CHUGCHUCARAS ( ECUADOR)

Traditional Ecuadorian Chugchucaras Recipe

Chugchucaras is a beloved traditional dish from Latacunga, Ecuador, known for its diverse array of flavors and textures. This hearty main course brings together an assortment of ingredients like corn, pork, potatoes, plantains, and sweet cheese empanadas, creating a visually stunning and richly satisfying platter.

Ingredients

🌽 2 cups Cooked Mote Hominy
🌽 1 cup Tostado Toasted Corn
🍿 1 cup Canguil Popcorn
🥔 4 Cooked Potatoes, cut in half
🍌 1 Ripe Plantain Maduro, sliced
🐷 3-4 units Reventado Pork Rind Cuero Reventado
🍖 1 cup Chicharrón Fried Pork
🍗 2 pounds Pork Meat Carne de Cerdo, cut into chunks
🧅 ½ cup White Onion Cebolla Blanca, chopped
🧄 2 Garlic cloves Ajo, minced
🧂 Salt
⚫ Black Pepper Pimienta
🌿 Cumin Comino
💧 Approximately 1 cup Water for cooking pork

For Sweet Empanadas (4-5 units):
🌾 1 cup Wheat Flour Harina de Trigo
🥄 1 coffee teaspoon Calumet Baking Powder Polvo para Hornear
🧀 ½ cup Fresh Cheese Queso fresco desmenuzado
🍬 3 tablespoons Regular Sugar Azúcar regular, divided
🥚 1 Egg
🐷 ½ teaspoon Pork Lard Manteca de Cerdo
🧈 1 tablespoon Butter Mantequilla

Instructions

1- For the Pork Meat:

• In a large pot, add 1 cup of water, chopped white onion, minced garlic, salt, pepper, and cumin.
• Add the pork chunks, stir to combine, cover, and bring to a boil.
• Boil until the water evaporates, then let the pork fry in its rendered fat, stirring until browned. Set aside.

2- For the Sweet Empanadas:

• Dough: In a glass bowl, mix wheat flour, Calumet baking powder, egg, pork lard, butter, and 1 ½ tablespoons sugar. Gradually add water to form a smooth dough. Rest covered.
• Filling: Combine fresh cheese with remaining sugar in a small bowl.
• Assembly: Roll dough out to an oval, place cheese filling, fold, and seal edges.
• Frying: Heat oil in a pan, fry empanadas, basting with hot oil for puffing until golden brown. Drain on paper towels.

3- For Fried Potatoes:

• Fry pre-cooked potato halves in hot oil until crispy and browned.
• Drain on paper towels.

4- For Fried Plantains:

• Using the same oil, fry plantain slices until golden brown.
• Drain on paper towels.

Prep Time: Approximately 30 minutes
Cook Time: Approximately 1 hour 30 minutes
Total Time: Approximately 2 hours
Servings: Serves the entire platter
Equipment: Large stainless steel pot, Measuring cups and bowls, Wooden spoon/spatula, Glass mixing bowl, Rolling pin, Frying pans, Fork, Slotted spoon, Paper towels, Serving plates, Woven placemat, Striped bowl for ají

Cooking Tips

• Boiling the pork first tenderizes it before frying, ensuring a crispy exterior and tender interior.
• Knead the empanada dough until smooth and adjust water for the right consistency.
• Basting empanadas with hot oil enhances their puffiness.

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Traditional Ecuadorian Chugchucaras