Locro + Quiquirimichi + Pan de Chapa

Difficulty: EQUIPMENT HEAVY

Special Menu: Tour of South America

Locro
1 T olive oil
2 medium onions, chopped
1/2 red bell pepper, chopped
1 celery branch, chopped
1 clove garlic, chopped
1/2 c chopped leeks
1/4 c chopped fakin' bacon
3 medium potatoes, peeled and cubed
1.5 c fresh pumpkin, seeded, peeled, and cut into chunks
1/2 t paprika
1/2 t cumin
1/2 t oregano
2 c corn
1 can beans
3 c water
2 bay leaves
1 not beef bouillon cube
salt and pepper

saute onion, pepper, celery, garlic, leeks, and bacon in large pot.
add potato and pumpkin, paprika, cumin and oregano, heat until goldenness starts to form on pot
Add water to pick up the goldenness, bay leaves, and bouillion cube
bring to a boil, add corn and beans, then reduce heat, cover, and cook for about 20-25 minutes until potatoes are cooked and stew has thickened slightly from the pumpkin.

Quiquirimichi
1 tablespoons of olive oil
1/2 red pepper, diced
1 cayenne pepper deseeded and finely diced
1 garlic clove, peeled and finely chopped
2 cups green onions, chopped (they shrink a lot)
1/4 teaspoon paprika powder
pinch of sugar
Salt and pepper to taste

Gently sauté the peppers and onions for 5 minutes until softened. Mix the remaining ingredients together and chill.

Pan de Chapa
500g white flour
1 packet dried yeast
310ml tepid water (38-43C)
1 tbsp extra virgin olive oil
1 tbsp sea salt

By hand, mix flour, salt yeast and olive oil in a bowl, then slowly add water to form dough. knead for 10 minutes on a floured surface
place in a floured bowl, cover with a damp towel and leave to prove for an hour (or until the dough has doubled in size)
roll dough to about 6mm thick, use a pizza cutter to cut into 3 or 4 inch squares
place on a tray, cover with a damp cloth and leave to prove about 30 minutes
Heat a non-stick pan over moderate heat, cook on one side until they start to brown at the bottom, about 5 minutes, then flip and cook for another 3-5 minutes.