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Buena mesa - Curanto al hoyo (edición especial)

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Productora Buenos Muchachos
Productora Buenos Muchachos
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Recipe Information

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Video-Specific Recipe

Curanto al Hoyo

Cultural Context

Curanto al Hoyo is a traditional dish from the Chiloé Archipelago in Chile, known for its communal cooking style. This dish is often prepared during celebrations and gatherings, showcasing the region's rich seafood and agricultural bounty. The method of cooking in a pit symbolizes community and sharing, as families and friends come together to enjoy the feast. Today, variations of curanto can be found across Chile and beyond, adapting to local ingredients while retaining its festive spirit.

ChileanCLmain
360 min
hard
6 servings
Servings4
1 cup water
potatoes
manteca
chorizo
seafood
meat
milcao
chapalele
pasto
nylon

mussels

🥗Healthier: clams

💰Cheaper: canned clams

Canned clams are more affordable and still provide a similar briny flavor.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Chicken thighs are cheaper and provide similar flavor.

pork

🥗Healthier: lean pork

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and adds rich flavor.

beef

🥗Healthier: lean beef

💰Cheaper: ground beef

Ground beef is a cost-effective alternative that works well in stews.

1

Heat the wood for about 1 hour to prepare for cooking.

2

Add 1 cup of water to the cooking setup.

3

Add potatoes to the cooking setup, adjusting the quantity based on what you have.

4

Incorporate manteca into the mixture.

5

Add chorizo, chopped into pieces, to the setup.

6

Prepare milcao and chapalele, which are traditional components of the dish.

7

Use a nylon or lona to cover the cooking setup to trap steam and prevent vapor from escaping.

8

Wait for about 1 hour for the dish to cook.

Cooking Techniques

layeringsteaming

Equipment Needed

woodnylonlona

Spice Level:

🌶️🌶️🌶️

Allergens

shellfish

Also Known As

Curanto

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