Hiro de zapallo is an Arequipa stew of squash, potato, corn, and fava beans, finished with milk, queso fresco, and huacatay.
In Arequipa it’s served with fried beef liver and fluffy rice.
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Peruvian Hiro de Zapallo
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Cuisine: Peruvian
Description
Peruvian preparation featuring zapallo y leche, adapted for a home kitchen with clear measurements.
Ingredients
- ¼ kg squash (zapallo)
- ¼ kg white potato
- 1 handful of corn kernels
- 1 handful of fresh shelled fava beans
- ½ onion
- 2 garlic cloves
- 1 cup of vegetable oil
- 1 cup of water
- ½ cup of evaporated milk
- 2 slices of queso fresco
- Huacatay (Peruvian black mint), to taste
- Salt, to taste
For the liver and to serve
- ½ kg beef liver
- Ground garlic and salt, to season the liver
- 1½ cups of rice
Preparation
- Prepare the squash, clean it and cut it into large cubes; cut the potatoes into cubes.
- Make the base, fry the diced onion and ground garlic in the oil.
- Cook the hiro, add the squash, corn, fava beans, potatoes, and the cup of water to the base and cook until tender.
- Finish, adjust the salt, add the milk, the chopped queso fresco, and the huacatay, cook a few minutes more, and remove from the heat.
- Fry the liver and serve, fry the liver, sliced and seasoned with ground garlic and salt. Serve the hiro with the fried liver and fluffy rice.
Tips
- Cut the squash into large cubes so it doesn’t fall apart completely.
- Add the milk and cheese at the end and cook only a few minutes.
- Slice the liver thinly so it fries quickly and stays juicy.
Traditional variations
- There are versions with caigua, and in Apurímac it’s made without liver, with shrimp.
How to serve
Serve the hiro hot, with the fried liver on top or alongside and fluffy rice.
Recommended pairings
- White rice
- Fried liver
Did you know?
Hiro de zapallo is one of the home-style stews of Arequipa’s cooking.
Frequently Asked Questions
An Arequipa stew of squash, potato, corn, and fava beans with milk, queso fresco, and huacatay.
In Arequipa, with fried beef liver and fluffy rice.
At the end, once the vegetables are tender; it cooks only a few minutes more.
