Chugchucaras is an Ecuadoran recipe that originates from the North-Center of the Cordillera de los Andes. The word Chugchucara was derived from two words Kichwa meaning “trembling” and Kara which means is “pigskin”.
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For the Platter
- 2 tomatoes chopped
- ½ cup pickled red onion
- 1 cup popcorn popped
- 8 potatoes cubed and fried
- 1 avocado cut into quarters
- 2 plantains cut in half and fried
- 2 cups hominy corn boiled
- 8 pork rinds
- 2 cups wheat flour
- 1 tsp baking powder
- 1 cup butter
- 1 white onion minced
- 1¼ cups fresh cheese
- ½ lbs pork skirt loin cooked and chopped
- Sift the wheat flour in a bowl with baking powder.
- Add the butter and knead until you get a sandy texture. Add cold water until you get a smooth dough. Place on the work table and continue kneading.
- Cover with a cleanser and let stand for 20 minutes.
- Roll out until you get a thin sheet and cut into 2-inch circles.
- Mix the cheese with chopped onion and place it in the center of the discs.
- Moisten the edges and form the patties. Fry in plenty of oil.
Prepare the Dish
- Layout the Empanadas and other food on the dish and serve warm.
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