Creamy Quinoa Locro with Coffee-Seared Pork, Huacatay and Plantain Chips

Instructions

1. 1

   1. In a bowl, combine the pork loin medallions with 1 tablespoon (15 g) ají panca paste, the ground coffee, half of the chopped garlic, 1 teaspoon salt, 1/2 teaspoon black pepper, the cumin, and the lime juice. Let rest for 15 minutes while you prepare the locro.

2. 2

   2. Heat a wide pot over medium heat and add 1 tablespoon oil. Add the red onion and cook for 4 to 5 minutes until translucent. Stir in the remaining garlic, 1 tablespoon (15 g) ají panca paste, and the ají amarillo paste; cook for 2 minutes, stirring so the paste fries gently without burning.

3. 3

   3. Add the rinsed quinoa and the diced squash. Stir for 1 minute so the grains and squash are coated with the flavor base. Pour in the hot chicken stock, then add the oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Once it comes to a boil, reduce to medium-low heat and cook for 18 to 20 minutes, stirring occasionally, until the quinoa is tender and the squash is very soft.

4. 4

   4. Meanwhile, preheat the oven to 200°C / 400°F. Heat a large oven-safe skillet over medium-high heat with 2 tablespoons oil. Sear the pork medallions for 2 minutes per side until well browned.

5. 5

   5. Transfer the skillet to the oven and finish cooking the pork for 6 to 8 minutes at 200°C / 400°F, or until cooked through and still juicy. Remove from the oven and let rest for 5 minutes before serving.

6. 6

   6. Once the squash has broken down, stir the evaporated milk into the locro and cook for 3 more minutes over low heat, stirring. Using a wooden spoon, mash some of the squash to create a creamy texture that still has some body. Add half of the fresh cheese and half of the chopped huacatay.

7. 7

   7. Taste the locro and adjust with the remaining salt and pepper if needed. Spoon a generous base of quinoa locro onto each plate, top with two pork medallions per serving, and finish with the remaining fresh cheese, the remaining huacatay, the chopped cilantro, and the crushed plantain chips for crunch.

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   8. Serve immediately while hot so the contrast between the creamy locro, the seasoned pork, and the crunchy plantain chips stays at its best.