Chugchucaras Ecuadorian Recipe

Ingredients:

• 500 gr pork
• 500 gr leather trapping
• 4 sliced ​​into slices fried ripe
• 500 grams of potato chips
• 10 pies of wind
• 500 g of cooked mote
• 500 g of sweet potato
• Toasted banana chips and popcorn.
• cooked corn

Preparation:

Cook the pork seasoned with salt, pepper, cumin and garlic in ¼ liter of water cut, whereas dries add a little oil to finish cooking the pork.

Mote is left to soak the night before and was cooking with salt water, for the preparation of the dish is put on lettuce leaves a portion of pork, leather trapping, the mature fried whole potatoes fried, cooked corn, roasted , hominy, popcorn and 1 wind pie on each plate.

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Humita Recipe

Ingredients:

     12 cups corn-ripe
     4 tbsp lard
     4 tbsp butter
     2 tsp. baking powder
     1/2 pound of shredded
     eggs
     salt
     Corn leaves

Preparation:
Blend the cholos and ciernalos. In a skillet with butter and place the corn butter, cheese, baking powder, stir.
Add salt, egg yolks and stir. Beat egg whites until stiff and fold into the preparation without beating. On each page put the preparation and wrap them, cook steamed for an hour. Serve hot.

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Ecuadorian Seafood soup

INGREDIENTS
     Clam shells 18 and 18
     6 crab legs
     1 pound shrimp, peeled
     1 pound fish into pieces
     2 tbsp. White onion
     2 tbsp. Red onion
     2 ounces of white wine
     2 tbsp. ground peanuts
     1 tomato, peeled
     1 sprig of cilantro
     1 bay leaf
     1 tbsp. flour
     Achiote oil-
     Salt and pepper

PREPARATION

Make a rehash with onion, tomato, coriander, bay leaves and oil-achiote, mix everything, add three quarts of boiling water, cover and let cook for 10 minutes.
Put clams, crab legs and bring to a simmer for an hour. Then add the fish and shrimp for 12 minutes over low heat.
Add the flour, wine, ground peanuts and check the seasoning.

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Seco de Pollo Ecuadorian Recipe

Ingredients:
1 chicken cut into pieces
2 onions paiteñas
2 glasses of beer, or chicha naranjilla
4 tablespoons achiote oil-
2 tomatoes, peeled
1 / 2 cup parsley
1 / 2 cup cilantro
1 pepper
salt, pepper, cumin

Preparation:
Blend the onion, peppers, tomatoes, parsley, cilantro. In a saucepan put the unsifted liquid, season with salt dams, pepper and cumin, chilled for 5 minutes, then add 6 cups water, beer, cover and simmer,
until the chicken is tender. Before serving check the seasoning.
Serve with yellow rice and fried plantains..

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Chicken with Rice Ecuadorian Recipe

Ingredients:

• 1 Chicken
• 2 red onions, diced
• 2 white onions, diced
• 1 bell pepper, diced
• 2 tablespoons achiote oil
• 2 tbsp Hierbita
• 1 carrot, chopped
• 3 cloves garlic, crushed
• 1 / 2 cup cooked peas
• 1 / 2 cup raisins
• salt, pepper and cumin

Preparation

In a pot of boiling water cook the chicken pieces, seasoned with salt, pepper and cumin, when cooked right out of the pot. Prepare rice using water where I cook the chicken sifted.

In a separate pan fry in oil, annatto, red onion, white onion, pepper Hierbita, season with salt, pepper, cumin, then add the carrots and peas cooked, shredded chicken, raisins, cook for about 5 minutes, stirring.

Place the prepared rice mix well and cook for about 10 minutes.

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Rice Mariner

Ingredients:

• 2 1 / 2 pounds of seafood
• 1 / 2 pound of fried fish
• 1 / 2 pound of black shells
• 1 / 2 libraalverjas codidas 
• 2 ripe fried
• 2 finely chopped peppers
• 3 ounces of white wine
• 1 onion
• 1 tomato
• 4 cloves garlic, minced
• 3 cups fish stock
• 2 bay leaves
• 3 sprigs of coriander
• Salt, pepper, oil - achiote
• Worcestershire sauce

Preparation:

Servings: 6 people

Rehash with onion, garlic, peppers, tomatoes and bay leaves.
In a pot to cook seafood place, then in another pan place the fish stock, add hot water over the rice, refried beans, wine and other ingredients, season and cook cover it.
Serve the rice, garnish with fried ripe, shells and fried fish.

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Ecuadorian Shrimp ceviche

Ingredients

• 1 lbs. shrimp
• 2 Pickled red onions
• ¼ cup orange juice
• 4 lemons
•  2 tbsp. Olive oil
•  Tomato sauce
•  Chopped parsley

Preparation

Wash the shrimp, peel and scoop out the veins. In a pot of boiling water put shrimp for a few minutes to make pink. Remove and cool. Put water in a bowl of shrimp, onion, shrimp, orange juice, tomato sauce, olive oil and chopped parsley. mix Well

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Ecuadorian Food

Despite being a small country, Ecuadorian food is quite varied, this is because at this country there are four natural regions (Costa, Sierra, Amazon and Galapagos) the same that have their own customs and traditions. Based on the country's natural regions are subdivided different dishes and ingredients.

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