Ecuador: Just the Recipes

 

Ecuador: Mikuna Tinkunakuy

Chaulafán de Pollo: Wok This Way

Chaulafán de Pollo (Ecuadorian Chicken Fried Rice) Recipe

Serves: 4

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Ingredients:

• 2 cups cooked white rice (preferably day-old)

• 1 lb boneless chicken thighs, diced

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1 carrot, diced

• 1/2 cup frozen peas

• 3 tbsp soy sauce

• 2 tbsp vegetable oil

• 2 eggs, beaten

• 2 green onions, sliced

• 1 tsp ground cumin

• Salt and pepper to taste

• 1 tbsp fresh cilantro, chopped (for garnish)

Instructions:

1. Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken, season with cumin, salt, and pepper, and cook until browned, about 5–7 minutes. Remove and set aside.

2. In the same skillet, add remaining oil. Sauté onion, garlic, bell peppers, and carrot until softened, about 4 minutes.

3. Push vegetables to one side, add beaten eggs to the empty side, and scramble until just set, about 1 minute. Mix with vegetables.

4. Add rice, soy sauce, peas, and chicken. Stir-fry for 5 minutes until heated through and well combined.

5. Stir in green onions, adjust seasoning, and garnish with cilantro before serving.

Notes:

• Sourcing: Day-old rice prevents mushiness; use long-grain rice for best texture.

• Cultural Note: Chaulafán de Pollo reflects Ecuador’s Chinese immigrant influence, a working-class staple for urban laborers balancing cost and nutrition during economic struggles.

• Storage: Refrigerate for up to 3 days; reheat with a splash of water to restore moisture.

Bolón de Verde: Smash the System

Bolón de Verde (Green Plantain Dumpling) Recipe

Serves: 4 (makes 4 bolones)

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

• 4 green plantains, peeled and cut into chunks

• 1 cup queso fresco or mozzarella, cubed

• 1/4 cup pork cracklings (chicharrones), crumbled (optional)

• 2 tbsp vegetable oil (plus more for frying)

• Salt to taste

Instructions:

1. Boil plantain chunks in salted water until tender, about 15 minutes. Drain and mash into a smooth dough while still hot.

2. Mix in pork cracklings (if using) and season with salt. Divide the mash into 4 portions.

3. Flatten each portion, place a cube of cheese in the center, and form into a ball, sealing the cheese inside.

4. Heat oil in a skillet over medium heat. Fry each bolón for 3–4 minutes per side until golden and crispy.

5. Serve hot, optionally with a fried egg or hot sauce.

Notes:

• Sourcing: Green plantains are unripe and firm; ripe plantains won’t hold shape. Queso fresco is traditional, but mozzarella melts well.

• Cultural Note: Bolón de Verde, a coastal dish, sustained rural workers with its hearty, portable nature, a symbol of resilience during economic hardship.

• Storage: Best fresh; refrigerate for 1 day and reheat in a skillet.

Encebollado: Revolution in a Bowl

Encebollado (Tuna Soup with Pickled Onions) Recipe

Serves: 4

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Ingredients:

• 1 lb fresh tuna, cut into chunks

• 2 yuca roots (about 1 lb), peeled and cubed

• 1 large onion, thinly sliced

• 1 tomato, diced

• 2 garlic cloves, minced

• 1/2 cup cilantro, chopped

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 2 tbsp vegetable oil

• 6 cups fish stock or water

• Juice of 2 limes

• Salt and pepper to taste

• Pickled onions (for serving): 1 red onion, thinly sliced, marinated in lime juice and salt for 30 minutes

• Sliced avocado and popcorn (for serving)

Instructions:

1. Heat oil in a large pot over medium heat. Sauté onion, garlic, and tomato until soft, about 5 minutes. Add cumin and paprika; cook for 1 minute.

2. Add yuca and fish stock, bring to a boil, then simmer for 20 minutes until yuca is tender.

3. Add tuna chunks and cook for 5–7 minutes until just cooked through. Stir in lime juice, half the cilantro, and season with salt and pepper.

4. Serve hot, topped with pickled onions, remaining cilantro, avocado slices, and a side of popcorn.

Notes:

• Sourcing: Fresh tuna is ideal, but canned tuna works for affordability. Yuca should be firm and peeled carefully.

• Cultural Note: Encebollado, a coastal staple, fueled dockworkers during labor protests, reflecting resilience and communal spirit.

• Storage: Refrigerate for up to 2 days; reheat gently to avoid overcooking tuna.

Llapingachos: Land on a Plate

Llapingachos (Potato Patties) Recipe

Serves: 4 (makes 8 patties)

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Ingredients:

• 4 medium potatoes, peeled and boiled

• 1/2 cup queso fresco or mozzarella, crumbled

• 1 small onion, finely chopped

• 2 tbsp vegetable oil (plus more for frying)

• 1 tsp achiote powder (or paprika)

• Salt to taste

• Peanut sauce (for serving): 1/4 cup peanut butter, 1 cup milk, 1 garlic clove, blended and simmered until thickened

• Fried eggs and sliced tomatoes (for serving)

Instructions:

1. Mash boiled potatoes until smooth. Mix in cheese, salt, and achiote powder.

2. Heat 1 tbsp oil in a skillet over medium heat. Sauté onion until soft, about 3 minutes, then mix into the potato mixture.

3. Form the mixture into 8 patties, about 1/2-inch thick.

4. Heat oil in the skillet over medium heat. Fry patties for 3–4 minutes per side until golden and crispy.

5. Serve hot with peanut sauce, a fried egg, and sliced tomatoes.

Notes:

• Sourcing: Achiote powder adds color and flavor; paprika is a substitute. Queso fresco is traditional, but mozzarella works.

• Cultural Note: Llapingachos, an Andean staple, fueled rural workers during labor protests, a simple yet filling dish for the working class.

• Storage: Refrigerate for up to 2 days; reheat in a skillet to retain crispiness.

Sánduche de Chancho Hornado: Roast, Rage, and Resistance

Sánduche de Chancho Hornado (Roasted Pork Sandwich) Recipe

Serves: 6 sandwiches

Prep Time: 30 minutes (for pork marinating) + 15 minutes (for sandwich assembly)

Marinating Time: 4 hours (or overnight)

Cook Time: 2 hours

Total Time: 6 hours 45 minutes (or overnight)

Ingredients:

For the Hornado (Roasted Pork):

• 3 lbs pork shoulder, bone-in

• 6 garlic cloves, minced

• 1 tbsp ground cumin

• 1 tbsp smoked paprika

• 1 tsp ground coriander

• 1/2 cup bitter orange juice (or 1/4 cup orange juice + 1/4 cup lime juice)

• 2 tbsp vegetable oil

• Salt and pepper to taste

• 1 cup water or beer (for roasting)

For the Sandwiches (per sandwich):

• 6 crusty rolls or sandwich bread (like bolillos, French rolls, or even ciabatta)

• 1/2 cup shredded Hornado pork (adjust to your preference)

• Optional Toppings/Condiments (choose your favorites):

• Curtido (Ecuadorian Pickled Red Onion): Highly recommended and traditional! (Recipe below)

• Aji criollo (Ecuadorian hot sauce) or your favorite hot sauce

• Mayonnaise

• Mustard

• Lettuce leaves

• Tomato slices

• Avocado slices

Instructions:

Part 1: Preparing the Hornado (Roasted Pork)

1. Marinate the Pork: In a bowl, mix minced garlic, ground cumin, smoked paprika, ground coriander, bitter orange juice, vegetable oil, salt, and pepper. Rub this marinade generously all over the pork shoulder. Place the pork in a dish, cover, and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate.

2. Preheat Oven: Preheat your oven to 350°F (175°C).

3. Roast the Pork: Place the marinated pork in a roasting pan. Add 1 cup of water or beer to the bottom of the pan. Cover the roasting pan tightly with aluminum foil. Roast for 1 hour.

4. Crisp the Skin (Optional for sandwiches, but adds flavor): Remove the foil and continue to roast the pork uncovered for another 45–60 minutes, or until the pork is very tender and the skin is crispy and golden brown. You may need to increase the oven temperature to 400°F (200°C) for the last 15–20 minutes to achieve a crispier skin. Baste occasionally with the pan juices.

5. Rest the Pork: Once roasted, remove the pork from the oven and let it rest for at least 10–15 minutes before handling. This allows the juices to redistribute, keeping the pork moist.

6. Shred or Slice the Pork: For sandwiches, you’ll want to shred the pork using two forks or thinly slice it against the grain. You can also chop it into smaller pieces. If the skin is crispy, you can chop it up and mix it in with the shredded pork for added texture and flavor.

Part 2: Preparing the Curtido (Ecuadorian Pickled Red Onion - Highly Recommended!)This quick pickle adds a crucial tangy and slightly spicy element to the sandwich.

Ingredients for Curtido:

• 1 large red onion, thinly sliced into half-moons

• 1/2 cup white vinegar

• 1/4 cup warm water

• 1/2 tsp salt

• 1/4 tsp sugar

• 1/4 cup fresh cilantro, chopped (optional)

• 1/2 aji or serrano pepper, thinly sliced (optional, for a kick)

Instructions for Curtido:

1. In a bowl, combine the sliced red onion, white vinegar, warm water, salt, sugar, and optional cilantro and aji/serrano pepper.

2. Stir well to combine. Let it sit for at least 15–30 minutes for the flavors to meld and the onions to soften slightly. You can make this ahead of time and refrigerate it.

Part 3: Assembling the Sánduche de Chancho Hornado

1. Prepare the Rolls: Slice your crusty rolls or bread horizontally. You can lightly toast the rolls if desired.

2. Spread Condiments (Optional): Spread mayonnaise or mustard on the cut sides of the bread, if using.

3. Load with Pork: Generously pile the shredded or sliced Hornado pork onto the bottom half of each roll.

4. Add Toppings:

• Top with a generous spoonful of Curtido (pickled red onions).

• Add lettuce and tomato slices, if using.

• Drizzle with aji criollo or your favorite hot sauce, if desired.

• Add avocado slices, if using.

5. Close the Sandwich: Place the top half of the roll over the filling and close the sandwich.

6. Serve: Serve immediately and enjoy your delicious homemade Sánduche de Chancho Hornado!

Notes for:

• Pork Shredding: The pork should be tender enough to shredding easily. If it’s not, continue roasting until it reaches that consistency.

• Crispy Skin:

• In skin of Ecuadorian hornado pork, pork (cueritos), in is a highly valued prized component of hornado pork. It’s not to be discarded! Chop it into small pieces and mix it in with the shredded pork for an amazing texture and flavor in your sandwich.

• Balance of Flavors: The key to a great Sánduche de Chancho Hornado is the balance between the rich, savory pork, the tangy curtido, and the kick of hot sauce if you choose to add it.

• Make Ahead: You can roast the pork a day in advance and store it in the refrigerator. Reheat gently before assembling the sandwiches. The curtido can also be made ahead.