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Locro Quiteno




Source of Recipe


Polaris Team and hotel manager, Willie Seitz, Quito, Ecuador


List of Ingredients




1/4 c. fresh White Cheese or Provolone
1/2 c. onions chopped
1/3 c. butter
1/4 c. Achiote oil or colored oil or saffron
1/4 T. oregano
1 c. cream milk
1 c. milk
2 lbs. potatoes, cubed
3 qts. water
2 cubes chicken stock Knorr cubes
salt and pepper, to taste
2 T. parsley

Recipe



Sauté potatoes and onions in achiote oil and oregano. Add 1/2 portion of cheese. Add water to cover potatoes. Add chicken stock cubes and mix to dissolve. Cook until potatoes are bland. Add cream and milk. Bring to a boil. Add remaining cheese. Add salt and pepper to taste. Add parsley.