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Curanto

Name: Curanto
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: International
Ingredients: Salt, to taste; Black pepper, to taste; Cilantro, 1/2 cup, chopped; Green cabbage, 1 small head, quartered; Bell peppers, 2, sliced (preferably one red and one yellow); Onions, 2, sliced; Sweet potatoes, 2, peeled and cubed; Potatoes, 4, peeled and quartered; Clams, 1 pound, cleaned; Mussels, 1 pound, cleaned; Chorizo sausages, 2, cut into thick slices; Chicken thighs, 4, boneless and skinless; Beef brisket, 1 pound, cut into chunks; Pork ribs, 1 pound; Banana leaves or aluminum foil, enough to cover the ingredients

Curanto is a traditional Chilean dish that brings together the rich flavors of the land and sea. Originating from the indigenous Huilliche people of Chiloé Island, this communal feast is cooked underground, infusing the ingredients with a smoky aroma and tender texture. A delightful combination of meats, seafood, and fresh vegetables creates a hearty and flavorful experience that is perfect for gatherings and celebrations.

Serves 8-10

Ingredients

Salt: to taste
Black pepper: to taste
Cilantro: 1/2 cup, chopped
Green cabbage: 1 small head, quartered
Bell peppers: 2, sliced (preferably one red and one yellow)
Onions: 2, sliced
Sweet potatoes: 2, peeled and cubed
Potatoes: 4, peeled and quartered
Clams: 1 pound, cleaned
Mussels: 1 pound, cleaned
Chorizo sausages: 2, cut into thick slices
Chicken thighs: 4, boneless and skinless
Beef brisket: 1 pound, cut into chunks
Pork ribs: 1 pound
Banana leaves or aluminum foil: enough to cover the ingredients

Instructions

Dig a hole in the ground, approximately 3 feet deep and 4 feet wide, ensuring it's large enough to hold all ingredients.
Build a fire in the hole and let it burn until you have a bed of hot coals (approximately 1-2 hours).
Layer the meats in the following order: start with the pork ribs at the bottom, followed by beef brisket and chicken thighs.
Add the chorizo sausages, mussels, and clams on top of the meats.
Next, layer the potatoes, sweet potatoes, onions, bell peppers, and cabbage on the top.
Cover everything securely with banana leaves or aluminum foil to trap the steam.
Seal the hole with dirt, ensuring no steam can escape, which is crucial for even cooking.
Let the curanto cook for about 4 hours. Make sure to keep an eye on the cooking time.
Once done, carefully uncover the hole and remove the cooked curanto using tongs or a shovel.
Garnish with chopped cilantro and season with salt and pepper to taste before serving hot.

Tips

💡 For an added flavor boost, marinate the meats in a mixture of olive oil, garlic, and herbs for a few hours before layering.
💡 You can also add other vegetables like carrots or zucchini based on your preferences.
💡 If digging a hole isn't feasible, you can adapt this recipe using a large Dutch oven or a covered grill.

Dietary Information

Servings: 8-10 Dish Type: Main Course Prep Time: 30 minutes Cook Time: 4 hours Calories: 600 Fat: 40g Carbs: 35g Protein: 45g Sodium: 800mg Sugar: 5g

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Teresa's Recipes • Curanto