Ingredients
Units
- 1 tablespoon of vegetable oil or Chilean color
- 1 medium yellow onion, chopped into small cubes
- 2 cups of yellow squash, cut into small cubes
- 2 large red potatoes, peeled and diced
- 1 cup of milk
- Water
- 2 cups of cooked mote (see introduction)
- Salt, pepper, paprika
- whipping cream, optional
Instructions
- Melt the color or heat the oil in a medium saucepan or skillet over medium-high heat.
- Saute onion for 5 minutes or until translucent.
- Add the squash and potatoes and cover with the milk, season with salt and colored chili if not using the color at the beginning, and cook covered for 15 minutes. Add water if it starts to get too dry.
- When the potatoes are al dente, add the mote and stir. Cook 5 more minutes, stirring occasionally.
- With a fork or spoon, undo some potatoes and squash to take on the consistency of a stew. Add cream or more milk if desired. Adjust the seasoning.
- Serve hot.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Vegetables
- Method: stove-cooked
- Cuisine: Chilean