Felipe Rojas-Lombardi's Quinoa Atamalada

Name: Felipe Rojas-Lombardi's Quinoa Atamalada
Total time: 2 h
Yield: 6 servings
Cuisine: latin american
Ingredients: 2 cups raw quinoa, picked over and rinsed; 8 cups water; 3 cloves garlic, crushed; 1 teaspoon freshly ground black pepper; 1/2 teaspoon ground cumin; 1 tablespoon red wine vinegar; 1 teaspoon coarse salt; 2 pound lean pork shoulder cut in one inch cubes; 1 fresh green chili pepper, roasted and seeded; 2 dried ancho peppers, seeded; 1/3 cup vegetable oil; 2 tablespoons achiote oil (see note); 2 cups finely chopped onion; 1 tablespoon salt, or to taste; 2 tablespoons chopped fresh coriander

By Florence Fabricant

Total Time: 2 hours
Rating: 3(8)
Comments: Read comments

Featured in: QUINOA, ANDEAN LEGACY, ARRIVES

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Ingredients

Yield:6 servings

2cups raw quinoa, picked over and rinsed
8cups water
3cloves garlic, crushed
1teaspoon freshly ground black pepper
½teaspoon ground cumin
1tablespoon red wine vinegar
1teaspoon coarse salt
2pound lean pork shoulder cut in one inch cubes
1fresh green chili pepper, roasted and seeded
2dried ancho peppers, seeded
⅓cup vegetable oil
2tablespoons achiote oil (see note)
2cups finely chopped onion
1tablespoon salt, or to taste
2tablespoons chopped fresh coriander

Ingredient Substitution Guide

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Preparation

Step 1
Bring quinoa and 8 cups of water to a boil and simmer until done, about 20 minutes. Reserve 2½ cups of cooking liquid and set aside. Set drained quinoa aside.
Step 2
In a bowl combine 2 of the garlic cloves with black pepper, cumin, vinegar and coarse salt. Add the pork, mix well and set aside to marinate.
Step 3
In a bowl combine the chili and ancho peppers. Cover with hot water, allow to soak for a few minutes, then drain. Repeat three times, then cover with 2 cups of hot water and set aside for 15 minutes. Drain and puree peppers in a blender. Set aside.
Step 4
In a large, heavy skillet heat the vegetable and achiote oil. Add the pork and brown evenly over high heat. Remove pork and set aside.
Step 5
Lower heat to medium. Add onion and remaining garlic clove and cook until golden. Stir in salt and the pureed pepper mixture and cook for about 10 minutes, stirring constantly, until the mixture clings together in a mass and begins to film the bottom of the pan. Add 2½ cups quinoa liquid and simmer. Add pork and quinoa and simmer for 30 to 40 minutes, stirring from time to time, until the pork is tender. If necessary, add water during this cooking period.
Step 6
Taste for seasoning and serve garnished with chopped coriander. Boiled potatoes would be a typical Peruvian side dish.

Tip

To prepare achiote oil (annatto oil) combine ½ cup annatto seeds and ½ cup olive oil in a saucepan. Heat slowly until it begins to bubble. Cook 1 minute longer, remove from heat and cool. Strain well.

Ratings

3 out of 5

8 user ratings

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Comments

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Nancy7 years ago

Was ok, a little wet, if I make again I will start with 2 cups quinoa liquid (in step 5) and add more if needed. In spite of all the ingredients, it lacked a depth of flavor.

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