CHILEAN CURANTO

on

Hole curanto, from the Mapudungun "kurantu" (stony), is a centuries-old cooking method that originated in the Chiloé archipelago. It involves burying hot stones in a hole that has been excavated in the earth. Unquestionably one of the most traditional dishes in Chilean cuisine, the curanto in hole has gained popularity across the nation and even to Easter Island because, despite significant variations in the way that the ingredients are used, the cooking method is always the same.



Ingredients 

  • ½ kg of smoked meat cut into pieces 
  • 1/8 of Longaniza cut in wheels 
  • ½ Chicken chopped into pieces 
  • 6 Pieces of corvina, conger or dorado (firm meat fish) 
  • 1 kg of mussels or cholgas 
  • 1 ½ kg of Clams 
  • 1 kg of Machas 
  • 2 kg of Picorocos in their rocks 
  • ¾ of Cup of piures 
  • 8 potatoes (with skins) 
  • 1 large onion 
  • ½ Cup of oil 
  • 1 head of garlic 
  • 3 cacho goat peppers (dry and red) 
  • 8 whole peppercorns 
  • 4 chicken broth calugas 
  • 1 liter of white wine 
  • Salt to taste

Preparation 

  1. In a fairly sized saucepan, add the oil and begin to sauté the garlic, onion slices, peppercorns, and seeded and divided chili peppers. 
  2. Add the chopped chorizo or sausage, the diced chicken, and the smoked meat after that. Then, add the cup and a half of water used to boil the locos, followed by the chicken broth calugas that have been dissolved in two cups of hot water. 
  3. Lay out the mussels, clams, machas, and picorocos in layers and season with salt to taste. 
  4. Then arrange the fish pieces next to the already-sliced locos, followed by the piures. 
  5. Place the potatoes that have been well rinsed in the white wine that is soaking the mussels. 
  6. Cook the dish for around 45 minutes on low heat with a clean kitchen towel covering it. 
  7. When serving, arrange the seafood and meats on a tray with the bowls of broth to one side.



As always, I hope this post was beneficial and you now have more information about cooking. I encourage you to read the other entries we have on the topic if you're interested in learning more about it. I'm confident you'll find one of them to be of interest. Please let me know which dish you're interested in learning.

Comments

Post a Comment