Curanto is a delicious Chilean dish prepared with seafood, meats, potato breads, and legumes cooked by steaming. It has become a true classic of Chilean cuisine.
With a rich history of flavors and traditions, this dish represents a unique fusion of local ingredients that are cooked with love and care.
We invite you to prepare this delicious recipe!
Curanto
Ingredients
10 Large cabbage leaves
6 Potatoes
1 kilogram of Clams
1 kilogram of Choros (small clams)
¼ kilogram of Machas (ridges or surf clams)
300 grams of Longanizas (sausages)
1 kilogram of Pork rib roast
6 Chicken trutros
3 Cut corn cobs
1 pinch of Salt
1 Chopped onion
1 kilogram of Green beans
3 tablespoons of Cooking oil
1 cup of White wine
Aluminum foil
Preparation
Step 1 : Wash the cabbage leaves.
Step 2 : Wash the potatoes; do not peel them.
Step 3 : Thoroughly clean the clams, choros, piures, and machas.
Step 4 : Cut the sausages and pork rib roast into pieces, and the onion into 6 parts.
Step 5 : Wash and trim the green beans.
Step 6 : Fry the chicken pieces, pork rib roast, and sausages in oil.
Step 7 : In a large oven-safe dish, arrange the Curanto as follows:
Step 8 : Place the aluminum foil over the dish, shaping it into a large pouch.
Step 9 : Line the sides of the foil with cabbage leaves, leaving the cavity open.
Step 10 : Inside, first layer the seafood, potatoes, alternating with green beans, corn, and meats, until all ingredients are used (make sure the aluminum foil is large enough to form a closed pouch).
Step 11 : Finally, pour the wine mixed with salt over the entire preparation and cover with cabbage leaves.
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