Chef Joe Ritchie and Daniella demonstrate how to make Charquican in honor of Hispanic Heritage Month.
Executive Chef Joe Richie joined the CWU dining services team in January 2019. He has impressive culinary credentials working, most recently, at the Four Seasons in Seattle, Washington.
Ingredients:
3/4 lb ground beef
1 medium white or yellow onion, chopped
3 medium potatoes, peeled and cubed
2 large carrots, diced
1 lb pumpkin or butternut (zapallo) squash
2 cups beef or chicken stock
3 garlic cloves, crushed
1 red pepper, diced
1 jalapeno, minced
1 ear fresh corn, or 2 cups frozen corn
1 tablespoon butter
½ cup cooking oil
Black pepper
1 tablespoon kosher salt
1 teaspoon ground cumin
1 tablespoon paprika
1 sprig of fresh oregano
Green onions sliced for garnish
4 whole eggs
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