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.
🌽 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
1- For the Pork Meat:
2- For the Sweet Empanadas:
3- For Fried Potatoes:
4- For Fried Plantains:
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
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