Encebollado
Breakfast
45 minutes
4 porciones
There’s not much to say—Ecuadorian Encebollado is one of the 25 best soups in the world, according to TasteAtlas, and this spot is well-deserved thanks to our ingredients, our fresh catch, and above all, the love that each Ecuadorian puts into our cuisine 🫶🏻 Being far from Ecuador is no excuse not to make it. Thanks to @mama.tere.usa, you can get the necessary ingredients for this beauty at major Latin supermarkets in the United States.
Ingredientes
- Broth base: 2 red onions, 2 white onions, 2 green bell peppers, 1 red bell pepper, 2 tomatoes, 4 cloves of garlic, 1 celery stalk, 1 small piece of ginger (slightly crushed)
- 2 lb of albacore tuna
- 1 piece of fish head or spine
- Herb bundle: Stems and leaves of cilantro, chillangua, parsley, and celery.
- 3 tbsp of dried chili dissolved in water
- 1 lb of yuca (cassava)
- 4 red onions, thinly sliced and well-washed
- Chopped cilantro
- Mandatory: Plantain chips and lime to accompany the encebollado.
Preparation
Preparación
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