Teresa's Recipes
Chilean Curanto
Experience a taste of Chile with this traditional Curanto, a vibrant dish that captures the essence of communal cooking. Originating from the indigenous Mapuche people, Curanto showcases a delightful mix of meats, seafood, and fresh vegetables, all cooked together in a unique underground method using hot stones. The result is a flavorful feast that brings people together, perfect for gatherings and celebrations.
Ingredients
- to taste Pepper
- to taste Salt
- enough to line the hole and cover the ingredients Banana leaves
- 4 ears, cut in half Corn on the cob
- 1 small head, cut into wedges Cabbage
- 2, sliced (red and yellow for color) Bell peppers
- 2, sliced Onions
- 2, peeled and cut into chunks Sweet potatoes
- 4, peeled and cut into chunks Potatoes
- 1 pound, cleaned Clams
- 1 pound, cleaned Mussels
- 4 links, sliced Chorizo sausages
- 4, bone-in and skin-on Chicken thighs
- 1 pound, cut into chunks Beef brisket
- 1 pound, cut into individual ribs Pork ribs
Dietary Notes
- Servings: 8-10
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Calories: 600
- Fat: 35g
- Carbs: 45g
- Protein: 40g
- Sodium: 700mg
- Sugar: 5g
Instructions
- Begin by digging a hole in the ground about 3 feet deep and wide enough to fit all your ingredients comfortably.
- Line the bottom and sides of the hole with banana leaves, allowing some to hang over the edges for covering later.
- In a fire, heat your stones until they are red-hot. This may take about 1-2 hours.
- Layer the ingredients on top of the banana leaves in this order: start with the pork ribs, followed by beef brisket, chicken thighs, and chorizo sausages.
- Next, add the seafood: clams and mussels, followed by the potatoes, sweet potatoes, onions, bell peppers, cabbage, and finally the corn on the cob.
- Generously season all layers with salt and pepper.
- Carefully place the hot stones on top of the layered ingredients, ensuring even coverage.
- Fold the banana leaves over the top of the ingredients, then cover with soil to seal in the heat.
- Allow the curanto to cook undisturbed for approximately 4 hours.
- After the cooking time, carefully remove the soil and banana leaves, revealing the deliciously cooked curanto.
- Serve hot, allowing guests to enjoy the various flavors and textures.
Tips
- Feel free to customize the protein and vegetables based on what you have available or personal preferences.
- If you do not have access to banana leaves, aluminum foil can be used as an alternative to wrap and seal the ingredients.
- For a touch of heat, consider adding sliced jalapeños or a sprinkle of chili flakes between the layers.