Pipián de Chulquín (Chulquín Peanut Sauce)
Number of servings
10
Difficulty
Medium
Ingredients
1000
gr de-bittered chulquín
2
cup(s) hogao
500
gr red potatoes, sliced
500
gr brown potatoes, sliced
250
gr toasted and ground peanuts
1
cup(s) milk
125
gr lard
1/2
cup(s) sprigs of oregano, thyme, and rosemary, finely chopped
4
piece(s) chorizos antioqueños
500
gr farmer's cheese
4
piece(s) hard-boiled eggs
pinch achiote annatto to taste
pinch pepper, cumin, and salt to taste
Directions
- Put the chulquín in cold water, 24 hours before preparation, trying to change the liquid at least 2 times.
- Cook the de-bittered chulquín in salted water; when it has boiled, turn off the heat and let the cooking rest for at least 10 minutes.
- Then drain and wash in running water; grind without it being too fine or too coarse, and wash again with the help of a strainer or sieve.
- Reserve.
- Separately, heat the hogao, add ½ liter of water, and then add the brown and red potatoes.
- During cooking stir constantly, until the potatoes fall apart.
- At that moment, put the chulquín in the hogao, with the potatoes already dissolved.
- Finally, dissolve the peanuts in the milk, until it's like a porridge