Desde nuestras raíces - Picadillo de arracache - Instituto Monteverde

Wash the arracache and potatoes.

Boil the arracache and potatoes with salt, skin included, for half an hour until soft.

Once cooked, place them in a bowl and let them cool.

Peel the arracache and dice the potato.

Grate or dice the arracache.

Preheat a pot and add oil.

Add chopped onion and sweet pepper to the pot.

Add annatto and ground beef to the pot, seasoning with salt.

Once the meat is cooked, add the grated arracache and diced potato to the pot and stir well.

Finally, add chopped cilantro and cook for 10 minutes at low temperature.

Equipment Needed

Spice Level:

Dietary