Directions
- 1Cut the top of the pumpkin.
- 2Hollow it out.
- 3Add oil, paprika, pepper, salt, cumin, and milk inside.
- 4Cover the pumpkin and bake for an hour.
- 5In a pot, add oil and seal the roast beef cut into squares.
- 6Remove the sealed roast beef.
- 7In the same pot, add onion and garlic and cook until soft over low heat.
- 8Pour in a splash of wine.
- 9Once the alcohol has evaporated, add the meat back in.
- 10Add grated tomatoes, diced carrots, potatoes and sweet potatoes.
- 11Cover with broth.
- 12Add sliced corn on the cob.
- 13Season with salt, cumin, paprika, and spicy pepper.
- 14Cut the dried apricots (orejones).
- 15Cook in a pressure pot for an hour or in a regular pot for an hour and a half over low heat.
- 16For the sauce, add garlic, oil, scallions, paprika, and spicy pepper to a pot.
- 17Remove the pumpkin from the oven and scrape it to make a purée.
- 18Pour the stew inside.
- 19Add the sauce and cilantro.
Ingredients
- 1 zapallo or calabaza
- 1 kg roast beef
- 2 carrots
- 2 sweet potatoes
- 1 medium potato
- 2 onions
- 2 garlic cloves
- 2 corn
- dried apricots (orejones)
- milk
- olive oil
- red wine
- 3 tomatoes
- paprika
- pepper
- salt
- cumin
- spicy pepper
- broth
- garlic
- green onion
- olive oil
- spicy pepper
Equipment
ovenpotpressure pot
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