Mixed chicasquil hash is a variant of the classic Costa Rican dish. Recipe full of authentic flavors. Prepare it with patience and love, enjoying every step of the process to achieve a delicious and comforting result.
In a pot, mix the chicasquil leaves, papaya, potato, green bananas, and pork skins, along with broth and seasonings to taste.
Cook, stirring constantly to achieve the desired texture. Carefully add peppers and salt.
Mixed chicasquil hash
Ingredients
1 kilogram of Chopped potato
1 kilogram of Chopped green papaya
8 Chopped green bananas
1 kilogram of Chopped chicasquil
1 kilogram of Chopped pork skin
3 cups of Pork skin broth
2 Chopped onions
2 Chopped sweet peppers
1 Chopped garlic cloves
1 Culantro rolled
½ cup of Oil
1 teaspoon of Achiote
Pepper
Salt
Preparation
Step 1 : In a pot, bring water to a boil.
Step 2 : Once ready, add the chopped papaya and let it boil for 5 minutes.
Step 3 : Then, drain the water to remove the sap.
Step 4 : To prepare the chicasquil leaves, wash them one by one and carefully inspect for insects.
Step 5 : Cook in a pot with enough water until soft.
Step 6 : Then, wash again with water, drain with hands forming balls, and finely chop.
Step 7 : In a container, mix the chicasquil, potato, green bananas, papaya, and cooked and chopped pork skin.
Step 8 : In an iron or tiled pot, heat the oil.
Step 9 : Add the mixed ingredients, along with 2 cups of broth, and stir constantly to prevent sticking.
Step 10 : Add peppers and salt to taste, and make sure the ingredients soften without excess broth.
Step 11 : If desired, finely chopped hot pepper or tabasco can be added according to the cook's taste.
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