Steps to Prepare Encebollado Ecuatoriano

Locro Ecuatoriano

El pescado se cocina en una olla grande con suficiente agua, una rama de cebolla blanca, un poco de sal, ajo, comino y pimienta.

Recipe Summary Locro Ecuatoriano

Locro is a hearty potato-cheese soup that is popular in Ecuador and Peru. Top with sliced avocado to serve.

Ingredients | Encebollado Ecuatoriano

¼ cup butter

½ onion, minced

3 cloves garlic, or more to taste, minced

1 ½ pounds potatoes, or more to taste, peeled and diced

4 cups chicken stock

1 cup milk

salt and ground black pepper to taste

1 cup shredded Muenster cheese

Directions

Melt butter in a large pot over medium heat. Cook and stir onion and garlic in hot butter until onion is translucent, 5 to 7 minutes.

Stir potatoes, chicken stock, and milk with the onion mixture; season with salt and pepper. Bring the liquid to a boil, reduce heat to low, and cook at a simmer until potatoes are tender and falling apart, 30 to 45 minutes.

Mash potatoes lightly to help thicken the soup, while keeping some chunks in the soup. Remove pot from heat and stir cheese into the soup to melt.

Water can be used in place of chicken stock, if needed.

Either queso fresco or mozzarella cheese can replace the Muenster cheese in this recipe.

Info | Encebollado Ecuatoriano

prep: 15 mins cook: 35 mins total: 50 mins Servings: 6 Yield: 6 servings

TAG : Locro Ecuatoriano

Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Potato Soup Recipes,

Images of Encebollado Ecuatoriano

Encebollado Ecuatoriano / Encebollado was a great, easy way to make use of the fish, which led to it becoming a de facto dish both for an early morning breakfast… and a very late evening snack.