COCINANDO BAJO LA TIERRA - Curanto Patagónico

seafood

🥗Healthier: tofu

💰Cheaper: chicken

Tofu provides a protein-rich, plant-based option.

chorizo

🥗Healthier: turkey sausage

💰Cheaper: pork sausage

Turkey sausage offers a leaner alternative.

white wine

🥗Healthier: broth

💰Cheaper: water

Broth adds flavor without the alcohol.

pork

🥗Healthier: chicken

💰Cheaper: beef

Chicken is often less expensive and lower in fat.

Prepare a fire pit and gather stones.

Heat the stones until they turn white, indicating they are ready for cooking.

Prepare the meat: bondiola, chicken, pork, and vacío, seasoning them with spices.

Chop vegetables: onion, bell peppers, carrot, and garlic for sautéing.

Sauté the vegetables with some seasoning until cooked.

Cover the heated stones with a layer of green leaves (acelga in this case).

Place the seasoned meat on top of the leaves.

Cover the meat with more green leaves to create a steam bed.

Seal the pit with a damp cloth to trap steam and heat.

Cook for approximately 3 to 4 hours, checking that no smoke escapes from the pit.

After cooking, uncover the pit and serve the meat and vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens