Pipián Costarricense

Step by stepInstructions

1. Peel the pipián, scoop out the seeds, and cut the flesh into small dice.
2. Melt the butter with the achiote oil in a pot over medium heat and sauté the onion and garlic until soft, about four minutes.
3. Add the squash and the milk, cover, and simmer for about twenty minutes, until the squash is very soft.
4. Mash the squash into the milk with a potato masher, or blend briefly, leaving some texture.
5. Season with salt, sugar, and pepper, and simmer uncovered for five minutes until the stew thickens slightly.
6. Stir in the culantro and serve hot with warm tortillas.