Timbushca is a traditional Andean soup, a locro with corn, milk, cabbage, potatoes, and beef ribs. Perfect for enjoying with family on cold days. Its preparation includes pressure-cooking the ribs, mixing with potatoes, cabbage, and onion, blending corn with milk, and then adding it to the mixture. Delicious and comforting.
Timbushca is a traditional dish from Latin American cuisine.
It is made with beef ribs cooked in a pressure cooker with potatoes, cabbage leaves, and onion.
The combination of corn, milk, and beef broth gives it a unique and delicious flavor.
An ideal recipe to share with family.
Timbushca
Ingredients
700 grams of Beef ribs
200 grams of Cooked mote
8 Cut potatoes
1 Chopped white onion
4 Chopped cabbage leaves
2 Crushed garlic cloves
½ cup of Toasted corn
1 cup of Milk
1 Hard-boiled egg
1 teaspoon of Chopped parsley
1 Long onion branch
1 tablespoon of Achiote oil
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : To prepare this delicious dish, the beef ribs are pressure-cooked with enough water for about 35 minutes.
Step 2 : In a separate pot, the broth is mixed with the ribs, potatoes, cabbage leaves, and finely chopped onion, seasoning with salt and pepper, cooking until the potatoes are tender.
Step 3 : Proceed to blend the corn with half of the milk and reserve this mixture.
Step 4 : In a separate skillet, heat the oil and sauté the onion and garlic, then add the corn blend and some beef broth.
Step 5 : Add the mote, the remaining milk, and the chopped hard-boiled egg, then adjust the flavor and serve.
