The warmest Andean embrace in a bowl. This thick soup brings together fresh fava beans, creamy cheese and milk, and the unmistakable aroma of huacatay. A hearty, nourishing chowder with real body and comfort in every spoonful.
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Heat the oil and cook the red onion for 6 minutes, until soft and sweet-smelling. Add the ground garlic, yellow chili, ají panca paste, cumin, oregano, pepper, and part of the salt. Cook for 5 minutes, stirring often, until the sofrito looks glossy.
Add the water, rice, squash, potato, and corn. Cook for 15 minutes at a gentle boil, until the rice begins to open and the potato is halfway tender.
Add the fava beans and cook for 8 minutes, until tender but still green. Pour in the beaten eggs in a thin stream, stirring gently so they form ribbons instead of a heavy mass.
Lower the heat and add the evaporated milk, fresh cheese, huacatay, and the remaining salt. Cook for 3 minutes, without a hard boil, until the chowder turns creamy and the cheese softens without disappearing.
