Ecuadorian Encebollado


2 Large Red Onions
5 Large Tomatoes
1/2 Bunch Cilantro
4 Large Cans of Albacore Tuna (be sure you use Albacore and not light)
1 T Garlic, minced
3 Potatoes or Yuca, boiled and cubed or halved, depending on how chunky you like your potato
2-3T Cumin
1T Chili Powder
1T Ground Black Pepper
Salt to taste

2 Red Onions
3 Limes (for feathered onions and topping)
“Chifles”, fried plantain chips


  1.  Dice red onion and tomatoes, and the chop garlic and cilantro. Cook onion in a large pot on med-low heat for approximately 10 minutes, until translucent.
  2. Add diced tomato, garlic, half of the cilantro, chili powder, and pepper. Simmer on low an additional 5 minutes.
  3. Add water until pot is 1/2 to 3/4 full. Add other half of the cilantro, and potatoes or yuca. Drain the tuna and add to your soup. Set heat to very low, and slow cook for at least 20 minutes. Serve soup hot.
  4. Optional – make the “encebollado” (which technically means the feathered, pickled onions). Very thinly slice two red onions and rinse with cold water to remove some of the acidity. Drain and place in a bowl with the juice from three limes and 1T salt. Optionally, this should be given at least an hour to chill and “pickle”.

Garnish with feathered/marinated onions, squeezed lime juice, fresh cilantro, and chifles.



I like to eat and drink and take long romantic walks around Target

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