, fill them with cheese and set them aside in the fridge, covered.
    Now for the peanut sauce.
    We will blend the peanut paste with milk and add it to the pan where we had the other half of the refrito, taste the salt, cook it for around 3 minutes, and set it aside.
    Fry the longaniza with a little oil.
    For the onion salad, we will chop the red onions in plume, the tomatoes in small cubes, and the cilantro finely chopped, mix it with the juice of 2 limes, salt and pepper.
    Fry the potato pancakes until they have a nice golden-brown crust on each side.
    Fry an egg.
    To plate we serve 2 potato pancakes, a portion of rice, the onion salad over a bed of lettuce, avocado slices, the longaniza, on top of the potatoes the peanut sauce and on the rice the fried egg.
    From my kitchen to your table. Bon Appetit.

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