Picadillo de Chicasquil (Chicasquil Hash)
Recipe category
Country
Region
Source
Zoila Vargas Hernández, Tacares Norte
Difficulty
Easy
Ingredients
3
kg potatoes
4
cup(s) chicasquil leaves (Costa Rican leafy green)
cilantro to taste, pepper to taste, salt
1
piece(s) onion, chopped
1/4
tsp achiote (annatto)
2
clove(s) garlic, finely chopped
1/2
piece(s) sweet pepper, finely chopped
pinch oil to taste
Directions
- In pot, add potatoes and cook over low heat.
- Cover.
- When potatoes are soft, add chicasquil leaves.
- Turn off heat.
- Then drain water.
- When potatoes are cold, chop together with chicasquil.
- Make sofrito with its ingredients.
- Add potato with chicasquil to sofrito.
- If desired, can add ¼ teaspoon pepper, ¼ cumin, and culantro to taste.
- Serve with tortilla.