Chilean · serves 6 · about 55 minutes
Chile's great mash-up — literally: potato and squash crushed into a savory beef stew until the plate needs no knife. Andean roots, criollo seasoning, a fried egg on top if you know.
Ingredients
- 1 lb ground beef or diced steak
- 1 tsp Iberia Sazon without Annatto - 36 ct 6.34 oz
- 4 potatoes, cubed
- 2 cups squash, cubed
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup corn kernels
- 1 cup green beans, chopped
- 3 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz
- 2 cups water
- 4 fried eggs (optional, correct)
Method
- Brown the beef with the onion, garlic, and Sazon in the oil.
- Add potatoes, squash, and water; simmer 20 minutes until soft.
- Crush the potatoes and squash roughly into the stew — chunky-smooth, not purée.
- Stir in the corn and green beans; cook 5 more minutes.
- Serve in shallow bowls, fried egg on top, pebre on the side. Chilean comfort, calibrated.