Typical meals in azuay.
LLAPINGACHOS
Preparation
Pele and cook potatoes in water by boiling with salt, until they are soft, drain and then puree, add butter and shredded cheese, mix well, add the egg and knead. Make small tortillas and let stand for 15 minutes.
Fry them in little oil, putting spoonfuls every time that the Pan is dry.
It is served on a leaf of lettuce, with peanut sauce, sausages and 2 fried eggs.
ü
ü BARLEY RICE
Preparation:
Put in a pot of water, leg pressure well washed, white onion, and the branches of parsley, cooking until that leg is soft, at least for 11/2 to 2 hours. Besides make a sautéed with onions, cilantro, annatto, salt and cumin, add milk, peanuts, the nickname cooked in the broth of pata, Cook for 20 minutes, add the chopped white onion.
FEET SOUP
Preparation:
Prepare a broth with meat, water, onion, garlic achiote, salt and cumin, add the potatoes and cook for 15 minutes more.
Dissolve the flour of barley in water, cerner her and put it on the stock, Cook.
ü GUINEA PIG
Preparation:
Wash the pig and remove the viscera. Dress with salt, pepper, cumin and crushed garlic.
To roast it placed a stick or rod through the cuy from head to the feet.
I aselo on coal spinning him so this Cook inside and out, put annatto from time to time.
Served on a leaf of lettuce with bathed cooked potatoes peanuts and chili sauce.
FIG JAM
ü Preparation:
Figs is left to soak overnight.
In a pot with boiling water made cooking figs. Bring to a boil with water the brown sugar until dissolved, Cerner her and put it on the figs.
Then bring on the heat and add the cinnamon, simmer slow without moving them, for several hours until that thickens.
ü FANESCA
Preparation
Left soaking overnight in fish, and beans separately. In a large pot bring a good remake based on onion, garlic, pepper, add water and bring to cook the beans fréjoles hard, until the mildest bit by bit.
When all the beans are tender, add the pussy, quinoa and other ingredients, let it boil.
Add the peanuts dissolved in milk, boiled milk cheese and the fish into pieces.
Before serving add the butter.
ü FRY
Wash the meat and cut into pieces, put them in a paila, season with salt, pepper, cumin, onion, garlic, a cup beer or water, leave to cook and then Brown.
Served with onion sauce, mote cooked whole choclos and llapingachos.
ü HUMITA
Preparation
In a bowl with butter and butter put the corn liquefied and sifting, the crumbled cheese, sugar, poder baking, mix with a wooden spoon, add Little a little salt and the yolks, continue stirring.
Whisk the egg whites stiff, put them carefully on the previous without beat preparation.
On each sheet of corn put preparation, double the sides of the road and then the tips. Put in the pot the humitas once always left the
Tips bent downward, leave them to cook steamed during an hour.
ü SUCKLING PIG
Preparation
Is allowed to sit the pig one night earlier in cold water with
Pass the lemon on the leather of the pig salt and let it sit for an hour.
Grind the pepper with garlic, add pepper, cumin, salt and season the meat with this prepared making holes with a knife.
Put the pig to bake a source with the part of the leather up to 4OO ° C, expect or that is golden and crispy, then flip the meat and lower the temperature to 3750C, so they cook well.
Cook separately the camotes, mature and potatoes.
Prepare a salad with lettuce, onion, tomato, pepper, oil, vinegar and salt.
The pig is served with the salad, potatoes and sweet potatoes.
ü TORTILLAS
Preparation
Pele and cook potatoes in water by boiling with salt, until they are soft, drain and then puree, add butter and shredded cheese, mix well, add the egg and knead. Make small tortillas and let stand for 15 minutes.
Fry them in little oil, putting spoonfuls every time that the Pan is dry.
It is served on a leaf of lettuce, with peanut sauce, sausages and 2 fried eggs.
ü POTATO LOCRO
Do a spin-off with color butter, onion, and half of chopped potatoes, season with salt, pepper and cumin. Pour two gallons of boiling water and let Cook until it begins to thicken, add the remaining potatoes. When they are cooked add the milk and cheese, boil for a few more minutes and serve with slices of avocado.
This locro has become a basis for the preparation of the following varieties:
ü Locro of leather: leather from pig cooked or ruptured and chopped cabbage leaves are added to the base and suppresses the cheese.
ü Locro pig: basis of added locro oregano, marinated and slightly roasted pig. Cheese is not added.
ü Yahuarlocro: the guts of sheep cooked and then refrita in onion is added to the base of the locro. It is served with avocado and best onion.
ü Locro of Sambo Tierno: a cute little sambo is added to the base of locro.
ü MOTEPILLO
Preparation
In a saucepan, sauté the onion with achiote, season with salt, add cooked nicknames, the beaten eggs, crumbled cheese and butter, mix and cook for 8 minutes.
Serve hot, accompanied by ripe fried and chunks of avocado.
ü TAMALES
Preparation
Mix the flour with butter and lard, add the beaten eggs and milk, season with salt, loves, and then the tortillas by filling them with cheese and
chicharrón.
You can fry them with little oil or put them in the oven.
ü FEET SOUP
Preparation
Rub the trouts with salt and pepper, place them in a source, water fungi on trout and put in oven a 220 ° C for 20 minutes.
Heat the oil in a frying pan, fry onions until they put translucent, add the garlic, resolve, add the tomato, lemon juice, lower the heat until the tomato softens, then add half a cup of water and pour the contents of the
Pan on the trout.
Serve hot.
Imbabura
Preparation
1. In a bowl put the milk with the lemon peel; hagala boiling, then he lies and leave rest until this warm and add the butter.
2. In a container of glass, steel enlozado bathrobe eggs with sugar until fluffy cream; adicioneel brandy, powdered cinnamon, vanilla.
3. Now mix all the ingredients including the breadcrumbs. Greasing a pliable and put the preparation; perform the preheated oven at 200 degrees for about 1 hour to the bath.
4 Add the naranjilla juice after this time, Cook for 15 minutes, when the thick sauce of this season again with salt and pepper.
VEAL CHOPS IN YOUR JUICE
Preparation
1. At least 5 hours before preparation clean the chops with a damp cloth and place them in a container of glass or plastic. I licué the onions with salt, pepper and lemon juice and pour over the meat. Refrigerate.
2. In a large skillet, over medium heat, heat the butter and oil. Now available the breadcrumbs on a flat surface and press pass the chops for the breadcrumbs; make sure that it will be well covered. Cold the chops for batches until golden-brown on both sides. To remove them, drain them well.
3. Place chops in a deep mold that can go in the oven and then to the table. Preheat oven to 350 °. Separately, in a small pot, crumble the medium of broth cube, dissolve it in water until it boils, stirring until you have the texture of a sauce. Add curry, stir, and preparing coat the chops.
4 Carried the oven for 15 minutes and serve hot.
Preparación
SOURSOP DELIGHT
Preparation
1. Leave the eggs at room temperature at least 1 hour before. Separate the egg yolks from whites, whisk the egg whites with salt until soft peaks form. Add the juice of lemon, clothes a little more and then by tablespoons, 2 every time, add the sugar whisking vigorously until peaks form but firm and merengue will see wet and bright.
2. Greasing 2 cans of 22 cm in diameter and Preheat oven to 275 °. Pour the merengue in tins and bake for 1/4 hour. Remove from oven and let cool.
3. Beat cream with sugar and vanilla until firm peaks form.
4. Has a layer of meringue on a container, cover with half of the cream and half of the fruit. Place above the other layer of merengue and successively the cream and the fruit. Refrigerate until serving.
POTATO STEW
Preparation
1. Peel the potatoes and cut them into cubes not very large. Cover them with cold water and save to use them.
2. Cut the bacon smoked in small pieces and put them in a frying pan to fire half until they have been scouring and is roasted, crispy.
3. Remove the fat from the Pan, leave the pieces of smoked bacon, add the onion and leave to cook briefly; Add the potatoes well drained and dry; then add the garlic and tomato paste. Cook stirring carefully, until the potatoes are well covered with the sauce.
4. Add them the broth, bay leaf, salt and pepper, then boil and reduce heat. Let them Cook slowly for 20 minutes or until potatoes are soft.
APPLE FLAN
Preparation
1. Peel the apples and put them to cook using water with half of sugar; Once cooked make a puree and cool
2. Separate whisk four eggs until they are well airy, gradually add the condensed milk and mix everything with mashed apples once it has cooled
3. With the excess of sugar acaramele a template, put the preparation to cook to bathing of Mary for 4-5 minutes until it is full. To serve, you have to wait for the flan is completely cold and unmold it.
COLORFUL beans
Preparation
1. Cook the beans with water until it is soft.
2. Put a container into the fire with butter; Add the onion cut into rings, cilantro, and garlic;
3. then add peeled tomatoes and cook until you have a thick sauce.
4. End plate by mixing the sauce with the beans.
Chicken Fricassee
Preparation
1. In the pot that goes to advance preparation, over medium heat, warm 2 tablespoons of butter and oil. Dore batch pieces of chicken. Lower the heat and add boiling water to cover the chicken. Add the onion, celery, carrots and bay leaf, tape and cook for 40-45 minutes. Remove the chicken and keep it hot.
2. Cierna the stock using a sieve. Bring back to the fire, and boil until reduced to 1 1/2 cups.
3. In addition, in a large skillet melt the remaining butter; Add flour and cook 2-3 minutes, stirring constantly. Slowly add cream and stock, while revolver; Cook 4-5 minutes until it thickens. Add the peas, lemon juice, salt and pepper. Place the chicken in the sauce, cover it, and, over low heat, warm it well before serving.
FRIED LIVER
Preparation
1. Wash and dry the liver. Add it 30 minutes before cooking with 4 tablespoons of lemon juice, salt and pepper.
2. Enharine each piece and fry them in heated oil to fire medium, from 2 to 3 minutes maximum on hand. Pink should be because if you do not acquire a taste bitter.
3. Combine the 2 tablespoons of oil with the remaining lemon juice, herbs and garlic. Let stand while you fry the liver. To serve remove the cloves of garlic and pour a little of the mixture on each slice.
Chicken thighs TRADITIONAL
Preparation
1. Combine the flour, salt, pepper and cumin. I rub this mixture with the chicken thighs.
2. In addition, melt the butter and cold legs for 5 minutes; Add the cream, milk, parsley, onion, pepper and peanuts. Cook over low heat for 20 minutes or until the legs are cooked.
3. Two minutes before removing from heat add the egg yolks creamed with two tablespoons of milk. Remove from heat and serve the legs covering with the sauce.
STUFFED POTATOES
Preparation
1. Place a bowl with flour fire; leave that it toast without color; Add the butter; Let it mix perfectly.
2. Add whole milk and whisk strongly to avoid forming lumps.
3. Season the sauce with salt and pepper.
4. Empty the potatoes with a spoon.
5. Mix the white sauce with the crumbled tuna, peas and carrots; fill in the Popes with this preparation, cover with Parmesan cheese and take strong baked until it melts and forms a crust Golden on top.
CHICKEN WITH BEER
Preparation
Wash the chicken inside and out, dry it with a cloth and reserved.
.Put all the other ingredients in the glass of the blender and liquefy them until that form a paste.
Adobe chicken with these ingredients and take it in the preheated oven for 1 1/2 hours approximately at 180 °.
BAKED CHICKEN CREOLE
Preparation
1 .Separate the yolks and whites of the eggs and keep them.
2 .Beat the egg whites to snow. Mix mashed the still hot carrot with butter, milk, salt, pepper and nutmeg, parsley, baking powder and yolks.
3 .Beat strongly until a homogeneous mass is obtained, add clear of snow and mix gently.
4 .Put the preparation in a greased Pyrex; take it to the oven preheated by half an hour at 350 degrees.
WHITE CARROT SOUFFLE
Preparation
1. Melt and heat the margarine in a pan of thick Fund with lid. Add the vegetables, tape and high heat sauté for 3 minutes, stirring once or twice.
2. Well beat the eggs with the other ingredients, reduce heat to medium, pour on plants, tape and Cook, occasionally lifting the edges of the preparation and tilting the pan to allow all the egg solidifies. Switch to a dish, Parthian in triangles and serve hot.
VEGETABLE OMELETTE
Preparation
1. Wash the string and remove the tip. Cook them for 18 to 20 minutes in water boiling with salt. Drain and keep 1/4 cup of the cooking water.
2 .In a small saucepan combine water from cooking with butter, mustard, Chinese sauce and pepper, and pour over the hot ribbings.
3. To serve, sprinkle on top with breadcrumbs or corn flakes.
