Posted by Unknown
From Ecuadorian Cuisine
As everyone can tell, I love Cooking!! and most of my conversations with my friends take a shift into the cooking area all the time. My friend Vanessa is from Ecuador. Peru and Ecuador are neighbor countries same as my friend and me, so Ecuador and Peru are together here as well!! Is funny how our foods are so much alike, but is not a surprise, both countries belong to the Tahuantinsuyo Territory and the customs are very similar, including the foods. Guatita is the name of a very special dish for Ecuador, it is consider their national dish, as Wikipedia tells me! Need to mention that the way of cooking Guatita is very similar to the way we cook Cau-Cau, a very typical dish from Peru, but Guatita have a twist at the end, that makes it very similar to Carapulcra, another Peruvian Dish.
This was the first time making this dish, I will make any updates as I cook the dish again.
1 lb. cow stomach
oil as needed
1/2 small diced onion
1 small bunch green onions
1/2 of beef court bouillon
achiote to taste
cumin to taste
3 brunches of Italian parsley
between 1/4 or 1/2 cup toasted peanuts, blend with a little of evaporated milk and water.
chopped cilantro, to serve
avocado slices, to serve
white rice to complement the dish
- Cook the cow stomach with water and the mint, make sure the water covers abundantly. Pressure Cook 35".
- Cut up the cow stomach into small pieces, once cooked. reserve the meat and the cooking liquid.
- Make a sofrito with the onions, when translucent add the minced garlic, achiote, cumin. Cook for 1 to 2"
- Add the beef stomach, potatoes, and the cooking liquid, add more water if you need to, needs to have enough water because Guatita is a stew like dish.
- When potato is cook add the peanut mixture, the dish will slowly thicken up, make sure is not to thick, (mine got to thick) Like I said think of a stew, where the potatoes and the meat in are in a really thin sauce, but not liquidy.
- Serve with rice, and top with avocado slices and chopped cilantro.
|My Good Friend and Neighbor Vanessa, Her mom send us the recipe|