World Flavors Cookbook

Curanto en Hoyo

Name: Curanto en Hoyo
Cook time: 240 min
Cuisine: Chile
Ingredients: Mussels (choritos), clams, pork ribs, chicken, longaniza (sausage), potatoes, milcaos (potato pancakes), chapaleles (potato dumplings), nalca leaves (or cabbage)

An ancient earth-oven feast from Chiloé Island, where seafood, meats, and potatoes are cooked over hot stones buried in the ground.

Cuisine: Chile

Ingredients

Mussels (choritos), clams, pork ribs, chicken, longaniza (sausage), potatoes, milcaos (potato pancakes), chapaleles (potato dumplings), nalca leaves (or cabbage)

Instructions

1. Dig a large hole and fill with stones. 2. Light a fire over the stones until they are red-hot. 3. Remove embers and layer the seafood first. 4. Add meats, then potatoes and dumplings. 5. Cover everything with nalca leaves or cabbage. 6. Seal with wet sacks and earth. 7. Let steam for 4-5 hours.