Quinoa Flan
Locro de Zapallo (Peruvian Squash Stew)
| By : |
Gastronomic advisor for 5 years and creator of the blog @atodocomer where she shares her passion for food.
| Cook Time | 22 Minutes |
| Servings |
4 Portions
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Ingredients
- ¼ cup oil 50 ml
- ½ large onion finely diced
- 1 tbsp garlic ground or 1½ cloves garlic minced
- 1 lb (500 g) macre squash
- ½ cup loche squash grated
- 1½ (375 ml) cups water or broth
- 1 Yellow Potato diced
- 1 Ear of corn off the cob
- 3 huacatay sprigs
- ½ cup fava beans
- ⅟3 cup (80 ml) evaporated milk
- 5 oz (150 g) queso fresco diced
- 1 tsp pepper
- 1 tsp cumin
- salt to taste
To serve:
- white rice and fried egg optional
Ingredients
To serve:
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Instructions
- Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set time to 5 Minutes . Add the olive oil. Once hot, add the onion and garlic. Sauté 3 or 4 minutes until onion is translucent. Then press Cancel.
- Incorporate the two types of squash, the corn, huacatay (black mint) sprigs, pepper, salt to taste, and a splash of water.
- Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. On the Instant Vortex control panel, press Meat/Stew and set time to 10 Minutes.
- When done, press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, open the lid.
- Add the yellow potato, the fava beans, and the remaining water.
- Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. On the Instant Vortex control panel, press Meat/Stew and set time to 7 Minutes.
- When done, press Cancel and turn the steam release handle to Venting. Once all the pressure is released, open lid and add the milk, cheese and huacatay leaves.
- Finally, we serve the locro with a portion of rice and a fried egg.
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