Sancocho Ecuatoriano

Sancocho Ecuatoriano


Prep: 15 min; Cook: 30 min; Makes: 4 servings

2 corn
1lb lean beef (diced)
1 green plantain, peeled and cut into 6 pieces
4 pounds fresh cassava roots, cut into 6 pieces
1 green pepper (whole)
1 tomato (whole)
1 cup raw carrots (diced)
1 medium onion (finely chopped)
½ teaspoon minced garlic
2 teaspoon cup chopped fresh cilantro
1 tablespoon olive oil
6 cups of hot boiled water
1 tablespoon salt


Heat the oil in a large skillet over medium heat. Fry the onions in the hot oil until they’re limp.
Add the beef and cook until tender.
Once everything is cooked, add the boiled water and all other ingredients. Boil for 30 minutes or until the plantain and cassava roots are fully cooked (you’ll know it’s ready when they’re tender).
Once it’s ready to be served, take out the full pepper and tomato. Serve hot in bowls.

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