Chef's Knife - Versatile knife used for various chopping tasks in cooking.
Cutting Board - Essential for safely preparing ingredents without damaging countertops.
Large Pot with Lid (at least 5 quarts) - For boiling and simmering the stew.
Wooden Spoon or Stirring Spoon - To mix ingredients thoroughly without scratching non-stick surfaces.
Colander - Useful for draining potatoes after they're cooked.
Potato Masher - Perfect for mashing boiled potatoes if desired in the recipe variation.
Measuring Cups and Spoons - For accurately measuring ingredients as per the recipe.
Immersion Blender - Can be used to blend or puree ingredients directly in the pot (optional for recipe variations).
Silicone Spatula - Useful for stirring and scraping the bottom of pots during cooking.
Vegetable Peeler - To peel potatoes before they're chopped or boiled.
2 teaspoons annatto (achiote) seeds
2 tablespoons vegetable oil
3 1/2 lb russet (baking) potatoes
1 cup chopped white onion
Rounded 1/2 teaspoon ground cumin
2 1/4 teaspoons salt
3/4 teaspoon black pepper
7 cups water
1 cup whole milk
5 1/2 oz queso fresco (Mexican fresh cheese) or ricotta salata, coarsely grated (1 1/4 cups)
2 (6- to 7-oz) firm-ripe avocados
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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