Charquicán
BY Sebastian Forray
Ingredients
3 large potatoes
1 cup butternut squash
1 diced garlic clove
½ onion, finely chopped
1 cup mixed vegetables: corn, carrots, peas, etc.
Small strips of beef
3 tablespoons olive oil
Bit of paprika salt
White pepper
2 tablespoons tomato sauce
1 cup butternut squash
1 diced garlic clove
½ onion, finely chopped
1 cup mixed vegetables: corn, carrots, peas, etc.
Small strips of beef
3 tablespoons olive oil
Bit of paprika salt
White pepper
2 tablespoons tomato sauce
Peel potatoes, chop into cubes, with squash; cook in water until soft. Heat vegetable mix if frozen. Fry onion and garlic in oil until soft; add beef and spices. Add tomato sauce. Cook until beef is brown. Mash potato and squash. Add cooked vegetables and cooked beef with onions. Can be served with a fried egg on top. Serves 2.