Chiloé-Style Tomato Stew with Luche, Potatoes and Mussels under a Chuchoca-Chanco Crust

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Lightly grease a medium baking dish with 1 teaspoon of the vegetable oil.

2. 2

   2. Place the dried luche in a bowl, cover with warm water for 10 minutes, then drain, rinse, and finely chop it.

3. 3

   3. Heat the remaining vegetable oil in a wide pot over medium heat. Add the onion and cook for 6 to 8 minutes until soft and lightly golden. Stir in the garlic, cumin, oregano, and 1 teaspoon merken; cook 1 minute more.

4. 4

   4. Add the chopped tomatoes, salt, and black pepper. Cook for 8 minutes, stirring, until the tomatoes release their juices and form a thick base.

5. 5

   5. Add the diced potatoes, chopped luche, and white wine. Cook for 2 minutes so the alcohol partially evaporates.

6. 6

   6. Pour in the hot vegetable broth or water, stir well, cover, and cook over medium-low heat for 15 to 18 minutes, until the potatoes are almost tender.

7. 7

   7. Add the cooked shelled mussels and half of the chopped cilantro. Cook uncovered for 3 more minutes to blend flavors, without overcooking the mussels.

8. 8

   8. In a separate bowl, mix the chuchoca, grated chanco cheese, butter, the remaining teaspoon of merken, and 2 to 3 tablespoons of the stew liquid until you get a moist, crumbly mixture.

9. 9

   9. Transfer the stew to the baking dish and spread the chuchoca-chanco topping evenly over the surface without pressing it down too firmly.

10. 10

    10. Bake at 220 °C / 425 °F for 12 to 15 minutes, until the topping is golden and crisp around the edges.

11. 11

    11. Remove from the oven, let rest for 5 minutes, and finish with the remaining chopped cilantro before serving.